Quick Chicken Stir Fry
Quick Chicken Stir Fry – Chicken and fresh vegetables with an easy to make sauce. Serve over rice or lo mein noodles.
- 2 zucchini, sliced into half moons
- 2 carrots, sliced into half moon on a diagonal
- 1 – 2 red bell peppers, sliced into strips
- 1 onion, sliced
- 5 large mushrooms, sliced
- 4 – 5 garlic cloves, sliced
- 2 chicken breasts, sliced into thin pieces
- 1 pound snow peas
- 1 – 2 tablespoons of cornstarch
- Peanut or stir fry oil
For the sauce:
- 1 cup chicken broth
- 1/2 cup low sodium soy sauce
- 2 teaspoons rice wine vinegar
- 4 tablespoons chili sauce
- 2 teaspoons Sriracha (to taste)
- 2 teaspoons sugar
- A few slices garlic
- Prep all the vegetables and the chicken. Put into separate bowls and set aside.
- Make the sauce by combining chicken broth, soy sauce, rice wine vinegar, chili sauce, Sriracha, sugar, and garlic into a medium size measuring jug. Stir to combine.
- Pour a small amount of the sauce over the chicken. Toss to combine. Set aside and allow to marinate while the wok is heating.
- Over medium-high heat, add oil to a wok or stir fry pan. Cook the stir fry in two batches.
- Add several pieces of chicken.
- Cook in batches until done. Remove to a bowl and set aside.
- Dump out the oil and add more to the pan.
- Add a few sliced of garlic to flavor the oil. Cook for a minute.
- Add some onion, bell pepper, carrot, zucchini, mushrooms, and snow peas. Stir fry each ingredient for a minute or two to soften.
- In a small bowl, combine cornstarch and a little of the sauce. Add to the stir fry as a thickening agent for the sauce.
- Add half the sauce to the wok. Add the thickener.
- Bring to boil so the sauce can thicken.
- Add half the chicken.
- Remove from the wok and cook the second batch.
- Serve over rice or lo mein noodles.