Summer Stir Fry

by Celia Cooksey

A stir fry is an ultimately customizable dish, served up with your own twist or secret to make this your own. A stir fry is easy to put together, while allowing you to add your own favorite options to it. Our recipe below is very customizable and interchangeable: switch out carrots for snap peas, or substitute the chicken for beef or tofu, or add shallots and green onions — enjoy creating your favorite flavor profile!

This recipe serves 4.

1 pound boneless skinless chicken breasts cut into 1 inch cubes
2 tbsp olive oil
2 cups broccoli florets
½ cup each of red and yellow bell peppers cut into 1 inch pieces
½ baby carrots sliced into thin strips
2 tsp minced ginger
2 garlic cloves minced
Salt and pepper to taste

Stir Fry Sauce
1 tbsp cornstarch
2 tbsp cold water
¼ cup of low sodium chicken broth
¼ cup of low sodium soy sauce
¼ cup honey
1 tbsp toasted sesame oil
1 tsp crushed red pepper flakes

1. In a medium sized bowl, add cornstarch and water and whisk it together until combined. Add in the low sodium chicken broth, soy sauce, honey, sesame oil, and crushed red pepper flakes and whisk until combined. Set aside.

2. In a large skillet over medium heat, add one tablespoon of olive oil.

3. Add the chicken to the skillet (in batches if necessary) and cook for 3-5 minutes or until thoroughly cooked. Add salt and pepper to taste. Remove chicken from skillet and set aside.

4. Leave the stove on medium heat and add the remaining olive oil to the skillet.

5. Add the broccoli, bell peppers, and carrots, stirring occasionally until crisp tender. Add ginger and garlic and cook for an additional minute.

6. Add cooked chicken back into the skillet and stir to combine.

7. Pour the stir fry sauce over the chicken and vegetables and stir gently to combine.

8. Bring it to a boil, stirring occasionally until stir fry sauce has thickened.

9. Remove from heat and serve; can be served alongside with rice or noodles.

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