Chicken Stir-fry

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Chicken Stir-Fry

Chicken Stir-Fry

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.

Chicken Stir-fry
 
Author: 
Recipe type: Main Dish
Cuisine: Chicken
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  1. Combine the cornstarch, chicken broth and soy sauce until smooth, set aside.
  2. In a large skillet stir-fry chicken in 1 Tbsp oil until no longer pink. Remove and keep warm.*
  3. 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.**
  4. 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.
Tips
  1. *You can use the meat from a rotisserie chicken instead and skip this step.
  2. **You can use a bag of frozen stir-fry vegetables. This is a nice alternative and saves the time of preparing all the vegetables.

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