Chicken Stir Fry Recipe
User Reviews
5.0
1,920 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
523 kcal
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Course
Main Course
Chicken Stir Fry Recipe
Report
This Chicken Stir Fry Recipe is so much better than takeout! The chicken thighs and vegetables are smothered in a perfectly savory sweet garlic and ginger soy sauce with honey. This 30-minute meal is so simple to modify to fit whatever veggies you have on hand, so you'll love this as your go-to weeknight meal. Serve over rice for a completely satisfying meal.
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Ingredients
Chicken Stir Fry Ingredients:
- 1 lb chicken thighs *cut into bite-sized pieces
- 1/2 zucchini sliced or cubed
- 2 Tbsp oil divided
- 1 Tbsp unsalted butter
- 1 cup broccoli cut into florets
- 1 small carrot julienned or cubed
- 8 oz mushrooms sliced
- 1/2 red pepper cubed
- 4 garlic cloves minced
- 1 tsp fresh ginger minced
- 1/2 onion cubed
- ½ cup cashews
Best Stir Fry Sauce Ingredients:
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup soy sauce or gluten-free soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
Instructions
- Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl. Set aside.
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
- Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Notes
- Variations:
- Feel Free to swap vegetables to fit your preferences or what you have on hand. Great options include: cauliflower,
- sweet peas, asparagus, green beans, snap peas, bean sprouts, baby corn, or water chestnuts.
- Chicken: You can use chicken tenders or even chicken breast, but be sure not to overcook.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Thaw in the fridge overnight and then reheat in a skillet until heated through.
- Vegetables: Feel Free to swap vegetables to fit your preferences or what you have on hand. Great options include: cauliflower, sweet peas, asparagus, green beans, snap peas, bean sprouts, baby corn, or water chestnuts.
- Chicken: You can use chicken tenders or even chicken breast, but be sure not to overcook.
Nutrition Information
Show Details
Calories
523kcal
(26%)
Carbs
25g
Protein
26g
(52%)
Fat
36g
(55%)
Saturated Fat
8g
(40%)
Cholesterol
118mg
(39%)
Sodium
959mg
(40%)
Potassium
823mg
(24%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
3380IU
(68%)
Vitamin C
47.7mg
(53%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbs | 25g | |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 118mg | 39% |
| Sodium | 959mg | 40% |
| Potassium | 823mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3380IU | 68% |
| Vitamin C | 47.7mg | 53% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,920 reviews
Excellent
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