Recipe by Jess@CookingIsMySport
- 4-5 lbs. boneless, skinless chicken breast, sliced thinly into strips
- 3 tri-color bell peppers (red, yellow and orange), thinly sliced
- 1 1/2 cups matchstick carrots
- 8 oz. white mushrooms, stems removed, caps thinly sliced
- 12 oz. broccoli florets
- 1-2 tbsp. of your favorite stir-fry seasoning
- Asian stir fry oil
- 1/4 cup soy sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp. agave nectar or honey
- 2 tbsp. hoisin sauce
- 1/4 tsp sesame oil
- Dried Chow Mein Noodles, optional
- Egg or vermicelli rice noodles, optional
1. Heat 1-2 tsp. of Asian stir-fry oil in the bottom of a wok or large skillet over medium high heat. Add the peppers and carrots and sautee until softened and slightly limp, 7-10 minutes. Remove from pan and set aside.
2. Add another 1-2 tsp. of stir-fry oil to pan and sautee mushrooms about 5 minutes. Remove from pan and place with peppers and carrots.
3. Season chicken with stir-fry seasoning in a large bowl, stirring to make sure meat is evenly covered. Add additional stir-fry oil to pan and allow to heat. Add chicken to the pan (you may have to do this in multiple batches, don’t crowd it) and sautee until completely cooked through.
4. Meanwhile, combine soy sauce, rice wine vinegar, agave nectar/honey, hoisin sauce and sesame oil in a measuring cup.
5. When all of the chicken is finished cooking, add the peppers, carrots and mushroom mixture back to the pan. Turn heat up to high. Drizzle the sauce into the mixture and stir to combine. (Note: you may not need to use it all depending on how you like your stir-fry seasoned, so taste and adjust accordingly) Continue to cook until all of the liquid in the pan has been absorbed. During the last minute or so of stir-frying add the broccoli to the pan.
6. When stir-fry is completed, sprinkle chow mein noodles on top and serve atop egg noodles or vermicelli rice noodles if desired.