Chicken Stir Fry

Ingredients 11

1/4 Cups Chicken Broth

1 Teaspoon Rice Vinegar (Or Apple Cider Vinegar)

1 Pound Boneless Skinless Chicken Breast (Cut Into 1-Inch Pieces)

1 Salt And Pepper (To Taste)

1 Red Bell Pepper (Deseeded And Chopped)

1 Carrot (Thinly Sliced)

2 Cups Broccoli Florets (Cut Into Bite-Sized Pieces)

1 Yellow Onion (Chopped)

4 Teaspoons Garlic Cloves (Minced)

1 Green Onion (Sliced)

1/4 Cups Stir Fry Sauce

Instructions 9 steps

1 Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
2 Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil.
3 Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed.
4 Remove the chicken to a plate.
5 Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
6 Toss it all together.
7 Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds.
8 Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
9 Garnish with green onion and sesame seeds before serving.