Chicken Stir Fry
Yall, today is a monumental day in our house. As I type this very post there is an amazing lady who is helping us out and cleaning our house. I cannot even begin to describe how happy I am and thankful for a husband that loves me even though I can’t “do it all!” We have brought in reinforcements and for the first time in a LONG time, my whole house is going to be clean at the same time! Yall, this is huge. Before the floors would be clean or the bathrooms or maybe the kitchen, but never all of it…and so today is a glorious day!
On to why you are here…lately I am trying to cook meals that include lots of veggies. III eats pretty much any vegetable in the known universe. Me, I am slowing branching out and finding more and more crunchy goodness to add to my palette preferences.
Most of the time when we eat vegetables around here it’s roasted veggies along side our main dish or crispy veggies dipped in humus at lunch, but there are other recipes we are trying that include a mix of vegetables and today I want to share with you one of those recipes.
Chicken and Veggie Stir Fry.
I love this recipe because there is a lot of room to make it your own. You are free to choose different vegetables or maybe serve it over noodles instead of rice. Also you might use steak instead of chicken…lots of options all using a similar method!
1.5 cups of shredded rotisserie chicken
3 cups of chopped veggies (I used red, orange, and yellow peppers, zucchini, shredded carrots, and broccoli)
2 cups of brown rice
1 tbsp olive oil
2 cloves of garlic
1 cup of chicken broth
3 tbsp of soy sauce
2 tsp of sugar
2 tsp of cornstarch
Chop all your veggies & shred your COSTCO (or anywhere!) rotisserie chicken.
In a skillet over medium heat add olive oil and garlic. Once the garlic is fragrant add in shredded chicken along with 3/4 cup of chicken broth, soy sauce and sugar. Cover and continue to cook over medium heat stirring occasionally for about 5 minutes. Add in vegetables. Cover and continue cooking for about 5 minutes, again stirring occasionally. In a separate bowl mix the remaining chicken broth and cornstarch. Pour in the mixture and stir until the sauce thickens. Serve on top of rice (cook according to package instructions) or noodles. Enjoy!
You can also buy and cook your own chicken (cubed) in the olive oil and garlic before adding the veggies and chicken broth!