Quick and easy vegetable stir fry dish that you can make at home. Tastes just like a takeout.
4 skinless boneless chicken breasts
2 cups frozen vegetable mix (broccooli, cauliflouwer, carrots) or any other mix
1 large onion
1 teaspoon salt
Sauce: 1 teaspoon honey, 1 teaspoon molasses, 2 table spoons apple cider vinegar, 2 table spoons water, 1 teaspoon garlic powder, 1 teaspoon chili paste, 1 teaspoon Worcestershire sauce, 2 table spoons soy sauce
1 table spoon cornstarch mixed with 1 table spoon water
Black sesame seeds for garnish (optional)
No nutrition information available
1. Mix together sauce ingredients in a small bowl and set aside.
2. Peel and cut onion into small strips. Cut chicken into small strips and season with salt. Heat 2 table spoons vegetable oil in a large skillet or wok pan over medium-high heat. Cook chicken on all sides stirring until browned and no longer pink, for about 5-7 minutes. Add onion and cook for 5 more minutes. Then add vegetable mix and sauce and stir everything together. Close the lid and cook for 10 more minutes until vegetables are crisp tender.
3. Mix together cornstarch with water and add it to the skillet to thicken the juices. Stir and cook for 1-2 minutes more until thickened. Serve over rice.