Easy Chicken Stir Fry Recipe

Introduction

This easy chicken stir fry is a quick and flavorful meal perfect for busy weeknights. Tender chicken pieces are combined with crisp vegetables and a savory sauce, making a delicious and satisfying dish.

Ingredients

• 3 boneless chicken breasts (diced into 1-inch pieces)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil (divided)
• 2 cups broccoli florets (diced into bite-size pieces)
• 1/2 yellow bell pepper (cut into 1-inch pieces)
• 1/2 red bell pepper (cut into 1-inch pieces)
• 1/2 cup carrots (shredded)
• 1/2 tsp ground ginger
• 2 tsp minced garlic
• 2 tbsp sesame seeds
• 1 tbsp cornstarch
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey

Instructions

1. Step 1: In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey. Set aside.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and sauté for 3-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3: Reduce heat to medium-high and add the remaining olive oil to the skillet. Add the broccoli, yellow bell pepper, red bell pepper, and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still crisp.
4. Step 4: Stir in the ground ginger and minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant.
5. Step 5: Return the cooked chicken to the skillet. Pour in the prepared sauce and stir to coat the chicken and vegetables evenly. Bring the mixture to a boil, stirring occasionally, and cook for 1 minute to thicken the sauce.
6. Step 6: Sprinkle with sesame seeds and serve immediately, either on its own or over rice. Enjoy!

Tips & Variations

• For extra flavor, marinate the chicken in soy sauce and garlic for 15 minutes before cooking.
• Swap broccoli for snap peas or green beans depending on your preference.
• Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
• Add a pinch of red pepper flakes for a spicy kick.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables can be used, but thaw and drain them well to avoid excess moisture which can dilute the sauce.

What can I substitute for chicken broth in the sauce?

You can use vegetable broth or even water with a pinch of chicken bouillon or seasoning as a substitute for chicken broth.

Easy Chicken Stir Fry Recipe

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4.5 from 69 reviews

This Easy Chicken Stir Fry recipe is a quick and flavorful dish featuring tender diced chicken breasts sautéed with crisp broccoli, colorful bell peppers, and shredded carrots. The stir fry is coated in a savory and slightly sweet sauce made from soy sauce, honey, chicken broth, and aromatic garlic and ginger. Finished with a sprinkle of sesame seeds, this dish is perfect served on its own or over steamed rice for a delicious weeknight dinner.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 boneless chicken breasts, diced into 1 inch pieces
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil, divided
• 2 cups broccoli florets, diced into bite size pieces
• 1/2 yellow bell pepper, cut into 1 inch pieces
• 1/2 red bell pepper, cut into 1 inch pieces
• 1/2 cup carrots, shredded
• 1/2 tsp ground ginger
• 2 tsp minced garlic
• 2 tbsp sesame seeds

Sauce Ingredients

• 1 tbsp cornstarch
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey

Instructions

1. Prepare the sauce: In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set aside for later use.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and sauté for 3-5 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and place it on a separate plate.
3. Sauté the vegetables: Reduce the heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the broccoli florets, yellow and red bell peppers, and shredded carrots. Cook the vegetables, stirring occasionally, until they are tender but still crisp, about 4-5 minutes.
4. Add aromatics: Stir in the ground ginger and minced garlic with the vegetables. Cook for 1-2 minutes until the garlic becomes fragrant.
5. Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over the mixture. Stir well to coat all the ingredients evenly. Bring the mixture to a boil and let it cook for about 1 minute until the sauce thickens slightly.
6. Finish and serve: Sprinkle the stir fry with sesame seeds and give everything one last stir. Serve the chicken stir fry as is or over cooked rice, then enjoy your flavorful meal!

Notes

• To keep the vegetables crisp, avoid overcooking; they should be tender yet slightly crunchy.
• You can substitute chicken breasts with thighs for juicier meat.
• For a gluten-free version, use tamari or a gluten-free soy sauce.
• Add chili flakes or sriracha for a spicy kick if desired.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: chicken stir fry, easy stir fry, quick dinner, chicken and vegetables, healthy stir fry