Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry

One of my favorite things about summer is all of the fresh fruits and vegetables, and I’m lucky enough to have a farmer’s market right down the street! Although the veggies I used in this recipe aren’t specific to summer, you could easily substitute whatever you have on hand. I haven’t included any instructions for rice because everyone prefers different kinds and you can serve it over whatever you like. I will say, however, that I always make extra rice when making stir fry so that any leftovers can be turned into fried rice the following day….yummy!

Chicken Vegetable Stir Fry

2 chicken breasts, cut into bite sized pieced

1/2 head of broccoli, chopped

3-4 large carrots, sliced

1/4 of large red onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup teriyaki sauce

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon honey Dijon dressing (I used hidden valley brand)

1/2 tsp ground coriander

1/2 tsp French tarragon

1/4 tsp ginger

1/4 tsp nutmeg

pepper to taste


In a large skillet, over medium heat, sauté chicken in olive oil until cooked through. Remove from pan and set aside. Add broccoli, carrots, onion, and garlic to pan. Sauté for about 5 minutes then return chicken to pan. In a small bowl, mix remaining ingredients and pour over chicken and veggies. Let simmer in sauce for 10-15 minutes more, depending on how soft you like your veggies. Serve over rice.

*Note: this sauce is kind of sweet but if you prefer less sweet, cut out the honey. We thought it was the perfect mix of sweet and salty.