Easy Chicken Stir Fry
Stir fries have a little something for everyone - healthy veggies, filling protein, and plenty of flavor! This version uses Member's Mark™ Crushed Red Pepper for a kick of heat - use as much or as little as you'd like!
Ingredients
For the Sauce
- 1 tbsp Corn starch
- 2 tbsp Cold water
- ¼ cup Low sodium chicken broth
- 3 tbsp Low sodium soy sauce
- ¼ cup Honey
- 1 tbsp Toasted sesame oil
- ½ tsp Member's Mark™ Crushed Red Pepper or more if desired
For the Stir Fry
- 2 tbsp Member's Mark™ 100% Pure Olive Oil divided
- 1 lb Boneless, skinless chicken breasts cut into 1-inch cubes or into 1/4-inch strips
- Member's Mark™ Black Peppercorn Grinder to taste
- Member's Mark™ Himalayan Pink Salt Grinder to taste
- 2 cup Broccoli florets
- ½ Yellow bell pepper cut into 1-inch pieces
- ½ Red bell pepper cut into 1-inch pieces
- ½ cup Baby carrots sliced
- 2 tsp Fresh ginger minced
- 2 Garlic cloves minced
Instructions
For the Sauce
- In a medium bowl, whisk together corn starch and water. Add chicken broth, soy sauce, honey, sesame oil, and Member's Mark™ Crushed Red Pepper; whisk to combine. Set aside.
For the Stir Fry
- In a large skillet or wok, add 1 tbsp Member's Mark™ 100% Pure Olive Oil and heat over medium-high heat.
- Add chicken (in batches if necessary) and season with Member's Mark™ Black Peppercorn Grinder and Member's Mark™ Himalayan Pink Salt Grinder. Cook for 3-5 minutes, or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining 1 tbsp Member's Mark™ 100% Pure Olive Oil to the skillet. Add broccoli, bell peppers, and carrots, stirring occasionally, just until tender. Add ginger and garlic; cook for an additional minute. Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables. Stir gently to combine.
- Bring to a boil, stirring occasionally. Let boil for 1 minute.
- Remove chicken and vegetables from skillet and serve over rice.