The Pioneer Woman Tasty Kitchen
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Chicken and Vegetable Stir-Fry

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Level: Easy

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Description

A yummy way to use up the veggies in the fridge. It is easy and most of the items are pantry staples!

Ingredients

  • 3 teaspoons Cooking Oil
  • 3 teaspoons Sesame Oil (I Use The Red Chili Sesame Oil)
  • 2 whole Chicken Breasts
  • 2 Tablespoons Cornstarch
  • 10 whole Asparagus Spears
  • 2 whole Zucchini
  • 1 whole Sweet Onion
  • 4 whole Small Carrots
  • Salt And Pepper
  • 4 Tablespoons Soy Sauce
  • 4 Tablespoons Honey
  • 1 Tablespoon Sriracha Sauce (heaping Tablespoon)
  • 1-½ teaspoon Fresh Grated Ginger
  • Rice, To Serve

Preparation

Heat oils in a large skillet over medium-high heat.

Cut chicken into bite-size cubes and then coat with cornstarch. After all the chicken is evenly coated, place it in the hot skillet and cook until chicken is cooked through (5–8 minutes).

Cut the asparagus into bite-size pieces. Cut the zucchini and the onion in half moons and cut the carrots into coins. Add the vegetables to the cooked chicken. Season with salt and pepper to taste. Cook the vegetables until crisp tender and not soggy (6–10 minutes).

While vegetables are cooking, mix the soy sauce, honey, sriracha and ginger together. Add sauce to the cooked chicken and vegetables and allow to thicken for 1 minute.

Serve with steamed jasmine or basmati rice.

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