Easy Chicken Stir Fry Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more common pantry item.

sesame oil

🥗Healthier: nut-free oil

💰Cheaper: olive oil

Nut-free oil is safer for allergies, while olive oil is versatile and affordable.

Heat your pan over medium heat and add oil.

Add 1 pound of pre-cut chicken to the heated pan and cook.

Add 2-3 tablespoons of low sodium soy sauce to the chicken.

Sprinkle pepper on the chicken for flavor.

In a large microwave-safe bowl, add 1 cup of your favorite rice and rinse it twice with water.

Add water to the rice until it's an inch above the rice, using your index finger as a measure.

Cover the bowl and microwave the rice for 9 minutes.

Let the rice stand in the microwave for another minute after cooking.

Once the chicken is cooked, drain the excess grease and add your frozen pre-cut vegetables.

Add 3-4 tablespoons of soy sauce and 1 tablespoon of sriracha to the vegetables.

Cover the pan with a lid to steam the vegetables until cooked.

Serve the chicken and vegetables over the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens