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Chicken Stir Fry Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 523 kcal
Course: Main Course
Cuisine: Asian , Chinese , American

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

    Cup of Yum
  1. 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).
  2. Combine all of the ingredients for the sauce in a bowl. Set aside.
  3. 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.
  4. 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.
  5. Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
  6. 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

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

% 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.