Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 cup red bell pepper, sliced
- 1 cup yellow onion, sliced
- 1/2 cup water chestnuts, sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
Instructions:
- In a medium bowl, combine the chicken, broccoli, snap peas, red bell pepper, onion, and water chestnuts. Set aside.
- In a small bowl, whisk together the soy sauce, brown sugar, and cornstarch.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken mixture and cook, stirring frequently, until the chicken is cooked through.
- Reduce heat to medium-low and add the soy sauce mixture. Cook, stirring constantly, until the sauce has thickened and coats the chicken and vegetables.
- Serve over rice or noodles.
Suggestions for Improvement:
- Add more vegetables: For a more colorful and nutritious dish, add additional vegetables such as carrots, zucchini, or mushrooms.
- Use a thicker sauce: If you prefer a thicker sauce, increase the cornstarch to 3 tablespoons.
- Add some spice: For a more flavorful stir-fry, add a teaspoon of chili flakes or a pinch of ground ginger.
- Use a different protein: Instead of chicken, try using beef, shrimp, or tofu.
- Serve with a different side: Instead of rice or noodles, serve the stir-fry with cauliflower rice, quinoa, or a side of mixed greens.
- Add some herbs: For a fresh and herbaceous flavor, sprinkle some chopped cilantro or parsley over the finished dish.
- Make it crispy: After cooking, transfer the stir-fry to a baking sheet lined with parchment paper and broil for a few minutes to get a crispy exterior.
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I’ve asked Google Gemini the following question, and here’s its response.
Walmart Recipes
Chicken veggie stir-fry
www.walmart.com/i/recipes/Chicken–veggie-stir-fry/382660
Do you have any suggestions for making this better?
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