Chicken Stir Fry

This Chicken Stir Fry recipe can be made in 20 minutes or less. It's loaded with chicken, veggies, and flavor. 

If you want more easy take-out inspired dinners make sure to check these other recipes like Slow Cooker Cashew Chicken or really simple Sheet Pan Teriyaki Chicken.

What is Chicken Stir Fry?

Stir fry is a Chinese cooking technique that has spread to other parts of Asia. It's a quick way to fry food in a small amount of oil and traditional is cooked in a wok.

This recipe is how I like to make it for my family. It's simple to make and I use simple ingredients I can find in my local grocery store. The best part is I make it all in one skillet.

Chicken Stir Fry Sauce:

For this recipe, I make a simple sauce to bring lots of flavor to this dish. Here is what you will need to make the sauce.

• Corn starch: this will help thicken your sauce.
• Water
• Vegetable broth: you can also use chicken broth
• Soy sauce
• Honey: this is perfect to bring a touch of sweetness to your dish.
• Toasted sesame oil
• Ground ginger
• Crushed red pepper flakes: you can always skip this if you are worried about the spice but I find it's just enough without being to spicy even for my kids.

Stir Fry Vegetables:

You can easily add or take away from these vegetables to make it a good fit for your family. This is what we use for this recipe.

• Carrots
• Onion
• Broccoli
• Bell Pepper
• Snap Peas

If you want to add more vegetables or switch them out you can also try adding these to your recipe.

• Mushrooms
• Snow Peas
• Green Beans
• Asparagus

Directions:

Step one: Start by dicing your chicken breast into bite-size pieces and season with salt and pepper. Then go ahead and heat just 1 tablespoon of oil in a deep skillet and cook chicken until cooked through.

Step two: Once your chicken is cooked through remove it from the skillet and set it aside. Once removed go ahead and heat the remaining 1 tablespoon oil in the skillet.

Step three: Next add your carrots and onions to your skillet and allow to cook for 4 minutes.

Step four: Place your broccoli florets, red bell pepper, snap peas, and minced garlic into the skillet with the carrots and onions. Cook for an additional 4 minutes until vegetables are softened.

Step five: Meanwhile prepare your sauce. Whisk together all sauce ingredients in a small mixing bowl.

Step six: Add chicken back to the skillet with veggies and pour sauce over everything and mix. Allow to cook for 1-2 minutes to allow the sauce to thicken.

Step seven: This step is optional but when you are ready to serve we enjoy it over rice and topped with sesame seeds.

Cooking Tips:

Cutting your vegetables: When dicing my vegetables I try to make sure they are all similar in size. This will help everything cook evenly.

Soy Sauce: For this recipe, I used a reduced-sodium soy sauce. Regular soy sauce has a very salty taste so make sure to add it to taste.

Serving Ideas: You can serve this recipe over rice or make it low carb and serve it over cauliflower rice.

 

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