Chicken Stir Fry Recipe

Course: Dinner

Cuisine: asian

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 483kcal

This Chicken Stir Fry is quick, easy, delicious, and healthy. It's one of our favorite meals to eat any time of year.

In a small bowl, whisk all the stir fry sauce ingredients together. Set aside.
½ cup low-sodium chicken broth, ¼ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon cornstarch, 2 teaspoons toasted sesame oil
In a wok or large sauté pan, heat the oil over medium-high heat until it shimmers. Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs
Add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the vegetables are crisp tender, about 3-4 minutes.
½ carrot, 2 cups broccoli florets, 1 red bell pepper, 8 ounces mushrooms, ½ onion
Add in the garlic, ginger and cook for another 30-60 seconds until fragrant.
4 cloves garlic, 1 teaspoon minced fresh ginger
Pour the stir fry sauce into the pan and add in the chicken. Cook, stirring often, until the sauce thickens and coats the stir fry.
Garnish with green onion and sesame seeds, and serve over cooked rice.
1 green onion, 1 tablespoon sesame seeds, 3 cups cooked jasmine rice

Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos in place of the soy sauce.
You can cook this stir fry in any neutral oil, such as canola or vegetable.
Instead of chicken thighs, try chicken breasts, shrimp, sliced steak, or tofu!
Feel free to swap in your favorite vegetables, such as snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower.
For a spicy stir fry, add in some crushed red pepper flakes!
You can serve this stir fry over brown rice or noodles instead of Jasmine rice.
Cut the vegetables into similarly-sized pieces so that they cook evenly.
If the pan seems dry after cooking the chicken, add another tablespoon of oil.
Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.

Storage: Store chicken stir fry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.