Chicken Stir Fry
User Reviews
4.9
Chicken Stir Fry
Description
The Chicken Stir Fry recipe features bite-sized chicken breast cooked to a golden sear along with tender-crisp vegetables including red bell pepper, carrot, broccoli florets, and onion. Fresh ginger and garlic add aromatic depth, while the stir fry sauce melds umami from tamari soy sauce with slight sweetness from honey, underpinned by chicken broth and rice vinegar for brightness.
Cooking in stages ensures the chicken sears properly before vegetables are quickly stir-fried to retain some crunch. Returning the chicken to the pan to finish with sauce and aromatics allows the flavors to meld and the sauce to thicken, coating everything evenly.
Served hot with optional garnishes of sesame seeds and sliced green onion, this dish works well for a filling weeknight meal. It stores well in the fridge and can be frozen with rice, making it practical for meal prep. Letting the dish cool completely before storing keeps it fresh for up to 4 to 5 days refrigerated and up to 3 months frozen.
Using low-sodium tamari helps control saltiness and balances the flavor profile.
Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup tamari soy sauce or coconut aminos
- 1 tablespoon dry sherry optional flavor boost
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch or arrowroot powder
Chicken Stir Fry
- 2 tablespoons avocado oil
- 1 pound chicken breast cut into 1-inch pieces, boneless, skinless
- salt to taste
- black pepper to taste
- 1 red bell pepper deseeded and chopped
- 1 carrot thinly sliced, small
- 2 cups broccoli cut into bite-sized pieces, florets
- 1 yellow onion chopped, small
- 1 tablespoon ginger finely grated fresh
- 4 garlic minced, cloves
Optional Garnish
- 1 tablespoon sesame seeds
- 1 green onion sliced
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
- Let the stir fry cool completely before storing to maintain freshness up to 4-5 days refrigerated.
- This dish freezes well for up to 3 months, including when stored with rice.
- Opt for low-sodium tamari soy sauce to avoid excessive saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 976mg | 41% |
| Potassium | 801mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3828IU | 77% |
| Vitamin C | 85mg | 94% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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