Hello loves! Today I wanted to share with you one of my go-to recipes: chicken stir fry. My mom made this for me for the first time about a year ago, and it’s been a constant favorite of my ever since. It’s super easy to make, reheats super well, and it’s super pretty. (Totally Instagram worthy.)
To start off with here’s what you’ll need:
Ingredients: sesame oil, peanut oil, classic Thai sauce, soy sauce, powered ginger, garlic powder, your choice of chopped veggies, and sliced chicken breast. Also for a side, some rice! I prefer brown rice with this, and it’s also the healthier option.
To start off with, boil some water in a sauce pan to make your rice. Timing wise you should do this first!
Next grab yourself a frying pan and pour 1 Tablespoon of peanut oil into your pan. Wait for that to heat up a bit, then add in your chicken. You’re going to want to keep an eye on the chicken and keep stirring it so it cooks evenly. Right about this time, your water should be boiling so add in the rice and let it sit.
Next we’re going to work on the veggies. Heat 2 tablespoons of sesame oil in a large pan. Wait until it’s very hot, then add vegetables. Here we have broccoli, cauliflower, bok choy, carrots, red pepper, celery, red cabbage, flowering kale, parsley, zucchini, and peas pods. Stir in everything so it’s coated in the oil and cover to steam veggies. *If you’re going to add in bean sprouts you should wait until later to add them in because of how quickly they cook.
Then it’s time to add in a 1/2 teaspoon of garlic powder and a 1/2 teaspoon of ginger, a 1/2 cup sauce, and a 1/4 cup soy sauce. Let that all simmer in the pan. *Now would be the time to add in the bean sprouts to your veggie mix. Once the chicken is coated, you can pour it into the veggie mixture as well.
The Blonde Brunette