Okay, so picture this: It’s been a *day*, you’re tired, and suddenly that craving hits. You know the one. That salty, savory, gotta-have-it takeout craving. My hand used to hover over the phone, ready to dial our favorite place. But then I realized, wait a minute! Why spend the money and wait for delivery when I can whip up something even *better* right here in my own kitchen? And that, my friends, is how this “Better Than Takeout — We Always Make Extra!” stir-fry became our go-to weeknight hero.
Seriously, this recipe is a game-changer. It’s packed with flavor, super quick to make (we’re talking under 30 minutes!), and the best part? It makes fantastic leftovers. Like, maybe even *better* the next day leftovers. Trust me on this, making extra is the smartest move you’ll make all week. It’s simple, satisfying, and frankly, it just tastes like home in the best possible way.
Why You’ll Love This Better Than Takeout — We Always Make Extra! Recipe
Okay, so besides just tasting amazing (which, hello, is the main point!), this stir-fry is going to become your new weeknight best friend. Here’s why I’m totally obsessed:
- It’s seriously **fast**. We’re talking quicker than waiting for the delivery guy!
- The **flavor** is spot on, hitting all those savory notes you crave from takeout, but fresher.
- It’s way **easier on your wallet** than ordering in. You get more bang for your buck, for sure.
- You can **make a big batch** without any extra fuss, meaning yummy leftovers for days (or lunches!).
- It’s **super customizable** – you can totally swap in whatever veggies you have hanging out in the fridge.
Basically, it’s a win-win-win situation in a bowl!
Ingredients for Your Better Than Takeout — We Always Make Extra!
Alright, let’s talk ingredients! Nothing fancy here, just simple stuff you probably already have or can easily grab. But getting them ready *before* you start cooking is key – trust me, stir-frying moves fast! Here’s what you’ll need to get this deliciousness going:
- 1/4 cup soy sauce (any kind you like is fine!)
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 pound boneless skinless chicken breast, cut into nice, bite-sized 1-inch pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets (those little trees!)
- 1 red bell pepper, also cut into about 1-inch pieces
- 1/2 cup sliced carrots (pre-sliced is totally fine here for speed!)
- 1/4 cup water
- 2 tablespoons honey
See? Easy peasy! Now let’s get cooking!
Equipment Needed for Better Than Takeout — We Always Make Extra!
Okay, before we dive into the actual cooking part, let’s make sure you’ve got your kitchen gear ready! You really only need a couple of basics for this one. The most important thing is a good, **large skillet or a wok**. This gives you enough space to actually *stir-fry* everything properly without steaming it. A good whisk for the sauce is also super helpful, and measuring cups and spoons, of course! That’s pretty much it – no fancy gadgets required!
How to Prepare Better Than Takeout — We Always Make Extra!
Alright, time to get this deliciousness cooking! This is where the magic happens, and trust me, it goes fast, so having everything prepped is key. Think of it like a quick dance in the kitchen!
Preparing the Sauce and Chicken
First things first, let’s get that amazing sauce ready. Grab a medium-sized bowl and whisk together the soy sauce, cornstarch, ground ginger, and garlic powder. Give it a good whisk until everything is nice and smooth. Now, toss in your cubed chicken pieces. Make sure every single piece gets coated in that yummy sauce mixture. Let it sit for just a minute while you heat up your pan – this helps the flavors really stick to the chicken.
Cooking the Chicken and Vegetables
Heat up your large skillet or wok over medium-high heat. Add the vegetable oil and let it get nice and hot. You want it shimmering a little bit. Carefully add your coated chicken to the hot pan. Spread it out in a single layer if you can – don’t overcrowd the pan! Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides and cooked all the way through. It should be opaque in the center. Now, toss in your broccoli florets, red bell pepper pieces, and sliced carrots. Stir-fry everything together for another 3-5 minutes. You want the veggies to be tender-crisp, still having a little bit of bite to them, but not hard.
Finishing Your Better Than Takeout — We Always Make Extra!
In a small bowl (or just use the same one you used for the sauce!), whisk together the water and honey until the honey is dissolved. Pour this mixture right over the chicken and vegetables in the skillet. Stir everything around gently. You’ll see the sauce start to bubble and thicken up pretty quickly, getting all glossy and beautiful. Cook for just another minute or two, stirring constantly, until the sauce is nice and thick and coats everything evenly. And just like that, you’re basically done!
Tips for Perfect Better Than Takeout — We Always Make Extra!
Okay, so you’ve got the basic steps down, but here are a few little tricks that will take your “Better Than Takeout — We Always Make Extra!” stir-fry from good to absolutely amazing, just like your favorite restaurant version! First off, make sure your pan is *really* hot before you add the chicken. That high heat is key to getting that nice sear and keeping everything from getting soggy. Also, and this is a big one, **don’t overcrowd your pan!** Cook the chicken in batches if you need to. If you cram too much in, it’ll steam instead of stir-fry, and nobody wants sad, steamed chicken. When you add the veggies, keep them moving! Stir-frying means just that – stirring often to cook them quickly and keep that tender-crisp texture we talked about. And finally, trust your instincts on the veggie tenderness. Cook them until *you* like them – some folks like them crunchier, some a bit softer. It’s your kitchen, after all!
Variations and Substitutions for Better Than Takeout — We Always Make Extra!
One of the best things about this “Better Than Takeout — We Always Make Extra!” recipe is how forgiving and adaptable it is! Don’t have red bell pepper? No problem! Throw in some **snap peas**, sliced **mushrooms**, or even some chopped **onion**. Seriously, most quick-cooking veggies will work beautifully here. Feeling a little spicy? Add a pinch (or more!) of **red pepper flakes** to the sauce mixture for a kick. You could even swap the chicken for thinly sliced **beef** or **pork**, or make it vegetarian with some firm **tofu**. Just adjust the cooking times accordingly. It’s your stir-fry adventure – make it your own!
Serving Your Better Than Takeout — We Always Make Extra!
Alright, your amazing “Better Than Takeout — We Always Make Extra!” stir-fry is done and smelling absolutely incredible! Now, how do you serve this masterpiece? My absolute favorite way, the classic way, is piled high over some fluffy **steamed rice**. White rice, brown rice, whatever you love! The rice soaks up all that delicious, glossy sauce and makes for the perfect bite. You could also serve it with some noodles or even quinoa for a different twist. Easy peasy, and totally satisfying!
Frequently Asked Questions About Better Than Takeout — We Always Make Extra!
Got questions about this awesome “Better Than Takeout — We Always Make Extra!” stir-fry? Don’t worry, I’ve probably asked them myself at some point! Here are a few common ones:
Q: Can I make the sauce ahead of time?
Absolutely! You can whisk together the soy sauce, cornstarch, ginger, and garlic powder and store it in an airtight container in the fridge for a couple of days. Just give it a good whisk again before adding the chicken.
Q: How long does the Better Than Takeout — We Always Make Extra! keep in the fridge?
This is the best part about making extra! It keeps beautifully in the fridge for 3-4 days. Just store it in a sealed container. It actually tastes even better the next day as the flavors meld!
Q: Can I freeze this stir-fry?
Yep, you can! Let it cool completely, then transfer it to freezer-safe containers. It should be good for up to 2-3 months. Just thaw it in the fridge overnight and reheat gently.
Q: What kind of soy sauce should I use?
Honestly, use your favorite! Low sodium works great if you’re watching your salt intake, or regular soy sauce is fine too. Just taste and adjust if needed.
Estimated Nutritional Information
Okay, so for those of you who like to keep an eye on things, I’ve put together some estimated nutritional info for this “Better Than Takeout — We Always Make Extra!” stir-fry. Just a quick heads-up though – these numbers are just estimates! They can totally change depending on the exact brands of ingredients you use and how big your servings are. Think of it as a helpful guide, not a strict rulebook!
Share Your Experience
So, you made it! Did you try this “Better Than Takeout — We Always Make Extra!” stir-fry? I’d absolutely LOVE to hear how it went! Did you add any fun veggies? Did you make a giant batch for leftovers (smart move!)? Come on down to the comments section and tell me all about it! Bonus points if you share a pic of your delicious creation! And hey, if you loved it, consider leaving a rating too – it really helps other folks find this recipe!
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Better Than Takeout — We Always Make Extra!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful stir-fry dish that is better than takeout and perfect for making in large batches.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 cup sliced carrots
- 1/4 cup water
- 2 tablespoons honey
Instructions
- In a medium bowl, whisk together soy sauce, cornstarch, ginger, and garlic powder. Add chicken and toss to coat.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Add broccoli, red bell pepper, and carrots to the skillet. Cook until vegetables are tender-crisp, about 3-5 minutes.
- In a small bowl, whisk together water and honey. Pour over chicken and vegetables.
- Cook, stirring, until sauce is thickened and glossy, about 1-2 minutes.
- Serve hot over rice.
Notes
- You can substitute other vegetables such as snap peas, mushrooms, or onions.
- For a spicier dish, add a pinch of red pepper flakes.
- This recipe can be easily doubled or tripled for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: stir-fry, chicken, better than takeout, meal prep