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–+ servings
Chicken Stir Fry

Chicken Stir Fry

This Chicken Stir Fry recipe delivers a delicious and quick meal, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 296 kcal

Equipment

  • large skillet
  • Whisk

Ingredients
  

Stir Fry Sauce

  • 0.25 cups chicken broth
  • 0.25 cups tamari soy sauce (or coconut aminos)
  • 1 tablespoons dry sherry optional
  • 1 tablespoons honey
  • 1 teaspoons sesame oil
  • 1 teaspoons rice vinegar or apple cider vinegar
  • 1 tablespoons cornstarch or arrowroot powder

Chicken Stir Fry

  • 2 tablespoons avocado oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • salt and pepper to taste
  • 1 red bell pepper, deseeded and chopped
  • 1 small carrot, thinly sliced
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 small yellow onion, chopped
  • 1 tablespoons finely grated fresh ginger
  • 4 garlic cloves, minced

Optional Garnish

  • 1 tablespoons sesame seeds
  • 1 green onion, sliced

Instructions
 

Instructions

  • Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
  • Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.
  • Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
  • Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
  • Garnish with green onion and sesame seeds before serving.

Notes

To store in the fridge: Let it cool completely before storing it in airtight containers. It will stay good in the fridge for 4 to 5 days. To freeze for later: This can be frozen for up to 3 months in an airtight container, along with the rice!

Nutrition

Serving: 1servingCalories: 296kcalCarbohydrates: 18gProtein: 29gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 976mgPotassium: 801mgFiber: 3gSugar: 9gVitamin A: 3828IUVitamin C: 85mgCalcium: 73mgIron: 2mg
Keyword Chicken Stir Fry, Healthy Dinner, one-pan, quick meal, stir fry
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