why make this recipe
This recipe is perfect for busy school nights. It takes less time to prepare and cook than traditional meals, allowing you to get food on the table quickly. With just a few ingredients, you can create a delicious dinner that your family will love. Plus, it’s easy to customize based on what you have at home.
how to make Quick Chicken Stir-Fry
Ingredients:
- 2 cups of chopped chicken breast
- 2 cups of mixed vegetables (like bell peppers, carrots, and broccoli)
- 3 tablespoons of soy sauce
- 1 tablespoon of olive oil
- 1 tablespoon of minced garlic
- 1 teaspoon of ginger (fresh or powdered)
- Cooked rice or noodles for serving
Directions:
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Add the chopped chicken breast to the pan. Cook until the chicken is no longer pink, about 5-7 minutes.
- Add the mixed vegetables and soy sauce. Stir everything together.
- Cook for another 5-7 minutes or until the vegetables are tender but still crisp.
- Serve hot over rice or noodles.
how to serve Quick Chicken Stir-Fry
Serve Quick Chicken Stir-Fry hot on a plate or in a bowl. You can place a scoop of rice or noodles at the bottom and top it with the stir-fried chicken and vegetables. Garnish with a sprinkle of sesame seeds or chopped green onions for added flavor if you’d like!
how to store Quick Chicken Stir-Fry
To store leftovers, let the stir-fry cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just make sure to label the container with the date.
tips to make Quick Chicken Stir-Fry
- Use pre-cut vegetables to save even more time.
- Feel free to substitute the chicken with tofu, shrimp, or any other protein you prefer.
- Adjust the soy sauce to taste. If you like it saltier, add a bit more.
- You can add other spices or sauces like hot sauce or teriyaki sauce for extra flavor.
variation
You can turn this stir-fry into a vegetarian dish by using tofu and adding a variety of vegetables like snap peas, baby corn, or mushrooms. You can also try using quinoa instead of rice for a healthier option.
FAQs
Can I use frozen vegetables for this recipe?
Yes, frozen mixed vegetables work great and save time. Just add them straight from the freezer to the pan.
How long does this take to cook?
The Quick Chicken Stir-Fry takes about 20-30 minutes from start to finish.
Can I make this ahead of time?
Yes, you can prepare the ingredients ahead and store them in the fridge. Cook it just before you’re ready to eat.
Quick Chicken Stir-Fry
A quick and easy chicken stir-fry with mixed vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
- Diet: None
Ingredients
- 2 cups of chopped chicken breast
- 2 cups of mixed vegetables (bell peppers, carrots, broccoli)
- 3 tablespoons of soy sauce
- 1 tablespoon of olive oil
- 1 tablespoon of minced garlic
- 1 teaspoon of ginger (fresh or powdered)
- Cooked rice or noodles for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Cook the chopped chicken breast in the pan until no longer pink, about 5-7 minutes.
- Add mixed vegetables and soy sauce. Stir everything together.
- Cook for another 5-7 minutes or until vegetables are tender but still crisp.
- Serve hot over rice or noodles.
Notes
Use pre-cut vegetables to save time. Customize with your choice of protein or sauce.
