I could eat this delicious recipe every week! Colorful vegetables, tender chicken and a delicious simple sauce served over rice make this a complete meal. I hope you enjoy this recipe as much as I do.
Jen’s Chicken Stir Fry Recipe
2 cups uncooked rice (I like brown Jasmine rice)
3 boneless, skinless chicken breasts, cut into strips
3 medium carrots, peeled and sliced
1 cup snow peas
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 large onion, sliced
1 cup broccoli, cut into bite size pieces
3 cloves garlic, minced
2-3 Tablespoons oil
For the sauce:
1/4 cup honey
1/4 cup soy sauce
1-2 Tablespoons sriracha sauce
Cook rice.
Heat a large skillet over medium high heat. Add one Tablespoon oil. Once the oil is hot, add chicken and stir fry until cooked through. Remove chicken from the skillet and set aside. Add another Tablespoon of oil to skillet. Add carrots, broccoli, red peppers and yellow peppers. Stir fry for about 5 minutes or until vegetables are tender. Add snow peas, onion and garlic and stir fry for another 3 minutes or until tender. You can add more oil, if needed.
Meanwhile, whisk sauce ingredients together.
Once all of the vegetables are cooked through, add chicken and sauce to the skillet. Mix until well incorporated and cook until heated through.
Serve over rice.
This makes 4 large servings.
How to Cook Brown Rice Perfectly Every Time: http://youtu.be/8UvsaCfcpQk
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