Quick and Simple Chicken Stir Fry

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Chicken Stir Fry is an easy recipe that has great taste, crunch and nutritional value. Of course, this dish can be adapted to suit other tastes for beef, fish or even tofu as the protein base. A good Chicken Stir Fry recipe is a valuable resource for young cooks learning to prepare healthy foods. This dish suits most diets and once cooked, looks beautiful served over a bed of rice.

A fresh stir fry should not be overcooked. For best results, cook just before eating to avoid soggy vegetables.

Ingredients:

• 1 chicken bouillon cube or 1 tsp. chicken soup base powder*
• 3/4 cup boiling water
• 1/4 cup soy sauce
• 1-2 tsp. sesame oil, use more or less to taste
• 1 tbsp. sugar
• 2 tbsp. oil (plus a drop of sesame oil, if desired)
• 2 cloves fresh minced garlic or 1 tsp. garlic powder
• 4 boneless chicken breasts, sliced into thin strips
• 1 tsp. ground ginger, if desired
• 2 cups broccoli, trim hard stems (or 2 cups sliced cabbage)
• 3 carrots, sliced on diagonal
• 3 scallions, sliced into 1" pieces
• 1 peppers, sliced
• 1 cup snap peas
• 1/2 tsp. ground pepper

Sauce: In a small bowl, dissolve bouillon cube in boiling water and stir in the soy sauce, sesame oil and sugar. Set aside.

Stir Fry: Use a wok or large skillet. Heat oil to high. Add garlic, chicken and ginger, if you are using it. Stir fry for 2-3 minutes until chicken is no longer pink. Stir fry meat in batches so that each piece has a bit of room in the skillet - otherwise, the chicken will steam, not stirfry.

Add half of the sauce mixture to the pan and reserve the other half.

One by one, add the vegetables, ending with a sprinkle of the pepper over the top. Keep on stirring for another 2-3 minutes while you add the rest of the sauce.

Do not overcook the vegetables. They should be crunchy and only slightly tender.

Pour over rice and enjoy.

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If you like this Chicken Stir Fry recipe, check out more Chicken Recipes here

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