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chicken vegetable stir fry

Notes: 

You can marinade as long as 24 hours, but I only had the chicken marinating while I got everything else ready.

You could you any vegetables, the amount was about 2-3 c. sliced/chopped veggies. I recommend onion and bell pepper/carrot for crunch and go from there!

Have everything prepped: veggies chopped, sauces made, 1/4 c. chicken stock on hand, BEFORE you start cooking.

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Ingredients: 

1 4-6 oz. boneless skinless chicken breast, cut into 1/2 inch cubes and marinate while you get everything else ready)
2-3 Tbsp grapeseed oil (or any oil that can withstand high heat – not olive oil)
1/4 c. chicken stock
1/2 Tbsp minced garlic
1/2 Tbsp freshly grated ginger
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
1/8 head purple cabbage, sliced
1 c. mung bean sprouts
Garnish with cilantro and sesame seeds

Marinade
1/2 Tbsp soy sauce
1/2 Tbsp minced garlic
1/2 Tbsp freshly grated ginger

Sauce 1
1 Tbsp hoisin sauce
1 Tbsp rice wine vinegar
1/2 Tbsp soy sauce
1/2 tsp sesame oil

Sauce 2
1/4 c. chicken stock
2 tsp arrowroot (substitute: cornstarch)


 

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