Quick Chicken Stir-Fry
An easy veggie-filled weeknight meal. This recipe uses quick rice but if you prefer cooking rice from scratch see the ‘Cooking Rice From Scratch’ recipe.
Serves: 4
Time: 30 mins
Ingredients:
1 onion
1 head broccoli
1 capsicum
1 large zucchini
2 tablespoons vegetable oil
1 packet chicken breast strips (500g)
1 packet stir-fry honey, soy and garlic sauce (175g)
salt and pepper
1 packet microwaveable rice (450g)
Equipment:
chopping board
chopping knife
large non-stick frying pan
cooking spoon
large plate
microwave
serving spoon
4 serving bowls
- Gather everything together
Get all the ingredients and utensils together that are needed for this recipe. Put them on the bench so that you are ready to cook. - Prepare the veggies
Remove both ends and the outer layer of skin of the onion and chop into small pieces. Wash the broccoli, remove the florets and cut into bite-sized pieces. Wash and cut the capsicum into quarters then remove the seeds and stem before slicing. Wash the zucchini, remove both ends and thinly slice. - Cook the chicken
Heat a large non-stick frying pan over high heat and add half the oil. Place the chicken in the frying pan and cook for 5 minutes, stirring occasionally until cooked. Remove the chicken from heat and place it on a large plate. - Cook the veggies
Place the remaining oil into the frying pan, add the onion and cook for 2 minutes until soft. Add the broccoli, capsicum, and zucchini and cook, stirring occasionally for 5 minutes. - Fry it all together
Add the chicken back into the frying pan, then add the stir-fry sauce and a pinch of salt and pepper. Stir together and cook for 2 minutes. Microwave the rice.
- Assemble and Serve
Divide the rice evenly between the bowls and add the stir fry on top with a large serving spoon.
