Chicken Stir Fry
User Reviews
4.9
408 reviews
Excellent
Chicken Stir Fry
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This chicken stir-fry recipe is my go-to for a balanced dinner that's easy to make in 30 minutes! Juicy chicken breast are tossed with colorful vegetables and the best savory-sweet stir-fry sauce. Watch the video below to see how I make this in my kitchen!
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Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoon dry sherry (optional - this isn't required, it's just an extra flavor-boost if you have it)
- 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 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
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.
Equipments used:
Notes
- Let it cool completely before storing it in airtight containers. It will stay good in the fridge for 4 to 5 days.
- This can be frozen for up to 3 months in an airtight container, along with the rice!
- To store in the fridge: Let it cool completely before storing it in airtight containers. It will stay good in the fridge for 4 to 5 days.
- To freeze for later: This can be frozen for up to 3 months in an airtight container, along with the rice!
- I always use low-sodium tamari soy sauce, so it's not overly salty. This is my favorite brand.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
18g
(6%)
Protein
29g
(58%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
976mg
(41%)
Potassium
801mg
(23%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
3828IU
(77%)
Vitamin C
85mg
(94%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
408 reviews
Excellent
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