1 1/2lbschicken breasts, cut into strips or pieces
1 to 2 tbspcanola or olive oil*for cooking the chicken and veggies
1 cupsnow peas
1cup carrots, chopped into bite sized pieces *baby carrots work great
2cupsbroccoli, chopped into bite sized pieces
1red or greenpepper, sliced thin into strips*optional
1 smallyellow onion, sliced thin into strips*optional
Green onions, chopped *for serving
Rice of your choice, cooked
Stir Fry Sauce
1/4cup soy sauce *low sodium
1cupchicken broth
2tbsprice vinegar*white or cider vinegar works in a pinch
2tbspwhite sugar
1tspminced garlic*I use the bottled minced garlic
1/2tspground ginger
1/4tsp white pepper*back pepper is a great substitute
1/8tspsesame seed oil*small amount but necessary for flavor
2 1/2tbspcornstarch*necessary for thickening
Instructions
Cut your chicken into strips and cut/chop all of your veggies.
Add all of the stir fry sauce ingredients to a small bowl and whisk together. Set aside.
In a large skillet over medium heat, add your 1-2 tbsp canola or olive oil to the pan. Add in your chicken strips/pieces and let them cook for 3-5 minutes.
When the chicken is almost done, add in your broccoli, snow peas and carrots and any larger veggies that need a bit longer to cook. Let them cook with the chicken for about 3 minutes.
Next, add in your softer veggies and let them cook with the other veggies and chicken. Let the chicken cook until it is no longer pink and let your veggies cook just until they are crisp-tender, or done to your liking.
Pour your stir fry sauce over the cooked veggies and chicken and give it a good stir. The sauce should thicken pretty quick.
Remove from heat and serve over your hot rice. You can top your serving with your chopped green onions (optional).
Notes
If you want your stir fry a bit more saucy, you can double the sauce!
Nutrition information is automatically calculated and should only be used as an approximation.