Sally's Recipe Of The Week: Chicken Stir Fry

Chicken Stir Fry
Serves Four

       Here is what you will need:

2 large boneless/skinless chicken breast halves
1 red or yellow bell pepper sliced into one inch pieces
1 large or 2 small carrots, peeled and sliced
1 small head of broccoli, cut into florets
1 medium onion cut into chunks
1 to 2 TBS canola oil
2/3 cups low sodium soy sauce
1/4 cup brown sugar
1 TBS corn starch
1 TBS fresh grated ginger
1 TBS grated garlic
1/4 to 1/2 tsp red pepper flakes (optional)
1 TBS toasted Sesame oil

You can really use any vegetables that you have handy. If I had a can of sliced water chestnuts or bamboo shoots I would have added them in.

Do your prep. The chicken should be cut in about one inch pieces. 

Make the marinade/sauce.  Combine brown sugar, soy sauce and corn starch in a large glass bowl. Mix it well.

When sugar is dissolved, add in the garlic, ginger, sesame oil and red pepper. Mix well and add in your chicken. Let marinate for at least 15 minutes. If going to marinate longer put chicken in fridge. 

While chicken is marinating, Heat 1 TBS canola oil in a wok or large fry pan. Add vegetables, a touch of salt and pepper and cook until crisp tender.

Remove the vegetables from the pan and set aside. Add the chicken and sauce to the pan and cook until chicken is cooked through. Make sure the sauce gets cook thoroughly. 

Add the vegetables back into the pan and coat well with sauce.

Serve with rice or cauliflower rice.  Enjoy.

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