Chicken Vegetable Stir Fry

Stir fry: A glorious and easy invention (concoction?) that I, Janie Steele Hughes, will forever be grateful for. It is one of the quickest dinners (or lunches) to whip up and you can use literally whatever ingredients, spices, vegetables, etc. that you have on hand. When you think the vegetables in your vegetable drawer are about to go bad, just make a big batch of stir fry to use it all up! Plus, it makes great leftovers! 

For this recipe, I totally just threw things in the pan and made it up as I went, so I hope the measurements aren't too far off or anything because I didn't measure my ingredients. Stir fries are VERY forgiving though with the ingredients and spices and measurements (I like to think at least), so it shouldn't be too much of a problem :D

My family usually serves our stir fries over some kind of rice, but noodles would be great too or if you're trying to go lower carb, just eat it as it is. 

Serves about 4.

Ingredients:

  • Chicken (3 big-ish boneless skinless breasts), chopped into bite sized pieces
  • Salt and pepper
  • Oil for cooking chicken, not too much (I used avocado oil, but olive oil or olive oil spray would be good too)
  • 3 garlic cloves, minced
  • 4-5 cups chopped vegetables (Choose any you have on hand, like broccoli, asparagus, bell peppers, carrots, celery, red onion, snow peas, zucchini, squash)
  • 1/3-1/2 cup Coconut Aminos (found at most grocery stores. I think I got mine at a local store in STL called Dierbergs) or low sodium soy sauce
  • 1/4 cup Hoison sauce
  • 1 TB Sesame oil
  • 1 tsp garlic powder
  • 2 tsp ground ginger, or fresh ginger
  • 1 cup rice of choice for serving
  • Optional: Sweet Chili Sauce

Directions:

  1. Cook rice according to directions.
  2. Heat a large skillet over medium heat. Add a little oil.
  3. Chop chicken into bite sized pieces while the pan is heating and season with some salt and pepper.
  4. Cook chicken until no longer pink.
  5. Remove the cooked chicken from the pan into a bowl or onto a plate. Rinse the pan.
  6. Add a little more oil or olive oil spray to the pan with a little water. Cook your vegetables and garlic until they've reached your desired softness. 
  7. Pour in coconut aminos (or soy sauce), hoison sauce, garlic powder, ginger, sesame oil, and any sweet chili sauce if you want. Let that cook for a minute or two before adding the chicken back into the pan.
  8. Once you've put the chicken back in, let it soak up all the yummy sauce flavors for a few minutes over low heat before serving.
  9. Serve over the cooked rice.