Wednesday, April 6, 2011

Chicken Stir Fry w/ Red Bell Peppers, Broccoli, Shallots, & Garlic

Stir Fry Sauce:

1 bottle Kikkoman, Stir Fry Sauce
2 tablespoons Sesame Oil
2 tablespoons Soy Sauce
dash of Rice Vinegar
a couple pinches of corn starch, to thicken
1 medium shallot, thinly sliced
3-4 pieces of garlic, chopped

I combined all these ingredients, in a medium bowl and mixed well. Set aside, until ready to use.

Chicken & Vegetables:

I used four medium size, defrosted organic chicken breasts.

Begin by cutting the chicken into small pieces.

In a large skillet, on medium-high heat, cook your chicken pieces using a little bit of vegetable oil. Season with salt and pepper.
Approx. 10 minutes, maybe less. Depending on the size of your chicken chunks, cooking time will vary.

Once the chicken pieces were fully cooked, I poured in half of my stir fry sauce.
Coated the pieces well in the sauce.

Next, I added in my chopped vegetables and the rest of my stir fry sauce.

1 broccoli crown, chopped up into small pieces, and stems of course
2 red bell peppers, seeded, cleaned, and sliced thinly

This might my seem like alot of veggie variety for stir fry but, keep in mind that the sauce has shallots and garlic in it. You could always add more of whatever you like.

Cook the chicken and veggies together on medium heat for another 8-10 minutes.
Depending on how crisp or soft you like your vegetables to be will determine how long you need to cook then...ya know???

I served my stir fry over white rice, which I made in my rice cooker, according to package directions. Easy cheesy.

Thanks for coming by, Cheers & Enjoy!!!