This chicken veggie stir-fry is a perfect slow-carb, yet easy, family dinner. Ready in about 30 minutes, it can be prepared with ingredients you probably already have sitting in your fridge, and it is delicious enough to enjoy every week! You may even try mixing in your own concoction of vegetables; we have a diverse mix listed here, but carrots, snow peas, and even edamame can all be added to the mix.
- Yield : 2 servings
- onion - 1 whole, diced
- green onion - 2 whole, sliced on the diagonal
- garlic - 2 cloves, minced
- red bell pepper - 2 whole, julienne-cut (can substitute green, orange, yellow, or a mix)
- mushrooms - ½ lb, sliced
- broccoli - 1 lb. bag, florets
- chicken breasts - 2 breasts
- olive oil - 4 tbs.
- soy sauce - ½ cup
- red pepper flakes - pinch, or more to taste
- salt and pepper - to taste
If the chicken breasts are thick, try pounding them down with a meat pounder or the back of an iron skillet until they are an even thickness (about 3/4 of an inch).
Season chicken breast with salt, pepper, and red pepper flakes. Heat 2 tbsp of the oil in a large skillet on medium heat and cook chicken breast until cooked through completely, about 5 minutes per side. Remove chicken breast onto a cutting board and let rest while you prepare the rest.
In the same skillet, heat remaining oil over medium-low heat. Add onions and garlic and cook for about 2 minutes. Add broccoli and cover with a lid. Allow to steam for 5-10 minutes.
Add the remaining vegetables to the broccoli. Cook, stirring, until onions and garlic begin to brown and broccoli is soft yet firm.
Chop the chicken into bite-sized pieces. Add chicken, any accumulated juices, and soy sauce and cook until chicken is heated through. Add more salt and pepper to taste, if necessary.
Remove from heat, garnish with the green onion slices, and serve hot!