Chicken and Vegetable Stir Fry

Sometimes we need a lazy dinner. Something so simple and quick to cook up after a long day of work, whatever that work may be. This is a great go to meal. The sauce is so simple to whisk together. Chop up your favourite vegetables, or buy a frozen package or pre-cut vegetables to make your life even easier, yes, you are allowed to be that ‘lazy’. I added chicken as my protein, but you can use beef or tofu- whatever floats your boat as they say.

Large chunks of vegetables with thin slices of chicken all in an Asian style sauce. Place over a bed of rice or noodles or quinoa or couscous… you catch my drift. The best part is, you should have leftovers for the next day! Woo hoo! This is a simple and versatile stir fry recipe worth gossiping about!

Chicken and Vegetable Stir Fry

Yield: 4 servings

INGREDIENTS:
2 chicken breasts, thinly sliced
1 large carrot, thinly sliced in half circles
1 red pepper, thinly sliced
1/2 cup broccoli florets
1 can baby corn, cut into large chunks
1/2 cup snow peas
4 mushrooms, thinly sliced
2 cups cooked rice
Sauce:
1/4 cup soy sauce
1 tsp sesame oil
1 tbsp rice wine vinegar
1 tbsp honey
1 garlic clove, minced
1 tsp corn starch
Freshly cracked pepper, to taste

DIRECTIONS:
1. In a small bowl, whisk together sauce ingredients, set aside.
2. In a large pot or wok, place a tsp vegetable oil and place the chicken in the wok. Season with salt and pepper and begin to cook until it started to brown on both sides.
3. Add half the sauce in with the chicken and continue to cook another minute.
4. Add in all the vegetables and the rest of the sauce. Cook until vegetables are soft and chicken is cooked through.
5. Serve over rice or noodles. Enjoy!