Rob’s Chicken Stir Fry

My kids loved it when I made my chicken stir fry when they were growing up.  Little did they know that this was my secret to getting them to eat their vegetables! This recipe is basically one that I made after trial and error.  This doesn’t have to be exact, I usually will use the vegetables that I have on hand, so you can throw whatever you like into the mix.  Sometimes we would try it with chopsticks just to make it a little more fun, but I usually ended up reverting back to the good old fork in the end.  As my husband would say, “DELICIOUS”!

Rob's Chicken Stir Fry

 

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Author: Sugar n' Spice Gals

Recipe type: main

Cuisine: oriental

Serves: 6

Ingredients

• 2-3 chicken breast thinly sliced. (I leave it a little frozen because it is easier to slice)
• 2 cups chopped broccoli
• 1 red pepper sliced
• 1 onion sliced
• 2-3 carrot thinly sliced lengthwise
• 8 oz bag of fresh pea pods
• 2 cups sliced fresh mushrooms
• 1 cup soy sauce
• 1 cup brown sugar
• 1 cup water
• 1 Tbsp honey
• ½ tsp ginger
• 2 Tbsp cornstarch
• Pepper
• Olive oil
• Cooked Rice

Instructions

1. Prepare vegetables. Poke several holes in pea pod bag and cook for 1 minute.
2. In a large frying pan or wok, heat 1 Tbsp olive oil on medium high. Add chicken and cook till no longer pink, add pepper to taste. Stirring to cook evenly.
3. Remove chicken and set aside. Add a little more olive oil to the frying pan or wok then add all the vegetables to the pan except for the mushrooms. Cook vegetables till they just start to soften.
4. In a bowl, mix all the soy sauce, brown sugar, water, honey, ginger and cornstarch till blended well.
5. Add chicken back to pan and pour in sauce.
6. Add mushrooms and cook till the sauce is heated, about 5 minutes, stirring off and on.
7. Pour over cooked rice and enjoy!

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