Chicken and Veggie Stir Fry
An easy at-home version of your favorite Chinese takeout. A homemade stir fry sauce that’s full of flavor gently coats perfectly cooked chicken and fresh vegetables in this delish dish.
Servings: 4 people
For the marinade/sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoon rice wine vinegar
- 2 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 teaspoon minced garlic
For the stir fry:
- 2 pounds boneless skinless chicken breasts , cut into cubes
- 2 cups broccoli florets
- 1 large carrot peeled and sliced thin
- ½ small red onion sliced thin
- 1 red bell pepper sliced thin
- 1 cup fresh snow peas
- 4 cups cooked white rice
Whisk all ingredients in a large glass bowl and set aside.
Add chicken to marinade and stir to coat, cover with plastic wrap and let stand for at least 30 minutes. (I like to chop all my veggies while the chicken hangs out.)
Meanwhile, heat 2 tablespoon of your preferred cooking oil in a large skillet over medium-high heat. Add in broccoli and cook for 1 – 2 minutes before adding the remaining vegetables. Cook for an additional 5 – 7 minutes, or until vegetables are tender. Remove from pan to a large bowl and add an additional tablespoon of oil to the pan. Reduce heat to medium. Using a slotted spoon, remove chicken from marinade and cook in pan for 5 – 7 minutes, or until chicken is cooked through, stirring frequently. Remove from heat and place in the same bowl with the veggies.
Pour remaining sauce into pan. Bring to a simmer and cook until reduced by a little more than half or until desired thickness is reached. Pour warm sauce over chicken and veggies and stir to coat. Serve with prepared rice and sprinkle with sesame seeds, if desired.
Serving: 1cup rice + stir fry | Calories: 624kcal | Carbohydrates: 74g | Protein: 58g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1918mg | Potassium: 1309mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4097IU | Vitamin C: 99mg | Calcium: 89mg | Iron: 3mg