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Another light and clean family favorite — Thai Chicken Stir Fry. This meal was my son’s favorite all through high school. If you have a teenage boy you might want to double the recipe. 😉
Thai Chicken Stir Fry
Servings: 4
Equipment
- 1 large skillet
- 1 small pot with lid
Ingredients
- 4 chicken breasts
- 1 small yellow onion
- 1 TBSP minced garlic
- 1 cup sliced carrots
- 1 cup red bell peppers
- 1 cup snow peas
- 1 cup diced zucchini
- 1 tsp olive oil
- 2 TBSP tamari
- 2 cups Jasmine rice
- 16 oz beef broth
- 1 cup water
Instructions
- Heat olive oil in a large skillet over medium heat.
- Trim and cut chicken breasts into thin bite slices. Add to skillet and cook until golden brown.
- Once the chicken is cooked add vegetables and cook until tender.
- To cook rice, add rice, beef broth, and water to a pot and bring to a boil over high heat. Reduce heat and cover with a lid. Let cook for 15 minutes.
- To serve, scoop a serving of rice into bowls and cover with chicken and vegetables.
You can save some time by using frozen vegetables and throwing them in the skillet after the chicken is cooked through.
Let us know what you think of the Thai Chicken Stir Fry recipe and share with your friends!
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Until next time,
