Description
This chicken and vegetable stir fry couldn’t get any easier! Cook the ingredients in batches, then bring it all together with a stir-fry sauce.
From Joanne Ozug of Fifteen Spatulas.
Ingredients
- FOR THE STIR FRY SAUCE:
- ½ cups Soy Sauce
- 1 cup Chicken Stock
- 2 Tablespoons Sugar Or Honey
- 1 Tablespoon Cornstarch
- 1 clove Garlic, Pressed
- ½ teaspoons Grated Ginger
- FOR THE STIR-FRY:
- Grapeseed Oil, For The Pan
- 1 Small Red Bell Pepper, Sliced
- 1 head Small Broccoli, Cut Into Florets
- 1 Jumbo Carrot, Sliced
- 1 Boneless, Skinless Chicken Breast, Cut Into Bite-sized Chunks
- ½ cups Stir-fry Sauce, Or To Taste
- Steamed Rice, For Serving
Preparation
To make the sauce, place all ingredients into a jar and shake vigorously to combine.
To make the stir-fry, cook each ingredient in batches over high heat, starting with the vegetables and finishing with the chicken. Add 1 tablespoon of grapeseed oil to a nonstick wok or skillet, and cook the bell pepper for 3–4 minutes, stirring constantly, until crisp tender, then remove from the pan. Then do the same with the broccoli. Repeat with the carrot, though the carrot will likely need 5 minutes to achieve the crisp-tender state. Finally, cook the chicken for about 5 minutes, until almost fully cooked through.
Add all the vegetables back to the pan, then add the sauce. Cook for about 3 minutes, stirring frequently, until the sauce thickens. Serve with rice and enjoy!
Note: Feel free to play with the ingredients in the stir fry sauce. You can add other ingredients or flavors to it, like sesame oil, Sriracha, etc.
