Chicken Stir Fry
- 2-3 boneless, skinless, chicken breasts, cut into 1 inch cubes
- 5 garlic cloves, minced
- 1 yellow bell pepper, sliced/chopped
- 1 orange bell pepper, sliced/chopped
- 1 cup broccoli, chopped
- 5-6 baby Portobello mushrooms, chopped
- 1 ¼ cups chicken broth
- 6 Tablespoons (=3oz) low sodium soy sauce (gluten free, in my case)
- 2 tsp corn starch
- 2 tsp sugar
- Red pepper flakes
- Pepper, ground
- Garlic powder
- Cooking spray (I use Pam olive oil cooking spray)
- Spray large nonstick skillet with olive oil cooking spray, and heat over medium-high heat.
- Season chicken with garlic powder and ground pepper
- Add chicken and garlic; saute 5-6 minutes or until chicken is slightly brown
- Add soy sauce, sugar, and ¾ cup of chicken broth; reduce heat to medium, cover, and cook for 5 minutes, stirring occasionally.
- Add mushrooms, yellow and orange bell peppers, and broccoli
- Cover and cook for about 5 minutes, stirring occasionally, until chicken is no longer pink in the center and the veggies are cooked to your desired texture
- Mix cornstarch and remaining ½ cup broth, then pour and stir into chicken mixture. Stir frequently, until sauce is thickened. Add red pepper flakes as desired.
- Serve over brown rice
**Of note – you can use whatever type bell pepper you like – orange and yellow were what I had on hand, but green and/or red would be delicious as well!**
Let me know what you think of this easy and healthy stir fry. It’s a great go-to on busy weeknights! The hubs and I loved it!