Chicken Stir Fry

I have messed with tons of different stir fry recipes.  After trying a million different ones and trying to make up a bunch on my own I finally came up with this!!!  It’s a no fail, super yummy stir fry recipe. 

For a long time stir fry was our “go to” meal. Hence the variety of stir fry recipes there are on this site! Stir fry is very forgiving. Which is my kind of recipe! If you add a new vegetable of don’t have another, it’s really going to be OK. I love it because depending on what my kids are eating at that moment, I can cater my stir fry to their liking. If you have kids you know that some days they will love carrots and then the next week (or let’s be real…the next hour) they will like corn instead. So stir fry is great in that sense. The other thing I love about it (when it applies to kids) is that if my kids don’t like one of the vegetables in it, they don’t have to eat it! They’ll just pick out what they want to eat, and I’m TOTALLY fine with that.

Back to strictly the food aspect of stir fry, I think the key to a good stir fry is the sauce. All of my sauce combinations have involved soy sauce, but I have tried a variety of sweeteners to offset the intense flavor of it. The one that I end up going back to time and time again is HONEY! Honey tastes the best by far (in my opinion) when paired with soy sauce. It has a subtle, natural sweetness that really does a great job cutting into the salt of the soy sauce.

The other thing I tried was a variety of ratios. I tried less sweet and more sweet. What I found was that equal parts kept everything balanced.

So now you can put all of my research to the test and try this recipe out for yourself!

Chicken Stir Fry

by: Becca F. Fillmore, dinnerforeveryone.com

2 tablespoon olive oil

1 1/2 lbs chicken

pepper (to sprinkle on top of chicken)

Stir fry vegetable suggestions: broccoli, green peppers, corn, onion, garlic, carrots, green beans, or simply buy a bag of frozen stir fry vegetable mix!

2 garlic cloves

1/4 cup soy sauce

1/4 cup honey

1/4 cup water

2 tablespoons cornstarch

Cut chicken into chunks. Lightly sprinkle chicken with pepper. Heat olive oil in a large frying pan and saute chicken until cooked through. Remove from heat and put chicken into a bowl. Mix garlic, soy sauce, and honey together, set aside. In a separate bowl mix cornstarch and water until there are no lumps, set aside. If you are not using a pre-cut vegetable mix, go ahead and chop your vegetables. In the same pan you cooked the chicken in saute vegetables until tender, or to your preferred texture (add more olive oil if needed).  When vegetables are done add chicken back in and add soy sauce mixture.  Quickly mix the cornstarch mixture as the corn starch will have settled to the bottom of the dish. Add cornstarch/water mixture to finished stir fry.  Mix until thickened.  Serve over hot rice.

Trackbacks/Pingbacks

  1. Meal Planning: Week 2 January 2016 | - January 8, 2016

    […] Chicken Stir Fry-White Rice (I usually make 1 1/2 cups [dry rice measurement here]) […]

Leave a Reply