GO WITH THE FLOW Chicken Stir Fry

As I've stated before I'm a teacher in the UAE. I love being a teacher here. It's quite different. This dish was inspired by my obligation to GO WITH THE FLOW at school. CLICK HERE FOR MORE UNDERSTANDING. I made grilled chicken for dinner last night and used the leftovers for my Stir Fry. JUST GOING WITH THE FLOW! 

​Leave out the chicken and alter the sauce and this is suitable for your favorite Vegan, use shrimp instead of chicken and this will please your favorite Pescatarian, or if you cook for beef lovers you can use beef. I'm going to serve mine over brown rice before I began trying to lead a healthy lifestyle I served it over white rice. 

This recipe is made with an original stir fry sauce. I've made this many times before but I used store bought sauce and I always planned out my vegetables. Today I just used whatever vegetables I had in my fridge and decided to make my own stir fry sauce. Feel free to use store bought sauce. You won't even notice the change. If you're vegan or are cooking for a vegan use vegetable broth instead of chicken broth, use agave nectar instead of honey, use beet sugar or nix the sugar altogether and you'll have a vegan approved stir fry sauce!

​Let's get cooking!

---

Ingredients:
2 chicken breasts - chopped
3 TBSP Garlic
​1 Onion - Sliced
1 Bell Pepper - Sliced
1 Red Pepper - Sliced
1 Yellow Pepper - Sliced
10 stalks Chopped Asparagus
2 cups chopped & cooked broccoli
16 oz Mushrooms - Sliced
Olive Oil

For sauce:
1/2 cup low sodium soy sauce
1/2 cup chicken broth
4 tbsp regular or spicy  barbecue sauce
3 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
1/4 tsp pepper
2 tbsp cornstarch or flour
1/4 cup cold water
2 tbsp olive oil
4 tsp minced garlic
1 tsp ground ginger

Directions:
1. Heat olive oil in medium skillet over medium heat.
2. Cut chicken into strips. (I find this easier to do before cooking the chicken. Waiting until after the chicken has cooked means the chicken has time to cool down. I like my chicken to be sizzling when I add it to the veggies.)
3. Place chicken in skillet and season to taste.
4. In another skillet, over medium heat, heat olive oil.
5. Add garlic until it is fragrant.
6. Add sliced onion to skillet. 
7. Once onion begins to be translucent, add all peppers. Cook until peppers begin to soften.
8. Add asparagus and broccoli.
9. Add mushrooms.
10. Let all veggies cook together. Turn down heat. While veggies are cooking make the sauce.
11. In a bowl, mix soy sauce, chicken broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Leave to the side.
12. In a separate bowl, mix cornstarch/flour and water together. Leave to the side.
13. In a saucepan over medium heat, combine oil, minced garlic, and ground ginger. Cook  until garlic is aromatic..
14. Whisk in soy sauce mixture and bring it to a boil.
15. Whisk in the cornstarch mixture, slowly, and cook for a few minutes or until it has thickened. Continue to stir.
16. Add chicken to veggies. Mix well.
17. Pour 1/2 of stir fry sauce over chicken and veggies and let simmer. 
18. Let the remaining sauce cool and store in a closed container in the refrigerator. The sauce should last for about 2-3 weeks.
19. Serve stir fry over rice or noodles.
​20. ENJOY and BE UNIQUELY YOU!

I know you're going to love this recipe. If you try it tag @UniqueDoes on Instagram in your photo and use the hashtag #UniqueDoesCooking.