Recently, my kiddos have become obsessed with stir-fries! It’s funny how if I put boring old veggies in front of them on a normal night, they’ll turn up their noses but if I stick them in a stir-fry, they’ll eat them up. Kids are funny like that!
Here is a really quick way to get a stir-fry on your table on a busy weeknight. Enjoy!
This recipe makes enough for four adults. You can use any variety of veggies you like. We used a red onion, red bell pepper, sugar snap peas and broccoli. Mix and match them around. You’ll need at least one cup of veggies per person.
1 1/2 pounds of boneless, skinless chicken breasts cut into bite-sized pieces
any variety of veggies you like
1 (5 oz) bottle of soy sauce, divided
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
4 tablespoons sesame seeds
Prepared white or brown rice for serving.
For the sauce:
the juice of one orange (about 1/2 a cup)
2 teaspoons Dijon mustard
If you’re using rice, make sure it’s already prepared.
To make your toasted sesame seeds, add seeds to a dry skillet over medium-high heat and brown up in about two minutes. Remove from heat and reserve for the end.
Preheat your griddle, wok or large skillet over high heat. Add in a tablespoon or so of EVOO. Add in your chicken pieces and season with a lot of salt and pepper. Brown up chicken on all sides (about 8 minutes or so).
Reduce heat to medium-high and add in your veggies. Add in another pinch of salt and pepper. Once the veggies begin to get tender, toss everything together with about half of the bottle of soy sauce (several big tablespoons).
Remove from heat and top your prepared rice with chicken, veggies and toasted sesame seeds.
We like a little Orange Dijon Sauce with ours, so in a small bowl, I whisk together orange juice, Dijon mustard and two tablespoons of Soy Sauce. Perfect for drizzling.
Dinner is so fast and easy!