Who doesn’t love a good stir fry? It is a healthy meal, fairly quick to cook up, and the leftovers are great for lunch the next day.
The only time consuming part is cutting everything up. I try to get that done in the afternoon so all I have to do is cook up the rice or noodles, and cook the stir fry itself.
I decided to go with a chicken stir fry for dinner, adding in lots of veggies so the boys could pick out the ones they like.
My go to veggies are normally red pepper, mushroom, celery, snow peas, ginger and garlic. Sometimes I will throw some carrot and broccoli in there too.
I find it easiest to cook the meat up first and remove it from the pan, then cook the vegetables and add the meat back in when you add the sauce.
Ahhh, the sauce. That is always my biggest problem is what kind of sauce to use. I used to buy the PC Memories sauces and use them, but I have been making my own for quite a while now.
I found a great list of basic stir fry sauces from food and family, and have pinned it for future reference. I used the soy sesame sauce for my stir fry.
Homemade sauces are quick and easy to whip up, and you most likely have the ingredients in your pantry already.
Soy Sesame Sauce
1/2 cup chicken broth
1/2 cup soy sauce
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes (next time I would use 1/2 tsp or less)
2 tsp. sugar
**One thing I must note is that if you have anyone who doesn’t like hot to cut back on the amount of chili flakes used. I cut back to 1 tsp and it was still too hot for my sons.
After cooking my veggies I added the chicken back in and added my rice noodles. Then I added the sauce and mixed and simmered for a couple of minutes while I set the table and got little hands washed.
The finished product!