Go Back
+ servings
Print Recipe
5 from 1 vote

30 Minute Dinner Stir Fry

This easy all purpose stir fry is ready in 30 minutes or less! With a flexible formula that will get dinner on the table quickly, and satisfy even the pickiest eater.
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Chinese
Servings: 4
Calories: 228kcal

Ingredients

Stir Fry Sauce

  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup water
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch

Vegetables (use 4 cups)

  • 2 tablespoons olive oil
  • bagged slaw mix
  • carrots (peeled + sliced)
  • bell peppers (sliced)
  • snap peas
  • bok choy
  • stir fry mix

Protein (pick one)

  • 1 lb boneless skinless chicken breasts (roughly 1 lb; cut into 1 inch cubes)
  • 1 lb shrimp (deveined; tails removed)
  • 1 package tofu (pressed and cut into ½ inch cubes)
  • 1 lb lean ground beef

Instructions

  • Shake together stir fry sauce ingredients and set aside.
  • In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the veggies and cook until tender and softened. Remove from heat and transfer to a clean plate.
  • Add another 1 tablespoon of olive oil to the pan. Add protein and cook until cooked through. If using beef, you may wish to drain the pan at this point.
  • Pour the stir fry sauce over the fully cooked meat, and simmer for 1-2 minutes until bubbly and thickened.
  • Return the vegetables to the pan and toss in the sauce.
  • Serve over rice.

Notes

nutritional information is for 4 cups bagged slaw + 1 lb boneless chicken breasts + stir fry sauce.

Nutrition

Serving: 1.5cups | Calories: 228kcal | Carbohydrates: 24g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 960mg | Potassium: 580mg | Fiber: 2g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1mg