This stir-fry dish has it all:
Chicken, vegetable and a great sauce, plus it can be made ready in just 20 minutes.
Active Time: 10 min – Start to Finish: 20 min
- 2 lb boneless skinless chicken breasts, chopped into bite-size pieces
- 2 medium brunch of broccoli, chopped into florets
- 2 red bell peppers, chopped
- 3 garlic cloves, chopped
- ½ cup green onions, chopped, whites and greens kept separate
- ½ cup soy sauce
- Extra-Virgin Olive Oil
- Kosher Salt & Pepper
In a large frying pan, add 2 Tbs oil over medium-high heat, then add the chicken, 2 tsp salt and pinch of pepper and cook until golden brown and full cooked, about 5-6 minutes. Remove to a bowl.
To the same pan add 3 Tbs oil over medium-high heat and add the garlic and white part of the green onions and cook for 30 seconds. Add the bell peppers and broccoli and cook for 1 minute. Add 3 Tbs water and cover with aluminum foil and to steam the vegetables for 4 minutes until tender.
In a bowl whisk together the soy sauce, ½ cup water, 2 Tbs cornstarch and 1 Tbs sugar. Add the sauce and chicken to the pan and cook for 2-3 minutes until the sauce is thickened. You can adjust the sauce as needed with a bit of sugar or soy sauce as needed. Serve stirfry topped with green onions.