Description
A delicious and easy-to-make Chicken Stir Fry recipe that’s perfect for a quick weeknight dinner. Tender chicken, colorful vegetables, and a flavorful stir fry sauce come together in this Asian-inspired dish.
Ingredients
Scale
For the Stir Fry:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced (optional)
For the Stir Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
Instructions
- Marinate the Chicken: Toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
- Prepare the Sauce: Whisk together all the sauce ingredients in a small bowl and set aside.
- Cook the Chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- Stir Fry the Vegetables: Add the remaining tablespoon of oil to the pan. Add bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until just tender. Add garlic and ginger and cook for another 30 seconds.
- Combine and Serve: Return chicken to the pan. Pour the stir fry sauce over everything and toss to combine. Cook for 1–2 more minutes until the sauce thickens slightly. Garnish with green onions and serve hot over rice or noodles.
Notes
- Add snap peas, mushrooms, or baby corn for variety.
- For a spicy version, stir in sriracha or chili flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 330
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
