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Chicken Stir Fry
4.9 from 408 votes

Chicken Stir Fry

This Chicken Stir Fry combines tender pieces of chicken with crisp vegetables like bell pepper, carrot, broccoli, and onion in a richly flavored sauce blending chicken broth, tamari soy, honey, and sesame oil. The quick cooking retains vegetable crunch while the sauce thickens to coat each bite. Garnished with sesame seeds and green onion, it offers a balanced mix of savory and slightly sweet notes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 296 kcal
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 296

% 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.