There’s something special about a good chicken stir fry. The combination of juicy chicken, crispy vegetables, and savory sauce is always a winner in my book. Plus, it’s the perfect dish for a busy weeknight meal. This stir fry recipe is easy to follow and sure to become a family favorite.
Chicken and Vegetable Stir Fry
Chicken and Vegetable Stir Fry is a quick, healthy, and delicious meal that can be made with just a few simple ingredients. Traditionally, stir fry is made with chicken, vegetables, and a sauce. The sauce can be anything from soy sauce to sweet and sour sauce, and it helps to add flavor and moisten the dish.
Why You’ll Love this Chicken Stir Fry Recipe:
- Quick and Easy: The whole dish can be on the table in less than 30 minutes.
- Healthy: This chicken stir fry is a healthy recipe. It’s loaded with veggies, and it’s a good source of protein thanks to the chicken.
- Versatile: Don’t like chicken? You can easily substitute another protein (tofu would be a great option). Want to add more veggies? Go for it!
- Delicious: It tastes amazing. The combination of fresh vegetables, succulent chicken, and savory sauce is simply irresistible.
30-minute Stir Fry
This quick chicken stir fry recipe is healthy, flavorful, and easy to make. It’s perfect for a quick weeknight dinner or a casual get-together with friends. And best of all, it only takes about 30 minutes to make from start to finish. So if you’re looking for a delicious and speedy stir fry recipe, this is the one for you!
How to Make Chicken Stir Fry
You can jump to the recipe card for full ingredients & instructions!
- In a small bowl, whisk all the stir fry sauce ingredients together and then, set aside.
- Next, heat the oil over medium-high heat In a wok or large sauté pan, until it shimmers.
- Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
- Remove the chicken from the pan and set aside.
- Then, add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the veggies are crisp-tender, or for about 3-4 minutes.
- Next, add in the garlic and ginger and cook for another 30-60 seconds until fragrant.
- Pour the stir fry sauce into the pan and add the chicken back in. Cook, stirring often, until the sauce thickens and coats the stir fry.
- Finally, garnish the stir fry with green onion and sesame seeds, and serve over cooked rice.
Ingredients
- Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos in place of the soy sauce.
- Oil: You can cook this stir fry in any neutral oil, such as canola or vegetable.
- Chicken: Instead of chicken thighs, try chicken breasts, shrimp, sliced steak, or tofu! You can use any protein you like in this stir fry.
- Add different veggies: Feel free to swap in your favorite vegetables, such as snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower.
- Make it spicier: For a spicy stir fry, add in some crushed red pepper flakes!
- Rice: You can serve this stir fry over brown rice or noodles instead of Jasmine rice.
- Veggies: Cut the vegetables into similarly-sized pieces so that they cook evenly.
- Add more oil: If the pan seems dry after cooking the chicken, add another tablespoon of oil.
I like to use chicken thighs because they are flavorful and less likely to overcook, but you can absolutely use chicken breasts instead.
The chicken will get cooked first and set aside until the end to ensure that it doesn’t dry out!
I love to use carrots, broccoli, bell pepper, mushrooms, and onions, but you can use almost any vegetable in this stir fry. Try snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower.
Nope! If you like spice, you can add crushed red pepper flakes to increase the spice level. Start with ⅛ teaspoon and increase until you reach the desired level of spice.
If your chicken stir fry seems lumpy, you may not have whisked the sauce together enough. The sauce contains cornstarch, a thickening agent that works best when dissolved in a cool or room-temperature liquid and added to a hot pan of food. If the cornstarch is not fully dissolved in the sauce first, it can clump up when exposed to heat, leading to a lumpy stir fry.
Serving Suggestions
Chicken stir fry can be served over rice or combined with other Chinese dishes like fried rice, egg rolls, and crab rangoon. You can even add another entrée like Sweet and Sour Pork. Choose what you and your family will like.
Make Ahead Instructions
You can chop and prepare all of the vegetables up to 1 day in advance of when you plan to cook this chicken stir fry. Store the cut vegetables in airtight containers in the refrigerator until ready to use.
Storage Instructions
Store leftover chicken stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in 30-second intervals until hot.
Freezing Instructions
Freeze chicken stir fry whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Variations
- To make the sauce gluten-free, swap the soy sauce for tamari or coconut aminos.
- You can cook this stir fry in any neutral oil, such as canola or vegetable.
- Instead of chicken thighs, try chicken breasts, shrimp, sliced steak, or tofu!
- Feel free to swap in your favorite vegetables, such as snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower.
- For a spicy stir fry, add in some crushed red pepper flakes!
- You can serve this stir fry over brown rice or noodles instead of Jasmine rice.
Tips for the Best Chicken Stir Fry
- Cut the vegetables into similarly-sized pieces so that they cook evenly.
- If the pan seems dry after cooking the chicken, add another tablespoon of oil.
- Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
- Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.
More One Pan Veggie-Filled Recipes We Love
- One Pan Honey Garlic Chicken and Veggies
- Hearty Vegetable Soup
- Crockpot Chicken Fajitas
- Easy Beef and Broccoli
More Chicken Dinner Recipes to Try:
- One Pot Mustard Chicken
- Swiss Chicken Bake
- Cheesy Bacon Crusted Chicken with Ranch Potatoes
- Easy Chicken Fettuccini Alfredo
- Chicken Parmesan Pasta Skillet
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chicken Stir Fry Recipe
Ingredients
For the Stir Fry Sauce
- ½ cup low-sodium chicken broth
- ¼ cup water
- ¼ cup low-sodium soy sauce (see note)
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
For the Stir Fry
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs cut into bite-sized cubes
- ½ carrot sliced
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 8 ounces mushrooms sliced
- ½ onion chopped
- 4 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 green onion sliced; optional, for garnish
- 1 tablespoon sesame seeds optional, for garnish
- 3 cups cooked jasmine rice for serving
Instructions
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In a small bowl, whisk all the stir fry sauce ingredients together. Set aside.½ cup low-sodium chicken broth, ¼ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon cornstarch, 2 teaspoons toasted sesame oil
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In a wok or large sauté pan, heat the oil over medium-high heat until it shimmers. Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs
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Add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the vegetables are crisp tender, about 3-4 minutes.½ carrot, 2 cups broccoli florets, 1 red bell pepper, 8 ounces mushrooms, ½ onion
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Add in the garlic, ginger and cook for another 30-60 seconds until fragrant.4 cloves garlic, 1 teaspoon minced fresh ginger
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Pour the stir fry sauce into the pan and add in the chicken. Cook, stirring often, until the sauce thickens and coats the stir fry.
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Garnish with green onion and sesame seeds, and serve over cooked rice.1 green onion, 1 tablespoon sesame seeds, 3 cups cooked jasmine rice
Video
Notes
- Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos in place of the soy sauce.
- You can cook this stir fry in any neutral oil, such as canola or vegetable.
- Instead of chicken thighs, try chicken breasts, shrimp, sliced steak, or tofu!
- Feel free to swap in your favorite vegetables, such as snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower.
- For a spicy stir fry, add in some crushed red pepper flakes!
- You can serve this stir fry over brown rice or noodles instead of Jasmine rice.
- Cut the vegetables into similarly-sized pieces so that they cook evenly.
- If the pan seems dry after cooking the chicken, add another tablespoon of oil.
- Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
- Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.
Nutrition
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