Tuesday, August 25, 2015

New Recipe: Chicken and Veggie Stir Fry

Happy Tasty Tuesday!
I am back on my recipe game after a little hiatus and I've got some awesome recipes lined up for you guys in the upcoming weeks that pack a punch of flavor. This chicken stir fry was super easy to make and did not take long to prepare, which was great because I made it last Monday after work. It definitely makes enough for leftovers for work the next day too!

  • 1 lb of boneless chicken stripes (nice and thin so they cook quickly!)
  • 1/4 cup all purpose flour
  • 1 cup low sodium chicken stock
  • 1/4 cup honey
  • 1/4 cup low sodium soy sauce
  • 2 tsp sesame oil
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 pkg of frozen stir fry veggies (mine had carrots, mushrooms and snap peas in it)
  • 1 pkg of frozen broccoli florets
  • 1/2 small white onion, chopped

  1. In a medium bowl combine chicken strips and flour until strips are evenly coated, remove chicken and set aside bowl with remaining flour.
  2. In the bowl with leftover flour, add chicken stock, honey, soy sauce, sesame oil and garlic. Stir until completely combined.
  3. In a large skillet, heat 2 tbsp olive oil and add chicken strips. Cook on medium low heat and cook until browned (I liked to get mine nice and crispy). 
  4. While chicken is cooking, put frozen vegetables in microwave and cook to package directions. Once vegetables are cooked, drain water from vegetables and add them to the skillet along with the remaining 1 tbsp of olive oil. Stir for 2-3 minutes until chicken and veggies are completely combined.
  5. Pour chicken stock mixture into skillet and stir to combine. Bring to a boil, then let simmer for another 5 minutes, allowing the juices to soak into the chicken and vegetables.
  6. Serve and enjoy!


  1. So yummy! I'll have to try it out!

    Ane | Basque Prep

  2. That looks so delicious!



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