Description
This easy chicken stir fry is a quick and healthy weeknight dinner loaded with juicy chicken and crisp vegetables in a savory homemade stir fry sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 3 cups assorted vegetables (such as broccoli, bell peppers, carrots, snap peas)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/2 cup chicken broth
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together soy sauce, cornstarch, brown sugar, chicken broth, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
- Add vegetables to the same skillet and sauté for 3-5 minutes until just tender.
- Add garlic and ginger to the vegetables and cook for another 30 seconds.
- Return chicken to the skillet and pour in the stir fry sauce.
- Stir everything together and cook for 2-3 more minutes, until the sauce thickens and coats the chicken and vegetables.
- Serve immediately over cooked rice.
Notes
- Use fresh or frozen vegetables depending on what’s available.
- Adjust the stir fry sauce to taste – add more sugar for sweetness or more soy sauce for saltiness.
- For extra heat, add red pepper flakes or sriracha.
- Meal prep friendly – stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
