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To make my easy chicken stir fry, gather these simple ingredients: - 1 lb boneless, skinless chicken breasts - 2 cups mixed vegetables (broccoli, bell peppers, snap peas, and carrots) - 3 tablespoons soy sauce (low sodium) - 1 tablespoon honey - 2 cloves garlic, minced - 1-inch piece ginger, grated - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) - Cooked rice or quinoa (for serving) These ingredients create a tasty and quick meal. The chicken gives protein, while the veggies add crunch and color. The sauce blends sweet and savory flavors. You can use any veggies you have on hand, so feel free to mix it up. Cooking rice or quinoa ahead of time makes this dish even faster. Check out the Full Recipe for the complete method! - In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger. This will be your sauce. - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. The oil should shimmer. - Add the sliced chicken to the hot oil. Stir-fry for about 5-7 minutes. Cook until the chicken is no longer pink. Remove the chicken and set aside. - In the same skillet, add another tablespoon of vegetable oil. Add the mixed vegetables. Stir-fry for 3-4 minutes. You want them tender but still crisp. - Return the cooked chicken to the skillet with the vegetables. - Pour the sauce mixture over everything. Stir well to combine. Cook for an additional 2-3 minutes to heat the sauce. - Drizzle sesame oil over the stir-fry. Toss to coat everything evenly. Remove from heat. - Serve hot over cooked rice or quinoa. Garnish with sliced green onions and sesame seeds. Enjoy your meal! For the full recipe, check out Easy Chicken Stir Fry 🥦. High-heat cooking makes your stir fry quick and tasty. It seals in juices and keeps veggies crisp. Heat your skillet or wok until it's very hot. This way, the chicken cooks fast and evenly. Slice the chicken thinly. Thin strips cook through better and faster. If you run out of soy sauce, don’t worry! You can use tamari or coconut aminos. Both give a nice flavor. Want some heat? Add chili flakes or a dash of sriracha. This amps up the taste and makes it exciting! Plating your stir fry nicely makes it look great. Use a large white plate to show off the colors. Pile the stir fry high in the center. For garnishes, sprinkle sliced green onions and sesame seeds on top. They add a nice touch and flavor. Want to impress? Try adding a lemon wedge on the side. {{image_2}} You can switch the chicken for other proteins. Tofu is a great choice for vegans. Shrimp cooks quickly, needing only 3-4 minutes. Beef adds a rich flavor. For beef, cook it for about 5-6 minutes until it browns. Each protein brings a unique taste to your stir fry. Many vegetables work well in stir fry. You can use bell peppers, zucchini, or mushrooms. Broccoli and snap peas add crunch. Seasonal veggies, like asparagus in spring, enhance flavor. Feel free to mix and match based on what you have. To make this dish gluten-free, use tamari instead of soy sauce. For vegan adaptations, replace chicken with tofu and honey with maple syrup. These swaps keep your stir fry tasty while meeting dietary needs. You can still enjoy a delicious meal no matter the restrictions. Check out the Full Recipe for more details! To store leftovers, let the stir fry cool first. Place it in an airtight container. This helps keep it fresh. You can keep it in the fridge for about three to four days. After that, the taste and texture might change. When you reheat your stir fry, use a skillet or a microwave. For the skillet, heat it on medium. Add a splash of water to keep it moist. Stir often to avoid burning. If using a microwave, cover the dish with a lid or a damp paper towel. This helps it steam and stay juicy. To avoid sogginess, do not overcook it again. Heat just enough to warm through. Yes, you can freeze chicken stir fry! It’s great for meal prep. To freeze, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. To thaw, move it to the fridge overnight. For quick thawing, you can use the microwave. Just make sure to cook it right away after thawing. This keeps the chicken safe to eat. For the full recipe, check out the Easy Chicken Stir Fry. How long does it take to prepare? It takes about 10 minutes to prep and 15 minutes to cook. So, you can enjoy this meal in just 25 minutes from start to finish. Can I make this ahead of time? Yes, you can prepare the chicken and veggies ahead. Store them in the fridge and cook when you're ready. Can I use a non-stick pan? Absolutely! A non-stick pan works well for stir frying. It helps prevent the chicken from sticking. What's the best oil for stir frying? I recommend using vegetable oil or canola oil for stir frying. They have a high smoke point, which is great for cooking quickly. What can I use instead of honey? You can use maple syrup or agave nectar instead of honey. They add sweetness just like honey does. Can I skip the sesame oil? Yes, you can skip sesame oil. However, it adds a nice nutty flavor. If you want, you can replace it with more vegetable oil. This blog post covered how to make a delicious chicken stir fry. You learned the ingredients, step-by-step instructions, and helpful tips for cooking. We also explored fun variations and storage advice. In the end, cooking can be simple and enjoyable. With these ideas, your stir fry will impress anyone. Enjoy your tasty creation!

Easy Chicken Stir Fry

Get ready to whip up an effortless and delicious Easy Chicken Stir Fry! This quick recipe combines tender chicken with vibrant mixed vegetables and a flavorful sauce, all ready in just 25 minutes. Perfect for a weeknight dinner, this dish is both healthy and satisfying. Want to impress your family with a homemade meal? Click to discover the full recipe and add variety to your dinner menu today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

2 cups mixed vegetables (broccoli, bell peppers, snap peas, and carrots)

3 tablespoons soy sauce (low sodium)

1 tablespoon honey

2 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons vegetable oil

1 tablespoon sesame oil

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger. Set aside.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

      Once the oil is hot, add the sliced chicken and stir-fry for about 5-7 minutes, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

        In the same skillet, add another tablespoon of vegetable oil. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.

          Return the chicken to the skillet with the vegetables, and pour the sauce mixture over everything. Stir well to combine and cook for an additional 2-3 minutes.

            Drizzle sesame oil over the stir fry and toss to coat evenly. Remove from heat.

              Serve hot over cooked rice or quinoa, and garnish with sliced green onions and sesame seeds.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4