For the chicken, I used this recipe. The first modification I made was that I cut my chicken into cubes rather than making ground chicken, which is more work than necessary, in my opinion. Second, I added some salt at the end, to taste.
For the vegetables, I used a frozen packet of baby corn, snap peas, and carrots. Any Asian vegetable medley would work well, though. I first cook the vegetables in a glass bowl in the microwave for a minute or two (NOT in the plastic bag, that’s not good for you!!) and then I saute them on the skillet and add salt, pepper, and garlic powder. I find that cooking the vegetables in the microwave first reduces the cooking time on the skillet and lets the vegetables retain more of their color and prevents them from getting soggy. The vegetables come frozen with a little oil, so I don’t generally need to add much oil to the skillet. After mixing for 30 seconds, I’ll add a little bit of soy sauce and sriracha. That’s it. I’ve done more involved recipes where I use fish sauce and rice vinegar and fresh garlic and ginger, but I’ve got to say, it seems to come out best with just these 5 spices (salt, pepper, garlic powder, soy sauce, and sriracha). I don’t have quantities for the spices, but really the only way to mess up is to add too much salt, so just be careful and taste as you go for that part.
