Chicken and Vegetable Stir Fry 

Serves: 4 

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.