Chicken Stir Fry

After a day of heavy house cleaning, I wanted to make a dinner that would come together quickly. We had some chicken and fresh veggies so I thought a stir fry would be a good fit! You can change up a stir fry so much depending on what you like. It can be a good way to use up some vegetables before they go bad too! This turned out tasty and made a nice lunch the next day!! But note to self... when doing heavy house cleaning, make something in the crockpot that morning!! (Sorry about the picture- the food was steaming and made it look blurry)





Ingredients

3 boneless, skinless chicken breasts, cut in bite size pieces
soy sauce
cooking oil
2 cloves garlic minced
1 bunch of broccoli, chopped
1/2 cup shredded or chopped carrots
1 red bell pepper, chopped
8 green onions, chopped
1/2 cup chicken broth
pinch of ground ginger
4 tbsp soy sauce
2 tsp sugar
1 tbsp cornstarch
cooked rice (I used a sticky rice, but use what you like)


Directions
Before cooking, you can add a few dashes of soy sauce to the chicken.

Heat a large wok or skillet with a tbsp of oil and add 1/2 of the chicken. Cook until done and remove to a paper towel lined bowl. Cook remaining chicken and remove.

Mix the sauce: chicken broth, ginger, soy sauce, sugar and cornstarch. Set aside.

Add the broccoli, carrots and bell pepper to the skillet with a small amount of oil. Cook until tender crisp. I wanted the vegetables to be a little softer, so I added a small amount of water and put a lid on the pan for about 5-8 minutes. Add green onions and chicken.

Pour the sauce over the chicken and vegetables and stir well. Heat to boiling to thicken. Serve over hot rice. Add soy sauce to taste.

ENJOY!