Chicken Stir Fry

This stir fry is so good! And my favorite part is that you can tailor it to however many people you're cooking for. Just decide how much a serving is for one person of each item in the stir fry and then multiply it by however many people you're prepping for. This recipe is for two, perfect for my husband and me, or a pair of friends or roommates. It's simple and healthy too! 

Ingredients

Stir-Fry

1 chicken breast- cut into bite-size pieces

1/2 Tbsp. olive oil

Salt and Pepper to taste

1/4 tsp. garlic powder

1/2 Tbsp. olive oil

1 small head of brocolli- just use the florets and cut into small pieces

1 small bell pepper-sliced or chopped (I prefer slices)

1 cup sliced mushrooms

1/2 small zucchini-sliced into very thin rounds

1 large carrot-shaved, about 1/2 cup

1/2 small yellow onion- sliced and rings seperated

Sauce

1 cup water

1 tsp. chicken bullion

1/4 cup soy sauce

1/2 tsp. ground ginger

1/4 tsp. garlic powder (or 1 clove ginger. minced)

5 Tbsp. packed brown sugar

1 Tbsp. honey

2 Tbsp. corn starch

1/4 cup cold water

Directions

1. Heat up a small pan with 1/2 Tbsp. of olive oil and place cut-up chicken in pan, season with salt, pepper, and garlic powder
2. Let cook and make sure to flip chicken pieces
3. Heat up 1/2 Tbsp. of olive oil in a medium pan and add brocolli, pepper, mushrooms, zuchinni, carrots, and onion 
4. Veggies are finished when no longer crunchy, but still hold their form 
5. Steam with lid on and stir occasionally
6. In a small pot, place water and chicken bullion until combined, add soy sauce, ginger, powder, brown sugar, and honey until mixed
7. While sauce is cooking, add corn starch and cold water together in a small bowl until combined 
8. Remove sauce from heat and add corn starch mixture
9. Combine chicken and veggies, top with teriyaki sauce