Stir Fry Chicken Recipe

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it’s amazing flavor! Makes sure to try my Easy Cashew Chicken and 20 Minute Sesame Chicken with Broccoli too!

If you are looking for quick and easy weeknight dinners, and I mean, who isn’t? Stir fry dinners are the way to go. You get your protein, your veggies, your everrrything in one skillet and less than 2o minutes later, the fam is at the table eating a healthy dinner. Can you say winning?

This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well. I like to start with the chicken when I’m making a stir fry because as they brown, they create a layer of flavor in the skillet. When the veggies get added, the pick up some of that flavor and then develop their own. It’s these layers that give so much depth to this easy recipe. And then it’s time for the sauce…

I feel like the sauce can be often overlooked when making stir fry. It’s really what gives the dish so much flavor and pulls the entire meal together. The sauce I used for this stir fry is what makes it the best chicken stir fry recipe.

Each ingredient plays a crucial role in the stir fry sauce so you really don’t want to leave anything out.

The fresh veggies and simple, delicious sauce are what really sets this stir fry apart from others. While it can be tempting to just use a bag of frozen stir fry mix, if you can, fresh is best.

Chicken Stir Fry Recipe

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it’s amazing flavor!

Prep: 8min

Total: 18min

Serving Size: 1 serving

Nutrition Facts: calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, Saturated Fat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, servingSize 1 serving

Ingredients:

• 1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
• salt and pepper (to taste)
• 2 tbsp olive oil (divided)
• 2 cups broccoli florets
• 1/2 yellow bell pepper (cut into 1 inch pieces)
• 1/2 red bell pepper (cut into 1 inch pieces)
• 1/2 cup baby carrots (sliced )
• 2 tsp minced ginger
• 2 garlic cloves (minced)
• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instruction:

1. Serve with rice and/or chow mein if desired.

Chicken Stir Fry

This chicken stir-fry is the answer to a speedy dinner that’s jam packed with flavor! It’s got juicy chicken, loads of veggies, and the best savory-sweet sauce.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 295 kcal, Carbohydrate 18 g, Protein 28 g, Fat 12 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 1025 mg, Fiber 3 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1/4 cup chicken broth
• 1/4 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 arrowroot powder
• 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)
• 1 tablespoon sesame seeds
• 1 green onion (sliced)

Instruction:

1. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
2. In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
3. Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
4. 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 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.

Chicken Stir Fry Recipe

This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, Saturated Fat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 lb chicken thighs (cut into bite-sized pieces)
• 1/2 zucchini (sliced or cubed)
• 2 Tbsp oil (divided)
• 1 Tbsp unsalted butter
• 1 cup broccoli (cut into florets)
• 1 small carrot (julienned or cubed)
• 8 oz mushrooms (sliced)
• 1/2 red pepper (cubed)
• 4 garlic cloves (minced)
• 1 tsp fresh ginger (minced)
• 1/2 onion (cubed)
• ½ cup cashews
• 1/2 cup chicken broth
• 1/4 cup water
• 1/4 cup soy sauce
• 2 Tbsp honey
• 1 Tbsp cornstarch

Instruction:

1. Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
2. Combine all of the ingredients for the sauce in a bowl.
3. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
4. Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
5. Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
6. Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN

FAQ

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