Quick Chicken Stir-Fry
A quick and easy chicken stir-fry that can be made in under 30 minutes, perfect for busy school nights.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced thin Use pre-cut chicken for convenience.
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots) You can use frozen vegetables if desired.
- 3 tablespoons soy sauce For gluten-free, substitute with tamari.
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- to taste cooked rice or noodles for serving Choose according to preference.
Instructions
Cooking
- Heat olive oil in a large pan or wok over medium heat.
- Add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Add the sliced chicken breast to the pan. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in the mixed vegetables and soy sauce. Cook for another 5 minutes, or until the vegetables are tender but still crisp.
- Serve the chicken stir-fry over cooked rice or noodles.
Notes
Allow any leftover stir-fry to cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Adding sesame seeds or sliced green onions can enhance presentation.