David and I are in love with this dish!! It's simple, healthy, and delicious. Plus, you can make a HUGE batch to have for lunches all week!
Garlic Chicken Stir Fry
2 large chicken breasts (roughly a pound), cut into 1 inch chunks
4 cups fresh broccoli florets
1 medium red pepper, cut into strips
1 medium orange pepper (yellow is great too!), cut into strips
1/2 cup carrots, cut into slices
1 medium onion, cut into slices
1-2 inch piece of fresh ginger, peeled and grated (roughly 1 teaspoon ground ginger powder)
6 large garlic cloves, minced
1 cup low-sodium chicken stock, divided
1/2 cup low-sodium soy sauce, divided
3 tablespoons teriyaki sauce, divided
1 tablespoon worcestershire sauce
1/2 tablespoon rice vinegar (optional)
1/4 teaspoon crushed red pepper flakes (or however hot you like it)
1-2 tablespoons cornstarch with equal parts of water
olive oil for frying
Combine all cut vegetables and rinse. Set aside.
In a very large skillet (or even pot), heat up oil over medium-high heat. Add chicken and cook until completely white. Add 1 tablespoon of minced garlic, 3 tablespoons soy sauce, 1 tablespoon teriyaki, and 1/2 cup chicken stock. Stir, cover pot with lid, and let simmer on medium for 5-10 minutes. With a slotted spoon, remove chicken. Set aside.
Add vegetables to liquid mixture in pan along with the remaining minced garlic, freshly grated ginger, 5 tablespoons soy sauce, 2 tablespoons teriyaki, 1/2 cup chicken stock, worcestershire, rice vinegar, and crushed red pepper flakes. Coat vegetables in sauce, reduce heat to medium-low and let simmer until tender, 10 minutes.
Add chicken back to pot, combine and cook another 5 minutes. Increase heat to medium-high. Mix cornstarch with equal parts water (1 tablespoon of each for thin sauce; 2 tablespoons of each for thick sauce). Once liquid in pan is boiling, add cornstarch/water mixture and stir constantly until it thickens. Let cook for an additional 2 minutes. Remove from heat.
Serve with rice. Makes 4-6 servings.
Enjoy!
