Garlic Chicken Stir Fry
Gluten-free, Main Course, Main Dish
boneless skinless chicken breasts
cut into bite-sized pieces
Nakano seasoned rice vinegar
Red Pepper flavor, divided
tablespoon plus 1 teaspoon
low sodium soy sauce
low sodium chicken broth
mixed with 2 tablespoons water
cut into 1/2-inch wedges
or other vegetables, cut into bite-sized pieces
In a medium bowl, toss the chicken, garlic, ginger, 2 teaspoons of rice vinegar, and 1 teaspoon soy sauce. Add salt and pepper as desired. Let stand 10-20 minutes.
In a small bowl, whisk together the chicken broth, cornstarch and water mixture, remaining rice vinegar, and remaining soy sauce. Set aside.
Heat oil in a large skillet over medium-high heat. Add the chicken mixture and sautÃƒ© for 6 minutes, stirring 2-3 times.
Add onion. Stir-fry for one minute. (To stir-fry means that you stir or toss the food constantly while cooking over high heat.)
Add the chicken broth mixture and bring the sauce to a boil.
Add the broccoli. Stir-fry until broccoli is crisp-tender and the sauce is translucent.
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