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Rodrigo’s chicken stir fry

Too few ratings

Rodrigo Villicaña

Community Member

“A really good meal you can also add some yakimeshi by the side”

Difficulty

Medium 👍
60
min.
Preparation
15
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
450 g Chicken
½ zucchini sliced
2 tbsp oil
1 tbsp butter
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

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