Chicken and Veggie Stirfry

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.

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

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.

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

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.

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

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.