Friday, January 15, 2016

broccoli and bell pepper stir fry... 40 minutes

When my cousin Natalie claimed to have the "best stir fry sauce" I'm not going to lie, I was a skeptic. But she sure delivered! I tweaked her recipe for the stir fry just a tad, but the sauce I wouldn't dare touch! Perfection!

the goods:

"the best" stir fry sauce:
1/2 cup soy sauce
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon sesame seed oil
1 teaspoon rice vinegar
2 inch piece of ginger, peeled, grated, or finely minced
2 garlic cloves, grated, or finely minced

3 boneless skinless chicken breasts, chopped into 1-inch pieces
1 large head of broccoli, chopped
2 red bell peppers, ribs and seeds removed, chopped
1 large zucchini, chopped
1 yellow onion, chopped
olive oil
2 cups long-grain rice, cooked according to package instructions

In a mason jar, combine the stir fry sauce ingredients, shut lid, and shake to combine. Set aside.
Cook the rice according to package instructions.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan, and add the chicken. Cook chicken about 5-7 minutes (depending on how big your chunks are), until cooked through. Transfer to a bowl. Drizzle in a little more olive oil, add onion to the pan, and cook until soft and translucent, about 7 minutes. Transfer onions to bowl with chicken. Add bell peppers to pan and cook until crisp-tender, about 5 minutes; transfer to bowl. Add broccoli to pan and cook until crisp tender (adding olive oil as needed), about 5 minutes; transfer to bowl. Add zucchini to pan and cook until crisp-tender, about 5 minutes. Return all the veggies and chicken in the bowl back into the wok. Pour in the stir fry sauce, reduce heat to medium, and cook for about 3-5 minutes more until the sauce has thickened. Serve over warm rice.

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