Chicken Stir Fry

This recipe cooks quickly but the preparation takes time if using fresh veggies










Ingredients
Vegetable, Peanut, Soy or Canola Oil
1 pound of boneless, skinless chicken breast (white meat) or chicken thighs (dark meat), cut into bite sized pieces
1 pound bag of frozen mixed vegetables (you can get Asian blend or just use broccoli)

OR any combination of fresh veggies:

• 1/2 head broccoli, separated into small florets, stem peeled and sliced
• 1-2 carrots, peeled and sliced into 1/8 inch rounds
• 1 stalk celery, sliced crosswise into 1/8 inch slices
• 1/2 red or green bell pepper, chopped in large pieces
• 1/2 onion sliced in thick slices
• handful of green beans, cut in 1 inch pieces)
• handful of snow peas or sugar snap peas
• handful of sliced mushrooms
  

1/4 cup Chicken or vegetable broth (or water)
Soy Sauce
1 tsp Toasted Sesame Oil (optional)

Equipment
Sharp knife (if using fresh veggies)
Large frying pan
Spatula or wooden spoon
Bowl or plate

Procedure

1. Heat about 1-2 tsp of oil in the frying pan over high heat and add chicken. Cook, stirring, until chicken is browned on all sides (about 5 minutes)
2. Remove the chicken to a separate plate while you cook the veggies
3. There should be some oil left in the pan, but if not, add more so that there is about 1-2 tsp
4. Add the veggies and cook, stirring until they are tender (easily pierced with a sharp knife) but still crisp. It's okay if they start to brown a little.
   
5. Return the chicken to the pot and add broth, stirring to coat everything in the pan. Cook for 1-2 minutes.
6. Turn off heat and stir in a splash of soy sauce and sesame oil (if using).

Serve over rice or spaghetti

Great way to use up small amounts of fresh vegetables. When using fresh vegetables, the key is to cut them all into the same size pieces to make sure they cook evenly.