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Chicken stir fry 🍲
A taste of take-out at home

Grab 1.5-2lbs chicken:

Using a very sharp knife slice your chicken into thin strips OR place the chicken in the freezer for a couple hours. This will make it easier to cut if your knife isn’t the best! Place your chicken strips in a bowl, season with salt and pepper, then sprinkle with 1 Tbsp cornstarch. Toss this all together until well coated. Set this aside.

Place a pan over med-high heat and add Olive Oil and chicken strips. Continue to stir/flip the pieces until just cooked through. About 2-3 minutes. Remove from the heat and set aside.

In a small bowl/jar combine the soy sauce, stock, sesame oil, vinegar, garlic, ginger, honey, 1 Tbsp cornstarch and chili garlic sauce.

Sauce:
1/3 cup soy sauce
½ cup vegetable stock
1.5 tsp Sesame Oil
1 Tbsp Rice Vinegar
2 Cloves minced garlic
1 Tbsp Fresh shredded Ginger
2 Tbsp Honey
2 Tbsp Cornstarch
1 Tbsp Chili Garlic Sauce

Using that same seasoned pan back over medium heat and add your vegetable blend. Add ¼ cup water and cover and let these cook for about 3-4 minutes. Then let’s add our sauce, once it started to thicken chicken goes back in. Give it 3-4 minutes to simmer and serve over some rice and don’t forget to throw some toasted sesame seeds!

Makes 2-3 servings:
48.5P 47.5C 11F 483kcals

(½ cup Rice, 6oz Chicken, ½ cup vegetables)

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