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Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry, by , is from Roots & Ramblings Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Harold Brothers



1 Tbsp Corn Starch
2 Tbsp Cold Water
1/4 C Low Sodium Chicken Broth
3 Tbsp Low Sodium Soy Sauce
1/4 C Honey
1 Tbsp Toasted Sesame Oil
1/2 Tsp Crushed Red Pepper Flakes

Chicken Stir Fry

1 Lb Skinless Chicken Breast 1 inch cubes
Salt and Pepper to Taste
2 Tbsp Olive Oil divided
2 C Broccoli Florets
1/2 Yellow Bell Pepper 1 inch pieces
1/2 Red Bell Pepper 1 inch pieces
1/2 C baby Carrots
2 Tsp Minced Garlic
2 Tsp Minced Ginger

1.Whisk together water and Corn Starch. Add remaining ingredients of Sauce and set aside.
2. Add one Tbsp of olive oil to skillet or wok and heat over medium-high
3. Add Chicken in batches and season with Salt and Pepper Cook for 3 to 5 minutes until cooked through and remove from Skillet.
4. Reduce heat to Medium and add 1 Tbsp of Olive Oil to Skillet and add Broccoli, Bell Peppers, Carrots and cook, stirring occasionally until just crisp and tender. Add Ginger and Garlic cook for 1 minute
5. Add Chicken back to Skillet and stir gently to combine bringing to a Boil for 1 minute.

Serve with Rice or Noodles

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Number Of Servings:




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