Chicken Stir Fry


  • 1 – 1.5 lbs chicken breast
  • 2 heads of broccoli
  • 1 can of water chestnuts
  • 1 can of baby corn (cut into threes)
  • 1 lemon
  • 6 cloves of garlic
  • 1 tsp. chopped ginger
  • ½ of an onion (chopped)
  • 1 tbsp. honey
  • 1 – 1 tsp. siracha sauce (if you like spicy)
  • ¼  cup soy sauce
  • 1 tbsp. sesame seeds for garnish
  • Vegetable oil

This is going to be done in 2 batches and then combined in the same pot.

First the veggies:

Heat up about 1 tbsp of vegetable oil in a wok or sauté pan. Once hot add 3 chopped garlic cloves and onions to the pan. When the garlic starts to cook, add the broccoli and toss. Add the baby corn than the water chestnuts. Add the honey and half of a lemons juice. Stir to combine than right before the broccoli is about to be cooked through add half of the ¼ cup soy sauce.  Stir and remove from pan and add to a bowl.

For the Chicken:

Heat 1 tbsp. oil in the same pan as the veggies were in. Once hot add the rest of the chopped garlic and the ginger. Once the garlic starts to cook add the chicken. While the chicken cooks add the other half of lemon juice. When the chicken is almost done about 5-8 minutes (depending on the size of the pieces) add the soy sauce. And toss till combined. Next add the veggies mixture to the chicken so its combined and add the siracha sauce and combine so you don’t see any of the red. Remove from heat and sprinkle with the sesame seeds.

Seve with brown or white rice.