Chicken Stir Fry

Hello!  How’s your week going so far?  It’s been pretty hectic and interesting around here.  Ethan is on school vacation this week and last week he was off everyday except Friday due to the blizzard that we had here.  Needless to say, I’m a bit behind.  I’m starting to get some serious spring fever.  I cannot wait to be able to take the kids outside without having to wear 5 layers of clothing!

Today I thought I’d share with you a recipe I made last week for dinner.  It was incredibly easy, healthy, and kid approved!  Both Ethan and Madison gobbled it right up.  Winner!





Ingredients:
3 boneless, skinless chicken breasts cut into strips
2/3 cup of tamari (or soy sauce)
1/4 cup brown sugar
1 tablespoon cornstarch
2 tablespoons minced garlic
1 1/2 tablespoons minced ginger
1/2 teaspoon red pepper flake (more if you want is really spicy)
2 tablespoon of olive oil (or sesame oil)
1 medium green pepper, sliced into strips
1 medium red pepper, sliced into strips
1 medium head of broccoli (break into florets)
1 cup sliced carrots
1 yellow onion, sliced into strips
8 oz can of sliced water chestnuts


Directions:
Combine the tamari, brown sugar, cornstarch, garlic, ginger, and red pepper flake in a bowl to make the marinade.  Add the chicken strips into the mix and let sit for a minimum of 20 minutes.
 
Add 1 tablespoon of olive oil to a large pan or wok and add in your green and red peppers, broccoli, carrots, onion, and water chestnuts.  Cook for about 5 minutes then remove from the pan and set aside. 

Heat another tablespoon of olive oil back in the pan and add the marinated chicken strips reserving the extra liquid.  Cook and stir the chicken until it is almost done with just a little pink on the inside. 
When the chicken is just about done, add the veggies back into the pan along with the reserved liquid marinade.  Cook for about 5-10 minutes. 

Serve over brown rice.  I used the Trader Joes jasmine brown rice.  It was awesome with it!


Enjoy!


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