Stir Fry Chicken and Vegetables
Ingredients
-
1-2
Tablespoons
oil
-
1
pound
skinless, boneless chicken
-
2-3
teaspoons
minced garlic
-
2
teaspoons
minced ginger
-
½
medium
red onion, cut into thin wedges
-
1
whole
red bell pepper, sliced
-
1-2
teaspoons
red pepper flakes
-
3-4
Tablespoons
reduced soy sauce
-
1-1½
cups
chicken stock
-
1
Tablespoon
cornstarch
-
2
Tablespoons
honey or brown sugar
-
1
pound
vegetables (sliced carrots, zucchini, snap peas)
-
1
whole
green onion, sliced
-
3
leaves
basil
Instructions
- Heat oil in a skillet and add chicken, cooking for 4-5 minutes until fully cooked, then remove and set aside.
- In the same skillet, stir in garlic and ginger, cooking for about one minute.
- Add red onions, bell pepper, and red pepper flakes, cooking for another 2-3 minutes.
- Add the sliced vegetables and continue stirring for another 2-3 minutes.
- Return the chicken to the skillet.
- Pour the sauce mixture into the skillet and cook until it thickens.
- Add basil and green onions, adjusting with broth if desired.
- Serve with white rice.
Nutrition Facts (estimated)
Servings
4-5
Calories
459
Total fat
14g
Total carbohydrates
44g
Total protein
40g
Sodium
1077mg
Cholesterol
149mg
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