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| I had some small red, yellow and orange peppers in the fridge to use up so I made this stir fry. It has a light sweet and spicy sauce that flavors the stir fry nicely. This is one of those meals that comes together quickly. I start cooking the rice, then start the stir fry and they both are done at the same time. |
1 pound thinly sliced, boneless chicken breasts
1-2 clove garlic, minced
2 cup broccoli florets
1 cup red, yellow or orange peppers (about 1 cup), thinly sliced
1/2 cup onion, thinly sliced
1 cup sugar snap peas
3 Tablespoons olive oil
3 Tablespoons soy sauce
1/4 cup honey
1 Tablespoons oyster sauce
1 Tablespoons Siriacha hot sauce
Prepare and slice all veggies. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies and saute for about 5 minutes, until crisp tender Remove from skillet and set aside in a bowl.
Heat the same skillet over medium-high heat and add remaining olive oil. Saute Chicken and garlic about 5-7 minutes until chicken is no longer pink. Once chicken is cooked, add veggies back in the skillet. Add honey, soy sauce, oyster sauce and Siriacha. Thoroughly mix to combine. Serve with rice. Enjoy!