Chicken Stir Fry with Veggies

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by Nancy Newcomer

1TB cornstarch
2 TB Tamari (low sodium/gluten free)
2 TB Seasoned Rice Vinegar
2 TB chicken stock
1 tsp fresh ginger, minced
1 lb of chicken thighs cut into bite size pieces
3 tsp peanut oil plus 1 TB
2 cups broccoli florets
1 red bell pepper, sliced into ¼ inch pieces and cut in half
2 Scallions, chopped
2 carrots, julienned
1 cup snow peas
2 cloves of garlic, finely chopped
1 can of baby corn
Pot of Steamed Rice
OPTIONAL: Sesame Oil & sesame Seeds

In a large bowl, combine the cornstarch, tamari, seasoned rice vinegar, chicken stock, and ginger. Whisk until it’s well blended. Add the chicken. Make sure to mix it so that the chicken is evenly covered with the marinade. Set aside.

Prep organic veggies–make sure to wash and dry them thoroughly. You don’t want any extra moisture that’ll cause them to turn out mushy.  Get ready-we’re going to do 2 few rounds of stir frying–you’ll see :)

Grab large fry pan, heat on high and add  about a teaspoon peanut oil ~ swirl round the pan. Give it a minute or 2 so it’s good and hot. You can test the heat with a drop of water-if it sizzles, we’re good to go. Add the broccoli and sautee quickly, stirring with a metal spatula. After about 2 minutes, remove from pan and transfer into a large bowl.

Next, add another teaspoon of peanut oil, swirl around, and throw in the bell peppers, scallions, snow peas, carrots, and garlic. Again, keep stirring for another minute or 2 until everything looks like it’s getting good and done. After that, it can join the broccoli in the spare bowl.

Round 3!  This time, add 1 tablespoon peanut oil–we need a little bit more because it’s chicken time! Add the chicken & marinade in an even layer. Let it sear undisturbed so it browns on the bottom–give it a minute or 2. Then stir-fry until golden brown all over and also make sure it’s all the way cooked through–should take a couple of minutes more.

Open the can of baby corn, drain. Add the corn and fold into the chicken mixture. That should be enough to warm up the corn. Kids LOVE this stuff–remember Tom Hanks eating his baby corn in the movie “Big”? HAHA!!

Add the chicken and corn into the large bowl of veggies. You may transfer onto a large serving dish if you want it to look pretty, or you can just serve from your big bowl. This is perfect over steamed rice.  This recipe serves 6 and is fabulous left over. Your family and kids will love it. Enjoy!

AND…if you’d like to watch me prepare this dish, step by step, check out my video on here: Nancy cooks Stir Fry

Dinner is served!

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