When I was at Jordan’s last week, her husband cooked up a big wok of stir fried chicken and veggies over rice in just a few minutes. It smelled so delicious. I decided to make the same meal for Mike and me this past weekend. Since I marinated the chicken, it did take some prep work early in the day, but the meal came together in around 15 minutes.
Here’s my recipe:
- Serves 4
- 2 large boneless chicken breasts, cut into bite size pieces
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 2 tablespoons sesame oil
- 1 tablespoon honey (more if needed)
- Juice from 1 lemon
- 8 ounces fresh mushrooms, sliced
- 1 package Asian salad
- Oil for frying
- Put the chopped chicken breasts in a bowl.
- Combine soy sauce, garlic, oil, honey, and lemon juice.
- Pour over chicken, cover, and marinate in the fridge for at least an hour.
- To cook, add 2 tablespoons oil to hot frying pan and saute chicken till done. Add more oil as needed.
- Keep in oven warmed to 150 degrees while you cook the veggies.
- Add 1 more tablespoon cooking oil to same pan and saute mushrooms and salad greens. Add additional soy sauce to taste.
- When vegetables are almost done, stir in cooked chicken and combine.
- Serve over cooked rice.
This stir fry chicken and veggies recipe serves four people, but you can add another bag of Asian salad to make the servings more generous. This was a delicious main course that we both really enjoyed. I even added some sliced the little bag of crunchies that came with the salad to the top for some additional crunch and flavor. Oh, and if you want to make this recipe even easier, use a roasted chicken from the grocery. That’s what Charles did when he cooked his version. And you can purchase pre-cooked packaged rice that just needs to be heated up. The left overs were just as good and actually had more flavor after being in the refrigerator over night.