Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.
This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.
- 2 tablespoons peanut oil, divided
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large yellow squash, thinly sliced
- 3 bell peppers, thinly sliced
- ½ large red onion, thinly sliced
- large handful snow peas, strings removed
- 2 cloves garlic, minced
- ¼ cup chicken broth
- juice of 1 lime
- 1 tablespoon soy sauce
- 2 tablespoons chili garlic sauce (found in the Oriental foods aisle)
- 1 tablespoon cornstarch
- 2 cups hot cooked rice
- Heat 1 tablespoon oil in wok. Stir fry chicken until cooked through. Remove from pan and keep hot.
- Add remaining oil to wok. Add all the vegetables, and stir fry until tender crisp. Add chicken back into the pan.
- Combine broth, lime juice, soy sauce, and chili garlic sauce. Whisk in cornstarch and pour over the stir fry. Continue to stir fry for another minute, until sauce thickens. Serve over hot rice.