Chicken and Vegetable Stir-Fry

Don’t all of us want one or two simply good stir fry recipes in a our dinner rotation? i like stir fry because not handiest does it tastes scrumptious but it’s a top notch way to get a beneficiant serving a vegetables in one meal. This one is no exception! It’s full of veggies plus the bonus of a protein (chook) continues it filling and flavorful.

INGREDIENTS

• 1 lb chicken breasts , sliced into small strips
• 1 red bell pepper , seeded and sliced into strips and strips halved (1 1/2 cups)
• 1 cup chopped yellow onion (1 small)
• 1 Tbsp peeled and finely minced fresh ginger
• 1 1/2 cups sugar snap peas , sliced into halves

style="font-family: "verdana" , sans-serif;">1 1/2 cups sliced mushrooms

3 cloves garlic , minced

3/4 cup low-sodium chicken broth

1/3 cup low-sodium soy sauce

1 Tbsp oyster sauce

1 tsp sesame oil

1 Tbsp cornstarch

1 1/2 tsp granulated sugar

1 1/2 Tbsp vegetable oil

2 1/2 cups broccoli florets , chopped into bite size pieces

1 1/2 cups chopped carrots (about 4)

INTRUCTIONS

1. location bird in a gallon size resealable bag. In a 2 cup liquid measuring cup or a bowl, whisk collectively chook broth, soy sauce, oyster sauce and sesame oil. at once after whisking well, degree out 1/4 cup (earlier than all of the sesame oil simply returns to the pinnacle). Pour the 1/4 cup over hen in bag and let marinate in refrigerator 10 - 15 mins (now is a good time to chop all of the vegetables). Whisk cornstarch and sugar into final soy sauce combination.
2. warmness oil in a wok or a non-stick pot over medium-excessive warmth. cast off chicken from marinade and add chook to wok. warmness chook until midway cooked through, about 3 minutes, tossing once in a while. upload in broccoli, carrots, bell pepper, onion and ginger. prepare dinner, tossing every so often, four minutes. upload in snap peas, mushrooms and garlic and prepare dinner 2 mins longer. Whisk soy sauce mixture over again, then pour into pan and cook, tossing often, until sauce has thickened and veggies are smooth, about 2 minutes. Serve warm over white or brown rice (I served mine with quick grain brown rice, not pictured here. it's my preferred).

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