Easy Chicken Stir Fry with Fresh or Frozen Vegetables
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
4 servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
Asian
Easy Chicken Stir Fry with Fresh or Frozen Vegetables
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This easy 30-minute chicken stir fry features juicy chicken breast pieces and vegetables that are perfectly tender-crisp.
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Ingredients
Sauce:
- 3 tablespoon light soy sauce or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon honey real or sugar-free
- 1 tablespoon hot pepper sauce such as sriracha
- 1 teaspoon cornstarch
Stir-fry:
- 1 pound frozen stir-fry vegetables see notes below
- 2 tablespoons avocado oil
- 1.5 pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger root minced
Garnishes:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds for garnish
- ¼ cup scallions green parts, thinly sliced
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
- Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
- In a large, deep skillet, heat the oil over medium-high heat for about 2 minutes.
- Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
- Give the sauce a quick additional stir, then add the vegetables and sauce to the pan. Cook, stirring gently, for about 2 minutes, until the chicken is cooked through, everything is well-coated, and the sauce thickens.
- Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds and sliced scallions. Serve immediately.
Notes
- The nutrition info assumes that a sugar-free honey substitute like this was used.
- It's fine to use a pound of fresh vegetables. Make them bite-sized and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips. The idea in Chinese cooking is to cook the veggies very lightly so that they are tender-crisp. You don't want to overcook them.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The veggies will become mushy after thawing.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
312kcal
(16%)
Carbohydrates
7g
(2%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Sodium
622mg
(26%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 622mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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