I love this quick and easy stir-fry recipe! I got this recipe from my sister (Hi, Lachelle!). The idea is that you cook up a little chicken, throw all of the ingredients for the sauce in a mason jar and give it a shake, add the sauce and cook, add some frozen veggies (Costco has a fabulous organic frozen stri-fry vegetable medley that we love), and then serve it all over hot rice. It takes less than a half hour to throw together and the whole family loves it. It’s always a winner and one that will go in your quick meal rotation with ease. Enjoy and pin it for later!
PrintQuick and Easy Stir-fry
Quick and easy chicken stir-fry. Cook the chicken, throw all of the sauce ingredients in a jar and give it a shake, use frozen veggies. This couldn’t be easier!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6
Ingredients
- 2 pounds chicken, cut into bite-sized pieces
- 3 tablespoons olive oil
- For the Sauce
- 1/2 cup corn starch
- 1/2 cup cold water
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 1/2 cups chicken broth
- Pinch of red pepper flakes, optional
- 1 package frozen stir-fry vegetables
- Hot cooked rice, about 6 cups cooked
Instructions
- Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.
- While the chicken is cooking add all of the sauce ingredients to a quart mason jar, add a lid, and shake well to combine.
- When the chicken is cooked through, reduce the heat to medium and pour the sauce over the chicken. Stirring continuously cook until the sauce thickens and the color changes from a muddy brown to a more clean reddish color. This should take about 3 minutes.
- Add the frozen vegetables and cook until the veggies are heated through.
- Serve the chicken, sauce, veggie mixture over hot cooked rice and garnish with chopped green onion and sesame seeds if desired. Enjoy!
Notes
To ensure there are no cornstarch lumps in the sauce I recommend combining the corn starch and the cold water and shaking those together well before adding the additional ingredient.
If you’d like the sauce a bit spicier make it a few hours ahead of time with the red pepper flakes. Let the sauce rest in the fridge and reshake before you are ready to use. Letting the pepper flakes sit in the sauce will gives them time to release more of their heat.
Have a great day and enjoy this recipe from my kitchen to yours!
Your stir fry looks amazing Melissa!!
xo, Tanya
http://twelveoeight.blogspot.com/
recepie?
This is a guest post that I did earlier this year, so you just have to click on the link above the picture to get the recipe!
This is phenomenal! My man loved it 🙂 (and he usually does not like new things!). Delicious! I also loved how easy and quick this was for my crazy on the go life. Will be come a staple in our meal routine. Thanks for sharing all your awesome recipes 🙂
This is absolutely delicious! Made my grocery list using your Summer/Spring Clean Eating suggestions. If they’re all as good as this, you’re my hero!
-Chelsey (blissbychelsey.com)
When u use fresh veggies, do u cook the veggies first, or chicken, or all at once?
Got grumbled at by the hubby for experimenting…again. Its a no no to serve dinner that isn’t guaranteed yummy. So…I cut the recipe in half, served it with brown rice for me, and jasmine rice for him. He said it was pretty good! Lucky for him he liked it; there is plenty of goodness left for dinner tomorrow night….tee hee! Thank your sister for a great recipe!
What kind of vinegar do you use for this recepie?
I like rice vinegar or white best but apple cider works well too!