Chicken and Veggies Stir Fry

Chicken and Veggies Stir Fry

from countryliving.com
30 min
4 servings

This quick weeknight meal is cheaper than take-out!

Ingredients

  • 1/3 c. chicken stock
  • 1/4 c. soy sauce
  • 1 tbsp. plus 1 teaspoon pure honey
  • 1 tsp. toasted sesame oil
  • 1 tbsp. plus 1 teaspoon cornstarch
  • 1/2 lb. boneless chicken thighs, sliced
  • Kosher salt and freshly ground pepper
  • 2 tbsp. canola oil
  • 4 oz. snap peas, trimmed
  • 1/2 red pepper, chopped
  • 1/4 red onion, chopped
  • 4 oz. mushrooms, sliced
  • 1 carrot, chopped
  • 1/2 (15 ounce) can Baby Corn, drained
  • 1 1/2-inch piece fresh ginger, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • Sliced scallions, toasted sesame seeds, and warm rice, for serving

Directions

  1. 1

    Whisk together stock, soy sauce, honey, sesame oil, and cornstarch in a bowl until cornstarch is dissolved. 

  2. 2

    Season chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until cooked through, 3 to 4 minutes; transfer to a plate using tongs. Reduce heat to medium-high. Add vegetables and season with salt. Cook, stirring often, until vegetables are crisp-tender, 2 to 3 minutes (you can add a few tablespoons of water if pan starts to get too dark). Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute. 

  3. 3

    Whisk sauce and add to pan with chicken. Cook, stirring, until sauce is thickened, about 1 minute.