Wednesday, August 19, 2015

Chicken & Veggie Stir Fry

Stir Fry Is one of my favorite things to cook. It's easy and straightforward to prepare, it smells incredible while cooking, and it's a great way to sneak in some vegetables. Back in the day when I would make stir fry, I'd simply throw in some soy sauce and that'd be basically it, as far as seasonings go. I've since discovered that it's 100x better if you mix up your own sauce and it's ridiculously easy.

for sauce
2 tbsp of soy sauce
2 tbsp of natural brown sugar
1 tbsp of rice vinegar
1/2 tbsp of ginger

for stir fry
4 boneless, skinless chicken breasts
2 tbsp of olive oil
1 tbsp of water
1 cup of broccoli florets
1/2 cup of chopped carrots
1/2 onion, sliced
Salt, pepper, garlic to taste
1 package of stir fry noodles, found in the Asian section at the supermarket
optional: mushrooms, peppers, or any other veggies you want! That's the fun part of making stir fry. It's so versatile, you can add anything! You could also make this meatless or with shrimp, pork, or beef.

1. Dice the chicken breasts into bite size pieces. Heat the olive oil in a large skillet.
2. When oil is hot, transfer chicken to the oil. Cook until no longer pink, roughly 6 minutes at a medium heat.
3. Add in the veggies and season with garlic, salt, and pepper.
4. While the vegetables and chicken are cooking all together, mix up the sauce ingredients. When well mixed, pour into the skillet. Be careful not to burn yourself. It likes to splatter! Cook until the veggies are tender, about 4-6 minutes.
5. Stir in the noodles. Let it all cook together for about 3-4 minutes.
6. Serve!


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2 lovely notes:

amy said...

i am craving something like this right now!

Lacey said...

(minus the chicken) YUM!!!!!!!!!!!!!!!!!!! I replace the chicken with tofu in my stir fry :)