I love stir fries. They’re quick and easy and for some reason, my kids eat their vegetables in them. Why? I’m not sure. Probably because they’re out to get me.
Chicken and vegetable stir fry
1/2 cup chicken broth
2 tbsp peach jam (apricot or even marmalade would work)
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp grated ginger
1 tbsp cornstarch
1 tsp sesame oil
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1 tsp olive oil
3 boneless, skinless chicken breasts, sliced thinly
2 cups sliced bell pepper (i used red, green and orange)
1.5 cups snow peas
1/2 cup chopped green onion
8 whole basil leaves, coarsely chopped
Make sauce by combining broth, jam, soy sauce, ketchup, ginger , cornstarch, sesame oil, garlic and crushed red pepper flakes in a small bowl. Set aside.
Heat oil in a large, non stick pan over high heat. Add chicken. Cook and stir chicken is no longer pink. Continue to cook until chicken is lightly browned. Add snow peas and cook for 2 more minutes. Add bell peppers and cook for 3 minutes. Add green onions and cook for a minute. Add basil and sauce. Cook and stir until sauce is bubbly and has thickened. Serve chicken and vegetables over hot brown rice.