Go Back
a glossy chicken and vegetable stir fry in a wok with broccoli, carrots, and snap peas, served beside white rice, garnished with sesame seeds, wide horizontal composition, natural light, shallow depth of field, landscape orientation

Chicken Stir Fry

Fluffy rice accompaniment and coated with shimmering soy-ginger sauce, is the crisp-tender vegetables and canned chicken mixture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans canned chicken drained
  • 4 cups frozen stir fry vegetables
  • 3 tbsp soy sauce
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 tbsp vegetable oil

Method
 

  1. Heat the oil in a large skillet or wok over high heat.
  2. Add the garlic and ginger and stir for 30 seconds until fragrant.
  3. Add the frozen vegetables and stir fry until crisp-tender.
  4. Stir in the drained chicken to warm through.
  5. Pour in the soy sauce and toss everything to coat.
  6. Serve hot over rice.

Notes

A drizzle of sesame oil at the end adds great nutty flavor.