This recipe can be semi-homemade or all from scratch depending on how much time you have. I opted to use frozen stir-fry vegetables because I was short on time. My family really enjoyed it.
Author: Cooking up a Project
Recipe type: Main Dish
- 4 tsp cornstarch
- 1 cup chicken broth
- 2 Tbsp soy sauce
- 1 lb boneless skinless chicken breasts, cut in to strips*
- 2 Tbsp olive oil, divided
- 1 ½ cups cauliflower**
- 1 ½ cups broccoli florets**
- 2 medium carrots, sliced**
- 1 red bell pepper, julienned**
- 1 small onion, sliced**
- 1 garlic clove, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper flakes (optional)
- 2 ½ cups hot cooked rice
- Combine the cornstarch, chicken broth and soy sauce until smooth, set aside.
- In a large skillet stir-fry chicken in 1 Tbsp oil until no longer pink. Remove and keep warm.*
- Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and red pepper flakes, cook 1 minute longer.**
- Stir cornstarch mixture into the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Serve over rice.
- *You can use the meat from a rotisserie chicken instead and skip this step.
- **You can use a bag of frozen stir-fry vegetables. This is a nice alternative and saves the time of preparing all the vegetables.