Quick & Flavorful Chicken & Veggie Stir Fry

What You'll Need

• 2 chicken breasts, cut into bite-sized pieces
• 1–2 tablespoons Pam's Prep No Salt Seasoning
• 1/4 cup + 2 tablespoons cornstarch (divided)
• 2 tablespoons avocado oil
• 1/2 large onion, sliced
• 2 medium or 1 large carrot, chopped or sliced
• 2–4 scallions, chopped
• 3 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 cup chicken broth
• 1 teaspoon white wine vinegar

How to Make It

1. Sear the Chicken:

• Heat avocado oil in a cast iron or heavy-bottom skillet over medium-high heat.
• Add chicken and stir-fry until it starts turning golden brown.

2. Cook the Veggies:

• Add onion, carrots, and garlic to the skillet.
• Continue stirring until vegetables are fork-tender.

3. Build the Sauce:

• Add cabbage, chicken broth, soy sauce, fish sauce, and white wine vinegar.
• Cook until the cabbage is tender.

4. Thicken & Finish:

• Stir in 2 tablespoons cornstarch and cook until the broth begins to thicken.
• Remove from heat, add scallions, and drizzle with sesame oil.

Serve hot over rice or noodles. ENJOY!

Final Touch

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