Spicy Chicken Stir Fry

So I started this website a year or so ago and all the sudden I find myself straying from my old "go to" dishes in an effort to try all the new recipes I've been thinking up and all the new ones I've found! While I loved doing this website I realized it had been MONTHS since I made a stir fry and I just had to remedy that immediately. This is a really basic stir fry recipe and you can easily modify it to have YOUR favorite stir fry vegetables, or shrimp or beef instead of chicken.



Spicy Chicken Stir Fry: Serves 2-3

1/2lbs Chicken Breast
1/2C Chicken Stock
1/4C Teriyaki Sauce
1tsp White Wine Vinegar
1tsp Siracha
1TB Olive Oil
1TB Cornstarch
2 Garlic Cloves - Minced
1-1/2C Broccoli - Chopped
1C Carrots - Sliced
1C Zucchini - Chopped
1C Onions - Chopped
1 Bell Pepper - Chopped
1/2C Rice (uncooked)
1C Water
Salt & Pepper

Mix together chicken stock, teriyaki, white wine vinegar, siracha (note if you don't like things spicy omit this...or lessen it!), and corn starch. Chop up your chicken into bite size pieces and put in a small bowl, put about 1/4 of your marinade into the bowl and let it sit to the side. Now chop up all your vegetables leaving them in separate piles as they have difference cooking times.

In a sauce pot bring your water to a boil, add a pinch of salt and the rice, stir and reduce the heat to a simmer. Cover the pot and let it be until all of the water has absorbed into the rice. Do not stir while the water is absorbing into the grain.

Okay now time to get the stir fry frying! In a wok or a large saute pan bring the heat up to medium, add 2tsp of olive oil to the pan then add the garlic and carrots with some salt and pepper. Stir it around and let it cook for 2 minutes. Add the broccoli with some more salt and pepper and cook for an additional 5 minutes then add the zucchini, bell pepper and onion and cook for another 8-10 minutes until all of the veggies are nice and trisp tender. Remove to a large bowl and set to the side. Now add the remaining olive oil to the pan and add the chicken and cook until cooked through - approximately 5-8 minutes. Add the vegetables back to the pan with the remainder of the marinade and bring up to a simmer. The sauce will start to thicken from the cornstarch, let it cook and reduce until it thickens to a gravy consistency. Remove from the heat and get ready to enjoy.

Fluff your rice with a fork once all of the water has absorbed, scoop some into a bowl, top with the stir fry and enjoy!

__________________________
WW: 10 Points Plus / serving @ 2 servings
7 Points Plus / serving @ 3 servings