Please excuse the terrible un-plated photo here but I made this stir fry the other night with random fridge and pantry staples and it came out so delicious, I had to share it ASAP! It was a great way to use up extra veggies I already had and only used the pantry staples I also already had on hand. This recipe is great for a quick and super tasty weeknight meal. Luca, Anel, and I all had seconds!
Kitchen Sink Stir Fry Recipe:
Makes 4 servings
Stir Fry Ingredients:
– 1 pound chicken breasts or thighs, cut into 1-inch cubes
– 1 yellow onion, roughly chopped
– 1 red pepper, roughly chopped
– 1 yellow pepper, roughly chopped
– 1 carrot, peeled and chopped
– 1 small head broccoli, roughly chopped (I didn’t have or use this but think it would make a good addition!)
– 4 to 5 garlic cloves, minced or pressed
– 2 Tbs vegetable or avocado oil, divided
– 1 cup salted cashews
– 1/2 cup scallion greens, chopped, for garnish
– 1 Tbs sesame seeds, for garnish
– 1/4 cup chicken broth
– 1/4 cup water
– 1/4 cup tamari (or soy sauce)
– 1/4 cup toasted sesame oil
– 3 Tbs minced or grated ginger (I buy mine pre-minced in a jar)
– 2 Tbs sugar or honey
– 1 Tbs cornstarch
– 1/2 tsp red pepper flakes (optional, for spice)
- Pat the chicken dry with a paper towel and cut into cubes.
- Chop and prep all of the veggies.
- Heat 1 tablespoon of oil in a large sauté pan or wok over medium heat. Add the onion and carrots and cook, stirring often, until the onions are translucent, 5 to 7 minutes.
- Add peppers and broccoli and cook for 3 more minutes.
- Add the garlic and cook until fragrant, stirring constantly, one more minute.
- Remove the veggies from the pan and set aside.
- Heat the remaining oil in the same pan and add the chicken.
- Cook, flipping often, until the chicken is lightly browned.
- Add the veggies back in along with the cashews and the sauce ingredients. Lower the heat to low and simmer until the sauce thickens, about 5 minutes.
- Garnish with scallions and sesame seeds.
- Serve over white or brown rice.