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If you are having trouble lately in the kitchen when it involves getting your food perfect, you are not the only one. Many people have all-natural cooking ability yet not quite sufficient expertise to cook with excellence. This Stir fry "mash-up" (Chicken & Veggies) recipe is a good start, simple to cook as well as scrumptious.

Use sesame oil, or other oil suitable for high heat.
Provide garlic, crushed or grated.
Use grated ginger root (optional).
You need to prepare total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
You need total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
You need to prepare stir fry sauce, add to taste.
Provide chicken marinade.
Use boneless skinless chicken breasts.
Prepare low sodium soy sauce.
You need to prepare dry white wine.
Prepare oyster sauce or other stir fry sauce (teriyaki, etc).

Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
Thicken pan juices with corn starch if desired.
Serve immediately with white or fried rice.

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