This is one of my all-time favorite meals. I used to choose it as my birthday dinner nearly every year growing up – it is my mom’s recipe and it is so delicious, easy, and healthy. Of course it was not so healthy when it was followed up with her to-die-for layered chocolate birthday cake.
2-3 boneless skinless chicken breasts
1 chopped onion
pinch minced garlic
1 red bell pepper
2 full broccoli crowns
1 c. chopped carrots
1 c. chopped mushrooms
1/2 can corn
1 1/2 c. water
2 T. brown sugar
3 T. corn starch
4-5 T. soy sauce
It is best to make stir-fry in a wok – mainly because it is fun, festive, and makes you look like a serious stir-fryer. Start by combining the chopped onion and 1 T. olive oil in the wok over medium heat. Cook until onions are translucent, about 10 minutes. Add a pinch of minced garlic (we don’t really like garlic, you can add more here if you prefer).
Next, add the broccoli and carrots. Stir in 1/2 c. water and cover; steam the vegetables for about 5-10 minutes. Don’t over-steam because they lose their crispness.
Add mushrooms and peppers. Add more water if necessary, and steam for a few more minutes.
Remove vegetables from the wok, and add chicken with another tablespoon of olive oil. Cook on medium heat, stirring constantly, just until chicken is browned.
Mix vegetables in with the chicken. Add the corn. Corn, you might ask? Yes, corn. It should go in everything you make. In a separate bowl, whisk together water, brown sugar, corn starch, and soy sauce. Add mixture to the wok, and stir until sauce thickens. Serve over rice.