BEST Chicken Stir Fry Recipe
from kristineskitchenblog.com
This Chicken Stir Fry is an easy dinner idea, made with chicken, vegetables and a delicious stir fry sauce. This stir fry recipe is perfect for a weeknight dinner. To make the stir fry come together easily, prep all of your ingredients before you begin cooking.
Prep Time23 minutes mins
Cook Time12 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Calories: 336kcal
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 olive oil
- 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
Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
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.
Add the remaining tablespoon olive 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.
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.
- 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.
- 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 information does not include rice.
Serving: 1/4 recipe | Calories: 336kcal | Carbohydrates: 28g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 907mg | Potassium: 1049mg | Fiber: 5g | Sugar: 15g | Vitamin A: 8561IU | Vitamin C: 158mg | Calcium: 78mg | Iron: 2mg
Nutrition information is only an estimate.
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