Chicken & Vegetable Stir Fry

I am so excited and happy that so many of you have been trying my recipes and leaving me comments. I was especially glad to see how my one dish recipes are the ones people like the most. I, too, appreciate something simple and easy that I can put together with ingredients I most likely have in my refrigerator. This latest recipe is another stir fry I developed that can be prepped and made in minutes. 

This dish has all the essential things I like in a dinner: protein, fiber from vegetables, the right amount of seasoning, texture, and of course flavor. In addition, this recipe is so easy to create, and you can substitute any meat or vegetable. The base sauce for the stir fry stays the same so feel free to experiment and try different meats or protein sources, vegetables, or add ins. The possibilities are endless!

Chicken & Vegetable Stir Fry

Serves 4

• 8 ounces skinless, boneless chicken breast, cut into small (about 1-inch pieces)
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon corn starch
• 1 tablespoon light vegetable or avocado oil
• 2 cups broccoli florets, cut into pieces
• ½ cup chopped asparagus
• 1 medium zucchini cut into small chunks or squares
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey (natural honey is the best!)
• ½ teaspoon fresh grated ginger
• 3 green onions, finely chopped

1. Combine chicken pieces, soy sauce, sesame oil and cornstarch in a bowl. Set aside.
2. Heat 1 tablespoon vegetable or avocado oil in a large skillet or wok over medium high heat. Add broccoli, asparagus, zucchini, carrots and garlic. Cook, stirring often, 2 to 4 minutes until tender-crisp.
3. Add chicken or vegetable broth and cover. Simmer until vegetables are tender, about 5 to 6 minutes. Transfer vegetables and sauce into a large bowl and cover to keep warm.
4. Wipe out the skillet or wok. Heat the extra virgin olive oil in the skillet or wok over medium high heat. Cook, stirring occasionally, until chicken is no longer pink, about 4 to 5 minutes.
5. Add in the honey and ginger. Stir in the vegetables. Continue to cook, stirring frequently, 2 to 3 minutes until sauce thickens.
6. Serve over brown rice, quinoa, or rice noodles. Garnish with a sprinkle of green onion.

Featured photo by Clem Onojeghuo