Weeknight Stir Fry
November 9, 2021
: 6
: 20 min
: 1 hr
: Easy
This stir fry is quick and easy for a weeknight dinner. Peppers and onions are the basic vegetables I use for this dish but you can add additional vegetables that you like such as broccoli, snap pees, mushrooms etc.. Switch it up and instead of chicken use steak or shrimp. The sauce goes nicely with it all!
Ingredients
- 8 chicken cutlets - cut into strips (I use Bell & Evans)
- 4 bell peppers - cut into strips
- 2 large Vidalia onions - sliced thinly
- 1 1/2 teaspoons cornstarch
- Olive Oil
- Stir Fry Sauce
- 3/4 cup water
- 1/2 cup liquid amino or low sodium soy sauce (liquid amino is less salty, milder, and slightly sweeter)
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1/2 teaspoon black pepper
Directions
- Step 1 To make sauce for stir fry add water, liquid amino, garlic powder, brown sugar, and black pepper.
- Step 2 Whisk together.
- Step 3 Slice peppers, onions, and chicken into thin strips.
- Step 4 Sautee vegetables in a frying pan with a few tablespoons of olive oil on medium heat until soft.
- Step 5 Remove from pan.
- Step 6 Place chicken strips into the pan with a few tablespoons of olive oil. Cook thoroughly.
- Step 7 Add vegetables back into pan with chicken.
- Step 8 Pour sauce over mixture.
- Step 9 Cook for 5 minutes on medium heat.
- Step 10 Add cornstarch with a tablespoon of cold water together and stir.
- Step 11 Pour into pan and mix.
- Step 12 Cook an additional 10 minutes on low heat.
- Step 13 Serve over rice.
