The Best Chicken Stir-Fry

The Best Chicken Stir-Fry


2-3 pounds chicken, cut into bite-sized pieces
3 tablespoons olive oil
For the Sauce
1/2 cup corn starch
1/2 cup cold water
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/3 cup honey
1/2 cup soy sauce
1/4 cup rice vinegar
1 1/2 cups chicken broth
Pinch of red pepper flakes, optional
1 package frozen stir-fry vegetables
Hot cooked Brown rice, about 6 cups cooked
Instructions:
Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.
While the chicken is cooking add all of the sauce ingredients to a quart mason jar, add a lid, and shake well to combine.
When the chicken is cooked through, reduce the heat to medium and pour the sauce over the chicken. Stirring continuously cook until the sauce thickens and the color changes from a muddy brown to a more clean reddish color. This should take about 3 minutes.
Add the frozen vegetables and cook until the veggies are heated through.
Serve the chicken, sauce, veggie mixture over hot cooked rice and garnish with chopped green onion and sesame seeds if desired. Enjoy!
Notes
To ensure there are no corn starch lumps in the sauce I recommend combining the corn starch and the cold water and shaking those together well before adding the additional ingredient.
If you’d like the sauce a bit spicier make it a few hours ahead of time with the red pepper flakes. Let the sauce rest in the fridge and reshake before you are ready to use. Letting the pepper flakes sit in the sauce will gives them time to release more of their heat.