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Chicken and Veggie Stir-fry
By Thrive Life · 2 - 3 servings
10m prep time
20m cook time
by Amber Spackman. Throw together this tasty Asian-inspired dish for an easy and filling weeknight dinner.
Print recipe
Ingredients
- 1/2 C soy sauce
- 1 C chicken stock
- 2 Tbsp Thrive Life Honey Crystals or sugar
- 1 Tbsp cornstarch
- 1 clove garlic
- 1/2 tsp ginger
- 3 Tbsp grapeseed or sesame oil
- 2 Tbsp Thrive Life Carrot Dices or 1 large carrot, sliced
- 1 C Thrive Life Chicken Slices
- 1/4 C Thrive Life Chopped Onions
- 1/2 C Thrive Life Red Bell Peppers
- 1 C Thrive Life Broccoli
- 2 1/2 C chicken broth
Directions
- To make the sauce, place first 6 ingredients in a jar, put the lid on, and shake vigorously.
- Allow sauce to sit while you work on the rest of the recipe.
- In a medium skillet add oil to the pan and add the carrots, chicken slices and chopped onions.
- Sauté for about 1 minute, then add chicken broth.
- Cover and simmer for 10 minutes.
- Add Red bell peppers and broccoli and allow to simmer 1 more minute.
- Add the sauce to pan of stir fry and simmer 2 more minutes until sauce is thickened.
- Serve over rice or noodles!