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!
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
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!
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!