Chicken Stir Fry

 

Sometimes you just need a good simple stir fry recipe. (Shelly) 

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Servings: 4

**Note: these are the vegetables I used but use your favorites and/or what you have on hand

Ingredients

2 cups cooked rice

Chicken Stir Fry Ingredients:

1# chicken cut into bite-sized pieces

1/2 zucchini, sliced or cubed

2 Tbsp oil

1 Tbsp butter

1 cup broccoli, cut into florets

1 carrot, julienned or cubed

8 oz mushrooms, sliced

1/2 red pepper, cubed

4 garlic cloves, minced

1 tsp fresh ginger, minced (or use ginger paste

1/2 onion, cubed

cashews

green onion and sesame seeds (Optional)

Stir Fry Sauce Ingredients:

1/2 cup chicken broth

1/4 cup water

1/4 cup soy sauce

2 Tbsp honey

1 Tbsp cornstarch

Instructions

1. Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).

2. Combine all of the ingredients for the sauce in a bowl.

3. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.

4. Add the remaining oil and the butter to skillet. Add vegetables one at time depending on the cooking time (ie onion; red pepper, carrot and broccoli; zucchini; mushrooms) Cook until vegetables are crisp tender, mixing frequently.

5. Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.

6. Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.