Due to the chaos and exhaustion that comes with being a school teacher in September, I have been looking for dinners that use minimal dishes and effort, but are also delicious.

 This chicken stir fry is one of them. 

It takes about 30 minutes to prepare and is packed with protein and veggies. The homemade stir fry sauce is absolutely delicious and made with honey for a touch of sweetness. 

If you’re looking to cut down on time and effort, a really great hack is purchasing precut stir fry veggies. Shop Rite had them in the fresh and frozen sections. In my dish, I used broccoli, carrots, bell peppers, onions, snow peas, and mushrooms that were prepackaged! 

Any leftovers (if there are any) will make for a delicious lunch the next day.... Trust me. 

You will need:

1 lb boneless, skinless chicken breast cut into 1 inch cubes

salt and pepper to taste

4 tbsp olive oil 

 4 cups of your favorite stir fry veggies chopped (broccoli, bell pepper, carrots, etc)

2 tsp minced ginger

2 garlic cloves minced

Stir Fry Sauce

1 tbsp corn starch

2 tbsp cold water

1/4 cup low sodium chicken broth

3 tbsp low sodium soy sauce

1/4 cup honey

1 tbsp toasted sesame oil

1/2 tsp crushed red pepper flakes (or more)

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes) and whisk to combine. Set aside and let the flavors combine. The corn starch is what is going to thicken the sauce up and coat all those delicious veggies and chicken.  

Add 2 tablespoons of olive oil to a large skillet or wok and heat over medium high heat.

Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through, then set aside.

Reduce heat to medium and add remaining 2 tablespoons of oil to the skillet.

Add your stir fry veggies such as broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender (about 5-10 minutes). Add fresh ginger and garlic and cook for an additional minute.

Add chicken back into the skillet and stir to combine.

Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

Bring to a boil, stirring occasionally, and let simmer for one minute. Serve over rice and enjoy!