Sweet and Sour Chicken Stir Fry

This tasty dish does not take much time in the kitchen and is a hearty meal for two. You can easily double the recipe if your household is more than two (or if you are like us and want leftovers for the next day).

 

Ingredients:

1 1/2 pounds Chicken breast, cubed

4 oz Sugar Snap Peas

2 medium Carrots, chopped

1 cup Peppers (equal parts red, green, and yellow bell), diced

1/2 onion, diced

2 tbsp Olive Cart Toasted Garlic Avocado Oil

 

Sauce

1/2 cup Olive Cart Sex on the Beach White Balsamic

1/4 cup Ketchup

1/4 cup water

1 1/2 tbsp Soy Sauce

1 1/2 tbsp Cornstarch

2 tbsp water

 

Using Avocado oil, sear chicken until lightly brown, set aside. Add vegetables to pan and cook until tender. While vegetables are cooking make a slurry using Cornstarch and 2 tbsp water, set aside. Combine the rest of the sauce ingredients in a pan, bring to slight boil. Remove from heat and add slurry. Beat vigorously with a whisk to ensure no lumps. Incorporate cooked chicken with vegetables, add sauce according to how much you like. Store remaining sauce for up to 2 weeks. Serve over bed of rice. Enjoy!