Ingredients
- 1 lb. Kind's Boneless Skinless Chicken Thighs
- 2 cups Broccoli Florrets
- 1 Green Bell Pepper
- 1 large Carrot
- 2 tbsp olive oil (divided)
- 1 tsp Ginger
- 1 1/2 tsp Minced Garlic
- Salt & Pepper to Taste
Stir Fry Sauce Ingredients
- 1 tbsp Cornstarch
- 2 tbsp Cold Water
- 1/4 cup King's Bone Broth
- 2 tbsp Liquid Aminos
- 1/2 tsp Crushed Red Pepper Flakes (optional)
Servings: people
Instructions
- In a bowl add water & cornstarch. Use a whisk to combine. Then add all other sauce ingredients- mixing well. Set aside.
- Cube chicken thighs into 1 inch pieces & season with salt & pepper. Heat 1 tbsp olive oil over med-high heat in a large skillet. Cook chicken pieces for 3-5 minutes, or until cooked through. Set aside.
- Meanwhile, start chopping the broccoli, pepper, & carrot. Heat the remaining tbsp of olive oil & stir fry veggies over medium heat. Once they are a crisp tender add in garlic & ginger- cook for 30 more seconds.
- Add chicken back to skillet. Agitate the stir fry sauce & pour over mixture. Gently stir until veggies are coated.
- Bring to a boil for one minute- stirring occasionally.
- Serve with fried rice, steamed rice, or lo mein noodles & enjoy!