Aunt Renee's Chicken Stir Fry

This is a family staple. I made it the other day and decided to snap a picture so it could forever be apart of our family meals :) (via the blog)

The way I made it this time reminded me of the "chicken and broccoli" dish you'd typically get from a Chinese restaurant. You could serve it with fried rice or egg rolls or crab rangoon and have fortune cookies and make it an oriental meal. (Not that I have ever done this, but sounds delish, huh?)

I have made a few changes from the original recipe out of the ward cookbook.

Aunt Renee's Chicken Stir Fry
Printable Version

1 lb boneless skinless chicken breast, cut into bite size pieces
3T EVOO
2T minced onions
1 clove of garlic
2c chicken broth
2T brown sugar
2T soy sauce
2T fruit juice (any kind)
2T cornstarch
16oz frozen broccoli* (approx 4cups)
peanuts to garnish*
2c rice

Heat oil in skillet. Add chicken, garlic and minced onions. Cook until chicken is done. Add frozen broccoli and 1 cup of chicken broth. Put lid on and simmer until broccoli is desired tenderness.

In a separate bowl (I use a 2 cup liquid measuring cup) mix brown sugar, soy sauce, fruit juice and cornstarch. Stir with with fork until cornstarch is no longer lumpy.

When broccoli is ready, pour in the soy sauce mixture. (Stir soy sauce mixture right before you pour it in your skillet b/c the cornstarch will settle to the bottom and you need it to thicken your sauce) Stir soy sauce mixture into your skillet. As this heats throughout, the sauce will thicken. If it gets too thick add some of the remaining chicken broth until desired consistency.

Serve over rice. Sprinkle with peanuts.

*Note: The original recipe called for blanched sliced carrots and sliced green peppers. My kids do much better with the broccoli. You can use fresh veggies if you'd rather. You can also use the California mix of frozen veggies (cauliflower, carrots and broccoli). My kids would just pick out the broccoli and carrots. I would've used carrots the day I made this but I was out. So really you can use your family's favorite stir fry veggies. This meal is super versatile and any veggies you have in fridge and freezer would probably work fine. (I wouldn't personally use corn or peas... just a personal opinion)

Also you could use cashew instead of peanuts if you wanted to do like a cashew chicken dish.

Again, very versatile!

Recipe adapted from Aunt Renee T.