I’m not so sure how this recipe made it this long without being posted. Chicken stir fry is a staple of my work-week diet for the simple fact that I can make a huge batch and divvy it up into little containers to bring to work… not to mention this is healthy and ridiculously easy.
You really can’t go wrong when you’re buying ingredients, just snag the cheapest veggies you think will work (my trio almost always consists of broccoli, onions, and green peppers).
I have an odd pallet when it comes to peppers. I can eat them all day long if they are cut small, but large chunks get to me after a while and I end up picking around them towards the end of the meal… so, you’ll almost always see my peppers chopped up nice and small.
The chicken gets cooking first with a bit of oil and garlic. It doesn’t take long at all when they’re cubed, just make sure to move them around every so often to spread the wok love.
Once the chicken is nearly cooked, we’re going to add everything else. Everything, in this case, consists of our veggies, soy sauce, chicken broth, brown sugar, ground ginger, and cornstarch. Now we just sit and wait for the sauce to thicken to the desired consistency.
I added a little (okay, a lot of) sriracha hot sauce to the mix towards the end of the cooking process. I’m a fan of some heat and can’t let an opportunity like this go to waste.
Spicy chicken stir fry overloaded with vegetables.