Chicken Stir Fry Recipe
This easy chicken stir fry is packed with fresh vegetables and tender chicken in a flavorful sauce. It's a quick and healthy meal, ready in just 20 minutes—perfect for busy weeknights.
Ingredients
- Chicken: 1 pound boneless skinless chicken thighs, cut into small pieces
- Vegetables: 1 head broccoli 1 chopped bell pepper, plus zucchini, carrots, mushrooms, and onions (about 3 cups total)
- Sauce:
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
- 4 minced garlic cloves
- 1 teaspoon fresh ginger
- Cooking Oil: 1 tablespoon vegetable oil
Instructions
- Prepare the Sauce: In a small bowl, mix soy sauce, honey, sesame oil, cornstarch, minced garlic, and ginger. Stir until smooth.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook for 7-10 minutes until golden brown. Remove from the pan and set aside.
- Stir Fry the Vegetables: In the same pan, add broccoli, bell pepper, zucchini, carrots, mushrooms, and onions. Stir fry for 5-8 minutes until crisp-tender.
- Combine and Cook: Return the cooked chicken to the pan. Pour in the prepared sauce and mix well. Reduce heat to medium-low and cook for about 5 minutes until the sauce thickens and coats everything evenly.
- Serve: Enjoy hot with steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Customization: Swap vegetables based on preference or availability. Try snap peas, bok choy, or baby corn.
- Spice Level: Add red pepper flakes or sriracha for extra heat.
- Protein Options: Substitute chicken with shrimp, tofu, or beef for variety.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently to preserve texture.