Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings
For an easy and quick recipe for today, I highly recommend this Chicken Stir Fry! Dinner with your loved ones is going to be amazing, I’m telling you!
Ingredients:
1-pound boneless, skinless chicken breast, cut into cubes
¾ c baby carrots, quartered
½ green bell pepper
2 c broccoli florets
White Pepper/Salt, to taste
½ c onion, sliced
3 cloves garlic
½ red bell pepper
3 tbsp peanut oil
2 sticks celery, diced
Sauce:
2 tbsp Cornstarch + 2 tbsp water
1 tbsp Hoisin Sauce
¼ tsp sesame oil
¼ c chicken broth
1-2 pinches red pepper flakes, optional
1 tbsp Sweet and Sour Sauce, I use La Choy brand
3 tbsp soy sauce
1 tbsp Honey
Optional Garnishes:
Cashews, peanuts, green onions, sesame seeds, crunchy chow Mein noodles
Directions:
Add water and cornstarch into a mixing bowl, then whisk until well blended.
Add the rest of the ingredients for the sauce into the same bowl with the dissolved cornstarch. Whisk everything until well combined.
Place a skillet on the stove and turn the heat to medium. Add peanut oil and allow it to become hot. Add garlic and onions, then sauté for about 3 minutes or until aromatic and translucent.
Turn the heat up to medium-high heat, then add the chicken and cook for a few minutes until brown. Stir in the broccoli and cook for about 2 minutes.
Add the rest of the veggies into the skillet, then cook for additional 2 minutes.
Stir in the sauce until well blended.
Simmer the mixture for a few minutes until the texture becomes thick.
Remove the skillet from the heat, then place the toppings over the dish.
Serve and enjoy!
Notes:
Feel free to use beef tips, ground chicken, sausage, or ground turkey for this recipe.
You can serve this with rice or noodles.
Feel free to add more paprika or hot sauce if you prefer.
Leftovers should be kept in the fridge.
Nutrition Facts:
Calories: 316 kcal, Carbohydrates: 20g, Protein: 28g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1043mg, Potassium: 770mg, Fiber: 3g, Sugar: 9g, Vitamin A: 4165IU, Vitamin C: 77mg, Calcium: 52mg, Iron: 2mg
Ingredients
- 1-pound boneless, skinless chicken breast, cut into cubes
- ¾ c baby carrots, quartered
- ½ green bell pepper
- 2 c broccoli florets
- White Pepper/Salt, to taste
- ½ c onion, sliced
- 3 cloves garlic
- ½ red bell pepper
- 3 tbsp peanut oil
- 2 sticks celery, diced
- Sauce:
- 2 tbsp Cornstarch + 2 tbsp water
- 1 tbsp Hoisin Sauce
- ¼ tsp sesame oil
- ¼ c chicken broth
- 1-2 pinches red pepper flakes, optional
- 1 tbsp Sweet and Sour Sauce, I use La Choy brand
- 3 tbsp soy sauce
- 1 tbsp Honey
- Optional Garnishes:
- Cashews, peanuts, green onions, sesame seeds, crunchy chow Mein noodles
Instructions
Add water and cornstarch into a mixing bowl, then whisk until well blended.
Add the rest of the ingredients for the sauce into the same bowl with the dissolved cornstarch. Whisk everything until well combined.
Place a skillet on the stove and turn the heat to medium. Add peanut oil and allow it to become hot. Add garlic and onions, then sauté for about 3 minutes or until aromatic and translucent.
Turn the heat up to medium-high heat, then add the chicken and cook for a few minutes until brown. Stir in the broccoli and cook for about 2 minutes.
Add the rest of the veggies into the skillet, then cook for additional 2 minutes.
Stir in the sauce until well blended.
Simmer the mixture for a few minutes until the texture becomes thick.
Remove the skillet from the heat, then place the toppings over the dish.
Serve and enjoy!
Notes
Feel free to use beef tips, ground chicken, sausage, or ground turkey for this recipe. You can serve this with rice or noodles. Feel free to add more paprika or hot sauce if you prefer. Leftovers should be kept in the fridge.
