This week I’m making an easy dinner recipe that my son Nick loves: soy sauce chicken stir fry. This is a recipe that I make often and it’s a great way to use up some of the veggies that are in my fridge.
My son Nick loves to help me in the kitchen. He loves to measure out the ingredients and get to stir everything together. He always gets so excited when I add the soy sauce as it’s his favorite part. It’s such a great way for us to bond, and I love seeing him so proud of his little accomplishments in the kitchen.
When making this stir fry, it’s important to use the right ingredients. Choose a good quality soy sauce, as this will give the dish its flavor. Also, be sure to cut your vegetables into small, even pieces, so that they cook quickly and evenly.
Soy Sauce Chicken Stir Fry
– 2 boneless skinless chicken breasts, cubed
– 2 Tbsp soy sauce
– 1 Tbsp sesame oil
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 bell pepper, chopped
– 1 carrot, chopped
– 2 cups cooked rice
1. Heat the sesame oil in a large skillet over medium heat. Add the garlic and onion, cooking until softened.
2. Add the chicken and cook until golden brown. Pour in the soy sauce and stir to combine.
3. Add the bell pepper and carrot, stirring to combine. Cook for 5 minutes or until vegetables are softened.
4. Add the cooked rice and stir to combine. Cook for an additional 2 minutes or until everything is heated through.
5. Serve with extra soy sauce, if desired. Enjoy!