Stir Fry Chicken VegetablesCubed ChickenStir Fry VegetablesStir Fry Plated
Who doesn’t enjoy a classic Chicken Stir Fry?  Using the base ingredient of Cubed Chicken, this recipes comes together quickly.  You can choose your own vegetables for this dish, but I love to gather all my favorite fresh vegetables which include: Broccoli, Onions, Mushrooms, Zucchini, Crook neck squash, Carrots, and Cauliflower. Cut up about a cup of each, give or take.

With my chicken cubed, my vegetables washed and cut – I’m ready to get it cooking!  My boys love the flavor of Yoshida’s Gourmet Teriyaki Sauce, so I add this to the chicken while it’s cooking along with some garlic.  When the chicken is completely cooked I add in my harder vegetables first to give them a little extra time cooking.  Carrots seem to take the longest, so I add carrots and onions first (people have a thing against crunchy onions) followed by broccoli, cauliflower and mushrooms.  Last but not least I throw in zucchini and squash.  They tend to cook the quickest anyways.

Add some ginger to give those vegetables a little kick of flavor and just before it’s done cooking throw in some cashews to warm up.  These are two things that really kick it up a notch!


If you have particular eaters like I do, then cook the vegetables separate and serve them a plain Stir Fry Chicken bowl.

Stir Fry Chicken Bowl


Recipes That Taste Good With This

 

Savory Rice
Savory Rice
Chicken Stir Fry Feature Image
Chicken Stir Fry
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Chicken Stir Fry Feature Image
Chicken Stir Fry
Print Recipe
Ingredients
Rice
Servings:
Instructions
  1. Wash and cut all fresh vegetables into bite-sized pieces. Set aside.
  2. Use Cubed Chicken Base Ingredient recipe to cook cubed chicken. Add 1/4 cup of teriyaki sauce. If sauce gets too thick add a little bit of water water to keep it thinned down.
  3. When chicken is done cooking, add vegetables. Add harder vegetables first to allow for longer cooking time. I start with carrots and onions and allow them to cook for a few minutes before I add broccoli, cauliflower and mushrooms. I finish with zucchini and squash because they cook the fastest. *This helps to have cook the vegetables to the same softness.
  4. Sprinkle Ginger over vegetables and add cashews. Stir and serve over white rice or savory rice.
Rice
  1. Rice is always cooked with a 2 to 1 ratio. Two cups liquid to One cup Rice. Always add a dash of salt to your water. Place rice and water in a sauce pan over medium heat and bring to a boil.
  2. Once you have a full boil, cover with a lid and reduce heat to low. Allow to cook for 30 minutes. Do not remove lid until it's complete.
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