Chicken Bouillon Stir Fry Recipe
Chicken Bouillon Stir Fry Recipe
Table of Contents
Chicken Bouillon Stir Fry
Discover a quick and delicious Chicken Bouillon Stir Fry that brings together the savory flavor of chicken bouillon with fresh vegetables and tender chicken. This easy to follow recipe is perfect for busy weeknights and will delight your family with its rich taste and vibrant colors.
Description
This recipe is an ideal dish for anyone looking to create a flavorful, nutritious meal in a fraction of the time. This stir fry not only highlights the versatile use of chicken bouillon but also incorporates fresh vegetables and protein packed chicken. The use of chicken bouillon enhances the dish’s overall taste, making it a comforting option that feels indulgent without being overly complicated.
The beauty of this recipe lies in its flexibility. You can easily swap out vegetables based on what you have on hand or your personal preferences. Bell peppers, broccoli, and snap peas work wonderfully, providing both texture and nutritional benefits. Plus, the stir fry technique ensures that everything cooks quickly, preserving the freshness and crunch of the vegetables.
The star of this dish is, of course, chicken bouillon. Using chicken bouillon adds depth and richness to the stir fry, creating a savory base that elevates the overall flavor. Whether you use store bought bouillon cubes or homemade bouillon stock, the result is a dish that bursts with flavor in every bite.
This Chicken Bouillon Stir Fry is also a great option for meal prepping. You can easily make a larger batch and store the leftovers for lunch or dinner the next day. Serve it over steamed rice or noodles for a complete meal. It’s a fantastic way to ensure you’re eating a balanced diet while enjoying the comforting tastes of chicken and vegetables.
For those watching their calorie intake, this recipe is relatively low in calories while being high in protein and fiber, making it a smart choice for health conscious individuals.
Ingredients
- 2 cups cooked chicken, diced
- 1 tablespoon chicken bouillon granules or 1 bouillon cube (dissolved in 1 cup hot water)
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Cooked rice or noodles, for serving
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
Instructions
- Prepare the Chicken Bouillon: In a small bowl, dissolve chicken bouillon granules or a cube in hot water. Set aside.
- Heat the Oil: In a large skillet or wok, heat vegetable oil over medium high heat.
- Sauté Aromatics: Add minced garlic and ginger to the hot oil, sautéing for about 30 seconds until fragrant.
- Add Vegetables: Toss in the mixed vegetables and stir fry for 3-5 minutes, or until they start to soften but remain crisp.
- Incorporate Chicken: Add the diced cooked chicken to the skillet, mixing everything together.
- Add Bouillon Mixture: Pour the prepared chicken bouillon and soy sauce over the stir fry. Stir well to coat all ingredients and allow the mixture to simmer for an additional 2-3 minutes.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove from heat and serve immediately over cooked rice or noodles. Garnish with sliced green onions.
Notes
- Feel free to use any leftover cooked chicken or even rotisserie chicken for a quicker option.
- For a vegetarian version, replace chicken with tofu and use vegetable bouillon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Chicken Bouillon Stir Fry
Ingredients
- 2 cups cooked chicken diced
- 1 tablespoon chicken bouillon granules or 1 bouillon cube dissolved in 1 cup hot water
- 2 cups mixed vegetables bell peppers, broccoli, snap peas
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- Cooked rice or noodles for serving
- Salt and pepper to taste
- Green onions sliced (for garnish)
Instructions
- Prepare the Chicken Bouillon: In a small bowl, dissolve chicken bouillon granules or a cube in hot water. Set aside.
- Heat the Oil: In a large skillet or wok, heat vegetable oil over medium high heat.
- Sauté Aromatics: Add minced garlic and ginger to the hot oil, sautéing for about 30 seconds until fragrant.
- Add Vegetables: Toss in the mixed vegetables and stir fry for 3-5 minutes, or until they start to soften but remain crisp.
- Incorporate Chicken: Add the diced cooked chicken to the skillet, mixing everything together.
- Add Bouillon Mixture: Pour the prepared chicken bouillon and soy sauce over the stir fry. Stir well to coat all ingredients and allow the mixture to simmer for an additional 2-3 minutes.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove from heat and serve immediately over cooked rice or noodles. Garnish with sliced green onions.
Notes
- Feel free to use any leftover cooked chicken or even rotisserie chicken for a quicker option.
- For a vegetarian version, replace chicken with tofu and use vegetable bouillon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
