Chicken Veggie Stir Fry

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Tender, thin sliced chicken, a medley of fresh veggies and a tangy spicy stir fry sauce come together in perfect harmony, and in 30 minutes or less for this easy, mouthwatering weeknight dish.

INGREDIENTS:

  • 4 medium-sized chicken breasts

  • 1 head of broccoli (usually 3 pieces)

  • half of one small onion

  • half of one green bell pepper

  • 4 tbsp vegetable oil (divided)

  • 1 cup of jasmine rice

  • Sesame seeds and scallions for garnish

    FOR THE SAUCE:

  • 4 tbsp light brown sugar

  • 4 tbsp low sodium soy sauce

  • 2 tbsp of rice vinegar

  • 1 tbsp freshly grated ginger

  • 3 garlic cloves

  • Juice of half a lime

  • 2 tbsp honey

  • 1 tbsp siracha or spicy garlic chili

  • 1 1/2 tbsp of sesame oil

  • 1 tbsp corn starch

  • 1/2 tbsp of red pepper flakes

 

INSTRUCTIONS

  1. Slice the chicken breasts into thin strips, season with salt and pepper.

  2. Whisk all the ingredients for the sauce into a bowl and set aside.

  3. Add two tbsp of oil to a large frying pan or cast iron skillet. Add the chicken and cook until no longer pink. Remove the chicken from the pan and place onto a plate, set aside.

  4. Cook your rice according the the package, and be sure to season with salt and pepper.

  5. Chop the broccoli into florets and slice the onion and green bell pepper into thin strips.

  6. Add the remaining two tbsp of oil to the pan and then add all the veggies and half of your prepared stir fry sauce.

  7. Cook the veggies until tender, then add the chicken and the remainder of your stir fry sauce.

  8. Let simmer for another 5-10 minutes until the saucy coats the chicken and veggies.

  9. Garnish with sesame seeds and chopped scallions. Serve warm and with rice on the side.