This recipe has become a staple in our regular rotation over the last few years. It is light, healthy, and delicious! We typically double the original recipe and add sugar snap peas at the end of the cooking.
The original recipe can be found here:
Ingredients
- 2 lbs Chicken Breast (boneless, skinless, cut into 1 inch cubes)
- Salt and Pepper (to taste)
- 4 tbsp Olive Oil (divided)
- 4 cups Broccoli Florets
- 1 Yellow Bell Pepper (cut into 1-inch pieces)
- 1 Red Bell Pepper (cut into 1-inch pieces)
- 1 cup Baby Carrots (sliced)
- 1 cup Sugar Snap Peas
- 4 tsp Ginger (minced)
- 4 cloves Garlic (minced)
Stir Fry Sauce
- 2 tbsp Corn Starch
- 1/4 cup water (cold)
- 1/2 cup Chicken Stock (low-sodium if desired)
- 6 tbsp Soy Sauce (low-sodium if desired)
- 1/2 cup Honey
- 2 tbsp Toasted Sesame Oil
- 1 tsp Crushed Red Pepper Flakes
Step by Step Instructions
Step 1:
In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
Step 2:
Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
Step 3:
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Step 4:
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Step 5:
Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
Step 6:
Add chicken back into the skillet and stir to combine.
Step 7:
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
Step 8:
Bring to a boil, stirring occasionally. Stir in the sugar snap peas (if using) and let boil for one minute. Serve over rice.
0 Comments