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Jan 23 2014
4 years ago
11:22 AM MST

Weeknight Chicken Stir-Fry Recipe

Jan 23, 2014 @ 11:22 AM MST
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Easy Chicken Stir-Fry Hip2Save

Looking for an easy and delicious weeknight meal solution that’s done in minutes? Chicken stir-fry is one of my favorite go to family dinners because it’s simple, and you can customize it to whatever combo of veggies and meat you may have on hand. Serve it on top of your favorite rice and you’ve got a fast home-cooked complete meal. This is a great basic recipe that’s full of flavor and tastes amazing!

Weeknight Chicken Stir-Fry

(Adapted from What2Cook)

Ingredients:

1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons ginger, minced
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups veggies (I used broccoli, sugar snap peas, & bell peppers)
2 teaspoons cornstarch
toasted sesame seeds (optional)
4 Servings rice, cooked

How to make sir-fry

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Sautee 5 to 6 minutes or until chicken is brown. Tip: I like to keep small jars of minced garlic and ginger in case I don’t have fresh on hand. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables.

Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender. Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened. Serve on top of rice, and garnish with toasted sesame seeds if desired. Enjoy! 🙂

Chicken Brocoli Stir-Fry Hip2Save

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

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