Garlic Chicken and Veggie Stir Fry
1/2 cup soy sauce, divided 1/4 cup each
4 tsp minced garlic, divided 2 tsp each
6 Tbsp brown sugar, divided 3 Tbsp each
2 tsp sesame oil, divided 1 tsp each
1 pound chicken, cut into bite sized cubes
1 Tbsp olive oil
1 red bell pepper
1 yellow bell pepper
1 cup sugar snap peas
1 cup carrots, sliced
1 cup mushrooms, sliced
2 cups broccoli
1 can sliced water chestnuts
1/2 cup chicken broth
1 Tbsp cornstarch
chopped green onions and sesame seeds for garnish, optional
*Don't forget to start the rice!
In a small bow or cup mix together 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil.
In a large skillet over medium high heat saute the chicken with the sauce until chicken in barely cooked through. Remove chicken and sauce to a bowl and cover to keep warm.
Add 1 Tbsp olive oil to skillet. Add all the veggies and saute until almost tender.
In the small bowl/cup from before mix together the remaining 1/4 c. soy sauce, 2 tsp garlic, 3 Tbsp brown sugar and 1 tsp sesame oil. Pour over veggies once almost tender and cook until the sauce has thickened.
Garnish with green onions and sesame seed. Serve over jasmine rice.
**For a meatless meal leave out the chicken portion of this recipe.
