Ingredients:
- 1 lb. Springer Mountain Farms Boneless & Skinless Chicken Breast
- 1 head of Fresh California Cauliflower
- 2 Fresh Idaho Potatoes
- 1 bag (22-28 oz.) of Pictsweet Frozen Vegetables (assorted)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (for stir-frying)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup chicken broth or water
- Salt and pepper to taste
- Cooked rice or noodles (for serving)
- Optional: Sesame seeds and chopped green onions for garnish
Instructions:
- Prepare the Chicken:
- Dice the chicken breasts into bite-sized pieces.
- In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the diced chicken to the bowl and mix well to coat. Let it marinate for at least 15 minutes.
- Prepare the Vegetables:
- While the chicken is marinating, wash and cut the cauliflower into small florets.
- Peel and dice the Idaho potatoes into small cubes.
- Thaw the Pictsweet frozen vegetables if necessary, by leaving them out at room temperature for a few minutes or running them under cold water.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry until the chicken is browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set it aside.
- Stir-Fry the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to become tender.
- Add the cauliflower florets and continue to stir-fry for another 5 minutes until the cauliflower is slightly tender but still crisp.
- Combine and Finish:
- Add the thawed Pictsweet frozen vegetables to the skillet and stir-fry for another 3-4 minutes until all the vegetables are heated through.
- Return the cooked chicken to the skillet.
- Pour in the chicken broth or water to deglaze the pan and create a bit of sauce.
- Stir everything together and cook for an additional 2-3 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve:
- Serve the chicken and vegetable stir-fry over cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions if desired.
Enjoy your delicious and healthy Chicken and Vegetable Stir-Fry, perfect for a quick weeknight dinner using fresh ingredients from Piggly Wiggly!