Easy Chicken Stir Fry with Veggies

IMG_2979Cooking with MU Women's Soccer

This week I had the privilege of teaching a cooking class to 16 upperclassman at Marquette University.  They are members of Marquette’s Women’s soccer team.  I brought my ‘Kitchen Simple’ recipes: 10 easy recipes from 15 main ingredients (the ones promoted for Myplate2yours 3rd Birthday!)  This Easy Chicken Stir Fry was one of the recipes we made.  What makes this ‘easy’ is the simple prep of the ingredients (using already shredded carrots and pre washed baby spinach leaves).

It was enjoyed by all of these rising chefs!

MU Soccer cooks!Easy Chicken Stir Fry with Veggies (serves 4)

1 pound boneless, skinless chicken breast, cut into 1/2 inch strips

2 tablespoon oil, separated

2 cloves garlic, minced

1 large red or yellow bell pepper, cut into strips (the size of matchsticks)

1/2 cup shredded carrots

1/4 cup sliced onion

1 handful baby spinach

1/2 cup soy sauce mixed with 2 teaspoons sugar and 1 tablespoon cornstarch

1 cup brown rice, cooked to package directions

Heat oil in skillet with medium-high heat. Quickly stir in garlic to lightly brown. Add chicken strips. Cook until lightly brown on all sides and no pink remains in middle. Remove from pan. Add another tablespoon of oil to the pan. When hot, add onions, peppers, and carrots. Stir fry until tender crisp, about 3-5 minutes. Return chicken to pan and add spinach. Stir fry until spinach wilts. Stir the soy sauce mixture and add to pan. Stir fry until sauce heats and thickens. Serve over rice and enjoy!

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