Chicken Stir Fry

Preparing chicken:

• Season chicken pieces with salt, pepper, and garlic powder. In a large skillet or pot, add in the canola oil and bring to a high heat.
  4 chicken breasts cut into bite sized pieces, ½ tsp. salt, ¼ tsp. black pepper, ½ tsp. garlic powder, ¼ cup Canola oil for chicken
• Next, add in the chicken and sauté until golden on all sides, about 5 minutes total, ensuring to turn the chicken for even cooking.
• Remove chicken from skillet and drain the oil.

Putting is Together:

• Return the skillet to high heat and add in the extra virgin olive oil. Next, add in the garlic and sauté until golden, about 1-2 minutes.
  2 tbsp. extra virgin olive oil, 2 cloves of garlic sliced
• Next, reduce to a medium heat and add in the broccoli and carrots and sauté for 5 minutes, mixing occasionally.
  2 cups broccoli florets, 2 medium carrots sliced
• Next, add in the stir fry sauce, and return the chicken to the skillet. Sauté for 5 minutes, or until the broccoli and carrots are tender, ensuring to mix occasionally.
  2 tbsp. stir fry sauce

To Serve:

• Place in a large serving dish or on top of brown rice.

Preparing chicken:

• Season chicken pieces with salt, pepper, and garlic powder.
  4 chicken breasts cut into bite sized pieces, ½ tsp. salt for chicken, ¼ tsp. black pepper for chicken, ½ tsp. garlic powder for chicken
• In a large skillet on high heat sauté chicken pieces in ¼ cup of canola oil until golden brown on all sides (about 5 minutes).
  ¼ cup Canola oil for chicken
• Remove chicken from skillet and drain the oil.

Putting is Together:

• Return the skillet to high heat and sauté 2 cloves of garlic in 2 tablespoons of extra virgin olive oil until golden, about 1-2 minutes.
  2 cloves of garlic sliced, 2 tbsp. extra virgin olive oil
• Once the garlic begins to turn golden brown, reduce to medium heat and add sliced peppers, onions, and cabbage and sauté for 10 minutes, mixing occasionally.
  2 bell peppers sliced, 1 sweet onion sliced, 1 small cabbage sliced
• Next, add 2 tablespoons of stir fry sauce, 2 tablespoons of soy sauce, and return the chicken to the skillet. Cook for 5 minutes, mixing occasionally.
  2 tbsp. soy sauce, 2 tbsp. stir fry sauce

To Serve:

• Place in a large serving dish or on top of brown rice.

Preparing chicken:

• Season chicken pieces with salt, pepper, and garlic powder. In a large skillet on high heat sauté chicken pieces in ¼ cup of canola oil until golden brown on all sides (about 5 minutes). Remove chicken from skillet and drain the oil.
  4 chicken breasts cut into bite sized pieces, ¼ tsp. black pepper for chicken, ½ tsp. garlic powder for chicken, ¼ cup Canola oil for chicken, ½ tsp. salt for chicken

Putting it Together:

• Return the skillet to high heat add sauté 2 cloves of garlic in 2 tablespoons of extra virgin olive oil until golden brown.
  2 tbsp. extra virgin olive oil, 2 cloves of garlic sliced
• Once the garlic begins to turn golden brown, reduce to medium heat and add onions, sweet potatoes, and broccoli, and sauté for 10 minutes, mixing occasionally.
  2 sweet potatoes cubed, 1 sweet onion sliced, 2 cups broccoli florets
• Next, add 2 tablespoons of stir fry sauce, 2 tablespoons of soy sauce, and return the chicken to the skillet. Cook for 5 minutes, mixing occasionally.
  2 tbsp. soy sauce, 2 tbsp. stir fry sauce

To Serve:

• Place in a large serving dish or on top of white rice.

• Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.

Preparing The Chicken:

• In a large skillet add the extra virgin olive oil and bring to a high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
• Next, add in the onions and sauté for 2 minutes, mixing occasionally. Next, add in the chicken pieces, salt, and pepper, and sauté for 5 minutes, mixing occasionally.

Bringing It All Together:

• Continuing on high heat, add in the zucchini and carrots and sauté for 5 minutes, mixing occasionally.
• Finally, add in the stir fry sauce and sauté for 2-4 minutes, until the carrots are tender, ensuring to mix occasionally.

To Serve:

• Place in a large serving dish or on top of brown rice.

• Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.

Preparing chicken:

• Season chicken pieces with salt, black pepper, and garlic powder. In a large skillet add the oil and bring to a high heat.
• Next, add the chicken and sauté for 2 minutes, mixing occasionally

Bringing it All Together:

• Continuing on high heat, add in the mixed vegetables and bring back up to a sauté. Cook for 5 minutes, mixing occasionally.
• Next, add in the stir fry sauce and soy sauce and cook for 5 minutes, mixing occasionally, or until the vegetables are tender.

To Serve:

• Mix this chicken stir fry and mixed vegetables with rice and serve as a main entrée.

• Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.

Preparing The Chicken:

• Season chicken pieces with salt and black pepper. In a large skillet add the oil and bring to a high heat.
• Next, add the chicken and sauté for 4 minutes, ensuring to turn the chicken over after 2 minutes. Remove the chicken from the skillet and return the skillet to high heat.

Bringing it All Together:

• Continuing on high heat, add in the garlic and onions and sauté for 2 minutes, mixing occasionally.
• Next, add in the green beans and sauté for 5 minutes, mixing occasionally.
• Next, add in the eggplant and ¼ cup of chicken broth. Bring to a simmer and cook for 5 minutes, mixing occasionally.
• Next, return the chicken to the skillet and add in the stir fry sauce, soy sauce, and remaining chicken broth. Finally, bring to a simmer and cook for 5 minutes, mixing occasionally.

To Serve:

• Mix this chicken stir fry with eggplant with rice and serve as a main entrée.