I don’t make stir fry very often, but when I do, I always ask myself, why don’t I make this more often? It is super easy, delicious and feeds a crowd (or stocks your freezer).  But the best part of stir fry in my opinion is that you can totally make it to your preferences.

Here’s what we did for our Sunday stir fry:

3 chicken thighs, cubed in 1” pieces

½ onion, chopped

½ red pepper, chopped

½ green pepper, chopped

1 small zucchini, quartered and then cubed in 1” pieces

1 small summer squash, quartered and then cubed in 1” pieces

1 small bag of sugar snap peas

1 can of baby corn

1 clove of garlic, chopped

½ cup of stir fry sauce

2 cups rice (we used brown rice)

We started by cooking the chicken thighs in olive oil with a sprinkle of salt and pepper for seasoning. These cooked in about 5 minutes. Remove the chicken from pan and add all of the veggies and sauté until soft. Add the stir fry sauce, lower the heat, and cover for about 5 minutes. This gives the sauce time to get around all of the veggies and chicken.

Use a rice cooker or cook rice according to package directions.

• If you think you don’t like chicken thighs because they are dark meat, this is a great recipe to try them in because the sauce makes everything a brown color, and all you get is the rich chicken flavor. Bonus: they are cheaper than chicken breasts.
• We sliced the remaining ½ onion, red and green peppers to make fajitas later this week.
• This fed 2 people dinner and made 2 lunches. The remaining chicken and veggies I put into quart freezer bags and froze flat. Next time I’m late or lazy, all I have to do is thaw it out and make rice.