- 1 lb boneless skinless chicken breast
- 1 can chicken broth
- 1/2 cup flour
- 1/4 cup soy sauce (or 4-5 packets)
- 1/4 cup bottled stir-fry sauce
- 1 tsp minced garlic (or 1 clove)
- 1/2 tsp crushed red pepper flake
- 4 cups of chopped seasonal veggies
Step 1: Chop your veggies and place in a bowl to the side, btw *this* is what I did with my fresh finds at the Farmers Market :) I used broccoli, onion, green pepper, zucchini, and squash.
Step 2: Slice uncooked chicken into large-ish bite sized pieces. I cut them thinly on a slant so they really turn out restaurant-style. In a large pan (preferably with high sides) drizzle EVOO and turn burner on HIGH. Place sliced chicken and minced garlic in the pan.
Step 3: While the chicken is cooking (you'll need to multi-task a little), whisk together broth, flour, red pepper, soy sauce, and bottled stir-fry sauce in a medium bowl.
Step 4: When the chicken is almost thoroughly cooked, dump all veggies into the pan. Stir and fry them (hehe) until the veggies start to cook down just a little. At that point, dump sauce over the mixture.
Step 5: Turn burner down to LOW/SIMMER, cover, and simmer for three to four minutes. Your sauce should be thick by that point.
Step 6: Stir and serve over rice. Enjoy!