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:
- In a small bowl, mix all sauce ingredients together. Reserve.
- Get some minute rice started in the microwave.
- 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.
- 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).
- Add chicken and sauce to skillet, stir to incorporate and allow the mixture to get warm and thicken a bit. Aaaaaand…. Serve.