This quick, easy and delicious chicken and veggie stir fry only calls for a few ingredients and is perfect for a busy weeknight.Stir fry is a great way to throw a bunch of different veggies together and make a satisfying meal.What makes this recipe even easier is using quick-cooking rice and frozen veggies!
In a medium saucepan cook rice according to package directions. Keep covered and set aside.
For the sauce, in a small bowl, first mix broth and cornstarch – then add soy sauce, brown sugar, garlic powder and ginger; mix well. Set aside.
In a wok or large nonstick fry pan heat oil over medium-high heat. Once the oil is hot, add chicken; cook 2–3 minutes or until browned.
Add vegetables; stir occasionally and cook 5–7 minutes or until vegetables are tender and chicken is cooked through (165°F). Push chicken and veggies to the side of the wok/fry pan.
Add sauce to center of wok; cook and stir just until thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice and garnish with toasted black sesame seeds.
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Notes
Add roasted cashews or peanuts for additional crunch and flavor.
In the mood for seafood? Swap the chicken with shrimp.