Chicken & Veggie Stirfry

This will take about 20 minutes once the veggies and chicken are chopped. I figure normal people could chop it all in  10 minutes. I took about 15 while watching Ellen. (And this recipe will also feed 3-4 hungry people.) I adapted this recipe to fit the ingredients I had on hand/to feed my very hungry family.


What you’ll need:

For the sauce:

  • 4 tbsp low sodium soy sauce
  • 2 tbsp orange juice
  • 2 tbsp white vinegar
  • 2 tbsp light brown sugar
  • 1 tbsp peanut oil
  • 1 tbsp red pepper flakes (or more or less, according to taste)
  • 1 tbsp cornstarch

For the chicken & veggies:

(can substitute whatever veggies on hand)

  • peanut oil
  • 1 ½ lbs boneless, skinless chicken thighs, salted and peppered
  • 4-5 cloves of garlic, minced
  • 1 small onion, chopped
  • 2 cups of broccoli florets
  • 2 small green peppers, sliced
  • 2 sweet banana peppers, sliced
  • 1 small squash, diced

What you’ll do:

    1. In a small bowl, mix all sauce ingredients together. Reserve.
    2. Get some minute rice started in the microwave.
    3. In a large skillet, over medium high heat, sauté chicken pieces in peanut oil until cooked through (5-10 minutes). Transfer to plate and put aside.
    4. Add a little more oil to the skillet and add the garlic and onion; sauté until fragrant (30 seconds). Then add the other veggies to the skillet and cover, stirring occasionally, until soft (10 minutes).
    5. Add chicken and sauce to skillet, stir to incorporate and allow the mixture to get warm and thicken a bit. Aaaaaand…. Serve.

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