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To continue our journey on using a whole chicken, I love this recipe because you can use many different parts of the chicken. When you piece a whole chicken you get two legs, two thighs, two wings, two breasts, and then the back and carcass. In this recipe I like to use the leg and thighs together I want lots of leftovers and with only the two breasts when it is just my husband and me. I love all the vegetables, my kids don’t, but I do! Also, remember if you are making this out of your pantry you can use frozen veggies from your garden too. Serves 5

Chicken Stir Fry

1 Tablespoon Olive Oil

Two chicken leg and thighs deboned or two chicken breasts

1 cup thinly slice carrots

1 cup broccoli

1 cup snow peas

4 cloves garlic, diced

¼ cup flour

¼ cup chicken broth

¼ cup soy sauce

3 tsp honey

3 tsp Oyster Sauce

In a large skillet, heat oil over medium heat. If you are using fresh veggies, place them in the pan and cook for about 4 minutes or until tender and remove from the pan. If using frozen veggies place your chicken in the pan first and cook for 4 minutes or until browned and cooked through.

Add the garlic pan and cook for 30 seconds. Add the vegetables back to the pan or if you are using frozen veggies this is the time to add them to the pan. Cook for another 3 minutes to warm the veggies. In the meantime, mix the broth, honey, soy sauce, and oyster sauce in a medium-sized bowl.

Add the flour to the pan and stir into chicken and veggies, cook for 1 minute to remove the flour flavor. Pour bowl mixture over chicken and veggies in your skillet and let simmer for about 5 minutes or until the sauce has just started to thicken.

Remove from heat and serve over rice or Fried Rice!

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