Quick and Easy Chicken Stir Fry

As much as I love to cook, sometimes I’m just not in the mood. For nights like that, I’m trying to build up my repertoire with quick, easy dinners that I can just throw together.

Stir fry, like salad, is one of those things you can make without a recipe, however, I find it helpful to note the measurements and what combinations work well together. Then, when I’m in a hurry I can follow something that’s tried and true – and dinner is ready in no time!

Serves: 2


  • 1/2 lb Chicken breast
  • 1 green pepper
  • 1/2 red pepper
  • 1/2 onion
  • 1 carrot
  • 3 cloves of garlic
  • 2 teaspoons canola oil
  • Quick Marinade (Optional)
    • 2 oz orange juice
    • 1/2 teaspoon garlic powder
    • 1 teaspoon soy sauce
  • Sauce (adapted from here)
    • 1 tablespoon cornstarch
    • 2/3 cup water
    • 2 tablespoons low sodium soy sauce
    • 1 tablespoon rice vinegar (other vinegars will work as well)
    • 1 teaspoon sugar
  • 1/2 cup (dry) long grain brown rice
    • 1 cup water
    • 1/8 teaspoon sea salt (optional)
    • 1/2 teaspoon olive oil (optional)


  1. Start the rice first, since it takes the longest – Combine rice with water, sea salt and olive oil in a small pot. Cover and bring to a boil, then simmer on low until all the water is absorbed or approximately 25 minutes. (If you don’t have that much time, consider serving whole wheat angel hair pasta instead)
  2. Prepare marinade by combining orange juice, garlic powder, and soy sauce in a medium sized bowl.
  3. Cut chicken into bite sized pieces and place in the marinade. Refrigerate for 10 minutes.
  4. While chicken is marinating, slice peppers and onions into strips, slice carrots into rounds, and chop garlic.
  5. Prepare the sauce by combining cornstarch, water, soy sauce, vinegar and sugar. Set sauce aside.
  6. Heat 2 teaspoons of canola oil in a large frying pan (or wok) until hot.
  7. Remove the chicken from the marinate and add it to the pan, stirring quickly to coat the chicken with the hot oil.
  8. Allow the chicken to cook for about 2 minutes.
  9. Stir to flip the chicken over, then add the veggies to the pan. Stir frequently to ensure even cooking.
  10. When the veggies begin to get crisp-tender, add the sauce to the pan.
  11. When the sauce begins to “bubble”, which will happen very quickly, stir everything together.
  12. Allow stir fry to cook an additional minute or until sauce reaches desired thickness.
  13. Uncover rice and fluff with a fork.
  14. Serve stir fry over brown rice.

Dinner should be on the table in about 30 minutes. Enjoy!

Chicken Stir Fry

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One Response to Quick and Easy Chicken Stir Fry

  1. Mmmm I LOVE a good stir fry! And like you said, they’re so simple to throw together and can be quite healthy too!

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