Stir Fry Marinade Chicken with Vegetables
A healthy stir fry with marinated chicken breast and loads of fresh vegetables. It's tossed together in a honey-soy sauce and served with rice or noodles. A great 30-minute meal!
Servings: 4 servings
Equipment
- Saute Pan
- mixing bowls
Ingredients
- 2 large boneless skinless chicken breasts cut into 1 inch cubes
Marinade
- 1 teaspoon red pepper flakes
- ½ cup soy sauce
- 3 tablespoons sesame oil
- 3 tablespoons honey
- ¼ cup lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Vegetables For Stir Fry
- ¼ cup sliced water chestnuts
- 1 green bell pepper sliced
- 1 yellow onion
- 1 cup baby corn chopped
- ½ cup shredded carrots
- ½ cup button mushrooms sliced
- 1 cup chopped broccoli florets
- 3 green onions sliced
To Fry
- 2 cloves garlic sliced
- 6 tablespoons canola oil divided in half
- 2-3 cups vermicelli rice noodles or brown rice for serving
Instructions
- Cube the chicken and place in a shallow dish.
- In a mixing bowl combine all marinade ingredients and whisk well.
- Pour ¾ of the marinade over the chicken and reserve the rest for later.
- Cover the chicken with saran wrap and place in the fridge for 2 hours up to overnight.
- When you are ready to cook the stir fry, remove the chicken from the fridge and prepare the vegetables.
- Slice all the veggies roughly the same size and place in a large mixing bowl.
- Begin cooking the chicken by heating your large saute pan over medium high heat for 3 minutes.
- Add in 3 tablespoons of canola oil then sprinkle in a bit of minced garlic.
- If it begins to sizzle immediately, it's ready. Add the chicken and space it out evenly in the pan.
- Do not touch for 1 minute. Let it brown on this side.
- While that cooks for one minute, begin to prepare the noodles or rice according to the package directions.
- Afer 1 minute, gently begin to toss the chicken and cook for about 8-9 minutes until cooked through.
- Remove the chicken and place on a plate to rest, then carefully wipe out the pan to cook the vegetables.
- Repeat the process of heating the pan over medium high heat for 3 minutes.
- Add 3 more tablespoons of canola oil and a pinch of sliced green onion from your veggie bowl.
- If the onion begins to sizzle, it's ready. Add the veggies in.
- Toss occasionally for 3-5 minutes.
- Pour the remainder of the marinade we reserved from earlier into the pan. Cover the pan.
- Let cook for 3-5 minutes and toss the vegetables again.
- Add the chicken back in and toss together to coat everything in the sauce.
- Once it is well combined, serve the stir fry over rice or noodles and garnish with a little more green onion. Enjoy!