Easy Stir Fry Recipe (only 5 ingredients!)

This recipe is SO GOOD. Scott and I probably make it almost every week. And when I say that this is an easy stir fry recipe, I mean it – it only uses 5 ingredients and comes together in under a half hour. (And the 5 ingredients aren’t specialty or anything; they’re really easy to find in almost any grocery store!) Not only is it fast and easy – it also only uses one pot! (A must for me because without a dishwasher, I’m all about meals that mean I have to do less work after cooking them). This is one of my go-to meals for busy days, when I don’t have a lot of time to make dinner. It’s also one of my go-to meals when friends or family are visiting, because it’s different from what most people cook and you would never be able to tell how easy it was to throw together!


Easy Stir Fry Recipe (Serves 2 + Leftovers)

  • 1 pound boneless, skinless chicken breast
  • 2-3 tbsp. olive oil or other cooking oil
  • microwaveable noodle bowl
  • 1/2 cup island teriyaki sauce (the island soyaki from trader joe’s is the best!)
  • 1-2 cups frozen oriental or stir fry vegetables (we get ours from Aldi)

Easy Stir Fry Recipe Ingredients

See how simple this ingredients picture is? That’s because you need almost no ingredients for this recipe. (I wasn’t kidding when I said it was easy!)

Cut chicken breasts into cubes and season with salt and pepper. Cook the chicken in heated olive oil over medium-high heat in a large skillet or medium pot. After chicken is cooked, turn heat to medium-low and add soyaki or teriyaki sauce to pan. It’s also really easy to make this vegan – just use a vegan teriyaki sauce (the one from trader joe’s is!), and skip the chicken or substitute for another protein.

Easy Stir Fry Recipe Cooking in a Copper Pan

Add 1-2 cups of the frozen stir fry vegetables to the pan (or more, depending on how many veggies you want!). Cook 5-10 minutes or until veggies are tender, stirring occasionally.

Easy Stir Fry Recipe Cooking with Noodles

Cook noodle bowl according to package directions (typically, you add the sauce and water, then microwave for a minute or two). We like to use the spicy mongolian noodle bowl by Simply Asia. Add noodles (sauce and all) to the chicken and veggies and cook for 5 more minutes on low.

Easy Stir Fry Recipe

Serve and enjoy. And there you have it – a colorful, delicious, (mostly) homemade stir fry in under 30 minutes!

View and Print Easy Stir Fry Recipe

Greek Stuffed Chicken Recipe + Weekly Meal Plan / 02-01-16

weekly meal planning meal plan for the week

I can’t believe it’s already February! This year is already going so fast. I’m not totally mad about it thought, because I can’t wait to finish up school. Especially because I have 3 tests this week, and all my tests this year are in the same week as at least 2 other tests. It’s crazy, I tell ya. Needless to say, I’m all about quick meals this week (and also meals that Scott can make, because no way can I cook every night this week). I’m also sharing a super easy recipe for Greek stuffed chicken this week. It’s perfect for those nights when you want to spend minimal time prepping your meal!

Meal Plan – Week of 2/1/16

  • monday – bbq chicken sandwiches + green beans
  • tuesday – lemon basil chicken pasta with spinach and mushrooms
  • wednesday – chicken parmesan
  • thursday – honey sesame chicken + brown rice
  • friday – southwest casserole + corn
  • saturday – greek stuffed chicken (see recipe below!)
  • sunday – super bowl sunday! (if we aren’t at a party, we’ll be having pizza and buffalo chicken dip!)


Greek Stuffed Chicken Recipe

Split open two boneless, skinless chicken breasts (you want to cut so you can open them like a hamburger bun). Add feta cheese, fresh (not frozen) spinach, and black olives (optional). Close chicken breasts and top with olive oil or a Greek viniagrette. Cook until the internal temperature of the chicken is 165 degrees F, around 30-40 minutes (depending on the thickness of your chicken breasts). Serve and enjoy!

This recipe is really similar to the Italian stuffed chicken recipe I’ve seen floating around Pinterest. We liked the original recipe a lot, and we thought it would be fun to give it a Greek twist!

Recipe / Cheesy Carrot and Chicken Soup

Recipe for Cheesy Carrot and Chicken Soup

I found this recipe several years ago on a can of Kirkland canned chicken, and it’s become one of my favorite soups. It’s surprisingly hearty, cheesy, and it’s a lot different than your average chicken soup recipe! Seriously guys, this stuff is GOOD. It’s perfect for a cold day, but definitely still delicious during the summer.

Cheesy Carrot and Chicken Soup – Serves 4

  • 1 cup shredded carrot (I just use my box grater, but you can also buy shredded carrot in the salad aisle)
  • 3 tbsp butter
  • 1/4 cup minced onion
  • 1/4 cup flour
  • 2 cups milk
  • 10 oz chicken broth (can use canned chicken broth, but I use better than bullion which is awesome and you have to buy way less often)
  • 1/2 tsp worchestershire sauce
  • dash of ground black pepper
  • 1 cup shredded cheddar cheese
  • 3/4 to 1 pound shredded chicken (or 1 large can of canned chicken)

Recipe for Cheesy Carrot and Chicken Soup

Recipe for Cheesy Carrot and Chicken Soup

In a medium saucepan, melt butter, then cook the onion and carrot together for around 10 minutes or until tender (the carrots will start looking limp and the onions will be translucent).

Recipe for Cheesy Carrot and Chicken Soup

Stir in the flour, then slowly add milk, broth, worchestershire sauce, and pepper, cooking and stirring until the soup is thick and bubbly. (This will take around 5-10 minutes.)

Stir in chicken and cheese, then cook and stir over low heat until all the cheese is melted. Serve and enjoy!

Recipe for Cheesy Carrot and Chicken Soup