This Easy Chicken Stir Fry is ready in about 20 minutes. Juicy perfectly seared chunks of garlicky chicken with tasty crispy vegetables. It is perfect with rice! This is the quick fancy balanced weeknight dinner to make. Enjoy, friends!
1. Marinate the chicken. Slice the chicken thighs into 1-inch thick strips. In a medium bowl mix together the soy sauce, corn starch and half of the minced garlic. Add the chicken and toss to ensure that the mixture coats the chicken.
2. Chop the vegetables. Chop the carrots, bell peppers and the green part of the green onions and set aside. I julienne the carrots (cut them into strips) and cut the green onions at an angle so they look prettier. (See Note 2.)
3. Heat a wok or cast iron pan or skillet on high heat for about a minute. Add the 1 tablespoon of oil and let it heat up for about 1-2 minutes. Add the chicken in a single layer and let it cook or two minutes. Stir the chicken and let it cook for another 3 minutes while stirring as needed. Remove the chicken from the pan.
To the pan, add the chopped onion and minced garlic. Saute for about a minute. Add the carrot and stir for about 30 seconds. Add the bell pepper slices and stir for about 30 seconds. Add back the chicken to the pot then stir. Add salt and ground black pepper to taste (I find that about 1/8 of a teaspoon of each works well). Stir everything to combine. Add the green onions and toss to combine. Turn off the heat.
Heat Mahatma Ready to Serve Rice according to package instructions. Serve the chicken stir fry hot with rice!
1. I use chicken thighs because they are so much flavorful due to the fat they contain and they do not easily dry out like chicken breasts. However, you can substiture with chicken breasts. If you choose to use chicken breasts instead, you might need to add more oil after you cook the chicken and take it out of the pan, Add about a tablespoon of oil.
2. Here is a post on how to julienne vegetables quick.