Chicken and Veggie Stir Fry

We are in the beginning stages of a Pantry Challenge right now and I am thankful that my freezers are stocked with some pretty yummy stuff that allows me to make this for dinner!

Here’s what you need:

3 boneless skinless chicken breast, cut into bitesize pieces (I used 4 real small ones)
1/2 cup soy sauce
3 tbs sugar
1/2 cup chicken broth
2 tsp corn starch
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

Mix 1/2 cup soy with 3 tbs sugar in small bowl. Will make it thick.
Mix 1/4 cup broth with 2 tsp cornstarch 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 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. 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

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 mix and the 1/4 cup of chicken broth. Stir well. Drizzle with 1 tbs soy sauce and 1 tsp sesame oil, add the cornstarch mix, stir well. Sauce will thicken in a few minutes.

Serve over rice 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, 6 tbs sugar and 1/2 cup broth with 1 1/2 tbs cornstarch 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.

Looking forward to sharing with some of these great parties
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5 thoughts on “Chicken and Veggie Stir Fry

  1. Whoo this looks tasty, love broccoli :)Thanks for sharing at Creative Mondays…


  2. Nice tutorial on Chicken and Veggie Stir Fry. Your dish looks wonderful. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!Cheers,Kathy Shea MorminoThe Chicken Chick


  3. Thanks again for sharing, pinned and featuring your post this week at the blog hop 🙂


  4. Brown stuff on the bottom of the pan is really gold. I like saucy dishes too and always find that when it comes to Asian dishes I have to double the sauce. It's the whole southern gravy thing I guess! Anywhoo…this looks really good, Jan. I would like it over noodles.


  5. Hello cute lady! This looks so amazing. I would love some right now. Pinned and tweeted. We appreciate you taking the time to stop by and party with us. It wouldn't be a party without you! I hope to see you tonight at 7 pm. Lou Lou Girls


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