Chicken Veggie Stir FryThis is an easy recipe. We made the brown rice and soaked the shitake mushrooms yesterday. The chicken was already cooked and frozen, too. So the whole thing from start to finish was about 15 minutes. It disappeared even faster!2 tablespoons olive oil1/2 cup sliced carrots2 cloves minced garlic1 cup sliced mushrooms, we used half shitake and half regular1 cup sliced asparagus tips1/4 cup sliced mild hot pepper (pascilla or poblano)1/2 cup sliced red pepper1 bag fresh snow peas1 cup cooked chickenseasonings: 1 tsp sesame oil, 2 tablespoons light soy sauce, 1 tsp ginger pastePour the oil into the pan and heat over medium high. Saute the carrots then add the garlic, mushrooms, asparagus and peppers. Saute briefly until golden. Cover and stir frequently for a few minutes until crisp tender. Add the snow peas, chicken and seasonings and heat through.Serve hot with cooked brown rice (1-1/2 cups brown rice, 3 cups water - cook 30 minutes).Note that you can serve family style right in the pan or put on plates - we showed both ways. We used a large paella style pan because this fascillitates faster cooking and using less oil. You can also use a wok or nonstick skillet.For those who are time impaired, consider the many frozen packages of stir fry veggies:We used our kitchen time well - having everything ready before you start cooking is called Mis En Place - it means everything in its place. Note the plate full of veggies above - everything is chopped and ready before we started cooking.We also got ready the "mis en place" for tomorrow's pasta chicken dinner: