Chicken Stir Fry Recipe

Chicken stir fry in a skillet with a wooden spoon.

4.97 from 29 ratings

from kristineskitchenblog.com

This chicken stir fry is one of our favorite easy dinner ideas! It's ready in just 35 minutes, with colorful veggies and tender bites of chicken coated in the best homemade stir fry sauce. The key to making stir fry without the stress is to prep all of the ingredients before you begin cooking. Once you start adding ingredients to the hot pan, the recipe moves very quickly!

Prep Time23

Cook Time12

Total Time35

Servings: servings

Calories: 336kcal

Author: Kristine Rosenblatt

Ingredients

Stir Fry Sauce

½ cup low sodium chicken broth
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic minced
1 tablespoon cornstarch

Stir Fry

2 tablespoons avocado oil or olive oil divided
1 pound boneless skinless chicken breasts cut into 1-inch cubes
¾ pound broccoli cut into bite-size pieces (about 4 cups)
2 large carrots sliced thinly on the diagonal
2 bell peppers cut into thin slices
4 green onions white and light green parts only, sliced

For Serving

cooked white or brown rice

Instructions

Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
½ cup low sodium chicken broth, ⅓ cup low sodium soy sauce, 2 tablespoons honey, 2 teaspoons sesame oil, 2 tablespoons minced fresh ginger, 3 cloves garlic, 1 tablespoon cornstarch
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.
2 tablespoons avocado oil or olive oil
When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.
1 pound boneless skinless chicken breasts
Add the remaining tablespoon oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.
¾ pound broccoli, 2 large carrots, 2 bell peppers
Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.
Stir in the green onions. Serve stir fry over cooked rice.
4 green onions, cooked white or brown rice

Video

Notes

Spice: To make the stir fry spicy add a few pinches of crushed red pepper flakes to the stir fry sauce, to taste.
Make Ahead: The stir fry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. You can chop the vegetables up to 2 days ahead, and the chicken up to 1 day ahead, and store them in separate airtight containers in the fridge.
Storing Leftovers: Once cooked, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet on the stove or gently reheat in the microwave.
Nutrition estimate does not include rice.

Nutrition

Nutrition information is only an estimate.