Easy Chicken Stir Fry with Fresh or Frozen Vegetables
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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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
Description
Easy Chicken Stir Fry with Fresh or Frozen Vegetables offers a balanced combination of lean protein and vegetables coated in a slightly sweet and tangy sauce. The chicken is cooked on medium-high heat to develop a seared exterior while staying juicy inside. Garlic and ginger contribute fresh aromatic layers. Vegetables start partially defrosted or microwaved to accelerate stir-frying and maintain a tender-crisp bite consistent with Chinese-style cooking.
The sauce made from soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch thickens during cooking, giving a glossy coating to the stir-fry components. Sesame oil added after cooking enhances aroma without burning. Garnishes of sesame seeds and scallions introduce mild nuttiness and fresh green color.
This dish suits busy weeknight dinners, pairing well with steamed rice or noodles. It can accommodate various vegetables, including broccoli, cauliflower, green beans, and peppers, making it adaptable to available ingredients. Moderate spice levels can be adjusted by altering hot pepper sauce quantity.
Leftovers keep well in the refrigerator up to four days and reheat best covered on low power to avoid overcooking the vegetables. Freezing is not recommended as it affects vegetable texture. Ensuring vegetables are bite-sized helps uniform cooking.
Ingredients
Sauce:
- 3 tablespoon soy sauce or a gluten-free alternative, light
- 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 stir-fry vegetables see notes below, frozen
- 2 tablespoons avocado oil
- 1.5 pounds chicken breast cut into bite-size pieces, boneless skinless
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger root minced, fresh
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
- Sugar-free honey substitutes are used in nutrition info; regular honey works fine.
- Fresh or frozen vegetables can be used; cut fresh vegetables into bite-sized pieces.
- Preferred vegetables include cauliflower, broccoli, green beans, snow peas, and bell peppers for tender-crisp texture.
- Store leftovers in an airtight container in the fridge up to 4 days; reheat gently at reduced microwave power.
- Freezing leftovers is not advised due to vegetable texture deterioration.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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