Stir Fry Chicken and Vegetables

Ingredients
1-2 Tablespoons (13.6 - 27.2 g) oil
1 pound (453.6 g) skinless, boneless chicken
2-3 teaspoons (5.6 - 8.4 g) minced garlic
2 teaspoons (4 g) minced ginger
1/2 medium red onion , cut into thin wedges
1 red bell pepper , sliced
1 – 2 teaspoons (1.8 - 3.6 g) red pepper flakes (adjust to taste)
3-4 Tablespoons (48 - 64 g) reduced soy sauce
1- 1 1/2 cups (240 - 360 g) chicken stock (Adjust to desired thickness with more)
1 tablespoon (7.5 g) cornstarch
2 tablespoons (42 g) honey or brown sugar
1 pound (453.6 g) vegetables - sliced carrots , zucchini, snap peas
1 green onion , sliced
3 basil leaves or more .
Instructions

Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside.
While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey. Set Aside.
Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn. Followed by red onions, bell pepper and pepper flakes .c continue cooking for another 2 -3 minutes.

Full Recipe

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