This silly simple weeknight stir-fry is the holy grail of weeknight dinners- easy to compile the ingredients, quick to make, and happily eaten by the whole family. Enjoy!
It’s so funny to me that even though we homeschool and are currently on a hiatus from activities, I still find myself needing quick and easy dinner on weeknights.
Sure, sometimes I can put a little more effort into it, but often times I want something delicious and easy for a midweek dinner. That’s where this silly simple weeknight stir-fry with my go-to sauce comes in.
Looking for more easy and delicious weeknight meals? Click here!
What do I mean by silly simple? I mean a sauce that comes together in less than five minutes. Vegetables that go straight from the freezer to the pan. And a finished product that everyone happily eats.
Silly simple.
Like all stir-fries, you can customize this simple weeknight stir-fry to your liking by switching out chicken for shrimp or tempeh, or opting for a bag of frozen broccoli and peppers over the traditional stir-fry veggies. You do you!
I use my rice cooker to get fluffy rice most of the time, but you can also buy a bag of frozen, cooked brown rice and reheat it to near perfection in the microwave in three minutes. (You can also cook your own rice and freeze it in one cup portions to reheat the same way).
Enjoy!
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Silly Simple Weeknight Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This silly simple weeknight stir-fry is the holy grail of weeknight dinners- easy to compile the ingredients, quick to make, and happily eaten by the whole family. Enjoy!
Ingredients
For the Sauce
1/2 c Tamari (or soy sauce)
1/2 c vegetable broth
1 T Cornstarch
1 T Honey
1 T Ground Ginger
1 tsp Sesame Oil
1 tsp Rice Vinegar
2 Large Garlic Cloves, minced
For the Meal
1 Tbsp Olive Oil
1.5 lb Chicken Breast, cut into bite-sized cubes
16 oz frozen stir fry vegetables
Instructions
Heat a large nonstick skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.
While the chicken is cooking, add all of the sauce ingredients to a mason jar, add a lid, and shake well to combine.
When the chicken is cooked through, reduce the heat to medium and add the frozen vegetables and the sauce. Stir continuously, until the sauce thickens and the veggies are heated through, about 6-8 minutes.
Serve the chicken, sauce, and veggie mixture over hot cooked rice, and garnish with chopped green onion and sesame seeds. Enjoy!
Notes
This sauce can be made a day ahead of time. Just keep in the fridge and mix well before pouring into the meal.
The protein and vegetables you choose can be anything you like, as this sauce is also delicious with shrimp or tempeh.
I use a rice cooker for convenience, but you can also buy bags of frozen rice that reheats in the microwave in three minutes, a great hack for busy weeknight meals!
Mel says
Made this sauce for our stir fry last night and it was absolutely delicious! I doubled the sauce recipe (I made a family of 6 sized stir fry with the veggies I had on hand) and used grated fresh ginger because I happened to have some in my freezer. I’ve never had a “go-to” stir fry sauce, trying different recipes every time. But I think this recipe just might be it!
Brittany Dixon says
Iām so glad you and your family enjoyed it! Thank you so much for your review!
Ryan R says
This recipe looks good and something my family could dig! Thank you for this recipe! I do the cooking at our house, and I’m a stir-fry fan!