Chicken Stir Fry Veggies (Print Version)
# Ingredients:
01 -
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 -
Salt and pepper, to taste
03 -
2 tbsp olive oil, divided
04 -
2 cups broccoli florets
05 -
1/2 yellow bell pepper, cut into 1-inch pieces
06 -
1/2 red bell pepper, cut into 1-inch pieces
07 -
1/2 cup baby carrots, sliced
08 -
2 tsp minced ginger
09 -
2 garlic cloves, minced
→ Stir Fry Sauce
10 -
1 tbsp corn starch
11 -
2 tbsp cold water
12 -
1/4 cup low sodium chicken broth
13 -
3 tbsp low sodium soy sauce
14 -
1/4 cup honey
15 -
1 tbsp toasted sesame oil
16 -
1/2 tsp crushed red pepper flakes
# Instructions:
01 -
In a medium-sized bowl, whisk together corn starch and water. Add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk to combine. Set aside.
02 -
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken in batches if necessary, season with salt and pepper, and cook for 3 to 5 minutes or until cooked through. Remove from skillet.
03 -
Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until crisp-tender. Add ginger and garlic and cook for an additional minute.
04 -
Return the cooked chicken to the skillet and stir to combine with the vegetables.
05 -
Whisk the stir fry sauce and pour it over the chicken and vegetables. Stir gently to combine and bring to a boil. Stir occasionally and let it boil for 1 minute.
06 -
Serve hot with rice and/or chow mein if desired.