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23 December, 2015

Chicken and Vegetable Stir Fry

Posted in : Uncategorized on by : Pamela Reynoso



What You Need:

1 Lb. Cubed Chicken

2 Cups Sliced Carrots

2 Cups Broccoli

For the Sauce:

1/4 Cup Brown Sugar

1 Tablespoon Cornstarch

1 tablespoon Minced Ginger

1 tablespoon Minced Garlic

1/4 teaspoon red Pepper Flakes

What To Do:

Combine soy sauce, brown sugar, and corn starch in a small bowl.  Mix until combined.  Add the ginger, garlic, and red pepper. Coat chicken with marinade and refrigerate for at least 15 minutes.  In a non-stick pan heat a tablespoon of olive oil.  Add the chicken along with the marinade, the carrots, and broccoli to the pan and cook for about 12 minutes or until the chicken is cooked through and the vegetables are tender.  Serve over rice.