Chicken and Veggie Stirfry

Chicken and Vegetable Stir Fry

The very first time I made this dish, we were in the beginning stages of a Pantry Challenge and I was so thankful that my freezers were stocked with some pretty yummy stuff that allowed me to make this for dinner!

Granted, now we eat a little different with purpose to avoid certain things, such as soy, etc. so I’ve put in parenthesis what we do now …

Here’s what you need:

3 boneless skinless chicken breast, cut into bitesize pieces (Chicken thighs are WAY better)
1/2 cup soy sauce (coconut aminos)
3 tbs sugar (I cut this in half now, just 1 1/2 tbs)
1/2 cup chicken broth
2 tsp corn starch (or arrow root)
1 onion roughly chopped
2 cloves garlic finely minced
8 cups of wonderful frozen stirfry veggies from the freezer (carrots, broccoli, shrooms, water chestnuts, green beans, etc.)
Sesame oil
Canola oil (avocado oil)

Mix 1/2 cup soy (coconut aminos) with 3 tbs (1 1/2 tbs) sugar in small bowl. Will make it thick.

Mix 1/4 cup broth with 2 tsp cornstarch (arrow root) in another small bowl. Set both aside. Keep 1/4 cup broth off to side too.

Just mix it up again when ready to use as it will all settle to bottom again

Drizzle the chicken with a little bit of extra soy (coconut aminos) and a little sesame oil.

These chunks were a little large. I ended up cutting with scissors once they were cooked

Heat large skillet (or wok) over medium high heat and add oil (avocado oil is perfect for this). Once hot, add chicken. NOW – I removed my pan and let it cool a tad as I HATE that splattering stuff with hot oil … makes a mess and can really add a nice layer to everything around.

I LOVE the Costco brand, Kirkland
 BUT NOW I would recommend this:

$8.99 at Costco

Cook chicken, stirring up as you go til just cooked through. Move to a bowl and keep close by.

Still need to cut it up smaller

Add a little more oil if needed to skillet, admire the brownness on the bottom of the pan and dump in the onions and garlic and saute for about 1 minute, scrapping the bottom of the pan to pick up the good stuff on bottom.

See that brown stuff on the bottom of pan … that’s the secret!

Just keep stirring and all that yummy stuff comes right up once the onions are cooking

Quick, grab your frozen veggies and dump them in. Cook til the veggies are starting finally thaw and get heated through.

Again, I LOVE Costco’s brand, Kirkland (that’s a 5 lb bag! I used about 6 cups worth)

Carrots, broccoli, water chestnuts, shrooms, green beans, red peppers and so much more!
That was A LOT of broccoli

NOW the good stuff is coming … dump in the chicken , give a quick mix and then pour on the soy sauce (coconut aminos) mix and the 1/4 cup of chicken broth. Stir well. Drizzle with 1 tbs soy sauce (coconut aminos) and 1 tsp sesame oil, add the cornstarch (arrow root) mix, stir well. Sauce will thicken in a few minutes.

Serve over rice (riced cauliflower!) and tada, there you have it, I fixed my Chinese craving I’ve been having.

NOTE: We like our stuff SAUCY. This was ‘saucy’ but not enough to satisfy us so next time I will use 1 cup of soy sauce (coconut aminos) , 6 (3) tbs sugar and 1/2 cup broth with 1 1/2 tbs cornstarch (arrow root) and a reserved 1/2 cup broth.  You can make this with fresh veggies or any other assortment of frozen if desired. I’m thinking of maybe doing it like a lo-mien next time with noodles…yummm.

forward to sharing with some of these 
 … go check them out!

post may contain affiliate links … 
here to read my disclosure

3 thoughts on “Chicken and Veggie Stirfry

  1. This looks so good. Thanks for sharing it at C&C with J&J.


  2. Pinned! Sounds amazing!I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: for joining Cooking and Crafting with J & J!


  3. Your Chicken and Veggie Stirfry looks delicious! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!Miz Helen


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