Recipe of Speedy Stir-Fried Chicken and Vegetables

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Award-winning Stir-Fried Chicken and Vegetables. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Stir-Fried Chicken and Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-Fried Chicken and Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stir-Fried Chicken and Vegetables is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Stir-Fried Chicken and Vegetables using 15 ingredients and 4 steps. Here is how you cook that.

I'm peddling more complex carbs and lean, healthy protein today. It's a dang good thing that this recipe is so tasty and quick. Otherwise I'm pretty sure my kids would never in a million years eat it. Allergy warning! This recipe uses peanuts. Also, does anyone else habitually type friend instead of fried? No? No one? Well, phooey.

Ingredients and spices that need to be Get to make Stir-Fried Chicken and Vegetables:

1. 2 tbsp brown sugar turbinado or
2. 2 tbsp peanut butter chunky
3. 2 tbsp rice vinegar
4. 2 tbsps tamari soy sauce or
5. 1 tsp Sriracha sauce - or more, if you're living dangerously
6. 3 tsps sesame oil dark , divided
7. 1/2 cup green onions sliced , white and green parts
8. 2 tsps ginger grated fresh
9. 4 cloves garlic , minced
10. 1 lb chicken breasts boneless, skinless , cut into 1/4-in strips
11. 4 cups bok choy thinly sliced (about 1 bunch)
12. 1 cup red bell pepper thinly sliced
13. 4 carrots large , thinly sliced
14. 2 cups brown rice hot, cooked
15. 2 tbsps peanuts chopped unsalted, dry-roasted (optional)

Instructions to make to make Stir-Fried Chicken and Vegetables

1. In a medium bowl, whisk together sugar, peanut butter, vinegar, tamari or soy sauce, and Sriracha. Set aside.
2. In a large nonstick skillet or wok, heat 2 tsp sesame oil over medium high heat. Add green onions, ginger and garlic; stir-fry 2 mins. Add chicken and stir-fry 5 mins. Remove chicken mixture from pan.
3. Add remaining 1 tsp oil to pan. Add vegetables; stir-fry 3 mins. Add chicken mixture and peanut butter mixture to pan and cook, stirring, 2 minutes.
4. Serve over brown rice and sprinkle with peanuts, if desired.

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