Chicken Stir Fry

You need some go-to recipes that are timeless. Some rice, onion, celery, and carrot can make the base for some great meals. Let’s look at the classic stir fry. It is a great meal formula that will help you live life a little easier. This is a keep it simple recipe. You can add all sorts of veggies to kick this up a few notches but as it is presented it will be a pleaser. I like a little sweet-spicy mustard on top. 

1 lb boneless, skinless chicken breast cut into 1-inch cubes

1/8 tsp salt

1/8 tsp black pepper

2 tbsp cooking oil 

1/2 cup baby carrots sliced

1/2 cup sliced celery

1/2 cup chopped onion

2 tsp minced ginger

2 garlic cloves minced

1/4 cup low sodium chicken broth

3 tbsp soy sauce

1 tbsp  sesame oil

1 tsp honey

2 cups rice


Prepare the rice

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed 20 to 25 minutes.

Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. I have a small stovetop flat bottomed wok that I use. I make stirfry so frequently in my house that the wok just makes sense.

Cook and stir, carrots, celery and onion until just tender, about 5 minutes.

Remove vegetables from skillet and keep warm.

I the pan you used for the vegetables, heat 1 tablespoon cooking oil medium-high heat.

Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables to the pan.

Add garlic, sesame oil, soy sauce, chicken broth, and honey to the skillet.

Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes.

Serve over the rice you have cooked.


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