Chicken Stir Fry

Prepare for a culinary adventure with Chicken Stir Fry – a burst of excitement in every mouthful! Imagine this: strips of tender chicken sizzling in a wok, infused with the vibrant flavors of zesty ginger and garlic. As the tantalizing aroma wafts through the kitchen, toss in a colorful medley of broccoli florets and crisp sugar snap peas, creating a dazzling symphony of tastes and textures. But that’s not all! A savory concoction of soy sauce, brown sugar, and red pepper flakes is added, coating each ingredient with irresistible deliciousness. Serve this delightful creation over a fluffy bed of brown rice for a meal that promises both flavor and fun!

Prep Time: 10 min
Cook Time: 15 min

Ingredients:

  • 2 thin, boneless, skinless chicken breast, cut into thin strips
  • 1 steamer bag broccoli florets
  • 1 bag sugar snap peas, trimmed
  • ½ cup soy sauce
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, grated
  • 2 tbsp brown sugar
  • ½ tsp red pepper flakes
  • 1 microwave package brown rice, cooked to package directions

Directions:

In a large saute pan or wok, heat a little bit of olive oil on medium-high heat. Season the chicken with salt and pepper. Add to the pan and cook, moving chicken around for 3-5 minutes or until cooked through. Remove chicken from pan and set aside. Put the pan back over medium-high heat and add a little bit more oil. Add the broccoli and sugar snap peas. Stir fry for 4-5 minutes or until veggies are tender crisp. Add ginger and garlic, cook for 30 more seconds. Mix soy sauce, brown sugar, and red pepper flakes in a small bowl. Add chicken back to the pan. Pour sauce over top and toss everything to coat. Serve over brown rice. 

Other Ways To Prepare This Meal:

Plant-based: Use pressed, firm tofu cubes instead of chicken.

Kid-friendly: Serve chicken separate from veggies and serve with whole grain noodles or pair with egg rolls.

Gluten-free: Use gluten free soy sauce instead of regular soy sauce.