A simple stir fry contains the most basic ingredients, yet it can have a plethora of flavors. The vegetables can stand on their own as a meal on top of a bed of rice. Adding protein only boosts the flavors and textures. The high heat from the wok or skillet causes this dish to come together quickly. No matter how you make it, a stir fry may be different every time because any vegetable works. If you find a combination that you really like, you must write it down or else you might forget it the next time. This Chicken Stir Fry will not disappoint!
Ingredients
1 lb. boneless, skinless chicken breasts, cut into chunks
2 Tbsp. extra virgin olive oil
2 cups broccoli florets
1/2 green pepper, sliced
1/2 red pepper, sliced
1 8 oz. package mushrooms, sliced
1 small onion, sliced
(optional) 1 small package snow peas
2 tsp. ginger paste
2 tsp. minced garlic
1 tsp. sesame oil
1 Tbsp. oyster sauce
2 Tbsp. cornstarch
4 Tbsp. cold water
1/2 cup warm water
2 tsp. chicken bouillon (Better than Bouillon recommended)
6 Tbsp. soy sauce
1/4 cup Swerve brown sugar (or honey if not Keto)
Salt and Pepper to taste
Instructions
In a small bowl, mix together the ginger, garlic, sesame oil, oyster sauce, chicken bouillon, water, soy sauce, brown sugar, salt and pepper. Whisk until smooth. Add the cornstarch and stir.
Make sure all ingredients are prepared before cooking. This dish comes together quickly. In a wok or a large skillet with high sides, heat 2 tablespoons of oil. Place the chicken in the wok and cook until lightly browned on all sides. Remove and set aside.
Add a little more oil to the wok or pan. Add the green pepper and red pepper and stir for 2 minutes. Add the broccoli and onion and cook for 2 minutes. Add the mushrooms and snow peas and cook for 2 minutes or until all vegetables are crisp tender.
Add the chicken back to the pan and toss to combine. Stir the sauce again because the cornstarch always settles to the bottom. Then, pour the sauce into the wok. Cook and stir until the chicken and vegetables are coated and the liquid is boiling. Serve over hot cooked rice or cauliflower rice.
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