Easy Last-Minute Chicken Stir Fry

I know, I know. It's chicken. Why is Buzzard blogging about chicken?

Because chicken is tasty when you season it perfectly, it's flexible and it's meat. Nuff said. Moving on.

Some days, I just really can't get motivated to think of something for dinner. My brain shuts off and just says, "hmmmm hamburger helper will work." However, then I feel bad that the Ninja has been at work for 12 hours and would probably appreciate a real meal with more than just meat and carbs. Picky, picky.

So, the other night, about 30 minutes before he gets home, I decide I should make something real. Out come the chicken breasts for three reasons:

1. We only have ground beef right now; no steaks or roasts and I already told you I didn't want to make hamburger helper.
2. Usually, for last minute meals I will use chicken because I can just bake it and while it's baking [which takes foreverrrrr], I can make some veggies and a rice or pasta dish.
3. They were in the fridge/freezer and I didn't want to venture outside to the garage freezer to look for something different.

My brain ran through all the chicken ideas I had that weren't just plain baked chicken and I finally settled on stir-fry. It's colorful, has a lot of veggies and super easy and quick! A lot of people think they need a wok or that making sauce will be difficult. It's not. Quit telling yourself that you can't do this because it's easy and you can!

Here is what came of my last minute meal prep using chicken - I hope you like it! Beef fajita strips or stew meat could just as easily be used for this (neither of which I had on hand).

Easy Last-Minute Chicken Stir Fry (makes 2 servings)

- About 1 lb of boneless, skinless chicken breasts
- 1/2 green pepper
- baby carrots, cut in 1/2 lengthwise
- 1/4 white onion, sliced up (or diced, your preference)
- Minute rice
- 2 cloves garlic (or minced garlic ~ 1.5 tbsp)
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1 tbsp lime juice
- vegetable oil

Chop your chicken breasts into bite sized hunks.

 

Brown chicken in hot pan with a couple tbsp veggie oil and 1/2 the garlic. Set aside on low heat.

On a separate cutting board (food safety!) slice and dice up your veggies. Again, I used green pepper, onion and carrots because that's what we had in the fridge but you could use whatever you like. I think sugar snap peas would be ok, as well.

 

In a separate pan, fry veggies with a little vegetable oil and the rest of the garlic. Cook until soft enough to eat but still crispy.

 

In a bowl, combine soy sauce, cornstarch and lime juice. Add to chicken when vegetables are nearly done. Allow sauce to thicken and stir around with chicken.

 

Prepare rice according to directions. Combine chicken (when cooked through) and sauce with veggies - stir together. Spread over rice and enjoy!

I did a lot of winging it with this recipe and the Ninja LOVED IT so I'm sure that you can do the exact same thing. The important factor is to make sure the chicken is done and that you allow the sauce to thicken a little bit over heat. If you want a saltier sauce, add more soy sauce. Also, we really like garlic in our house but if you aren't a huge fan, you can trim the amount back.

 Also, just as a reminder, I'm not a food photographer, although I really think I am getting better. The Ninja said this is one of his new favorite recipes.

Hope you like it!

Until next time,
~ Buzzard ~