Chicken Vegetable Stir Fry with a highly seasoned sauce is one of our favorite dishes.
The vegetables vary each time I make this recipe because I usually use whatever I have in the refrigerator. Today, my refrigerator was pretty bare, so I used some frozen vegetables instead of fresh ones. Learn how to make the sauce, and it will always be awesome. The hardest part of this dish is chopping the veggies.
What You Need
For this recipe, you need knives, a cutting board, measuring cups and spoons, a wire whisk and a big sauté pan or a wok. Kitchen Bouquet Browning and Seasoning Sauce is a useful flavoring to keep on hand. It makes gravy brown and adds a wonderful flavor to it.
Secret Sauce Chicken Vegetable Stir Fry
Everyone in the family will love this dish. I never have whining at the table on stir fry night.
Ingredients:
- 2 tablespoons olive oil
- 12 skinless chicken tenders cubed
- 1 medium onion cut in chunks or sliced
- 3 carrots peeled and cut in rounds
- 2 sticks of celery sliced in 1" pieces
- 2 bags of frozen vegetables your choice
- 2 cups water
- 2 chicken bouillon cubes
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon Kitchen Bouquet seasoning
- ⅛ teaspoon ground coriander
- 2-3 tablespoons tamari soy sauce
- ¼ cup water
- 2 tablespoons cornstarch
Directions:
-
Heat the oil in a wok or a large frying pan.
-
Sauté the chicken in the oil until nearly done.
-
Transfer the chicken to a bowl or a platter and set it aside.
-
Sauté the onion, carrots and celery until crisp tender.
-
Add the frozen vegetables, 2 cups of water and bouillon and cook for a few minutes.
-
Dissolve the cornstarch in the remaining water and add this to the vegetables.
-
Add the spices and stir to combine.
-
Return the chicken to the pot and cook a couple of minutes until everything is hot and the sauce is thick (like gravy).
-
Serve over rice.
Secret Sauce Chicken Vegetable Stir Fry
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons olive oil
- 12 skinless chicken tenders cubed
- 1 medium onion cut in chunks or sliced
- 3 carrots peeled and cut in rounds
- 2 sticks of celery sliced in 1" pieces
- 2 bags of frozen vegetables your choice
- 2 cups water
- 2 chicken bouillon cubes
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon Kitchen Bouquet seasoning
- ⅛ teaspoon ground coriander
- 2-3 tablespoons tamari soy sauce
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Heat the oil in a wok or a large frying pan.
- Sauté the chicken in the oil until nearly done.
- Transfer the chicken to a bowl or a platter and set it aside.
- Sauté the onion, carrots and celery until crisp tender.
- Add the frozen vegetables, 2 cups of water and bouillon and cook for a few minutes.
- Dissolve the cornstarch in the remaining water and add this to the vegetables.
- Add the spices and stir to combine.
- Return the chicken to the pot and cook a couple of minutes until everything is hot and the sauce is thick (like gravy).
- Serve over rice.
Nutrition (may vary depending on ingredients and amounts used)
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