Peep's Chicken & Vegetable Stir Fry
4 servings
4 servings
- 2 Boneless/skinless chicken breasts
- EVOO
- 1 large clove garlic
- Ground Sea salt
- Ground peppercorns
- 3 carrots
- 1 - 2 broccoli crowns (depending on size)
- 1 (10 oz) box mushroom caps
- 1 small onion
- 3/4 cup chicken cooking stock
- 3 tsp cornstarch
- EVOO
- Ground Sea salt
- Ground peppercorns
- Cube the chicken breasts.
- Toss chicken with enough EVOO to coat.
- Chop garlic clove and add to chicken, season with salt and pepper and mix well. Set aside.
- Peel and slice carrots on the bias.
- Cut broccoli into spears.
- Quarter mushroom caps.
- Slice onion from root to stem.
- Mix cornstarch with stock and stir to dissolve. Set aside.
- Heat heavy pan and add EVOO.
- Add chicken and stir fry till chicken turns white.
- Add the vegetables and season with salt and peppercorns to taste.
- Continue to stir fry till chicken is cooked through and vegetables are tender firm.
- Add cornstarch and stock slurry and stir till thickened.
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