2small/medium chicken breasts, cubed into 1' cubes
1cupbroccoli, cut into bite sized pieces
1red bell pepper, cut into strips
1medium onion, sliced semi-thick
1cupbean sprouts
healthy handful of sugar snap / snow peas
sesame seeds for garnish (optional)
3 basil leaves, chiffonade for garnish (optional)
Stir-fry is loved by so many, and fairly easy to make once all of the prep is done! We used a few of our favorites for this recipe: the Basil Olive Oil which is fresh, green and reminiscent of summertime. Our Tangerine Balsamic, which carries a beautiful aroma with a sweet and tangy flavor, and the Toasted Sesame Seed Oil which is a necessity for most asian dishes! We used the typical stir-fry veggies in this recipe, but you can substitute for veggies that are fresh and in season!
1
Start this recipe off by preparing all of the ingredients!
Cube the chicken into bite sized pieces and season with salt and pepper. Set aside.
Mince the garlic and ginger.
Slice your peppers into matchsticks, onions into thin slices, and broccoli into bite sized pieces.
2
Heat 1 tbsp. of the Basil Olive Oil in a wok (or large skillet) over medium/high heat. Add the cubed chicken to the wok and cook until just browned on all sides. Remove from wok and set aside for later.
3
Add the remaining tbsp. of Basil Olive Oil to the wok. Add the onions and bell peppers. Cook for about 5 minutes.
4
Once the peppers and onions have cooked for a few minutes, add the garlic, ginger, and soy sauce. Stir well to combine.
5
Add the broccoli, bean sprouts, and snow/sugar snap peas! Sauté for an additional 5 minutes, stirring very frequently.
6
Add the chicken back into the wok.
7
Add the Toasted Sesame Seed Oil and the Tangerine Dark Balsamic. Cook for an additional 5 minutes.
8
Remove from heat, garnish with chiffonade basil leaves and sesame seeds.
Serve over jasmine rice!
2small/medium chicken breasts, cubed into 1' cubes
1cupbroccoli, cut into bite sized pieces
1red bell pepper, cut into strips
1medium onion, sliced semi-thick
1cupbean sprouts
healthy handful of sugar snap / snow peas
sesame seeds for garnish (optional)
3 basil leaves, chiffonade for garnish (optional)
Directions
Stir-fry is loved by so many, and fairly easy to make once all of the prep is done! We used a few of our favorites for this recipe: the Basil Olive Oil which is fresh, green and reminiscent of summertime. Our Tangerine Balsamic, which carries a beautiful aroma with a sweet and tangy flavor, and the Toasted Sesame Seed Oil which is a necessity for most asian dishes! We used the typical stir-fry veggies in this recipe, but you can substitute for veggies that are fresh and in season!
1
Start this recipe off by preparing all of the ingredients!
Cube the chicken into bite sized pieces and season with salt and pepper. Set aside.
Mince the garlic and ginger.
Slice your peppers into matchsticks, onions into thin slices, and broccoli into bite sized pieces.
2
Heat 1 tbsp. of the Basil Olive Oil in a wok (or large skillet) over medium/high heat. Add the cubed chicken to the wok and cook until just browned on all sides. Remove from wok and set aside for later.
3
Add the remaining tbsp. of Basil Olive Oil to the wok. Add the onions and bell peppers. Cook for about 5 minutes.
4
Once the peppers and onions have cooked for a few minutes, add the garlic, ginger, and soy sauce. Stir well to combine.
5
Add the broccoli, bean sprouts, and snow/sugar snap peas! Sauté for an additional 5 minutes, stirring very frequently.
6
Add the chicken back into the wok.
7
Add the Toasted Sesame Seed Oil and the Tangerine Dark Balsamic. Cook for an additional 5 minutes.
8
Remove from heat, garnish with chiffonade basil leaves and sesame seeds.
Serve over jasmine rice!
