Easy Chicken Stir Fry Recipe
This stir fry dish has tender chicken and vegetables in a delicious sauce. This chicken stir fry recipe will be on your table in 20 minutes for a healthy weeknight dinner that’s easy to make!
Servings: 4 servings
Ingredients
Stir Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce low sodium recommended (see note)
- 1-2 tbsp honey to taste
Chicken Stir Fry
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken breasts cut into 1 1/2-inch (4 cm) cubes
- salt and pepper to taste
- 4 cloves garlic minced
- 1 medium red bell pepper or carrots, sliced
- 2 cups broccoli florets
- 2 tsp cornstarch mixed with 2 tsp water
Extra Seasoning - Optional
- 1 tsp Asian sesame oil
- 1/2 tsp red pepper flakes
Instructions
- In a small bowl, whisk soy sauce, broth and honey until dissolved. Reserve.
- Place a large skillet on medium-high heat. When hot, add the oil and cubed chicken. (see note)
- Season with salt and pepper and sauté for 2-3 minutes until golden brown. Then turn the pieces over and cook 2-3 minutes more.
- Add the garlic and vegetables and stir fry for 3-5 minutes until just starting to soften.
- Add soy sauce mixture to the pan. Cover and cook for one minute until reduced slightly.
- Add the optional sesame oil and red pepper flakes. Then add the cornstarch-water mixture.
- Stir for 30-60 seconds until the sauce has thickened enough to barely coat the chicken pieces.
- Remove from heat and serve immediately with rice or noodles as desired.
Notes
- You can substitute cubed chicken thighs for chicken breasts.
- A quality low-sodium soy sauce such as San-J or Kikkoman is ideal. To make this dish gluten-free, use coconut aminos instead.
- Avoid crowding the pan to ensure the chicken browns properly. Fry in batches if needed.