A classic stir fry that is healthier than take-out but still packed with all the flavor.
Prep: 15 minutes
Cook: 30 minutes
1 cup of white jasmine rice
7 oz chicken breast, about 1 chicken breast
1 tsp salt
1 tsp pepper
2 tbls olive oil
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 zucchini, chopped
3 scallions, chopped (and more for garnish)
2 tbls soy sauce, reduced sodium
1 tsp sesame seed oil
2 tbls hoisin sauce
1 tsp corn starch
¼ - ½ cup chicken stock, reduced sodium
¼ - ½ cup cocktail peanuts
Cook the rice according to package directions.
Cut up chicken breast into bite size pieces and season with salt and pepper. Heat up skillet to a high heat and add in the olive oil and chicken. Brown chicken for 10 minutes or until no longer pink. Chop up the vegetables and add them to the skillet with the chicken and turn to a medium heat. Allow for the vegetables to become tender which will take about 8 minutes or so.
In a bowl combine soy sauce, sesame seed oil, hoisin sauce, corn starch and chicken stock and mix well. Add in the sauce to the chicken and vegetable mixture and stir to combine. Allow for the flavors to combine for another 5 - 10 minutes.
Right before serving add in some cocktail peanuts for an extra crunch. Serve with rice and garnish with scallions. Enjoy!