Chicken Stir-Fry
A delightful and quick stir-fry featuring tender chicken and colorful vegetables, perfect for busy evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced into thin strips Feel free to use tofu or shrimp for a fun twist.
- 2 tablespoons vegetable oil Or sesame oil for added flavor.
- 2 cups assorted vegetables (broccoli, bell peppers, and snap peas) Get colorful!
- 3 cloves garlic, minced The more, the merrier!
- 1 tablespoon ginger, minced Fresh or powdered.
- ¼ cup soy sauce Low-sodium if preferred.
- 1 tablespoon cornstarch To thicken the sauce.
- 1 tablespoon honey or maple syrup For a touch of sweetness.
- Cooked rice or noodles for serving A warm, welcoming base.
Instructions
Cooking Steps
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the sliced chicken, letting it sear for about 3-4 minutes until it turns golden brown.
- Stir in the minced garlic and ginger. Cook for about 1 minute, letting those heavenly aromas fill your kitchen.
- Toss in the assorted vegetables. Stir-fry for another 4-5 minutes until they’re tender but still crisp, adding a splash of soy sauce halfway through.
- In a small bowl, mix the remaining soy sauce, cornstarch, and honey. Pour this sauce over the chicken and veggies, stirring well.
- Give it a taste and add a pinch of salt or a squeeze of lemon if desired.
- Serve your Chicken Stir-Fry piping hot over a bed of rice or noodles.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. When reheating, use a skillet over low heat, adding a splash of water to maintain moisture.