Broccoli and Bell Pepper Chicken Stir Fry

What You'll Need

Stir Fry Sauce

• one half cup low sodium soy sauce (or Tamari if gluten free)
• one half cup chicken or vegetable broth
• one tablespoon corn starch (or arrow root if gluten free)
• one tablespoon honey
• one teaspoon sesame seed oil
• one teaspoon rice vinegar
• two inch piece of ginger, peeled and grated or finely minced (or one tablespoon fresh ginger paste)
• two garlic cloves, grated or finely minced

Broccoli Bell Pepper Stir Fry

• one pound boneless, skinless chicken thighs, chopped into 1" pieces
• one large head of broccoli, chopped
• two red bell peppers, ribs and seeds removed, chopped
• one large zucchini, chopped
• one large yellow onion, chopped
• olive oil
• two cups jasmine rice, cooked according to manufacturers instructions

How to Make It

Stir Fry Sauce

1. In a mason jar or medium size bowl, combine all the stir fry sauce ingredients and stir to combine.
2. Set aside.

Rice

3. Cook the rice according to manufacturers instructions.

Broccoli Bell Pepper Stir Fry

4. Heat a wok, or your largest skillet, over medium high heat.
5. Add one tablespoon of olive oil, and cook the chicken about 5-7 minutes, until cooked thru.
6. Transfer to a medium size bowl.
7. I find the stir fries turn out best if you cook each vegetable separately so it can get crisp tender.
8. If you cook them all at once they tend to steam and get soggy.
9. Cook each vegetable in the wok for about five minutes until crisp tender, then transfer to the same medium size bowl.
10. Add in olive oil as needed.
11. Once all the vegetables have been cooked, return all the cooked vegetables and chicken back to the wok.
12. Pour in all of the stir fry sauce, reduce heat to medium, and cook for about 3-5 more minutes until the sauce has thickened and all the vegetables are heated thru.
13. Serve warm over rice.

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