Chicken Stir Fry %pageChicken Stir Fry%

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My favorite dinner recipe is chicken stirfry, which offers a flavorful and balanced meal. Tender chicken breast pieces are combined with vibrant vegetables and a tasty sweetsavory sauce. This dish is quick, simple, and sure to become a hit with the family!

Why You’ll Enjoy This Chicken StirFry

I really enjoy making meals with ingredients I already have in the fridge; it’s likely my preferred way to cook.
Although you can definitely plan this chicken stirfry ahead of time, it is also very flexible with almost any vegetables you might find—zucchini, mushrooms, snow peas, eggplant, you name it. When the chicken and veggies mix with a delicious sauce, it all comes together wonderfully! Here are a few more reasons you will love this stirfry dish:

It’s a fantastic 30minute meal,

making it great for weeknight dinners! Most of the cooking time goes to preparing the ingredients, but once that is done, cooking the stirfry part is super quick.

It offers a great balance of protein and vegetables.

Unlike some stirfry recipes such as kung pao chicken or Mongolian beef, which are heavily focused on meat, this chicken stirfry has a nice mix of colorful vegetables.

The sauce is what makes it special.

The secret to a great stirfry is in the sauce, and mine combines sweet, savory, and tangy flavors. Plus, when you serve it over rice and let the sauce soak in, it’s absolutely delicious!

Chicken StirFry Ingredients

Chicken Breast:

Today, I’m using chicken breasts, but you can use chicken thighs too. Just ensure they are boneless and skinless.

Vegetables:

I picked a traditional mix of yellow onion, red bell peppers, carrots, and broccoli. You can, however, experiment with other vegetables! I’ve sliced the carrots into thin rounds for ease, but you can also cut them into sticks.

Ginger & Garlic:

For the best fragrant flavor, I suggest using fresh ginger and garlic.

Green Onion & Sesame Seeds:

These little extras greatly enhance the taste and texture.

StirFry Sauce:

The ingredients needed are chicken broth, soy sauce, sesame oil, honey, rice vinegar, cornstarch, and dry sherry. If you have any questions about these items, I will share some alternative ideas in the next section.

StirFry Sauce Substitutions

Soy Sauce:

I’m using tamari soy sauce to make this recipe glutenfree, but feel free to use coconut aminos for a soyfree option.

Rice Vinegar:

If you lack rice vinegar, apple cider vinegar can be used instead.

Cornstarch:

For those who avoid cornstarch, arrowroot powder works well as a substitute. Just remember that it might become a little gooey if overcooked.

Dry Sherry:

Shaoxing wine is often a key component in a Chinese restaurant’s stirfry, but it contains gluten.
If available, I prefer to use a bit of dry sherry instead, which is a type of cooking wine and not sherry vinegar. A small amount is sufficient, and while it’s not essential, it enhances the flavor wonderfully. If dry sherry isn’t on hand, mirin or sake can be used as alternatives.

How To Prepare Chicken StirFry

Begin by making the stirfry sauce.

In a small bowl, combine the chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and cornstarch, whisking it all together.

Next, cook the chicken.

Heat a large skillet or wok over mediumhigh heat and add salt, black pepper, and a bit of avocado oil to the chicken. Cook for around 4 to 5 minutes until it achieves a light brown color, then transfer the chicken to a plate.

Prepare the vegetables next.

Pour in a bit more oil and sauté bell pepper, onion, carrot, and broccoli until they are tender yet retain some crunch.

Now, combine everything in the stirfry.

Return the chicken to the skillet along with garlic, ginger, and the stirfry sauce. Mix everything well until all ingredients are thoroughly coated with the sauce, and then it’s ready to serve!

Useful Suggestions

While this dish is quite simple, remember these pointers:

To prevent undercooking,

it’s best to stirfry the chicken and vegetables separately. This approach guarantees that each ingredient gets properly seared and cooked evenly.

To prevent the vegetables from getting too soft,

sauté them just until they are slightly tender but still crisp, as outlined in step 3. This way, they’ll maintain their texture when you finish cooking them in the sauce.

Allow the sauce to simmer for about a minute.

It needs that time to heat and thicken correctly in the pan.

If you try this chicken stirfry recipe, I would love to see your feedback in the comment section below!

Your input will assist other members of the community. Additionally, if you seek more healthy meal ideas and exclusive content.

Chicken Stir Fry

Preparation: 15 minutes
Cooking: 15 minutes
Total Time: 30 minutes
Servings: 4

Description

This chicken stirfry recipe is my preferred choice for a quick and balanced dinner that can be prepared in half an hour! Tender chicken breast is mixed with vibrant vegetables and a delicious savorysweet stirfry sauce. Check out the video below to see my process in the kitchen!

Equipment

AllClad Stainless Steel Fry Pan:

My favorite pan for swift stovetop cooking!

Glass Mixing Bowls:

A durable collection of glass mixing bowls in various sizes to suit all needs!

Ingredients.

Stir Fry Sauce

▢¼ cup chicken broth
▢¼ cup tamari soy sauce (or coconut aminos)
▢1 tablespoon dry sherry (optional – adds a bit of flavor

but not necessary)

▢1 tablespoon honey
▢1 teaspoon sesame oil
▢1 teaspoon rice vinegar (or apple cider vinegar)
▢1 tablespoon cornstarch (or arrowroot powder)

Chicken Stir Fry

▢2 tablespoons avocado oil
▢1 pound boneless, skinless chicken breast, diced into

1inch pieces

▢salt and pepper, to taste
▢1 red bell pepper, chopped and deseeded
▢1 small carrot, sliced thin
▢2 cups broccoli florets, chopped into bitesize pieces
▢1 small yellow onion, chopped
▢1 tablespoon freshly grated ginger
▢4 cloves garlic, minced

Optional Garnish

▢1 tablespoon sesame seeds
▢1 green onion, chopped

Instructions

Prepare the sauce.

In a small bowl, combine the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder using a whisk. Put it aside.

Cook the chicken.

In a large skillet or wok over mediumhigh heat, pour in one tablespoon of oil. Add the chicken, spreading it out evenly. Season it with salt and pepper, cooking until it gets a light brown color, approximately 4 to 5 minutes, stirring occasionally. Place the chicken on a plate once cooked.

Cook the vegetables.

Without removing the juices from the pan, add another tablespoon of oil with the red bell pepper, onion, carrot, and broccoli. Cook these vegetables until they soften, about 3 to 4 minutes.

Combine everything.

Return the chicken to the pan with the minced ginger and garlic. Stir for 30 seconds. Then, add the sauce and cook for another 1 to 2 minutes, until the sauce becomes thicker.
Before serving, top with green onions and sesame seeds.

Tips

For storage in the refrigerator:

Cool completely before placing in airtight containers. It will keep well in the fridge for 4 to 5 days.

For freezing:

It can be stored in an airtight container for up to 3 months, and you can include the rice!
I prefer using lowsodium tamari soy sauce to keep it from being too salty. This is my preferred brand.

Nutrition

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