Name: Chicken and Vegetable Stir Fry
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 4
Ingredients: 1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 tablespoon plus 1 teaspoon cornstarch; 1/4 cup honey; 2 tablespoons minced garlic; 1/2 cup water; 1/4 cup soy sauce or tamari if you need gluten free; 1 tablespoon vegetable oil; 1 pound cubed chicken breast meat; 1 cup sliced carrots; 1 cup sliced red bell pepper; 1 cup sliced zucchini; 1 cup sliced red onion; 1 cup sugar snap peastrimmed; 1 tablespoon minced shallot

The Secret Ingredient

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

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1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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1 tablespoon plus 1 teaspoon cornstarch
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1/4 cup honey
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2 tablespoons minced garlic
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1/2 cup water
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1/4 cup soy sauce or tamari if you need gluten free
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1 tablespoon vegetable oil
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1 pound cubed chicken breast meat
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1 cup sliced carrots
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1 cup sliced red bell pepper
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1 cup sliced zucchini
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1 cup sliced red onion
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1 cup sugar snap peas, trimmed
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1 tablespoon minced shallot

Make It

Step 1

Combine bouillon, cornstarch, honey, garlic, water and soy sauce. *(cornstarch will thicken the sauce and allow it to coat the chicken and vegetables) *Optional: Add 1 teaspoon sriracha and 1 teaspoon of sesame oil if desired.

Step 2

Heat oil in wok on high heat. Season chicken with salt and ground black pepper and quickly stir fry; remove from wok.

Step 3

Add carrots, bell pepper, zucchini and peas and stir fry for a minute or 2; add shallots and chicken back to wok.

Step 4

Add sauce to wok and stir constantly until thickened and coating chicken and vegetables. Serve over rice and garnish with scallions and sesame seeds if desired.