Secret Ingredient Chicken Stir-Fry
The Sauce That Makes Vegetables Irresistible - From Fridge to Table in 15 Minutes!
- 1 lb chicken breast, cut into bite-sized pieces (or 1 lb firm tofu, cubed)
- 2 tbsp vegetable oil, divided
- 1 cup broccoli florets
- 1 cup sliced shiitake mushrooms
- 1 carrot, sliced
- ½ onion, diced
- ½ red bell pepper, cut into strips
- ½ green bell pepper, cut into strips
- 2 cloves garlic, minced
- 2 tbsp Yondu Vegetable Umami sauce
- Cooked rice
- Scallions and sesame seeds for garnish (optional)
For Serving
Method
- Tip:
- For tofu version:
- Veggie Swaps:
- About the Recipe:
1. Heat large pan over high heat. Add oil and stir-fry chicken 4-5 minutes until golden and cooked through.
2. Add broccoli, mushrooms, carrot, onion, and peppers. Stir-fry 2-3 minutes until tender-crisp.
3. Add garlic and cook 30 seconds, stirring constantly.
4. Add Yondu and stir-fry 30 seconds until well coated.
5. Serve over rice. Garnish with scallions and sesame seeds if desired.
Keep heat high. Don't overcrowd pan. Don't over-stir.
Skip step 1, add cubed tofu in step 4 with sauce to heat through.
Try snap peas, baby corn, zucchini, asparagus, cauliflower, bok choy, or water chestnuts. Keep total vegetables around 4 cups and maintain the 1 lb protein : 4 cups veggies ratio. Adjust Yondu to taste (about ½ tbsp per cup of vegetables).
This 15-minute stir-fry transforms everyday vegetables into something you'll actually crave. Yondu adds instant umami depth - just a little goes a long way for restaurant-quality taste without the fuss!
