30 Minute Chicken Stir Fry
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
30 Minute Chicken Stir Fry
Report
This 30 minute chicken stir fry is going to quickly be a new family favorite. Load it up with your favorite fresh veggies and serve over rice noodles.
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Ingredients
For the sauce:
- 2/3 cup soy sauce or coconut aminos, 5.67 ounces, low-sodium
- ¼ cup honey 85 grams
- 2 tablespoons rice vinegar or apple cider vinegar, 26 grams
- 2 tablespoons cornstarch 16 grams
- 1 teaspoon sesame oil 4 grams
- 2 teaspoons ginger or fresh minced ginger, paste
- ½ teaspoon red pepper flakes crushed
For the stir-fry:
- 1 ½ pounds chicken breast cut into bite-sized pieces, boneless skinless
- 2 tablespoons vegetable oil divided
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 carrot julienned or sliced thinly, medium
- 1 cup snap peas
- 2 teaspoons garlic 10 grams, minced
- 3 green onions sliced for garnishing
- cilantro snipped, for garnishing, fresh
- rice for serving, or rice noodles
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger paste and crushed red pepper flakes. Set aside. 2/3 cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons rice vinegar , 2 tablespoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons ginger paste, ½ teaspoon crushed red pepper flakes
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside. 1 ½ pounds boneless skinless chicken breasts, 2 tablespoons vegetable oil
- In the same pan, add the remaining 1 tablespoon of oil. Add broccoli, bell peppers, carrot, and snap peas. Stir fry for 5-7 minutes, until the vegetables are crisp-tender as you prefer. Add minced garlic and cook for another 30 seconds, until fragrant. 2 cups broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium carrot, 1 cup snap peas, 2 teaspoons minced garlic
- Return the cooked chicken to the pan with the vegetables. Stir the sauce mixture, then pour it over the chicken and veggies. Stir well and cook for 2-3 minutes, until the sauce thickens and coats everything evenly.
- Garnish with sliced green onions and cilantro. Serve immediately over steamed rice or noodles. 3 green onions, Fresh cilantro, Rice or rice noodles
Notes
- The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- Swap out the chicken for shrimp or beef.
- Refer to the article above for more tips and tricks.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
23g
(8%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.04g
(2%)
Cholesterol
73mg
(24%)
Sodium
1176mg
(49%)
Potassium
796mg
(17%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
2869IU
(57%)
Vitamin C
102mg
(113%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 1176mg | 49% |
| Potassium | 796mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 2869IU | 57% |
| Vitamin C | 102mg | 113% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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