This quick meal is perfect for a family on the go. You can prepare the marinade, cube the chicken and chop the veggies the night before and have them ready in the fridge when it’s time to cook the meal. A stir fry is a great way to use up the veggies you have in your fridge, so substitute with whatever you have on hand. We love the sweet and sour tang our Country Sweet Sauce brings to this easy stir fry. If you like a hit of heat, Country Sweet hot sauce is the way to go!
Serves 4
Marinade Ingredients
- ¼ C Country Sweet Sauce (Mild or Hot)
- 1/8 C soya sauce
- 1/4 C rice vinegar
- ½ tsp. toasted sesame seed oil
- 2 cloves garlic, minced
Stir Fry Ingredients
- 2 large chicken breasts, cubed
- 1/2 C Country Sweet Sauce (Mild or Hot)
- 1/8 C soya sauce
- ¼ C chicken broth
- ½ tsp. toasted sesame seed oil
- 2 T oil
- 1 medium onion sliced into thin wedges
- 2 carrots sliced thinly on the diagonal
- ½ C broccoli flowerets
- ½ C mushroom thinly sliced
- ½ C red pepper thinly sliced
- ½ C green pepper thinly sliced
- Combine all the marinade ingredients in a glass or ceramic bowl and add the cubed chicken breast. Cover tightly and refrigerate for at least one hour or prepare the chicken and marinade in the morning or the night before.
- Chop all the veggies as described and keep them in separate piles as they will go into the wok at different times.
- Prepare the stir fry sauce by mixing the Country Sweet Sauce, soya sauce, chicken broth and toasted sesame seed oil together. Set aside for later use.
- Heat the wok and add 1 T of the oil on medium high.
- Remove chicken from the marinade and add to the hot oil in the wok. Discard the used marinade. Stir fry the chicken in the hot wok while it cooks through. This should take about 3 – 4 minutes depending on the size of your chicken cubes.
- Remove chicken from the wok and keep warm.
- Add the last T of oil to the pan and when it’s heated add the onion. Stir fry for about 2 minutes then add the carrots and broccoli. Stir fry for about two more minutes and then add the red and green peppers as well as the mushrooms. Stir fry for approximately 2 more minutes until the veggies are almost cooked through.
- Add the cooked chicken back into the wok and then add the combined sauce ingredients.
- Continue to stir fry until the sauce is heated through and the veggies are cooked to your liking.
Serve over steamed white or brown rice.