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5.0 from 3 votes

Takeout Chicken Stir Fry

This easy stir fry is loaded with juicy chicken and veggies in a delicious sweet and tangy sauce. You're going to love this 30 minute meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 476 kcal
Course: Main Course
Cuisine: Asian , American

Ingredients

Sauce
  • 1/2 cup water
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons minced garlic  about 6 cloves
  • 1 tablespoon grated ginger or 1 teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
Stir Fry
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 2 pounds boneless skinless chicken breasts cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons minced garlic  about 6 cloves
  • 1/2 medium yellow onion thinly sliced
  • 1 medium red bell pepper cut into 1/2-inch strips
  • 1 medium green bell pepper cut into 1/2-inch strips
  • 2 cups broccoli florets
  • 2 cups Snow peas
  • 1 cup shredded carrots
  • 1/4 cup sliced green onion

Instructions

    Cup of Yum
  1. Cut 2 pounds boneless skinless chicken breasts into bite-sized cubes. Thinly slice 1/2 medium yellow onion and cut 1 medium red bell pepper and 1 medium green bell pepper into 1/2-inch strips. Prepare 2 cups broccoli florets, 2 cups snow peas, 1 cup shredded carrots, and 1/4 cup sliced green onion. Set all ingredients aside.
  2. In a small mixing bowl, whisk together 1/2 cup water, 1/2 cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons minced garlic, 1 tablespoon grated ginger, 2 teaspoons cornstarch and 1 teaspoon honey. Set aside.
  3. Heat a large wok or skillet over high heat. Add 2 tablespoons vegetable oil and 2 tablespoons sesame oil.
  4. Add the cubed chicken to the hot pan. Season with 1 teaspoon salt and 1 teaspoon black pepper. Cook, tossing occasionally, for 5 to 10 minutes, or until the chicken begins to brown and is mostly cooked through.
  5. Add 2 tablespoons minced garlic and the prepared onion, bell peppers, broccoli, snow peas, and carrots. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
  6. Pour the sauce mixture into the pan. Stir and cook over medium heat for 5 minutes, or until the sauce thickens and everything is evenly coated.
  7. Serve hot over rice or noodles. Garnish with sliced green onions.

Nutrition Information

Serving 1serving Calories 476kcal (24%) Carbohydrates 14g (5%) Protein 32g (64%) Fat 33g (51%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 113mg (38%) Sodium 931mg (39%) Potassium 676mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 5058IU (101%) Vitamin C 96mg (107%) Calcium 75mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 476

% Daily Value*

Serving 1serving
Calories 476kcal 24%
Carbohydrates 14g 5%
Protein 32g 64%
Fat 33g 51%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 113mg 38%
Sodium 931mg 39%
Potassium 676mg 14%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 5058IU 101%
Vitamin C 96mg 107%
Calcium 75mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.