Chicken and Vegetable Stir Fry
Time: 1 ½ hours
Active time: 20 minutes
1 lb Boneless Skinless Chicken Thighs
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
2 tsp Garlic, minced
2 tsp This Little Goat Went to Grillville Spice Mix
1 Tbsp Grapeseed or Canola oil
1 Carrot, cut into thin slices
1 small Sweet Onion, sliced thinly
1 small Red Pepper, julienned
8 oz Creminin Mushrooms, quartered
1 cup Low Sodium Chicken Stock
2 tsp Cornstarch mixed in 2 Tbsp cold water
¼ cup Scallions, sliced thinly on a bias
Salt to taste
Whisk together oil, lemon juice, garlic and Grillville Spice Mix. Slice chicken thighs and add to marinade, marinate for 30 minutes to 1 hour.
In a sauté pan, heat grapeseed oil until shimmering. Add carrot, onion, and mushrooms with a pinch of salt. Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.
Add chicken with marinade, and allow to cook until chicken is well browned. Flip chicken, add chicken stock, and bring to a boil. Drizzle in cornstarch mixture and stir continually until thickened.
Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately.