Stir in the sauce and cook, stirring, until the sauce thickens. Add the Sauce: Return the chicken to the pan with the vegetables.Then add the bell peppers to the pan and stir fry for a few more minutes, until the vegetables are crisp-tender. Stir Fry Vegetables: Add another tablespoon of oil to the pan, along with the broccoli and carrots.The chicken will finish cooking when you add it back to the skillet with the sauce. When the pan is very hot, add the cubes of chicken and cook until the chicken begins to brown and is almost cooked through. Brown the Chicken: Heat a tablespoon of olive oil in a large skillet.Once the vegetables are chopped, cut the chicken breasts into 1-inch cubes. Slice the green onions and set them aside. Slice the bell peppers and put them in a separate bowl. Put the broccoli and carrots in the same bowl, since you will add these to the stir fry at the same time. Chop the Chicken and Vegetables: Cut the broccoli into bite-size pieces and thinly slice the carrots on a slight diagonal.Make the Stir Fry Sauce: In a small bowl, liquid measuring cup or jar, whisk together all of the sauce ingredients.Once you start adding ingredients to the hot skillet or wok, the recipe moves very quickly and you won’t have time to chop ingredients or make the stir fry sauce. When you make a stir fry, my best tip for success is to prep all of your ingredients before you start cooking. Some vegetables cook more quickly than others, so add them to the pan in batches, adding the most firm vegetables first. You can make a stir fry with mushrooms, zucchini, red or yellow onions, sugar snap peas, snow peas, bok choy, green beans, asparagus, water chestnuts or baby corn. But the beauty of making stir fry is that you can use whatever vegetables you enjoy – it’s a great clean out the fridge recipe! This stir fry recipe calls for broccoli, carrots, bell peppers and green onions. If you love spice you can add a few pinches of red pepper flakes to the sauce. The cornstarch thickens the sauce when you pour it into the hot pan. I recommend using low sodium chicken broth and soy sauce so that the stir fry doesn’t turn out too salty. The stir fry sauce is a delicious combination of chicken broth, soy sauce, honey, sesame oil, fresh ginger, fresh garlic and cornstarch. To make this chicken stir fry, you’ll need chicken breast, vegetables and the homemade stir fry sauce ingredients, plus olive oil for stir frying. Most importantly, the end result was so delicious! My husband and kiddos couldn’t get enough. Ok this is the first time I’ve ever commented or reviewed an online recipe – but this one was just so excellent, I had to! I’m a very inexperienced cook and this recipe had instructions that were clear and easy to follow (even for a newbie like me). This homemade sauce is so much better than anything you might buy at the grocery store! You can mix the sauce up in ten minutes or less, and it’s so tasty with fresh ginger and garlic. In this recipe, I use my best stir fry sauce. The key to a good stir fry is a flavorful sauce. ![]() It’s quick and easy to make, loaded with colorful veggies, and so satisfying. This chicken stir fry recipe has become one of my family’s favorite dinners. Love stir fry recipes? Try this Beef Stir Fry, Shrimp Stir Fry or Vegetable Stir Fry next. This stir fry recipe is fresh, flavorful and healthy! This Chicken Stir Fry is an easy dinner idea, made with chicken, vegetables and the best Stir Fry Sauce. See my guide on how to use an Instant Pot.
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