Easy Stir Fry Chicken Recipe

July 31, 2017
Easy Stir Fry Chicken

There is no denying that stir fries are the most classic type of dish when it comes to chopped chicken and crispy vegetables. They’re simple to make and can be done in minutes. This Easy Stir Fry Chicken Recipe is no exception. Whether you’re preparing this dish in a wok or a large saute pan, the end result is pure deliciousness. For this recipe, no fancy kitchen gadgets or tools are required. Just a wok or large saute pan and tongs will do the trick.


Although this Easy Stir Fry Chicken Recipe is a no-brainer, my goal is to share a few tips:

Tips for Making Easy Stir Fry Chicken Recipe

Tip #1: Let the oil in your pan get really hot before adding your chicken as this will allow for a really nice sear.

Tip #2:  Crowding your saute pan will steam your chicken instead of searing.  To prevent this from happening, sear your chicken in batches if necessary.

Tip #3: Refrain from constantly checking your chicken as this will interrupt the searing process. Try not to get too anxious. Let your chicken sizzle for about 6 minutes on both sides. This will allow for a nice golden and crispy outer coating.  This step is very important as the brown bits that adheres to the pan adds additional flavor for the next steps in this Easy Stir Fry Chicken Recipe.

Tip #4: Preparing a sauce adds so much depth and added flavor which I highly recommend.  Again, as the name implies Easy; therefore, aim for an easy sauce.  Scroll down to the recipe box below that describes the sauce that I prepared for this recipe.

Tip #5: Because this Easy Stir Fry Chicken Recipe is so versatile, it can be served alone over rice or stir fried with all sorts of veggies ranging from peas, carrots, mushrooms, broccoli, this list goes on.

Tip #6: If you decide to add fresh veggies to your chicken stir fry, I would suggest that you prepare your veggies first being mindful NOT to overcook and set aside.  You want your veggies to have a little bite by remaining crisp and not soggy.  Add your veggies to the pan of chicken and toss making sure to coat the chicken and veggies in sauce.  On the other hand, if you’re using frozen veggies, simply add the frozen veggies from the bag and toss coating the chicken and the veggies in the sauce.

Tip #7: Go for boneless skinless chicken thighs rather than chicken breast if you want moist chicken.


If you’re looking for a quick healthy dish, this Easy Stir Fry Chicken Recipe is sure to be a winner.  You get your protein and reap all the benefits of serving this dish with brown rice and/or veggies.

Easy Stir Fry Chicken
Easy Stir Fry Chicken Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Easy Stir Fry Chicken Recipe is simple to make and is coasted in a flavorful sweet garlic-ginger sauce.  The garlic-ginger combination adds a little twist on the traditional teriyaki sauce that will wake up your taste buds in the most pleasant way.

Servings: 4 people
Author: CookingwithBliss
  • 2 tbsp extra virgin olive oil mild
  • 1-2 tsp salt
  • 1/4 tsp black pepper
  • 3 lbs diced boneless skinless chicken thighs fat trimmed off
  • 1/4 cup low sodium soy sauce
  • 2 tbsp agave
  • 1 tbsp brown sugar
  • 1/2 tsp grated fresh ginger
  • 1-1/2 cloves grated fresh garlic
  • small pinch of salt
  • 2 tbsp water
  1. Prepare brown rice according directions on packaging.

  2. Add ingredients for the sauce in a mixing bowl and whisk.  Set aside.

  3. Wash and trim fat from boneless skinless chicken thighs.  Pat dry with paper towels.  Dice clean chicken into bite-sized pieces.  Season with salt and pepper.

  4. Add olive oil to wok or saute pan over medium high heat.  When pan is hot, add your diced chicken to pan in batches.  (Sear your chicken in batches to prevent over-crowding in your pan. Over-crowding your pan will cause your chicken to steam and not sear).

  5. Sear both side for about 6 minutes on both sides or until chicken is golden in color with a crispy coating.  Remove from pan onto a plate.  Set aside.  Perform these same steps on the next batch of chicken until all the chicken is seared and put on a plate.

  6. Lower heat and deglaze pan with sauce mixture and whisk until brown bits are know longer adhering to bottom of pan.  Let simmer until sauce has thickened.  Add cooked chicken back to pan and stir until chicken is coated with sauce.

  7. Garnish with green onions (optional) and serve over brown rice.

Recipe Notes

Refer to Tips I've outlined above if you'd like.


Feel free to add your choice of veggies.


If you like a more saucy stir fry, double the recipe.


**Please note: Nutritional values serve as a guide only as values may vary.

Cauliflower Fried Rice

July 26, 2017
cauliflower fried rice

So, today, it’s all about Cauliflower Fried Rice.  We are huge fans of traditional fried rice whether it’s take-out or homemade.  I often make it homemade by using brown rice instead of white as a healthier option.  However, when we’re looking to lower our carb intake, I opt for Cauliflower Fried Rice.  I tend to load this dish up with whatever veggies I have in the fridge… peas, zucchini, carrots, cucumbers you name it. It’s that versatile.  There’s no right or wrong in making this dish.  It’s super simple and can be transformed into the most beautiful and healthy dish.  In my opinion, I don’t think it gets any healthier than Cauliflower Fried Rice which can easily be transformed into a vegan, vegetarian, or pescatarian dish.

Cauliflower alone has so many health benefits which I think many of us tend to take for granted.  By pairing it with other colorful vegetables as in this Cauliflower Fried Rice makes for a nutritious dish that’s subtle yet flavorful in terms of how it’s prepared.



How to Make Cauliflower Fried Rice

Cauliflower: First, cut the cauliflower head into quarters.  Using a knife, cut along the stem/spine of each quarter allowing the florets to separate.  Wash the florets and pat-dry with paper towels then place in food processor to pulse.

Other Veggies: This is where you get creative and add other veggies from your fridge.  Spice things up by adding more than just peas and carrots. We love it with mushrooms, snow peas along with the veggies I name above.

Garlic-Ginger paste: I absolutely love this paste that’s made by Guy Fieri.  It consists of about a 1/2 cup of peeled garlic gloves and ginger that’s placed in a food processor with 2 tablespoons of canola oil.  It’s processed until a paste-like consistency forms.  This paste is amazing as it adds another level of flavor.  Store any unused paste in an airtight container and store for later use.

Soy Sauce/Oyster Sauce:  Soy sauce is a must for this Cauliflower Fried Rice and if you want to up-your-game feel free to add a little oyster sauce to add another depth of flavor.  In my opinion, a little oyster sauce goes a long way, so I would start off with 2 teaspoons.

Other Additions: If you’re a meat eater, you can top with sliced boneless skinless chicken breast or things, flank, flap or skirt steak would good choices too and of course shrimp.

It’s amazing how much Cauliflower Fried Rice tastes like traditional fried rice.  This recipe is kid-friendly and a wonderful way to get the little ones to eat an assortment of veggies in one sitting.  If you’re reluctant to tell your little one that Cauliflower Fried Rice is for dinner simply say “We’re having fried rice for dinner” they will never know :).


I hope you enjoy this healthy budget-friendly meal made simple.

If you’re looking for a complementary side dish, check out my Easy Spring Rolls recipe.

cauliflower fried rice
Cauliflower Fried Rice
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This vegetable rich Cauliflower Fried Rice is the perfect option for when you want the taste and texture of fried rice without the carbs. It only takes 15 minutes to make and is so delicious.

Servings: 4 people
Author: CookingwithBliss
  • 1-2 tbsp garlic-ginger paste
  • 2 tbsp olive oil
  • 2 cups sugar snap peas
  • 1/2 cup frozen peas and carrots
  • 2 zucchini diced
  • 1 cauliflower head
  • 1/4 cup low sodium soy sauce
  • 2 tsp oyster sauce optional
  • 2 tsp salt more or less to taste
  • 2 eggs
Garlic-Ginger Paste
  • 1/2 cup garlic cloves peeled
  • 1/2 cup ginger skined removed
  • 2 tsp olive oil
  1. Make garlic-ginger paste. Set aside.  Dice and/or slice zucchini, green onions, and other veggies. Set aside.

  2. Place water in a medium sized pot and bring to a boil.  When water comes to a boil, place sugar snap peas in boiling water and blanch for 2 minutes.  Remove sugar snap peas from boiling water and place in an ice bath to stop the cooking process. Set aside.

  3. Crack 2 eggs in mixing bowl and whisk.  Scramble eggs and set aside.

  4. Cut cauliflower head into quarters. Using a knife, cut along the stem/spine of each quarter allowing the florets to separate. Wash the florets and pat-dry with paper towels then place in food processor and pulse until the cauliflower is similar to the size of rice.

  5. Place sauce pan over medium high heat and add olive oil.  Add garlic-ginger paste and stir until fragrant. Add soy sauce and oyster sauce and stir. Add processed cauliflower and zucchini into pan season with salt and gently stir until combined. Add in peas/carrots, sugar snap peas or any other veggies and scrambled eggs. Gently stir until combined.  Add additional soy sauce if needed. 

  6. Garnish with green onion and serve.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.

Baked Pancake Casserole

July 19, 2017
baked pancake casserole

I’m sharing a delightful dish that’s perfect for breakfast or brunch.  It’s no surprise that breakfast is the most important meal of the day.  It jump starts your metabolism, provides energy, and increases your attention span to get you through the morning.  If you’re one of those people who tend to skip breakfast, please make sure this morning was your last.  Make it a point to grab something small even if its a container of Greek yogurt, a wholesome cereal, or even a classic oatmeal from Starbucks.  When I’m in a rush, I’ll stop by Starbucks and order classic oatmeal or you can opt for a smoothy full of fresh fruit and veggies.  These are just a couple of ideas to get you thinking about breakfast options.  Today, my friends, I can’t resist not sharing my Baked Pancake Casserole.  Yes, a baked pancake.  Just envision a pancake that’s moist and tender but in cake form.


How to make a Baked Pancake Casserole

This Baked Pancake Casserole is super easy to make and can be made from scratch or with store bought pancake mix.  If you’re using store bought pancake mix follow the instructions on the box; however, you may need to double the ingredients to accommodate your skillet or ovenproof pan.  I make mine from scratch using simple ingredients that you most likely already have in your pantry.

Dry Ingredients:  Aside from the baking powder, baking soda, salt, and sugar.  The flour is the most important element to any pancake mix, and my flour of choice is either white wholewheat flour from Trader Joe’s or King Arthur unbleached all purpose flour (whichever I have on hand).

Wet Ingredients: I use brown whole eggs and either almond milk or nonfat, 1% or 2% milk (whichever I have on hand).

Note: I use brown sugar instead of white for its moist texture.

Pan: This recipe will accommodate a 10″ (in diameter)  ovenproof pan or skillet.

Toppings: Top with fresh strawberries and a dollop of homemade whipped cream or store bought is perfectly fine.  When buying whipped cream, look for one that doesn’t contain high fructose corn syrup.  In fact, that sounds like dessert… strawberry shortcake.

baked-pancake-casserole-4You can also slice it up and top with nuts with a drizzle of pure maple syrup or agave, so simply top with a teaspoon of softened butter and drizzle of syrup of your choice.

This Baked Pancake Casserole is a great make-ahead breakfast.  You can store it in an airtight resealable plastic bag and place on the counter or in the fridge for the next morning.  It’s really that simple.  So, step up your pancake game with this yummy Baked Pancake Casserole.

Do you like Banana Nut Pancakes?  If you’re looking for other healthy breakfast ideas, check out my Healthy Pumpkin Walnut Bread or my Healthier Banana Bread.

baked pancake casserole
Baked Pancake Casserole
Prep Time
7 mins
Cook Time
15 mins
Total Time
22 mins
Servings: 6 people
Calories: 202 kcal
Author: CookingwithBliss
  • 2 cups unbleached all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tbsp baking powder
  • 3 tbsp brown sugar
  • 1-1/2 cup milk almond milk, 1%, 2% or nonfat
  • 1 tsp vanilla extract
  • add-ins optional
  • toppings optional
  1. Preheat oven to 350 degrees.

  2. Season ovenproof pan or skillet with cooking spray.

  3. Place sifter inside a mixing bowl and add flour, baking powder, baking soda, sugar and salt and sift dry ingredients into mixing bowl and whisk until dry ingredients are combined.  Create a well in the center of the dry ingredients and add an egg.  Using the whisk, break the egg yolk.  Add vanilla extract.  Add milk whisking along the way.  Try not to overwork the batter.  Fold in any add-ins (i.e. nuts, chocolate chips)

  4. Pour batter into prepared ovenproof pan or skillet.

  5. Place in oven and bake for approximately 10-12 minutes for until toothpick comes out clean around.  Do not over-bake.

  6. Remove from oven and let the bake pancake cool on a cooling rack for approximately 3-4 minutes.

  7. Add topping - OPTIONAL

Recipe Notes

Nutrition Facts do not include add-ins or toppings


**Please note: Nutritional values serve as a guide only as values may vary.

Nutrition Facts
Baked Pancake Casserole
Amount Per Serving
Calories 202 Calories from Fat 14
% Daily Value*
Total Fat 1.6g 2%
Saturated Fat 0.8g 4%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 4.9mg 2%
Sodium 420.3mg 18%
Total Carbohydrates 39.6g 13%
Dietary Fiber 1.1g 4%
Sugars 7.7g
Protein 6.3g 13%
Vitamin A 4%
* Percent Daily Values are based on a 2000 calorie diet.

Oven Roasted Shrimp

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Brazilian Pineapple Dessert

July 7, 2017
Brazilian Pineapple Dessert

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Healthy Fish Taco Recipe

July 4, 2017
Healthy Fish Taco Recipe

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Chocolate Brownie Trifle {Lighter Version}

June 29, 2017
chocolate brownie trifle

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Baked Ziti with Ground Turkey

June 26, 2017
Baked Ziti with Ground Turkey

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Baked Beef Short Ribs

June 7, 2017
Baked Beef Short Ribs

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Banana Nut Pancakes

February 17, 2017
Banana Nut Pancakes

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