Chicken Stir Fry with Veggies and Spicy Sauce
Prep time: 15 minutes
Cook time: 10 minutes
2 bell peppers
1 package of snap peas
1 lb boneless, skinless chicken breast
2 tbsp oil
10 minute brown rice
1 tsp siracha or hot sauce of choice
2 tbsp soy sauce
2 tbsp rice vinegar or any vinegar
1 tbsp honey or maple syrup
1 clove of minced garlic or 1/8 tsp garlic powder
1 tsp mined ginger or 1/8 tsp ground
Wash your hands thoroughly with soap and warm water.
Make the sauce by combining all of the sauce ingredients in dish and whisking to mx.
Cut the chicken into small cubes or pieces. Smaller pieces will cook quicker.
Note: Remember to follow the safe food handling sheet provided!
Add two teaspoons of oil to a large pan or wok and heat using high heat for about 30 seconds.
Add the chicken to the pan and stir occasionally for 5-7 minutes until the chicken reaches an internal temperature of 74° C or 165° F (approximately 5-7 minutes)
Place cooked chicken in a dish.
Note: A different dish than what the raw chicken was in!
Add another 2 teaspoons of oil to the pan, add your vegetables, cook for 5-7 minutes until tender.
Add the sauce to the pan and cook for 1-2 minutes until the sauce starts to thicken and glazes the vegetables.
Add the vegetable and sauce mixture to the chicken and stir to coat everything.
Cook 10-minute brown rice according to package instructions.
Place a scoop of brown rice in a bowl with a scoop of the vegetables and chicken over the top. Enjoy!