- Pineapple chunks (add them right before the celery)
- Frozen green peas (add about the same time as the sweet peppers)
- Scrambled egg (you can scramble it in a separate pan or scramble it into the stir fry near the end)
- Frozen Green Beans (add about the same time as the peppers)
- Vegitarian (omit the chicken and add any (or all) of the modifiers above)
Easiest Chicken Stir Fry ever!
Dinner time might be my favorite part of the day (besides lunch) but it can get stressful picking what meal to make. Is it complicated? Will it take a lot of time? Is it nutritious? Will my family enjoy it? Who knew that a single meal could be so complicated! Well, fret no longer! I'm here to help. The recipe I'm about to share is quick, easy, and, best of all, it's fairly healthy. I make it about once a week, and it's a big hit with my picky eater of a husband. Best of all, I can start this baby about 5 pm and have it ready when he walks in the door. First, let's gather our ingredients. You will need 2-3 chicken breasts, 2 large carrots, 2 celery sticks, 2 shallots, 2-3 mini sweet peppers (or one large pepper), 1 cup of rice, Teriyaki sauce, Soy sauce, Olive Oil, garlic, pepper, and honey.
Everything is in sets of two because I only need enough for myself and my husband, but you can modify the amounts to suit your needs. Also, please ignore my dirty stove.
The rice takes the longest to cook, so get it started first. I use a brown rice (I can't remember the brand but I know it comes from Aldi) and it takes about 20-25 minutes for it to get as tender as we like it, but if you use a different brand, just follow the directions.
Next, chop your chicken breast into smallish chunks. When that's done, cover the bottom of a large fry pan with olive oil and add the chicken. I know it sounds like a lot of olive oil, but trust me, you'll need it. Set it on medium heat and let it cook.
While the chicken is cooking, peel and chop your veggies. They don't have to be finely chopped, as you can see. Just whatever you think will cook the best.
By this time, your chicken should be starting to whiten. Give it a stir and add the carrots and shallots. Since carrots are a root vegetable, they will need time to soften up. That's why I put them in first. You can also add the Teriyaki sauce, Soy sauce, garlic, and pepper to taste.
Also, don't forget to check your rice. Mine was pretty much done at this point, so I pulled it off the heat and set it aside.
When the carrots start to soften, add in the sweet peppers and cook until the carrots can be sliced with a wooden spoon. At this time, add in the celery and let it simmer until the chicken is fully cooked.
When the celery begins to soften (don't cook it all the way-trust me), turn off the heat and add in the honey. I don't measure, I just give a good squeeze and stir it until the honey melts into the sauce. You can also add more garlic or pepper if you wish.
Make sure your chicken is fully cooked by slicing a larger piece open. I like to serve it over the rice, but you can just as easily stir the rice in if your pan is big enough.
Scoop it out and enjoy!!
Possibly the best thing about this recipe is that it can be modified in several different ways. Some of my favorite “extras” include: