This recipe was supposed to be grilled, but heads up, the temperature was 90 degrees today! I wasn’t going to be on anybody’s grill. Secondly, the recipe called for stir-fry veggies, but I had California mix veggies, and that’s what I used. I have a double cooking plate, and everything turned out delicious! That sauce was the BOMB! This recipe makes a great 30-minute meal during the week.
Prep Time : 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6
INGREDIENTS
- 2 pounds of boneless skinless chicken thighs cut into bite sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 package stir fry vegetables, fresh or frozen
- green onions, sliced for serving
For the Sauce
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons garlic chili sauce
- 3 tablespoons ketchup
- 4 cloves garlic, minced or 1 tablespoon minced garlic
INSTRUCTIONS
- Preheat grill or other cooking surface to medium high heat.
- Place the diced chicken, cornstarch, salt, and pepper in a sealed bag. Toss the bag of ingredients until the chicken is thoroughly coated in the mixture.
- Whisk the sauce ingredients together in a mixing bowl.
- Drizzle the oil onto the grill and spread with a spatula.
- Place the chicken in a single layer on the grill and sauté for 5-6 minutes, tossing it halfway through the cook time, until the chicken is browned and cooked through.
- Push the chicken to a cool side of the grill and spread the vegetables out in a single layer.
- Cook for 2-3 minutes, tossing the vegetables frequently, until they are tender.
- Toss the chicken back into the cooked vegetables and pour the sauce on top.
- Toss to coat the chicken and vegetables with the sauce and cook for 2-3 minutes until the sauce thickens.
- Remove from the grill, serve immediately while warm, topped with green onions.
Bon Appétit 😋
