Stir-Fry Garlic Chicken & Vegetables

Slice all the fat off of the the chicken, and then slice it into bite-sized chunks.  Put the mound of chicken chunks into a large bowl and salt lightly.  Spoon in all of the minced garlic.  If desired, pour on a little Balamic vinegar or soy sauce.  Mix everythihg together thoroughly and let it set for a few minutes.

Pour about 5 Tblsps. of olive oil into a large wok (13½" across and 3½-4" deep).  Heat the oil on a medium setting until it just begins to smoke (watch it carefully so it doesn’t burn).  Carefully spoon in all of the chicken/garlic mixture, making sure not to splash any oil out of the wok.  Sauté the chicken and garlic, separating and turning over the mixture every few minutes with a plastic pancake turner, until at least half of the chicken loses its pink color.

Add the cabbage, onions, zucchini, and carrots.  Sprinkle in about 2 heaping Tblsps. salt (more or less to taste), about 1 tsp. pepper, and about 4 Tblsps. Italian seasoning.  Sauté everything together, turning all of it every couple of minutes, for about 12-15 minutes.

Add the mushrooms and broccoli.  Add a few splashes of Balsamic vinegar or soy sauce.  Continue turning, every minute or two, for several more minutes, until the broccoli is bright green and all vegetables are al dente (or more done, if preferred).  Sprinkle on 1-2 handfuls of peanuts; mix them in.

Serve hot.  Optionally, spoon everything into a large (12½"×9"×2½" or bigger) rectangular pan.  (If it overflows, place the extra amount into a smaller pan.)  Sprinkle grated cheddar or Monterey jack cheese evenly on top.  Place into a preheated 350° oven for 20-30 minutes, or until the cheese melts.  If desired, broil for up to 10 minutes to brown the cheese, but watch it carefully so that it does not burn.