If you’ve been following me for a while, you know by now I am a big fan of simple recipes. I mean, life is just busy sometimes–who doesn’t need a good 30 minute recipe every once in a while? 😉
That being said, today I’m excited to share with you a variation of a simple stir fry recipe that I love! It’s by Meghan from foxandbriar.com:
The sauce is simply amazing; the only ways I change it are to add brown sugar instead of honey (to make it more baby friendly), and I use sweet chili sauce instead of chili garlic sauce (simply because that’s usually what we have on hand).
Oh, and before we leave the subject of the sauce, here’s a little tip for grating the ginger. If you store your ginger root in the freezer, not only will it last longer, but it also becomes worlds easier to grate! If you don’t want to bother with the grating step though, you can just use ginger powder; you’ll just want to add a little less.
OK, so we’re finally down to how I really deviate from this recipe. I make the sauce, as I said above; chop the chicken; and toss it with the cornstarch and seasonings just like Meghan says. But instead of sauteing the green beans, I saute the chicken in the oil first until it’s mostly cooked through. While I’m cooking the chicken, I pop 1 or 2 bags of frozen stir fry veggies in the microwave (I know, I’m such a cheater 🙂 ). Once the chicken is done, I dump in the hot veggies and all the sauce, and let the whole thing simmer for about 20 minutes; until most of the sauce is absorbed. And that’s it folks! My cheater’s version. 😉
What are your favorite stir fry vegetables? ❤ Let me know in the comments below!
A big thank you to my 102 followers! 😀