Here we are with another Mealtime Monday! Being that we tried so many new recipes for the Superbowl this week, I am sharing a recipe of mine that has evolved over the years, instead of a new find. I love stir fry and vary up the way we make it from time to time, but always revert back to this recipe as my tried and true. I tried to be as accurate as possible with measurements, but being that I don’t follow a recipe on this one it can vary a bit each time.
Ingredients:
- 1 large chicken breast
- 1 bell pepper
- 1/2 an onion
- 1/3 cup chopped carrots
- 1/4 cup snow peas
- 1/3 cup soy sauce
- 2/3 cups chicken broth
- 2 teaspoons minced garlic
- 1 teaspoon powdered garlic
- 1 teaspoon onion powder
- 1 Tablespoons cornstarch
- olive oil
- salt & pepper
- crispy wonton noodles
- cooked white rice
Directions:
1. Add a drizzle of olive oil to a hot skillet. Toss in a raw diced chicken breast. Season with salt & pepper. Cook until no longer pink, about 5-7 minutes.
2. While the chicken is cooking, chop up your veggies. I like using carrots, onions, bell pepper and snow peas.
3. Add veggies to the pan. Season with salt & pepper.
4. Sauté veggies on medium/high until tender, about 10-15 minutes.
5. In a glass measuring cup, whisk together chicken broth, soy sauce, garlic powder, onion powder and cornstarch.
6. Reduce heat and add the sauce to the pan. Continue stirring as the sauce thickens. If it becomes too thick you can add more chicken broth directly to the pan.
Serve over white or brown rice. Top with crispy wonton noodles.
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