I've blogged a chicken vegetable stir fry I've tried in the past. The picture looked awful and I didn't really like the outcome. So when I made a chicken veggie stir fry tonight that everyone loved, I knew I had to come back and blog this one. I tried some things I haven't done with my stir fry before that I know made a huge difference.
First of all, I marinated the chicken before cooking it. I usually just season with salt and pepper and add to the skillet. I think this is a huge reason why I have not liked my stir fry in the past. The marinade added so much flavor and really helped the meat retain it's moisture. I also added a spice that I don't use very often; cumin. I've not been a huge fan of cumin in the past. But I've been incorporating it into some meals recently so I decided to give it a shot. It really added a ton of flavor to the dish and I think I'll never made stir fry without it. I did not get any pictures of this meal. I have a hard time taking pics of my food as it is, and this one just didn't look like it would photograph well.
Chicken Vegetable Stir Fry
3 boneless skinless chicken breasts
1 medium yellow onion, chopped
1 large green bell pepper, sliced
1 medium zucchini squash, cut into chunks
7-8 baby bella mushrooms, sliced thick
1-2 tsp cornstarch
1-2 tsp canola oil
1/4 cup vegetable broth (chicken broth could certainly be substituted here; I just didn't have any on hand tonight)
1/4 cup low sodium soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tsp ground ginger
1/2 tsp ground cumin
salt and pepper
Combine marinade ingredients in a large liquid measuring cup and stir briskly with a fork. Add chicken and marinade to large zip top bag and marinade in fridge 2 hours.
Heat oil in a large skillet and add vegetables. Cook over medium-high heat until tender. Remove from skillet and set aside.
Remove chicken from bag and cut chicken into 1/2 inch pieces, reserving marinade. Cook chicken in skillet until no longer pink. Add cornstarch to marinade and stir briskly with fork until completely incorporated. Add marinade and broth to skillet and cook over medium heat until bubbly and thickened; approximately 15 minutes.
Add veggies back to skillet and cook just until heated through. Serve over rice, if desired.