Chicken Stir Fry
This easy chicken stir fry is loaded with fresh veggies, tender chicken, and a flavorful homemade sauce. It cooks up in under 30 minutes, making it the perfect healthy meal for busy weeknights!
Servings: 4
Ingredients
Stir Fry
- 2 Tablespoons olive oil or avocado oil divided
- 1 ¼ -1 ½ lb boneless skinless chicken breasts cut into chunks
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ large onion or 1 small, thinly sliced
- 1 red bell pepper thinly sliced
- 2-3 medium carrots cut into thin rounds or thinly sliced
- 2 cups broccoli florets
- 2 cups chopped shitake or button mushrooms about 6oz
- Sesame seeds to garnish
- Green onions to garnish
- Sriracha for topping, optional
- Rice or noodles of choice for serving
Sauce
- ⅓ cup low-sodium soy sauce or tamari
- ¼ cup low-sodium chicken broth
- 1 Tablespoon honey
- 1 Tablespoon cornstarch or arrowroot powder
- ½ Tablespoon rice vinegar
- 1 teaspoon sriracha or sambal optional
- 1 teaspoon toasted sesame oil
- ½ Tablespoon fresh ginger minced
- 3 cloves garlic minced
Instructions
- Add all sauce ingredients to a small bowl and whisk to combine. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil is heated, add the chicken chunks. Season with salt and pepper and cook until the chicken is fully cooked and browned, about 8-10 minutes. Once cooked, remove the chicken and set aside.
- In the same skillet, add 1 tablespoon of oil. Add the veggies and stir-fry for about 8-12 minutes, or until the vegetables are tender-crisp and vibrant.
- Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir everything together until the sauce thickens and coats the chicken and veggies, about 2 minutes. If the sauce becomes too thick, add a little water to achieve the desired consistency.
- Remove from heat and garnish with sesame seeds and green onions, if desired. Serve the stir-fry over cooked rice or noodles, or enjoy it on its own.
Notes
- Storing: Allow the stir fry to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Reheating: Warm the leftovers in a skillet over medium heat until heated through, adding a splash of water or broth if needed to loosen the sauce. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through.
Nutrition
Serving: 1/4 recipe (no rice) | Calories: 549kcal | Carbohydrates: 26g | Protein: 47g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 1337mg | Potassium: 312mg | Fiber: 12g | Sugar: 13g