Vegetable Chicken Stir-Fry Recipe
I’ve made this dish twice in the last 4 days, so my house thinks it’s pretty tasty. Don’t be afraid to change out the vegetables; we ran with what we could get locally or from the garden. In fact, I even threw in some veggies we had left over from a party tray. Also, I like to serve this with long grain white rice. The organic brand from Whole Foods is super yummy, and fluffs up perfectly.
3 tablespoons cornstarch
2 cups chicken broth
1/2 cup soy sauce
3 tablespoons sugar
1 tablespoon chicken bouillon
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons sesame oil, divided (you can sub in olive oil)
1 head of broccoli, cut into florets
1 zucchini, sliced
1 red pepper, sliced
1 cup carrots, sliced
1/2 large sweet onion, sliced
2 handfuls of fresh green beans, prepared and cut in half (this is how I measure from the garden)
In a bowl, combine the cornstarch, broth, soy sauce, sugar and chicken bouillon until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until the chicken is no longer pink. Remove and keep warm.
In a large skillet, stir-fry the vegetables in remaining oil. You can vary adding them into the pan if you like some vegetables crunchier than others. Stir the broth mixture and add it to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Yield: 4-6 servings.
This recipe was based off of the Vegetable Chicken Stir-Fry recipe from Taste of Home.