Chicken Vegetable Stir Fry

 

Time: ~45 minutes

Servings: 4

Marinade Ingredients:

3 green onions, sliced (white part only)

1 clove garlic, minced

1/2 inch fresh ginger, minced

1 TB soy sauce

2 TB sugar

1 tsp salt

1 TB dry sherry (substitutes: orange juice, apple cider vinegar, apple cider)

1 TB sesame oil

Other ingredients:

2 chicken breasts, cubed

2-4 cups fresh or frozen stir fry veggies (sugar snap peas, zucchini, bell peppers, bean sprouts, yellow squash, water chestnuts, broccoli, carrots, etc)

1 tsp cornstarch

1/3 cup water

1 clove garlic, minced (another one)

1/2 inch fresh ginger, minced (another one)

salt and pepper

3 TB vegetable oil (I use sunflower oil)

1 tsp red chili flakes

1 TB soy sauce

Serve with rice and toasted sesame seeds

Instructions:

1. Mix marinade in a glass Tupperware and put chicken in. Refrigerate for at least 15 minutes.

2. Start rice.

3. Heat 1 TB vegetable oil over high heat. Stir fry 2-4 cups veggies with 1 clove garlic, minced ginger and 2 TB water. Season with salt and pepper. Transfer to plate.

4. Put 2 TB oil in skillet over high heat. Add marinated chicken and 1 tsp. chili flakes. Cook 3-6 minutes until chicken is done (165 degrees if not sure). 

5. Add 1 TB soy sauce. Add back veggies. Mix 1 TB cornstarch with 1/3 cup water in a separate bowl. Add cornstarch mixture to thicken sauce.

6. Garnish with sesame seeds and serve with white or brown rice.

Notes: I usually marinate the chicken while I'm cooking the vegetables and it works. You could prep it ahead of time and let it marinate longer.