Friday Night Stir-Fry

What do you cook on a Friday night (or really any night) when you have random veggies that need to be cooked?

Stir-Fry, of course!!

Here is the recipe I use. Now keep in mind I don't always measure out ingredients, but that's what is great about stir fry. It's not exact. If you only have 3 cups of veggies or 1 lb of chicken, no problem!

Friday Night Stir-Fry

• 1.5 lbs chicken breast cut into 1 in. cubes
• 2 garlic cloves, minced (or just buy the little jar of minced garlic like I do.)
• 1.5 cups low sodium chicken broth
• 4 Tbsp  reduced sodium soy sauce
• 1-2 tsp honey
• 4 cups veggies (just whatever you have. I usually end up using bell peppers, broccoli, green beans, carrots, you get the picture.)
• 1.5 tsp cornstarch
• Brown rice - 4 servings

Add a couple teaspoons of EVOO to pan; heat over medium heat. Add chicken and sautee 5 to 6 minutes. Add garlic and continue sautéing for a couple minutes until chicken is white throughout. Add 1 cup of the broth, the soy sauce and honey. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables. When using broccoli I wait and add it in the last 5 minutes or else it get over cooked/mushy, falls apart and looks a mess.

Cover and cook about 12 minutes, stirring occasionally, until veggies are crisp-tender. Time may vary. People may like their veggies more crisp than we do, so I suggest doing a taste test after about 8 minutes to see where you're at. Mix cornstarch with remaining 1/2 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened. Serve on top of brown rice, and garnish with toasted sesame seeds if you are super fancy. Serves about 3-4.