Teriyaki Chicken Stir Fry

From: Salt and Lavendar

Ingredients:

• 2 boneless, skinless, chicken breasts
• 1/2 tsp garlic powder
• Pepper to taste
• 3 Tbsp cornstarch 
• 3 Tbsp olive oil, divided
• 1/2 medium onion
• 2 cups broccoli florets 
• 1/2 red bell pepper

Sauce:

• 1/2 cup chicken broth 
• 3 Tbsp mirin
• 2 Tbsp soy sauce
• 1 tsp rice vinegar (or apple cider vinegar)
• 1/4 cup packed brown sugar
• 1 Tbsp cornstarch
• 1 tsp grated fresh ginger
• 2 cloves minced garlic 

1. Prep the ingredients before you start cooking. Once the recipe is started, it goes quickly. Cut the veggies into bite-size pieces so they cook at a similar rate.

2. Add the sauce ingredients to a medium bowl and whisk everything together.

3. Cut the chicken into one-inch pieces and add them to a bowl. Sprinkle the pieces with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.

4. In a deep skillet, over medium-high heat, add 2 tbsp of the oil. Let the pan heat up for a few minutes.

5. Add the chicken pieces, shaking off the excess cornstarch prior to adding them to the pan. Cook for 4 minutes and then flip and cook another 3 to 4 minutes or so. Chicken should be browned and cooked through. For the second batch (there should be enough chicken to need to do 2+ batches), I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.

6. If the pan is dry, add a small splash of olive oil, and then add the onions. Cook for 1 minute, stirring a few times.

7. Add in the broccoli and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.

8. Add the chicken back to the pan and stir in the sauce. ( Whisk it again quickly prior to pouring it in.) Let it bubble until thickened, stirring constantly so everything is coated. Take the pan off the heat and serve immediately.

Verdict:

Thumbs up! Oh my gosh, the flavor on this was ON POINT. The whole family really enjoyed it!

What I did differently (or would do in the future):

I cooked about 2lbs of chicken because I knew just two chicken breasts wouldn't be enough for us. And I left some out of the sauce so people could do half and half. I should have used more broccoli - all of us love broccoli so much that we went through that really quickly. I left out the bell pepper because I'm the only one who enjoys it, but I cooked my onions separately, so in hindsight, I should have just done the bell pepper separately as well. I used coconut aminos instead of soy sauce. 

Please note - it does say once the recipe is started, it goes quickly, and that's semi-true. It took me about an hour and 15 minutes to make this from start to finish, but that's most likely because of how much chicken I was cooking! If I was only cooking for two, it would probably have gone much faster.

We added rice and it went together perfectly!