Chicken Stir Fry Recipe

Introduction

This chicken stir fry is a quick and flavorful meal perfect for busy weeknights. Packed with colorful vegetables and a savory sauce, it’s a delicious way to enjoy a homemade Asian-inspired dinner.

Ingredients

• ¼ cup chicken broth
• ¼ cup tamari soy sauce (or coconut aminos)
• 1 tablespoon dry sherry (optional)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar (or apple cider vinegar)
• 1 tablespoon cornstarch (or arrowroot powder)
• 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 tablespoon finely grated fresh ginger
• 4 garlic cloves, minced
• 1 tablespoon sesame seeds
• 1 green onion, sliced

Instructions

1. Step 1: Make the sauce by whisking together chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and cornstarch in a small bowl. Set aside.
2. Step 2: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and cook until lightly browned, about 4 to 5 minutes, stirring occasionally. Remove the chicken and set aside.
3. Step 3: Add the remaining 1 tablespoon of oil to the pan along with the red bell pepper, onion, carrot, and broccoli. Cook for 3 to 4 minutes until the vegetables are tender but still crisp.
4. Step 4: Return the chicken to the pan. Add the minced ginger and garlic, stirring for 30 seconds to release their aroma.
5. Step 5: Pour the prepared sauce over the chicken and vegetables. Stir fry everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients evenly.
6. Step 6: Garnish with sliced green onion and sesame seeds before serving.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
• Swap avocado oil for sesame oil for a more pronounced nutty flavor.
• Use any combination of your favorite vegetables like snap peas, mushrooms, or zucchini.
• To make it gluten-free, ensure the tamari soy sauce is certified gluten-free or use coconut aminos.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, stirring occasionally to maintain even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly, as thighs may take a bit longer to cook through.

Is there a vegetarian version of this recipe?

You can substitute the chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. The sauce and vegetables remain the same for a tasty vegetarian stir fry.

Chicken Stir Fry Recipe

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★★★★★

4.7 from 126 reviews

This Chicken Stir Fry recipe is a quick and flavorful dish featuring tender chicken breast pieces and vibrant vegetables tossed in a savory homemade sauce. Perfect for a healthy weeknight dinner, it combines fresh ginger, garlic, and a balance of savory and slightly sweet flavors with a delightful sesame finish.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Sauce Ingredients

• ¼ cup chicken broth
• ¼ cup tamari soy sauce (or coconut aminos)
• 1 tablespoon dry sherry (optional)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar (or apple cider vinegar)
• 1 tablespoon cornstarch (or arrowroot powder)

Main Ingredients

• 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 tablespoon finely grated fresh ginger
• 4 garlic cloves (minced)
• 1 tablespoon sesame seeds
• 1 green onion (sliced)

Instructions

1. Prepare the Sauce: In a small bowl, whisk together chicken broth, tamari soy sauce, dry sherry (if using), honey, sesame oil, rice vinegar, and cornstarch until smooth. Set aside to allow flavors to meld.
2. Cook the Chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Season with salt and pepper. Cook, stirring occasionally, until chicken is lightly browned and cooked through, about 4 to 5 minutes. Remove chicken to a plate and set aside.
3. Cook the Vegetables: Using the same pan, add the remaining 1 tablespoon of avocado oil. Add red bell pepper, chopped onion, sliced carrot, and broccoli florets. Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp.
4. Add Ginger and Garlic: Return the chicken to the pan with the vegetables. Add the minced garlic and finely grated fresh ginger. Stir for about 30 seconds to release their aromas.
5. Combine with Sauce and Stir Fry: Pour the prepared sauce over the chicken and vegetables. Stir continuously for 1 to 2 minutes until the sauce thickens and evenly coats the ingredients.
6. Garnish and Serve: Remove from heat and garnish with sliced green onion and toasted sesame seeds. Serve immediately over rice or noodles if desired.

Notes

• Dry sherry is optional but adds depth of flavor to the sauce.
• Substitute tamari soy sauce with coconut aminos for a soy-free alternative.
• Arrowroot powder can be used instead of cornstarch for thickening.
• Adjust the vegetables based on your preference or seasonal availability.
• Use avocado oil due to its high smoke point, ideal for stir-frying.

Keywords: chicken stir fry, healthy chicken recipe, quick dinner, Asian chicken, stir fried vegetables, easy weeknight meal