Stir Fry

Stir fry can be made in different ways; either you like it hot spicy, mild, or not spicy at all. Stir fry is a quick and healthy meal, it is easy and versatile. You can use any type of vegetables that suits your taste. You can use fresh or frozen veggies. In this recipe, I used mixed veggies, the pack contains broccoli, Italian green beans, carrot, water chestnut, baby corn cobs, and yellow and red pepper. I also added some chicken thighs.

Search the blog there are different recipes that are easy and quick you’d love, I’ll also link some below. If you want quick and easy recipes you’ll find them just search and if you have a request for a certain recipe you can shoot me an email to let me know.

you might want to try;

Teriyaki Beef Stir Fry

Vegetables Stir Fry with Teriyaki Sauce

Chicken Stir Fry With Noodles

Jollof Pasta Recipe

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Turkey Fajitas Pasta

5 from 1 vote

Print

Stir Fry

Prep Time

20 mins

Total Time

30 mins

 

Servings: 4

Ingredients

• 2 Whole Chicken breasts or thigh
• 1/2 Cup Low Sodium Soy Sauce
• 1/2 Cup Chicken Broth
• 2 Tablespoons Brown sugar
• 2 Tablespoons Cornstarch
• 2 small Onions, cut into chunks
• 3 Tablespoon Minced ginger
• 1 Whole Oil, plus extra
• Mixed Vegetables (your choice) cut into chunks
• 2 Red Bell Peppers (your choice of color) Cut into chunks
• 1 Tablespoon Rice Vinegar
• Chicken bouillon (optional)
• Herbs (your choice)
• 1 Clove of Garlic
• Salt to Taste

Instructions

1. Clean and cut chicken into chunks sprinkles salt, cube season, a little bit of soy sauce, and oil. Set aside.

2. Add the remaining soy sauce with sugar, cornstarch, ginger(half), and mix. If you're using fresh vegetables, clean and cut them into chunks. If you're using frozen mixed veggies, thaw and set aside.

3. Heat skillet over high heat, make sure it's very hot the goal is to get a nice sear on the chicken. Measure two tablespoons of oil into the skillet, add chicken and fry, stir and when it is cooked through remove and place on a paper towel and set aside.

4. Add the remaining oil to the skillet used for chicken and add the onions and cook until soft. Add bell peppers, Zucchini, stir and cook for a few seconds. 

   

5. Add minced ginger and garlic stir, and add the mixed vegetables. Stir again.

   

6. Pour the chicken broth and soy sauce mixture. Add rice vinegar and a little bit of oil.

   

7. Throw in the chicken and stir together. Check if the sauce is thick, and turn off the heat. 

8. Serve with rice, pasta, or spaghetti. Enjoy

   

Recipe Notes

If the sauce is a little bit watery for you, make a slurry; add one teaspoon of cornstarch in small water and mix. Pour into the skillet and mix.

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