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)
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
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
- Add chicken, garlic and ginger. Tip: I like to keep small jars of minced garlic and ginger in case I don’t have fresh on hand.
- Sautee 5 to 6 minutes or until chicken is brown.
- Add 3/4 cup of the broth, the soy sauce and sugar.
- Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables.
- After adding the 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 your chicken stir-fry! 🙂
Did you know?
Stir frying is a Chinese cooking technique that uses a little bit of hot oil to fry ingredients, like meat and vegetables, in a wok. Some scholars believe stir frying might have been used to dry grain, not cooking food, sometime between 206 B.C. and A.D. 220 (the Han dynasty). When woks finally took the shape that we know of today, during the Ming dynasty sometime between 1368-1644), stir frying came closer to what we think of today. (All of this from Wikipedia.). Now, if you don’t have a wok, then fear not. Christopher Kimball, formerly of America’s Test Kitchen, never believed a wok was necessary for dishes like chicken stir-fry. He thought the dish could be cooked perfectly well in a regular frying pan.
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.