Stir Fry, Stir Fry, Let’s Add Chicken And Call It Din Din

One endearing memory of dating my hubby is his term for dinner, “din din.” I’d not heard that word before in the circles I hung out in. He’s from New York and I’m a California native, so our lives were from two different sides of the planet as far as I was concerned. Well, they say opposites attract. 

He was so cute when asking me out by saying, “Would you like to go out for a little din din?” However, some of his other terms for dinner that filtered into conversations as we became more acquainted with each other were not as charming, most of those I think came from his fraternity days at Arizona State University. 

And they say the way to a person’s heart is through their stomach – well I think that’s true! Are you thinking I won him over with my cooking? He actually won me over with his fresh from the ocean fish dinners. He is a diver so he would go diving in the Pacific Ocean and come back with scallops or sand dabs or abalone and then bar-b-que them for us. Oh yeah, he won me over!

Tonight’s “din din” was as easy as cutting up a bunch of vegetables, sautéing them in a little oil, and adding chicken. 

I made orzo instead of rice. It was a nice change and married well with the stir-fry ingredients.

Julienne zucchini, mince garlic, chop up carrot, onion, and celery and clean the sugar snap peas and you are ready to stir-fry.

I have to take a minute to mention I finally purchased a mandolin. After years of lamenting that I couldn’t find one that fit my needs, well, I finally did! Thus, the julienned zucchini. Of course, you can chop up the vegetables in about any shape you wish, but I had to admit I had fun julienning the zucchini for this recipe. 

Serves 4

Stir Fry With Chicken

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  • 2 cups chicken, cut into bite-sized pieces
  • 1 zucchini, julienned or chopped
  • 1/4 cup peas (fresh or frozen)
  • Handful of sugar snap peas or green beans
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1/2 cup onion (red or white), chopped
  • 1/4 cup Jicama, chopped (optional)
  • 2 garlic cloves, minced
  • Sesame seeds (optional)
  • Canola oil swirled around pan - enough to sauté vegetables and chicken
  • Few dashes of Sesame oil
  • Few dashes of Tabasco or Sriracha sauce (optional)
  • Few dashes of soy sauce
  • Few sprigs of fresh cilantro, chopped (optional)
  • Salt & pepper
  • Garlic herb salt


  1. Sauté chicken in canola oil until almost done.
  2. Add vegetables to the pan - along with a few dashes of sesame oil. Cook for a few minutes on medium to high heat (don't let vegetables get soggy or overcooked) - stir quickly around the pan so vegetables are covered in the oils.
  3. Season with salt and pepper and garlic herb. Can add cilantro at this time.


Serve over a bed of rice or pasta.


Calories: 321 cal
Carbohydrates: 10 g
Fat: 16 g
Sodium: 331 g
Cholesterol: 95 g
Protein: 33 g
Fiber: 3 g

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