Chicken and Vegetable Stir-Fry (and a spicier option if you prefer that)

 Last night's plan was to make beef and broccoli. We decided to get chicken instead since it was cheaper and then forgot the broccoli so we just decided to make a chicken and frozen vegetable stir-fry. Kevin made a spicier version which I listed below as well. Both turned out SO SO good! We served ours with rice and it was the perfect meal. If you make this, comment below and let me know how it turned out!

The original recipe can be found HERE and we made some huge changes. 

Ingredients for Chicken + Vegetables:
1 lb chicken breast, cut into pieces
2 tbsp olive oil
2 cups frozen vegetables

Stir Fry Sauce Ingredients:
2/3 cup chicken broth
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp corn starch
1 tbsp sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/4 tsp pepper


Instructions:
In a small bowl, combine all of the sauce ingredients and whisk. Set sauce aside. 



In the meantime, cut chicken into bite-sized pieces. 


Heat a skillet over medium heat and add 1 tbsp of olive oil. Add chicken in a single layer and let sit for 1 minute. Stir fry for 5-10 minutes or until golden brown. 


Place on a plate. In the same skillet, add another tbsp of frozen vegetables and stir fry for 3 minutes. Give the sauce a quick stir and pour all over vegetables. Simmer for 5-10 minutes until sauce is thickened. Return the chicken to the pan and stir until heated through. Enjoy with Jasmine Rice. 





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Kevin's version of a spicier option - but not too spicy - and he also added shrimp. 

Ingredients:
1 tsp chili paste
1 tsp heinz chili sauce
2 pinches of sugar
1.25 tsp of butter
pre-cooked shrimp (as much as you would like)

Directions:
Put the chili paste, sauce, sugar and butter in a pan on medium low and let everything melt together. When it starts to bubble, mix and put the temperature on low. Add pre-cooked shrimp and mix on medium. Simmer for 3-5 minutes. Mix frequently and add in the chicken and mixture above. Pour over rice. 

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