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Chicken Vegetable Stir Fry Recipe

  • 2 lb. boneless skinless chicken breast, raw
  • 1 lb. package frozen chopped vegetables (I used a mix of broccoli, cauliflower and carrots)
  • 3 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 2 tablespoons refined coconut oil (unrefined will taste too coconutty)
  • 1 medium onion, chopped (6oz)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds for garnish
Chicken Vegetable Stir Fry Recipe

  1. Cube the chicken breast into 1-inch cubes. Set aside.
  2. Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons water, cover and microwave 3 minutes. Stir, cover again, and microwave 2 more minutes or until just tender. Drain and set aside.
  3. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, red pepper flakes and cornstarch. Set aside.
  4. In a large, deep skillet, heat the coconut oil over medium-high heat, about 2 minutes. Add the onions and cook, stirring often, until translucent but not browned, about 5 minutes.
  5. Add the chicken breast cubes and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes.
  6. Add the garlic and ginger and cook, stirring, 1 minute.
  7. Add the vegetables and the sauce. Cook, stirring gently, until everything is well-coated and sauce thickens, 2-3 minutes.
  8. Off heat, drizzle with the sesame oil and sprinkle with the sesame seeds. Serve immediately.

Chicken Vegetable Stir Fry Recipe Chicken Vegetable Stir Fry Recipe Reviewed by kuji hara on Monday, April 17, 2017 Rating: 5

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