Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

May 28, 2020


  • 1 pkg Carmie’s Kitchen Toasted Garlic Dipping Oil mix
  • 1 1/2 cups chicken broth
  • 1/4 cup brown sugar

  • 1/2 cup low sodium soy sauce
  • 1/4 cup Apple cider vinegar
  • 2 Tbsp cornstarch
  • 1/2 cup water
  • 2 lbs chicken breast, cubed and seasoned with salt and pepper
  • Stir fry vegetables (we used 1 red bell pepper, 1/2 sliced purple onion, and 2-3 cups broccoli florets)
  • Directions:

    1. Combine all ingredients (except chicken and vegetables) and set aside.

    2. Heat 1 Tbsp oil in pan over medium heat and cook chicken until browned and cooked through; remove from pan and set aside.

    3. Add another 1 Tbsp oil to pan and cook vegetables until crisp-tender; remove and set aside.

    4. Add 2 cups stir fry sauce (or add all of the sauce mixture to make it extra saucy) to the pan, heating until warm and thickened, about 5 minutes, stirring frequently.

    5. Dump everything back into the skillet, combining thoroughly. Serve with lo mein or rice.

    Carmie’s Tip: This recipe makes 3 cups of sauce so we usually save 1 cup to cook later with beef or shrimp. Other tasty vegetable additions would be zucchini, carrots, mushrooms or peas.

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