Chicken Stir Fry
This chicken stir-fry recipe is my go-to for a balanced dinner that's easy to make in 30 minutes! Juicy chicken breast are tossed with colorful vegetables and the best savory-sweet stir-fry sauce. Watch the video below to see how I make this in my kitchen!
Servings: 4 servings
Equipment
- All-Clad Stainless Steel Fry Pan My go-to pan for quick stovetop cooking!
- Glass Mixing Bowls The most durable set of glass mixing bowls—so many sizes to work with!
Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoon dry sherry (optional - this isn't required, it's just an extra flavor-boost if you have it)
- 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 cut into 1-inch pieces
- salt and pepper to taste
- 1 red bell pepper deseeded and chopped
- 1 small carrot thinly sliced
- 2 cups broccoli florets cut into bite-sized pieces
- 1 small yellow onion chopped
- 1 tablespoon finely grated fresh ginger
- 4 garlic cloves minced
Optional Garnish
- 1 tablespoon sesame seeds
- 1 green onion sliced
Instructions
- Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
- Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.
- Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
- Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
- Garnish with green onion and sesame seeds before serving.
Video
Notes
- To store in the fridge: Let it cool completely before storing it in airtight containers. It will stay good in the fridge for 4 to 5 days.
- To freeze for later: This can be frozen for up to 3 months in an airtight container, along with the rice!
- I always use low-sodium tamari soy sauce, so it's not overly salty. This is my favorite brand.
Nutrition
Calories: 296kcal | Carbohydrates: 18g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 976mg | Potassium: 801mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3828IU | Vitamin C: 85mg | Calcium: 73mg | Iron: 2mg