Chicken Stir Fry
Chicken Stir Fry is a quick, colorful dish of tender chicken, crisp veggies, and savory sauce cooked quickly over high heat. It’s healthy, flavorful, simple, and a perfect weeknight meal everyone will love!
Servings 4 servings
Calories
Ingredients
Stir Fry Sauce
- ⅔ cup soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon crushed red pepper flakes (optional for spice)
Stir Fry
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breast cut into small bite-sized pieces
- 1 large onion thinly sliced
- 2 cups broccoli florets
- 2 cups vegetables of your choice green onions, watercress, bean sprouts, carrots, bell peppers, zucchini, or sugar snap peas.
- 2 garlic cloves minced
- 2 tablespoons corn starch
- 2 tablespoons cold water
Instructions
- In a medium mixing bowl, combine all sauce ingredients. Set aside.
- In a large skillet or wok over medium-high heat, heat olive oil.
- Add chicken to skillet with hot oil, and cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Add remaining oil to the skillet or wok.
- Add onions, broccoli, and additional vegetables, and continue cooking for 2 to 4 more minutes, or until vegetables are tender but not mushy.
- Add garlic and continue cooking for an additional 2 minutes.
- Return chicken to wok or skillet, along with sauce.
- Bring sauce to a boil.
- Meanwhile, combine cornstarch and water in a small bowl.
- Add cornstarch slurry to the stir fry.
- Stir until thickened, about 1 minute.
- Serve warm over rice or noodles, if desired.
Video
Notes
- Storage: Cool to room temperature. Store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a saute pan or wok on the stove until heated through.
- Freezer Directions: Allow to cool to room temperature. Then freeze in a large freezer container or in individual serving container for up to 3 months. Thaw overnight in the refrigerator to use.