Chicken Stir Fry

Chicken Stir Fry by

Chef Clarence Robinson

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Shopping List

  • 6 chicken thighs, cooked
  • 2 medium yellow squash, sliced
  • 1 medium zucchini, sliced
  • 2 heads or 1 bag florets of fresh broccoli
  • Small bag shredded carrots
  • 1 red onion, sliced
  • 2 bell peppers, sliced
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 2 tblsp garlic, minced
  • 1⁄2 cup pineapple juice
  • Salt and pepper to taste
  • 2 tsp red pepper flakes
  • 2 tblsp olive oil

 

Instructions

  1. Slice cooked chicken thighs.
  2. Heat olive oil in a large pan over medium-high heat. Add squash, zucchini, broccoli, peppers, onion, and carrots. Season with red pepper flakes, salt and pepper. Saute for about 5-7 minutes, or until they begin to soften.
  3. Add brown sugar, garlic, soy sauce and pineapple juice and simmer for an additional 3-5 minutes to thicken the juices. Ready to serve!