Wednesday, January 21, 2015

Chicken and vegetable stir-fry

When I was a newlywed, I remember speaking with my older sister on the phone about all my dinner-making issues. I was telling her how I have difficulty thinking of new and exciting dinners to make. My older and wiser sister jumped at the opportunity to share some of her wisdom from her 7 years of marriage and emailed me several amazing dinner recipes that I still use today. This is one of them.

I’m in my third year of marriage and still hold this recipe close! It’s a pretty simple, take-out look alike that is nutritious and delicious at the same time. I definitely appreciate not having to think of side dishes with my main dish! It’s an all-in-one meal: chicken, veggies, and rice!
I’m pretty crazy about chicken stir-fry recipes in general, so be prepared to see some more of the same style recipes!

We have a chicken stir-fry dinner, once a week, almost every week. The thing is, I very much dislike dealing with raw chicken. I recently started buying a 3 pound package of chicken breasts, dividing it 3 ways, and storing it in air tight containers in the freezer. The day that I make the stir-fry, I take one container out of the freezer in the morning, and it’s defrosted by evening.  This limits my contact with raw chicken to once every 3-4 weeks, specifically for making this recipe.

Bon appetite! 

Chicken and vegetable stir-fry:

Prep time: 10 minutes
Cook time: 25 minutes
Yields: 2 generous portions

1 pound of chicken breasts, cut in chunks
1 tablespoon oil
2.5 cups of frozen stir-fry vegetable (or any vegetables)
1 cup water
1 teaspoon chicken soup mix
3 tablespoons sugar
2 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons corn starch 

1. Flavor your chicken chunks with a bit of salt and pepper. Saute chicken in oil on large skillet until no longer pink, around 5 minutes per side. Remove from skillet.
2. Add vegetables, water, and chicken soup mix to skillet (no need rinse in between). Cover and cook on medium heat until boiling, around 5-7 minutes. 
3. Meanwhile, mix together sugar, soy sauce, vinegar, and corn starch in a small bowl. Combine well.
4. When the vegetables are boiling, add the sauteed chicken and the #3 mixture.
5. Cook, uncovered, on medium heat, stirring occasionally, until sauce thickens, around 10 minutes
6. Serve stir-fry over a bed of rice (or orzo, quinoa, linguini, or whatever carb your pantry can offer.)
7. Stand back and admire your dish!


  1. Thanks for the credit :) (Were you talking about me?)
    I actually got the recipe from Mommy and make it a lot.

  2. Of course! I remember you emailing me all those typed up recipes :)