Rodrigo’s chicken stir fry

Name: Rodrigo’s chicken stir fry
Prep time: 60 min
Cook time: 15 min
Total time: 80 min
Yield: 4 Servings
Cuisine: american
Ingredients: 450 g Chicken; 0.5 zucchini sliced; 2 tbsp oil; 1 tbsp butter; 1 carrot; 300 g Mushroom; 0.5 red bell pepper; 1 tsp garlic powder; 0.5 Onion cubed; Sauce ingredients; 236 ml Chicken broth; 59 ml Water; 59 ml Soy sauce; 2 tbsp Honey; 1 tbsp Cornstarch

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Rodrigo Villicaña

Community Member

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

450 g	Chicken
½	zucchini sliced
2 tbsp	oil
1 tbsp	butter
1	carrot
300 g	Mushroom
½	red bell pepper
1 tsp	garlic powder
½	Onion cubed
	Sauce ingredients
236 ml	Chicken broth
59 ml	Water
59 ml	Soy sauce
2 tbsp	Honey
1 tbsp	Cornstarch

Step 1/6
Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
Step 2/6
Combine all of the ingredients for the sauce in a bowl.
Step 3/6
In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
Step 4/6
Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
Step 5/6
Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
Step 6/6
pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients