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This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor! Makes sure to try my Easy Cashew Chicken and 20 Minute Sesame Chicken with Broccoli too!
This post is sponsored by Safeway.
Chicken Stir Fry

If you are looking for quick and easy weeknight dinners, and I mean, who isn't? Stir fry dinners are the way to go. You get your protein, your veggies, your everrrything in one skillet and less than 2o minutes later, the fam is at the table eating a healthy dinner. Can you say winning?

I am a huge fan of one skillet dinners and make them at least a few times each week. Meals like Cheesy Kielbasa, Rice and Broccoli Skillet, 20 Minute Skillet Chicken and Spinach Parmesan, and 20 Minute Skillet Monterey Chicken are what get me through the week, sanity intact.

This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well. I like to start with the chicken when I'm making a stir fry because as they brown, they create a layer of flavor in the skillet. When the veggies get added, the pick up some of that flavor and then develop their own. It's these layers that give so much depth to this easy recipe. And then it's time for the sauce...

Chicken Stir Fry Sauce

I feel like the sauce can be often overlooked when making stir fry. It's really what gives the dish so much flavor and pulls the entire meal together. The sauce I used for this stir fry is what makes it the best chicken stir fry recipe.

It's a combination of these simple ingredients:

Honey - for a touch of sweetness which makes this chicken stir fry universally loved by adults and kids alike.

Toasted Sesame Oil - gives this dish some Asian flair. The oil is very strong so you don't want to go crazy here.

Soy Sauce - it's just not a stir fry without soy sauce! Great flavor but make sure to buy low-sodium!

Chicken Broth - this will thin out the sauce a bit and add some flavor.

Corn Starch & Water - creates thickness in the sauce when brought to a boil at the end.

Crushed Red Pepper Flakes - completely optional but adds great flavor and a bit of a kick to the dish.

Each ingredient plays a crucial role in the stir fry sauce so you really don't want to leave anything out.

The fresh veggies and simple, delicious sauce are what really sets this stir fry apart from others. While it can be tempting to just use a bag of frozen stir fry mix, if you can, fresh is best.

What Kind of Vegetables Do You Put In Stir Fry?

I used one of my favorite stir fry veggies in this recipe, broccoli, along with carrots and peppers. You can use virtually any vegetable in a stir fry including snow peas, green beans, mushroom, onions, sugar snap peas, and green onions.

My boys are big time broccoli fans which came as a complete and total shock to me years ago when this revelation first came to light. Needless to say, they were a bit on the jealous side when I had the opportunity to visit an Earthbound Farm Organic broccoli farm a few weeks back, thanks to my ongoing partnership with Safeway.

I have been on several farm trips so far and let me tell you, they are always so eye opening. Lordy! So much work you guys! It never fails that I walk away with a newfound appreciation and respect for not just the produce, but the farmers and companies who are working so hard to get quality produce onto our tables.

After a wonderful farm tour, we headed to Carmel where we enjoyed a delicious lunch at Earthbound Farm's Farm Stand courtesy of Safeway, Foster Farms, La Tourangelle, and, of course Earthbound Farm. We had an opportunity to sample so many amazing products and create our own salads - so fun!

I was so excited to get home and pull together this easy chicken stir fry recipe featuring these fantastic brands and I know my people. You guys are prepping for the holidays, eating lots of sweets and treats, and in need of a healthy, fast dinner for your families.

For more recipe ideas, be sure to check out Earthbound Farm Organic, Foster Farms, and La Tourangelle. And head on over to Safeway online to get $20 off + FREE delivery, with your first online order when you spend $75 or more - enter promo code SAVE20. Valid before 12/31/18.

I sure hope you give this easy chicken stir fry a try soon!

More chicken recipes you MUST try!

1. Easy Glazed Honey Balsamic Chicken

2. Buttermilk Ranch Oven Fried Chicken

3. Cheesy Chicken Broccoli and Rice Casserole

4. Honey BBQ Chicken Strips

5. The BEST Chicken Marinade Recipe

How To Make Chicken Stir Fry

Chicken Stir Fry Recipe

Author Trish - Mom On Timeout

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This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil!

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Beginners level

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Leg day is calling. Are you ready to pick up? These five brutal leg workouts can help add muscle mass to any lifter’s lower body. Beginner or advanced, your new favorite lower-body workout is right here.

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Breakfast #2 (post workout): ham and cheese omelet

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Breakfast #2 (post workout): ham and cheese omelet

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I've updated the way I make omelettes. This "scrambled egg" approach is easier and yields a better result without having to worry about raw egg in the middle. Today's omelette recipe is filled with ham and cheese. Sauté your ham first!

Ham and cheese omelette

I used to cook omelettes using the technique whereby you lift the edge then tilt the pan to allow the raw egg to run underneath. While that method works fine, it does have a tendency for the risk of raw egg in the middle unless you take the omelette to slightly golden on the surface. While perfectly acceptable to me and in every day diners, this is a no-go zone in the high-end culinary world. The surface of omelettes should not even have a hint of golden colour and the surface should be swirl-free. Like this:

That's a French omelette, by the way. It's usually folded in 3, like above, or shaped like an almond rather than half moon. The inside is a little more fluffy than creamy like mine, and there is a little more technique behind it. If you want it, ask me for it! Maybe I should get our French Chef JB to teach you how to make it - would you like that? 🙂

As for today's omelette, it's a homestyle one and much more rustic looking. But nevertheless as good as you'll get at any respectable breakfast bistro around town!

What you need to make an omelette

All you need to make the omelette itself is eggs, a pinch of salt and butter or oil for cooking. On the matter of cream or milk - see below!

Do you add cream, milk or water to omelettes? A splash of cream (or milk) is said to make omelettes a little creamier. But in all honesty, the cooking technique makes much more of a difference. No one will ever know if you do or do not include cream. Whereas everybody will know if your omelette is dry and rubbery!!

For me personally, I can't break the habit so I add cream if I have it, and milk if I don't.

A note on salt - Eggs, bizarrely, can only take the smallest amount of salt. Even 1/8 teaspoon of salt for 3 eggs makes it too salty - even without ham and cheese. For my egg sandwiches filling, I only use 1/8 teaspoon salt across 6 whole eggs! So for a 3 egg omelette, you only need a pinch of salt.

Butter vs oil - Butter wins every time for flavour! Oil works fine and you can get away with using less. But it doesn't add to flavour unless you use a really good extra virgin olive oil.

Ham and cheese for omelette

Today's omelette is stuffed with ham and cheese. For convenience, I used pre-chopped ham (I like that they are a bit meatier than using sliced ham). If you use sliced ham, just chop it into batons or tear into strips.

As for the cheese, I always shred my own because it melts easier than store-bought shredded which is coated with anti-caking agents. Store-bought is also cut thicker which means it takes longer to melt in omelettes.

Use a flavoured melting cheese, like colby (I use this), gruyere, tasty, cheddar, Monterey Jack. Mozzarella melts great but doesn't have as much flavour so you might want to add a sprinkle of parmesan or pinch of salt on the cheese itself.

Other things to put in omelettes

I'm shameless - I'll put virtually anything in an omelette. Here are some suggestions - obvious and less obvious!

It's gotta be non-stick!

Whatever size pan you use, be sure it has a good non-stick coating. Eggs are the world's best natural food glue!

Pan size - The thickness of your omelette will be determined by the size of your omelette pan. I use a 24cm / 9 1/2″ Tefal non-stick pan measured from rim to rim, and this is the size measure the pan is sold as. It has a curved edge, so the flat base of this pan measures 18cm / 7 1/4″ in diameter. This is the size the omelette comes out.

A smaller omelette pan will make a thicker omelette that will take a little longer to cook through. A larger pan will make a thinner omelette. The other thing with a larger omelette is that it can be a little trickier to fold in half, but nothing a little confidence and quick flick of the wrist can manage!

How to make a ham and cheese omelette

I always sauté the ham first, not only to give it a little flavour but also because the warm ham helps the cheese melt faster so you don't have to worry about over-cooking the omelette to get oozy cheese. Nobody wants to cut into an omelette only to find the cheese inside is not melted!!

1. Whisk the eggs with a pinch of salt and cream or milk (if using). Whisk well until fully combined and a bit foamy - takes me about 10 seconds with a mini whisk.

2. Tools - Use a non stick 24cm/9.5″ wide pan, or thereabouts (18cm/7 1/4″ flat base). You will need at least 1 rubber spatula for cooking, though 2 will make your omelette folding life a whole lot easier!

1. Sauté ham - Melt a tiny dab of butter in the pan over medium heat. Once foaming, swirl/spread then, using a rubber spatula (which we need for the omelette), cook the ham just for a minute or two until it is warmed through. Transfer to a bowl and set aside.

2. Medium low to medium heat - Return the pan to the stove and melt the remaining butter until foaming. We want the stove on moderate heat - which might be medium low or low for you, depending on the strength of your stove and the size of the stove ring you are using. We don't want it too high else you'll have to deal with the surface burning before the inside cooks through. Too low, and the omelette takes so long to cook it kind of turns rubbery. We need to find the happy medium!

1. Semi-scrambled your eggs! Give the eggs a quick whisk then pour into the pan. Leave it for 15 seconds or until you see the edges just start to set. Then, using the rubber spatula, start making long, leisurely strokes, scraping the cooked eggs off the base to allow the uncooked egg to run, until the eggs are partially cooked.

GOAL - The eggs should be still raw enough to spread like jam across the base of the skillet, but not raw enough that the eggs run when you tilt the pan.

TIP - If at any point you feel like the eggs are cooking too fast, just remove the skillet off the stove!

2. Spread the custardy semi-scrambled eggs across the base of the skillet and roughly smooth the surface. Tidy the edges, if you you feel so inclined. (I feel inclined).

1. Top - Sprinkle half the omelette with the cheese, then the warmed ham (this helps melt the cheese).

2. Fold - Ensure the naked side of the omelette is not stuck by running the rubber spatula around the edge (it won't be, because you are using a good non-stick pan!). Then using 2 rubber spatulas, fold the omelette over.

1. Optional tidy - At this point, sometimes I may push the edges in to make them nice and tidy. Other times, I see the ooze of cheese and think that's the prettiest sight in the world, why on earth would anyone push that inside to hide it??!

2. Slide (or flip) out - Checking again to ensure the omelette is not stuck to the pan. Then either slide the omelette out like a normal person or be a bit cheffy and flip it out onto the plate. I show both in the video. Then EAT!

I cannot believe I wrote so much about the humble omelette. Sometimes I even amaze myself at how much I have to say about any type of food!

I'm sorry if I overwhelmed you. And feel free to keep making omelettes as you have been all your life. I get it. If you're happy with your omelette game, don't change it! In fact, share your tips!! Bring on the Omelette Debate!

Watch how to make it

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Ham and cheese omelette

Recipe video above. This "scrambled egg" method is a great, easy way to make omelettes that are soft and custardy inside without worries about raw egg in the middle. Essentially, you make soft scrambled eggs, then spread (like jam) across the pan so it sets into an omelette. Fill, fold, serve!

Makes 1 omelette, a filling meal for one.

Cooking / add-ins

1 tbsp/ 15 g unsalted butter (or 2 tsp extra virgin olive oil)

1/3 - 1/2 cup shredded colby cheese , use box grater (or cheddar, tasty, gruyere, Monterey Jack - Note 3)

Serving (optional, pictured)

1. Cream or milk is said to make omelettes more creamy (as well as adding a bit of extra bulk). But honestly, the right cooking method makes much more of a difference. Cook an omelette well, and no one can tell if you've included cream or not - I've done a blind test. However, I still add it out of habit!

2. Ham - I like the ham bits to have a bit of chunk to them. If using thin slices, chop into small strips or tear with hands.

3. Cheese - Any melting cheese works fine here, I like Colby as a great all-rounder I use for many things. Mozzarella melts great but doesn't have flavour like other cheeses so either add a sprinkle of parmesan or pinch of salt on the cheese.

Shred your own cheese to be sure it melts. Store bought pre-shredded is thicker cut and has anti-caking agent on it so it doesn't melt as well. It has a place in life for convenience, but omelettes is not one of them!

4. Roasted cherry tomatoes - Drizzle with oil, sprinkle with salt and pepper. Roast 15 minutes at 200°C/400°F (180°C fan) until a bit wrinkly (I do this for the last 15 minutes with mushrooms).

6. Leftovers will keep for 3 days in the fridge or freezer for 3 months.

Nutrition per omelette. This is filling, even without toast!

Keywords: ham and cheese omelette, How to make an omelette, Omelette

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Life of Dozer

Dozer's favourite spot is under the dining table (no prizes for guessing why). So sometimes, if I want a cuddle, that's where I've gotta go!

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Aren't you in the mood for a beautifully custardy, fluffy omelette oozing with melted cheese and golden bits of sautéed ham??

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The best turkey burger recipe with lean ground turkey and plenty of spices and flavorings. In my opinion, these turkey burgers are just as delicious as their beef counterparts, and they take just minutes to make!
I use ground turkey a lot in cooking, it's a versatile and healthy protein option. My favorite recipes that include ground turkey are slow cooker turkey chili, turkey meatballs, and these fabulous turkey burgers.

I love a big juicy hamburger, but when I'm looking for a delicious burger that's on the lighter side, I turn to these turkey burgers. They're tender, juicy and loaded with flavor. You won't miss the beef, I promise!

How do you make turkey burgers?

This recipe starts with lean ground turkey, which is mixed with breadcrumbs, parsley, garlic, Dijon mustard, egg, Worcestershire sauce and spices. The turkey mixture is formed into patties, then is cooked either on the grill or in a pan on the stove. Place your turkey burgers onto buns with an assortment of toppings, then serve and enjoy.

Tips for turkey burgers

Be sure to use 93% lean ground turkey, which is a mix of dark and white meat. I'd avoid the 99% lean ground turkey breast because it's much more likely to dry out.

Your turkey mixture can be prepared up to 6 hours before you plan to cook it.

Serve your burgers with plenty of toppings, I like to use lettuce, tomato, avocado and red onion.

You can melt sliced cheese on top of the burgers during the last 5 minutes of the cooking process.

How do you know if a turkey burger is done?

Ground turkey is cooked through when a thermometer inserted into the thickest part of the burger registers at least 165 degrees F. You can also cut into the burger to check to see if it's done; for a turkey burger, there should be no pink remaining inside.

Is a turkey burger healthier than a hamburger?

The answer to this question depends on what type of ground beef you're comparing your ground turkey to. Many burgers are made with chuck, which is 80% lean. In this case, the turkey burger would be the healthier choice because it's lower in fat and calories. That being said, if you use an extra lean ground beef (93% lean), it will have a similar nutritional profile to the ground turkey.

How do you keep turkey burgers from sticking to the grill?

If you're using an outdoor grill, you'll want to take care to make sure that your burgers do not stick to the grates.

Make sure your grill grates are super clean. If there are bits of old food left on the grilling surface, the burgers will be more likely to stick.

Coat your grill grates with vegetable oil before you place the burgers on the grill. You should also add a little extra oil to the surface of your burgers for added insurance that they will not stick.

Make sure your grill is pre-heated before you add the burgers

My husband has proclaimed this recipe to be the best turkey burger he's ever had, and I have to agree with him. They're fresh, light and packed with flavor!

MORE GRILLING RECIPES

This post was originally published on June 25, 2015 and was updated June 18, 2019 with new content.

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The best turkey burger recipe with ground turkey and plenty of spices and flavorings.These turkey burgers are just as delicious as their beef counterparts.

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It was Clark's birthday!

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Pre-workout

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Transform Your Abs AND Arms With This 20-Minute Workout