Easy 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
6
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Calories
162 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Chicken Stir Fry Recipe
Description
The recipe sautés seasoned diced chicken breast until browned and cooked through. Separately, broccoli florets, diced bell peppers, and shredded carrot cook until tender but retain some crispness. Ginger and minced garlic are added for flavor right before returning the chicken to the pan. A sauce made from cornstarch, chicken broth, soy sauce, and honey is whisked together and stirred in. It thickens quickly on boiling, creating a shiny glaze that coats the ingredients. The stir fry is finished by sprinkling toasted sesame seeds on top.
Serving suggestions include eating the stir fry on its own or over steamed rice for a complete meal. The dish combines protein and vegetables with a sweet and savory sauce, offering varied textures from crispy vegetables to tender chicken.
Leftovers can be refrigerated in an airtight container for up to five days, making it convenient for meal planning or next-day meals.
Ingredients
FOR THE CHICKEN AND VEGETABLES:
- 3 chicken breast diced into 1 inch pieces, boneless
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (divided)
- 2 cups broccoli diced into bite size pieces, florets
- 1/2 yellow bell pepper (cut into 1 inch pieces)
- 1/2 red bell pepper (cut into 1 inch pieces)
- 1/2 cup carrot shredded
- 1/2 tsp ground ginger
- 2 tsp garlic minced
- 2 tbsp sesame seeds
FOR THE FRY SAUCE:
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- In a small bowl, whisk together the cornstarch, chicken broth, soy sauce and honey. Then set aside.
- Heat 1 tablespoon of the olive oil to a large skillet over medium high heat. Then add the chicken and season it with salt and pepper. Sauté the chicken for 3-5 minutes until browned and cooked through. Then remove from the skillet to a separate plate.
- Reduce the heat to medium high heat and add the rest of the olive oil to the sauce pan. Then add in the veggies (broccoli, bell peppers and carrots). Cook, stirring occasionally, and cook until tender but still crispy.
- Then stir in the ginger and garlic and cook for 1-2 minutes until the garlic is aromatic.
- Then add the chicken back to the skillet. Stir in the stir fry sauce and stir to coat the chicken and vegetables with the sauce. Bring the mixture to a boil, stirring occasionally, and let the mixture boil for 1 minute to thicken the sauce.
- Top with sesame and serve as is or over rice. Then enjoy!
Notes
- Store leftovers in an airtight container and refrigerate for up to 5 days for easy reheating and meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 771mg | 32% |
| Potassium | 244mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 50.7mg | 56% |
| Calcium | 13mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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