Seriously, it is…the quickest and the easiest. And the stir fry sauce is even homemade!! This is for the nights when I already have the chicken defrosted and all I have to do is whip up the awesome sauce that goes with it. We’re pretty simple veggie eaters in my family and I always have a bag of frozen broccoli cuts in the freezer, but feel free to add whatever vegetables you love in a stir fry. For a busy mom, this is just perfect. I knew I had to share when one night, after the babies had been put to bed, I realized that my husband and I had not had our dinner…just one of those busy weekday nights. I knew I wanted to make this, so I put a pot of water to boil for 5 minute rice, sliced the chicken, made the sauce and threw it all together. When I dished it all out, my husband said, “Seriously? You were in there for like 10 minutes.” And there you have it…
1 large skinless, boneless chicken breast
1-2 tablespoon Spicy Grill Seasoning for steak
2 tablespoons vegetable oil
1 1/2 cups stir fry veggies, frozen
1 teaspoon minced garlic
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
1 tablespoon cornstarch
Preheat a wok or deep skillet with the vegetable oil on medium high until it starts to ripple and is very hot. Meanwhile, dice your chicken and sprinkle with grill seasoning. Toss your chicken into the pan and stir, almost constantly moving it around. Cook until almost done. Throw in your frozen veggies and your sauce. Continue cooking until the sauce has thickened a little and your veggies are heated through (I don’t let the sauce get too thick because I like to have it to coat the rice too). Serve over rice.
P.S. I’ve also made it with shrimp and it’s equally as delicious and fast.