Chicken Stir Fry is one of my favorite ways to combine a ton of vegetables together and start munching away! Asian cuisines is also not on Ky’s food list- so I usually eat my Asian foods on ‘fend for yourself’ nights or when he’s working Thursday-Saturday nights. Sometimes I like to shake it up with swapping chicken for beef stew cuts. And since I am low carb, I have tried swapping rice for cauliflower. This post is a step-by-step to making chicken stir fry- plus tips to shake things up!
Proteins for Stir Fry
- Chicken– cut some chicken breasts into strips, or use leftover rotisserie chicken. Chicken stir fry is my favorite.
- Beef– you can buy stir fry strips, but to save on costs, you can also just cut them yourselves when you buy beef stew or boneless ribs portions.
- Pork– cook a pork whole and soak a little in your sauce of choice.
- Egg– add a couple scrambled eggs with the rice (or grain of choice)
- Egg + any of the other meat options above
Optional Grains
- Rice
- Cauliflower “Rice”
- Quinoa
I have a similar recipe- I used cauliflower rice, eggs and frozen peas and carrots to make Cauliflower Rice Stir Fry.
Sauces
- Soy sauce
- Sweet and sour
Stir Fry Veggie Blends
- Mushrooms
- Carrots
- Water chestnuts
- Bell peppers
- Onions
- Carrots
- Peas
Recipe for Chicken Stir Fry
Ingredients
- Grain of choice
- Meat of Choice
- Veggies of choice
Directions
- Dice chicken breast
- Combine 1 TBS vegetable oil, salt and pepper, and minced garlic in a bowl and lightly stir
- Add raw chicken to the bowl and coat chicken with mix
- Heat a medium pan on the stove top and then add the chicken to the pan
- Heat on 4 or 6 until chicken is cooked thoroughly and is golden on the surface
- Remove chicken from pan and set aside
- Heat a large pan on the stove, add 1 TBS oil and warm oil
- Add frozen stir fry vegetable blend and cook until tender and water has evaporated
- Push vegetables to the outer edge of the pan
- Pour sweet and sour sauce to the center of the pan and slowly incorporate the vegetables
- Cover and cook for about 5 minutes, stirring occasionally
- The vegetables will become sticky and the sauce is fully cooked when there is no longer a vinegar flavor
- Push vegetables to the outer edge of the pan
- Add rice and chicken, and slowly incorporate everything together.
Chicken Stir Fry
Equipment
- 1 large pan
- 1 medium pan
Ingredients
- Chicken breast
- Salt and pepper
- 2 TBS vegetable oil
- 2 cloves garlic minced
- Rice
- Kirkland Stir Fry Vegetable Blend
- Asian Organic Sweet and Sour Sauce
Instructions
- Dice chicken breast
- Combine 1 TBS vegetable oil, salt and pepper, and minced garlic in a bowl and lightly stir
- Add raw chicken to the bowl and coat chicken with mix
- Heat a medium pan on the stove top and then add the chicken to the pan
- Heat on 4 or 6 until chicken is cooked thoroughly and is golden on the surface
- Remove chicken from pan and set aside
- Heat a large pan on the stove, add 1 TBS oil and warm oil
- Add frozen stir fry vegetable blend and cook until tender and water has evaporated
- Push vegetables to the outer edge of the pan
- Pour sweet and sour sauce to the center of the pan and slowly incorporate the vegetables
- Cover and cook for about 5 minutes, stirring occasionally
- The vegetables will become sticky and the sauce is fully cooked when there is no longer a vinegar flavor
- Push vegetables to the outer edge of the pan
- Add rice and chicken, and slowly incorporate everything together.