Asian Chicken Stir Fry
Stir Fry’s are my favorite. They are so quick and simple. It’s a great way to use up those leftover veggies. Plus you can add whatever protein and seasonings you desire. You will never disappoint with a Stir Fry!
Asian Chicken Stir Fry
Ingredients
Chicken Marinade
- 3 Boneless Skinless Chicken Breasts
- 2 tbsp Rice Vinegar
- 2 tbsp Sesame Oil
- 4 tbsp Hoisin Sauce
- 1/2 tsp Minced Ginger
- 1 tbsp Chopped Garlic
- 1/4 cup Low Sodium Soy Sauce
Vegetables
- 1 Onion quartered
- 8 oz Mushrooms quartered
- 8 Mini Sweet Peppers quartered
- 1 Medium head of Broccoli cut into florets
Instructions
- In a large mixing bowl add the all of the marinade ingredients except the chicken.
- Cut the chicken into 1/2″ chunks, and to marinade, and mix.
- Cover chicken and let sit in the refrigerator for 1-3 hours.
- While the chicken is marinading you can prepare the veggies.
- Remove the chicken from the refrigerator after 1-3 hours.
- Steam your veggies. I used my instant pot to steam the veggies. If you have one add 1 cup of water to your instant pot. Place the steamer basket in and add the veggies to the pot. Set it on the “Steam” setting for 0 minutes in the “Seal” position. When the veggies are done steaming you will want to release the pressure before removing the lid.
- While the veggies are steaming let’s get the chicken going. In a large skillet pan on high heat add the chicken and marinade. Once the chicken is done turn off the heat and add the steamed veggies and mix.
- Serve over rice.