Chicken & Veggie Stir Fry Dinner
This chicken & veggie stir fry dinner got the approval from my husband, so I feel safe to share this recipe on my blog.
|The chicken & veggie stir fry dinner is gluten free and loaded with veggies. It can be served family style as well which is a great way to serve dinner for picky eaters.|
How To Serve Chicken & Veggie Stir Fry Dinner Family Style
Place the dish in the middle of the table and pass around so everyone takes a little and puts on their plates. If you have a little eater that isn’t eating one pot meals, yet you can do a couple things.
First, you can put aside a little of each ingredient while making. For example, keep out some extra rice, veggies, toppings so you can then put it on their plate in little places around the plate.
|You can also keep all of the ingredients (rice, veggies, protein, sauce) in separate bowls placed in the middle of the table. Then have everyone put the ingredients that they like on their plate. It’s like you’re building your own stir fry bowl.|
Always have an ingredient/topping on the table that your child is familiar with and enjoys. This helps lessons stress around mealtime and assures there is something on the table that they will eat.
It’s also a positive experience when there is something on the table that they enjoy especially when paired with newer foods.
|This chicken & veggie stir fry dinner is great with veggies, chicken, grilled shrimp, grilled pork chops, and even tofu. Switch up the veggies and protein to match ones that your family enjoys.|
For more healthy dinner ideas check out these sheet pan dinners right HERE.
If you try this recipe, please share and tag me on Instagram @speakeatlearnllc
Ingredients For Chicken & Veggie Stir Fry Dinner
3/4 cup Coconut Aminos
1/2 cup water
1/4 cup brown sugar (I only used 1-2 tbsp- can also use coconut sugar)
1/4 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
1-2 small organic boneless skinless chicken breasts (use less if trying to eat more plants & less animal protein)
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section- can also use fresh that you either chop yourself or already prepped kind)
3 cups cooked brown or quinoa or cauliflower rice. I used brown rice. For a quicker version you can use the frozen organic brown rice that’s already cooked.
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Instructions For Chicken & Veggie Stir Fry Dinner
Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
Combine coconut aminos, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
Placing Chicken & Sauce in the Oven
Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!