I’ve never been a real fan of cooking. Even as a kid, my mom – who’s a phenomenal cook – would try to get me into the kitchen, but I just never had any interest. As a result, I also unsurprisingly never inherited any real skill either.
When I became a mom, that interest level reached record lows. And it was further compounded by the fact that the time between 5-6pm – when I would need to be cooking dinner – falls strategically in the middle of when my 3-year-old has her highest energy levels of the day.
That’s why I really like this super-easy recipe for stir-fry chicken. From start to finish, it takes maybe 20 minutes, and most of that time can be spent away from the stove.
CHICKEN STIR-FRY INGREDIENTS:
- 3-4 chicken breasts
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 TB cornstarch (this just helps thicken it; if you’re allergic to corn, it can be removed)
- 1/4 TB red pepper flakes
- However many snow peas or other vegetables you want
- Rice as a side dish usually goes best (make this separately)
CHICKEN STIR-FRY INSTRUCTIONS:
- Cube your chicken pieces and pan-fry them in oil until they’re brown on both sides.
- Combine the soy sauce, brown sugar, cornstarch and red pepper flakes in a measuring cup.
- Add them to the browned chicken and let it cook together for 5-10 minutes.
- A couple minutes before you’re ready to eat, add in the vegetables you’d like to use. Stir around and serve.
We usually put this over a bed of rice because the soy sauce gives it some flavor. From start to finish, the meal usually takes me about 20 minutes, which gives me more time to do the thousand other things that B wants me to do before dinnertime. Hopefully it’ll help you do the same.
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