This stir fry was a welcome break to the pasta and frozen pizza that has become our new norm during the quarantine. Fresh veggies are more abundant at the grocery store these days so it was a treat to get our hands on them. This stir fry is a great way to pack in the veggies. The sauce is so flavorful I even got my 5-year-old to eat some broccoli. That is no easy feat! I had some extra bell peppers in my crisper, and they turned out to be a delicious addition to this dish. I would honestly consider this a “clear out your crisper” recipe. If you’ve got some veggies you need to put to use throw them into this saucy stir fry. This recipe is adapted from Dinner at the Zoo
Serves: 4-5 Time: approx. 35 minutes
- 2 tablespoons cooking oil, divided
- 1 lb carrots, peeled and sliced
- 3 cups broccoli florets
- 2 green bell peppers, washed and sliced into bite-sized chunks
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 6 cloves garlic, minced
- 1/4 cup low sodium chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 packet of stir fry flavoring (I usually find this in the Asian foods aisle at the store)
- 2 teaspoons cornstarch
- salt and pepper to taste
- Optional: cooked rice for serving
In a large pan, heat 1 tablespoon of oil over medium heat.
Add the broccoli, carrots, and bell peppers to the pan. Cook for about 5 minutes or until tender. Stir frequently to keep from burning.
Remove the pan from heat, cover, and set aside.
To a different pan add the remaining 1 tablespoon of oil over medium-high heat.
Lightly season the chicken with salt and pepper and add to the pan in a single layer. Cook for about 5 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook until fragrant.
Put the veggies back over medium heat and add the cooked garlicky chicken.
In a bowl whisk together the chicken broth, honey, and soy sauce.
In another bowl mix the cornstarch with one tablespoon of cold water.
Pour the honey sauce over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch to the chicken and veggies and bring the pan to a boil.
Cook for 1 more minute or until the sauce thickens.
Serve and enjoy!
*Photo is an original belonging to me
*Recipe adapted from Dinner at the Zoo
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