Yesterday, I told you that last week didn’t go so well and the chicken recipe I had on my calendar to share with you for the day got nixed.
Well, here it is and it’s worthy!
When I served this dish the other night my husband of 14 years took one bite…
…and nearly dropped to his knees to propose again.
It’s that ridiculously good!
Easy Chicken & Broccoli Stir-Fry
olive oil
2 lbs of chicken tenderloins, cut into bite size chunks
2 green onions, chopped
dash of kosher salt (optional)
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper (optional)
1/2 a head of fresh broccoli, cut into caps with partial stems
1 red bell pepper, sliced thin
1/4 cup corn starch
Lime juice (optional)
Prepare Pineapple Lime Marinade and set aside to cool.
In large wok or pan, heat oil on high and begin sauteing chicken, green onions and a pinch of salt for 1 minute. Add garlic and onion powders, crushed red pepper and saute about 3 minutes. Add broccoli caps and bell pepper, stir-fry 2 more minutes then add 1/4 cup of water. Turn heat down slightly and cover with lid.
Add corn starch to cooled marinade and whisk until it’s dissolved with no clumps. Turn heat to medium-high and with wood spoon make a space in the center of the chicken and vegetables and slowly drizzle in the marinade to the bottom of the pan while stirring in a small circle. Continue stirring until the marinade thickens to a sauce. When thickened, fold in the chicken and vegetables to coat. Remove from heat and cover until serving. Serve with white rice and an additional zest of lime juice squeezed over the top.
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