Quick And Easy 15 Minute Chicken Stir Fry

Only got 15 minutes to whip together a fresh and delicious dinner? Try our quick and easy 15 minute stir fried chicken and grilled cheese ditch.

I always thought that life is busy with children and that it will slow down a little once they are in school and I was alone in the House to get things done. I'm laughing out loud at my naive myself. You don't get more done with school children, you become a taxi, a teacher, a teacher, a maid, a ladies who lunch, a Soccer mom, a shopper, and the Jogger, a task the project planners, nurses (because heaven knows after they start school they bring home every germ in the world) and the list just goes on and on. But this is a quick and easy 15 minute stir fried chicken is really can be achieved even with all that work.

Preheat griddle or cast iron skillet over a high flame and add a little oil. Add the chicken and season with salt and pepper. Turn the heat to medium and Cook, stirring occasionally until done, about 4 minutes. Transfer to a plate.

QUICK AND EASY 15 MINUTE CHICKEN STIR FRY

total time: 12 MINS prep time: 2 MINS cook time: 10 MINS

Only got 15 minutes to whip together a fresh and delicious dinner? Try our quick and easy 15 minute stir fried chicken and grilled cheese ditch.

INGREDIENTS:

• 2 Chicken Breasts, cubed in 1″ pieces
• Salt and Pepper to taste
• 1 Cup Crimini Mushrooms
• 1 Package Yakisoba Noodles (found in the produce department and are precooked)
• 3 Tablespoons Oil (canola or peanut)
• 1 Cup Matchstick Carrots
• 1 Cup Chopped Red Bell Peppers
• 2 Baby Bok Choy, end removed and quartered lengthwise
• 1 Bundle Broccolini florets, stalks removed, or broccoli florets
• 2 Green Onions, minced for garnish
• 1 Tablespoon Sesame Seeds for garnish

FOR THE SAUCE

• 1/2 Cup Low Sodium Soy Sauce or Tamari
• 1/4 Cup Vegetable or Chicken Stock (We prefer to use Better Than Bouillon Chicken
• Base)
• 1 Tablespoon Honey
• 1 Teaspoon Minced Garlic, about 1 clove
• 2 Tablespoons Cornstarch
• 1 Tablespoon Brown Sugar
• 1/4 Teaspoon Ground Ginger

DIRECTIONS:

1. Heat a cast iron skillet to high summer. We prefer a cast iron for big flavors lend food unlike nonstick which do not allow liquid to caramelize on the bottom of the pan.
2. Add 1 tablespoon oil and heat until shimmering.
3. Add the chicken and season with a pinch of salt and pepper.
4. Turn the heat to medium, and Cook, stirring occasionally until chicken is cooked through, about 4 minutes.
5. Remove chicken to a plate.
6. Add the remaining oil to the Pan and add the broccolini, carrots and peppers.
7. Cook, stirring occasionally for 2 minutes.
8. Add mushrooms and bok choy and cook an additional 3 minutes.
9. Meanwhile, run the cooked noodles through hot water to separate the noodles.
10. Drain and set aside.
11. Whisk together soy sauce, stock, honey, sugar, ginger, garlic and corn flour.
12. As soon as vegetables are tender, add the chicken and noodles to the Pan and pour in the sauce, stirring for a minute or two and serve hot with garnish of green onions and sesame seeds.