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Chicken stir fry Recipe


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     Chicken stir fry

Category   Entrees - Maindishes
Sub Category   None

left over chicken, cut up about 3/4-1 cup
diced garlic clove
broccoli florets
1/2 zucchini, diced
1/2 red pepper, diced
4 scallions, sliced thinly
1/4 cup chicken broth
2 Tbs. tamari sauce
1 Tbs honey
diced garlic
1 tsp cornstarch
1 tsp sesame oil (I forgot)
avocado oil

Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved; set aside.
Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, and then add the garlic. Cook, stirring constantly with a metal spatula, until fragrant, about 10 seconds. Push the garlic to the side of the pan. Add about 1/2 of the chicken in a single layer and season with salt. Cook undisturbed for 1 minute, letting it sear. Stir-fry the chicken until lightly browned and cooked through, 3 to 4 minutes. Transfer the chicken to a large plate. Drizzle 1 tablespoon of the oil around the pan and repeat with the remaining chicken.
Drizzle 1 tablespoon of the oil around the pan, add the broccoli, and season with salt. Stir-fry until it begins to soften and brown around the edges, 1 to 2 minutes. Transfer to the plate with the chicken. Drizzle the remaining 1/2 tablespoon of oil around the pan, add the peppers and zucchini, and season with salt. Stir-fry until browned and softened, 1 to 2 minutes.
Add the reserved chicken and broccoli and any accumulated juices back to the pan and stir to combine. Stir the sauce one more time, pour into the pan, and stir-fry until the sauce is thickened and coats the chicken and vegetables, 1 to 2 minutes. Serve over rice or noodles and top with the the scallions.
Serving Suggestions
I threw the onions in with the peppers and zucchini

Originally Submitted

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