4
10 min
(No ratings yet)Quick & Easy Chicken Stir-Fry
Not having a lot of time doesn’t mean you cannot enjoy a well-balanced, delicious meal. Enjoy this tasty chicken stir fry in just 15 minutes or less.
Step 1
In a large pan, heat oil set over medium-high. Add chicken and garlic and sauté for 6-7 minutes, until chicken is evenly browned and cooked thoroughly.
Step 2
Add vegetables, water, soy sauce and sugar to pan. Bring to a boil.
Step 3
Stir in rice; cover. Remove from heat and let stand for 5 minutes. Fluff rice with a fork before serving.
The great thing about this recipe is that you can change it to your liking. If you want to amp up the flavour then add chicken or vegetable broth instead of water. Feeling extra hungry? Add the extra amount of chicken you desire.
If you are looking for a tasty and hearty dinner option, look no further. This Chicken Stir-Fry will satisfy everyone’s needs. The recipe calls for frozen chicken and vegetables (you probably already have these ingredients) and will be ready in 15 minutes.
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion, until chopped or minced to the desired size.
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