Lindsay's Chicken Stir Fry
- 2/3 cup Soy Sauce
- 1/4 cup Brown Sugar
- 2 TBS Garlic, minced
- 1 tsp Ground Ginger
- 2 TBS Olive Oil
- 3-4 Chicken Breasts (1 lb.) chopped into one inch pieces
- Variety of vegetables, chopped (I used about 1/2 cup of green and red bell peppers, one cup of carrots, 1/2 onion, 1/2 cup of mushrooms and 1/2 cup frozen edamame)
- 1 tsp of flour or cornstarch
1. Mix together the soy sauce, brown sugar, 1 TBS of garlic and ginger. Add the chicken and marinate for 15-30 minutes.
2. In a large skillet, heat one tablespoon of olive oil over medium-high heat and cook the vegetables (minus the edamame) until tender. Add the remaining tablespoon of garlic to the skillet after a few minutes. (You don't want to add garlic too early because it can burn). Stir vegetable mixture every couple of minutes.
3. When veggies are tender, put aside in a bowl or plate and keep warm.
4. Add remaining one tablespoon of olive oil to skillet. Remove the chicken from the marinade, reserving the marinade. Cook the chicken until no longer pink.
5. Whisk the flour into the reserved marinade.
6. Add the frozen edamame and cooked vegetables back into the skillet with the chicken.
7. Slowly add the reserved marinade into the skillet. The flour will make it thick. NOTE: you can add as much or as little marinade as you want based on your preferences. If you don't want to add any marinade to the skillet, you can omit this step.
8. Serve with rice and enjoy.