Easy 30 Minute Stir Fry

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This meal has everything you could ever want in a weeknight meal! It is fast (under 30 minutes, and that includes thawing out the chicken) and so easy to throw together. We have been having leftovers all week, but I was just sick of dutifully eating leftovers (like you’re supposed to) so I took a quick peek in my freezer to see if I had anything I could whip up quickly as it was already 5:30. Lo and behold I saw a box of frozen egg rolls and I was immediately overwhelmed with the desire to have some! I had everything else I needed on hand to make a mean stir fry to go with them. I’m not even ashamed that I only cooked the stir fry so I could have me some egg rolls (ok, maybe a little)! Here is the recipe in all of its glorious simplicity:

Easy Stir Fry

2 cups cooked chicken

2 cups stir fry veggies of your choice

2 cloves garlic, chopped

1/4 cup soy sauce or equal parts soy and teriyaki sauce (keep adding from there until you reach the desired flavor intensity)

red pepper flakes, optional

ginger, optional

oil

cooked white rice

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I had already prepared some chicken ahead of time (how smart am I?!) so all I had to do was thaw it out in some hot water. Preparing chicken ahead of time like this really is a time saver and makes it so easy when you need to get dinner on the table quickly. I saw it, of course, on Pinterest. It’s one of those things where I just smacked my head and thought, “Duh! Why didn’t I think of that?!”

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As the chicken was thawing I prepared my rice. Then I started the vegetables in a large skillet. You can use fresh vegetables if you like, but I keep a bag of these stir fry veggies in my freezer just for times like this. Heat the skillet over med-hi heat. Add the oil and let it heat up and then add the veggies. I put a lid on the skillet so the veggies would sort of steam and cook faster.

Once the veggies had thawed and cooked through a bit, I added the garlic and sauted it for about a minute. Then I added the chicken and the soy sauce and the spices. I used teriyaki sauce as well, but you don’t have to if you’re not as fond of the teriyaki flavor. I also used a touch of sesame oil, because I really like the flavor it imparts. After that simply let everything marry for a few minutes over medium heat and serve up hot and fresh.

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Now you have your very own homemade stir fry!

Most grocery stores sell bottled stir fry sauces and I like to buy the panda express ones sometimes. You can easily sub these for the soy sauce and they taste really good too! They will add great variety to the stir fries so you don’t get uber bored with the same old thing. Hope you enjoy!

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One more picture with the egg roll that inspired it all! I’m not quite dexterous enough to use chopsticks, but we have some reusable ones because my husband likes to them so much. Have a blessed day!

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