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This stir fry is one of our favorite weeknight dinners: it’s easy to make, very versatile, and it’s a great way to eat a lot of veggies.
Use whatever vegetables you have on hand or whichever ones are your favorite. Basically any variety will work! I’ve even tried shredded cabbage and that was delicious.
- 2 tbsp butter
- 1 large zucchini cut into 1" strips
- 1 small onion sliced
- 3 whole carrots peeled and cut into 1" strips
- 1/2 cup frozen peas
- 3/4 cup soy sauce
- 1/4 cup water
- 1 garlic clove minced
- 2 tbsp brown sugar or honey
- 2 tbsp cornstarch
- 1 pound chicken breasts cut into 1" cubes
- cooked white rice
In a medium-sized skillet over medium heat, melt the butter.
Add the zucchini, onion, carrots, and peas and cook until slightly browned and tender, about 7 minutes. Remove the vegetables to a plate and set aside.
To make the sauce, stir together the soy sauce, water, garlic, brown sugar, and cornstarch.
Pour 4 tbsp of the sauce over the cubed chicken in a bowl, stir, and add evenly to the hot pan. Cook until the chicken is browned and cooked through, about 8-10 minutes.
Add the rest of the sauce and the vegetables back to the pan. Cook until thickened and reduced, about 5 minutes.
Serve hot over rice.
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