Chicken Stir-Fry

Chicken Stir-Fry

This is a fast weekday meal. Add whatever and how many veggies you want.  It's a great way to use up all those vegetables in your refrigerator crisper! Serve with rice and you've got a complete meal.

Serves 4

Marinade:
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 teaspoon honey
1 clove garlic, minced
2 boneless, skinless, chicken breasts cut into strips

Sauce:
1 tablespoon cider vinegar
2 teaspoons honey
2 tablespoon soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch

Veggies

1 tablespoon fresh ginger root, minced fine
1 clove garlic, minced
1 jalapeno pepper, seeded, chopped fine
½ onion, thinly sliced
1 cup broccoli florets
2 celery stalks, thinly sliced
2 carrots, thinly sliced
1 cup shredded cabbage
1 cup spinach, washed, stems removed

Marinade: Combine soy sauce, oil, honey and garlic together in a small bowl. Add chicken and mix all together. Leave while you prepare vegetables.

In a small bowl combine the cider vinegar, honey, soy sauce sesame seed oil, and cornstarch, set aside.

Heat wok over medium high heat. Stir fry chicken until cooked through about 5 minutes. Remove chicken. Add all vegetables to wok and stir-fry until tender about 5 minutes, adding a little water if bottom gets dry. Add sauce and chicken and stir until thickens. Serve with rice.

Lots of veggies can go into this stir-fry

Other Recipes You May Like:

Veggie Stir-Fry with Tofu Wedges, Quinoa and Tahini Sauce