Let me be honest from the start: I use a bottled stir fry sauce. I’ve looked at recipes for “stir fry” and “stir fry sauce”, and they’re just combinations of soy sauce, sesame oil, oyster sauce, garlic and ginger, with a little cornstarch and chicken broth. I’ve convinced myself that opening just 1 bottle instead of several is more efficient and less wasteful. It’s also really easy. If you prefer a spicier taste you can add a bit of siracha sauce, or use Szechwan stir fry sauce. We like to add cashews as a garnish on top. The cashews add a bit of salt, and some protein, which helps keep us feeling full a little longer after dinner. The vegetables can be cut up ahead of time and stored in a zip top bag in the fridge, making this a quick and easy weeknight meal. And just like take-out, it reheats really well for lunch the next day. I just have to stop the boys from eating it all and leaving me without a lunch!
Chicken Stir Fry
Ingredients
- 4-6 cups chopped fresh vegetables including broccoli, carrots, red bell peppers, celery, and whatever else I have on hand
- 3/4 cup stir fry sauce
- 1 teaspoon minced garlic
- soy sauce to taste
- cashews optional
- white or brown cooked rice
Leave a Reply
Your email is safe with us.