If you know me you know I love stir fry. They are so easy to make and full of fresh vegetables and lean protein. In fact, as my kids were growing up I knew that if I served stir fry, no one would argue or complain, they are all fans like me. It’s officially spring now and I couldn’t be more excited, so I’m celebrating with a spring stir fry!
Spring Stir Fry with Chicken
One of my pet peeves in the kitchen is thinking that I have everything for a recipe, only to go grab my fresh herbs and realize they have dried up, wilted, or gone bad. Or worse, I’ve run out of my stash from the fall harvest and now I’m just without! Especially when herbs take such a main role in creating the flavor profile in most of my favorite meals – I have to choose between either losing flavor or running out the store just for that one ingredient.
So, you can imagine how excited I was to spot Dorot herbs on my recent grocery shop at Trader Joe’s! Not only does it ensure that I always have fresh-tasting herbs available in the kitchen, Dorot also removes the need for washing, chopping and peeling fresh herbs, garlic and ginger.
I stocked up on several kinds – they have a 2-year lifespan in the freezer, so I no longer have to worry about whether I have fresh basil, parsley, ginger or garlic on hand when I decide to make a recipe!
While you can actually find several recipes on Dorot’s website, the first recipe that I decided to try with my new Dorot frozen herbs is my classic Chicken Stir-fry recipe, which I decided to give a fresh spring take on – using spring vegetables such as asparagus and snap peas to help celebrate and bring out the bright, fresh flavors of the season.
Ingredients to Make a Spring Stir Fry
- 2 boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 1/2 teaspoon chilli powder
- 3 tablespoons canola oil
- 2 cubes Dorot frozen garlic
- 1 cube Dorot frozen ginger
- 1 cube Dorot frozen parsley
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoons sesame oil
- 1 teaspoon soy sauce
- 6 asparagus stalks, chopped
- 1/2 cup snap peas
- 1 red bell pepper, sliced
- 2 Tablespoosn sesame seeds, optional garnish
- 2 stalks green onion, diced, optional garnish
- Kitchen knife
- Cutting board
- Large bowls
- Measuring cups and spoons
How to Make a Spring Chicken Stir-fry
Slice the chicken breasts into thin strips about 2″ long.
Stir together the cornstarch and chili powder and mix well – toss the chicken in the mixture. Set aside.
Mix together the chicken broth, oyster sauce, sesame oil, and soy sauce. Set aside.
Wash and dry the vegetables well. Chop the asparagus in 3″ pieces, remove any rough ends from the snap peas, and slice the red peppers.
In a wok or skillet over high heat, add the canola oil. Heat oil on high until hot but not smoking. Add the chicken and Dorot frozen herb cubes, and stir fry until chicken is no longer pink, about 1 to 2 minutes. Stir to prevent sticking.
Add the chicken broth mixture and cook for another minute or two until almost half of the liquid has evaporated and the remainder forms a thick sauce. Add the vegetables and toss together for 20 seconds.
Remove from heat and serve over warm rice.
Optionally, garnish with sesame seeds and diced green onion.
After this I’m really looking forward to tossing some Dorot basil cubes into my marinara and different pasta dishes! I love this stuff!
This spring stir fry is a delicious meal with bright flavors and plenty of healthy vegetables and protein.
Experiment with amazing Dorot products yourself – check out their website for more recipe inspiration.