Chicken Stir Fry Recipe
User Reviews
5
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Prep Time
15 mins
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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
Description
Chicken Stir Fry Recipe uses chicken thighs cut into small pieces that are browned in oil before being combined with a variety of vegetables such as zucchini, broccoli, mushrooms, and peppers. Fresh garlic and ginger provide aromatics, while cashews add texture and nutty flavor. The sauce is a mixture of chicken broth, soy sauce, honey, and cornstarch, giving the stir fry a glossy, thickened coating.
The cooking method involves sautéing chicken and then vegetables until crisp-tender before simmering everything in the sauce to meld the flavors. The result is a dish with tender meat, vibrant vegetables, and a light sweetness balanced by savory notes from soy sauce.
Variations in vegetables are possible to suit preferences or availability. Chicken tenders or breast can substitute for thighs, but care should be taken to prevent overcooking. Leftovers store well for a few days in the refrigerator and can be frozen up to three months, reheating gently to maintain texture.
Ingredients
Chicken Stir Fry Ingredients:
- 1 lb chicken thighs *cut into bite-sized pieces
- 1/2 zucchini sliced or cubed
- 2 Tbsp neutral cooking oil divided, generic cooking oil
- 1 Tbsp butter unsalted
- 1 cup broccoli cut into florets
- 1 carrot julienned or cubed, small
- 8 oz mushrooms sliced
- 1/2 red pepper cubed
- 4 garlic minced, cloves
- 1 tsp ginger minced, fresh
- 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
- Vegetables can be swapped with options like cauliflower, green beans, or snap peas based on preference.
- Chicken tenders or breast can be used instead of thighs; avoid overcooking to keep chicken tender.
- Store leftovers in airtight containers refrigerated for 3–4 days or freeze up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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