BEST Chicken Stir Fry Recipe

Chicken stir fry in a skillet with tongs.

4.97 from 29 ratings

from kristineskitchenblog.com

This Chicken Stir Fry is an easy dinner idea, made with chicken, vegetables and a delicious stir fry sauce. This stir fry recipe is perfect for a weeknight dinner. To make the stir fry come together easily, prep all of your ingredients before you begin cooking.

Prep Time23

Cook Time12

Total Time35

Servings: servings

Calories: 336kcal

Author: Kristine Rosenblatt

Ingredients

Stir Fry Sauce

½ cup low sodium chicken broth
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic minced
1 tablespoon cornstarch

Stir Fry

2 tablespoons olive oil
1 pound boneless skinless chicken breasts cut into 1-inch cubes
¾ pound broccoli cut into bite-size pieces (about 4 cups)
2 large carrots sliced thinly on the diagonal
2 bell peppers cut into thin slices
4 green onions white and light green parts only, sliced

For Serving

cooked white or brown rice

Instructions

Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.
Add the remaining tablespoon olive oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.
Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.
Stir in the green onions. Serve stir fry over cooked rice.

Video

Notes

To make the stir fry spicy add a few pinches of crushed red pepper flakes to the stir fry sauce, to taste.
Make Ahead: The stir fry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. You can chop the vegetables up to 2 days ahead, and the chicken up to 1 day ahead, and store them in separate airtight containers in the fridge.
Once cooked, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet on the stove or gently reheat in the microwave.
Nutrition information does not include rice.

Nutrition

Nutrition information is only an estimate.

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