Usually when making a stir fry, the color gets lost and the vegetables tend to get soggy. Here is a way to avoid all of that and maximize the flavor!
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- 2 pounds boneless skinless chicken thighs (pargiot) sliced into strips
- 1 can chopped tomatoes
- 2 heads garlic peeled and roughly chopped
- 2 tablespoons silan date honey
- 1/2 chili pepper chopped, seeds removed for less heat
- 1 head broccoli chopped
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 purple onion sliced
- 1 yellow onion sliced
- 3/4 cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon salt pink himalayan
- Preheat oven to 425°F.
- Prepare a large baking sheet with parchment paper. Add the broccoli, yellow and red peppers, and yellow and purple onions. Add a ¼ cup olive oil, ½ teaspoon of salt and 2 tablespoons of silan and mix well. Place in oven for 25 minutes.
- Combine the remaining olive oil, salt, and pepper with the chicken slices. Mix well.
- Prepare a large skillet or wok on high heat and allow oil to heat. Add the chicken in batches and cook for 4 minutes per side, until mostly cooked through.
- Remove from pan and add 1 cup of water and 1 can of crushed tomatoes. Using a wooden spoon, scrape up all the brown bits and flavor from the bottom of the pan.
- Add the garlic and chili pepper and cook for 10 minutes, mixing often.
- Add the chicken back in and mix well. Let cook for 4 more minutes. Add the roasted vegetables, mix well and serve.
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