Description
A quick and easy chicken and vegetable stir fry perfect for busy weeknights. Ready in just 15 minutes and customizable with whatever veggies you have on hand.
Ingredients
Scale
- 1 pound chicken breast or thighs, cut small
- 3 to 4 cups mixed vegetables (broccoli, bell pepper, carrots, snap peas, etc.)
- 2 tablespoons oil
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon ginger (optional)
- ⅓ cup soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice, noodles, or microwaved cauliflower rice
Instructions
- Heat oil in a large pan. Add chicken, salt, and pepper. Cook until no longer pink.
- Add garlic and ginger for about 30 seconds.
- Toss in mixed vegetables and cook until bright and slightly tender, about 4 to 6 minutes.
- Pour in soy sauce and honey, then stir.
- Add the cornstarch mixture and let it bubble for 1 minute until glossy.
- Serve over rice or noodles.
Notes
For an even faster meal, use a bag of frozen stir fry vegetables and microwave rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg