Description
A quick and easy chicken stir-fry recipe perfect for busy weeknights and appealing to kids.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
- 2 cups mixed vegetables (such as broccoli florets, bell pepper strips, carrots, snap peas)
- ½ cup soy sauce (low sodium recommended)
- ¼ cup honey or maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice or noodles, for serving
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add the mixed vegetables to the same pan and stir-fry for 5-7 minutes, or until tender-crisp.
- While vegetables are cooking, whisk together soy sauce, honey, cornstarch, and water in a small bowl to create the sauce.
- Return the cooked chicken to the pan with the vegetables.
- Pour the sauce over the chicken and vegetables. Stir gently to coat everything evenly.
- Cook for another 1-2 minutes, stirring constantly, until the sauce thickens.
- Serve immediately over cooked rice or noodles.
Notes
- Adjust vegetables based on your child’s preferences.
- For pickier eaters, try cutting vegetables into fun shapes.
- You can substitute chicken thighs for breasts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe (approximate)
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg