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Recipe Card
ingredients
- 2 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 teaspoon sriracha
- 2 tablespoons rice vinegar
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 pound chicken thighs, cut into 1 inch cubes
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 10 ounce bag Frozen Chinese-Style Stir Fry Blend Vegetables
- Kosher salt and black pepper, to taste
- 1 cup cooked brown rice
Method
Step 1
Into a small mixing bowl whisk together the toasted sesame oil, soy sauce, honey, sriracha, rice vinegar, chicken broth, and cornstarch. Set aside for later.
Step 2
Into a sauté pan pour in the canola oil followed by the chicken. Season the chicken with salt and black pepper.
Step 3
Once the chicken has cooked through, 5–7 minutes, remove the chicken to a separate bowl and set aside for later.
Step 4
Cook the garlic and ginger in the same pan for 1 minute before adding the Frozen Chinese-Style Stir Fry Blend Vegetables ingredients. Cover the pan for 5–7 minutes until the vegetables have lost their frost.
Step 5
Add the chicken back into the pan along with the stir-fry sauce. Bring the sauce up to the boil then reduce to simmer to allow the sauce to thicken, about 3–4 minutes.
Step 6
Serve the stir-fry with cooked brown rice and enjoy!