Savvy with Abbie

In case I haven't told you, my boyfriend is such an amazing cook. He always adds these extra touches to make meals even better than when I make them and I was lucky to enlist him last night to help me with Chicken Broccoli Stir Fry. This recipe is from Natasha's Kitchen and we changed up quite a bit of ingredients and measurements in both the stir fry and the sauce. We also doubled the recipe. Our version is below.  Ingredients for the Chicken and Broccoli: Two pounds chicken breast (3 of them) cut into 3/4" pieces 4 tbsp cooking oil 2 lb broccoli, cut into florets 1 tbsp onion powder Ingredients for Sauce: Two 2/3 cup of chicken broth 6 tbsp soy sauce 4 tbsp brown sugar, packed 2 tbsp cornstarch 2 tbsp sesame oil 2 tsp ground ginger 2 tsp garlic powder 1/2 tsp pepper Directions: In a small bowl, combine all the sauce ingredients and whisk to dissolve sugar and cornstarch. Set aside.  Cut chicken into small bite-sized pieces and season with pepper. Heat a large cast-iron

 Last night's plan was to make beef and broccoli. We decided to get chicken instead since it was cheaper and then forgot the broccoli so we just decided to make a chicken and frozen vegetable stir-fry. Kevin made a spicier version which I listed below as well. Both turned out SO SO good! We served ours with rice and it was the perfect meal. If you make this, comment below and let me know how it turned out! Inspiration can be found from Natasha's Kitchen (Chicken and Broccoli Stir Fry) . We made some huge changes to ours below.  Ingredients for Chicken + Vegetables: 1 lb chicken breast, cut into pieces 2 tbsp olive oil 2 cups frozen vegetables Stir Fry Sauce Ingredients: 2/3 cup chicken broth 3 tbsp soy sauce 2 tbsp brown sugar 1 tbsp corn starch 1 tbsp sesame oil 1 tsp ground ginger 1 tsp garlic powder 1/4 tsp pepper Instructions: In a small bowl, combine all of the sauce ingredients and whisk. Set sauce aside.  In the meantime, cut chicken into bite-sized pieces.  Heat a skill