Chicken Stir Fry
Done in under 30 minutes, this Chicken Stir Fry is an easy, tasty, dinnertime recipe with fresh and flavorful ingredients.
Servings: 4
Calories: 282kcal
Ingredients
- 1 Tablespoon cornstarch
- 2 Tablespoon water
- 1 Tablespoon olive oil
- 1 pound chicken skinless, tenderloin or breast, 1 inch cube
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 2 cups broccoli florets
- 1 carrot sliced
- 1 cup yellow bell pepper sliced
- 1 cup red bell pepper sliced
- ⅛ cup white onions finely diced
- ¼ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 2 Tablespoon honey
- 2 teaspoons sesame seed oil
- 2 teaspoons ginger minced
- 2 teaspoon rice vinegar
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
Optional ingredients to serve:
- Cooked rice
- Sesame seeds
- Green onion sliced
Instructions
- In a bowl add the cornstarch and water. Mix until combined. Set aside.
- In a sauté pan add the olive oil over medium heat. Allow the oil to get hot, which will take 2-3 minutes.
- Add the chicken, salt, and pepper. Cook for 4-7 minutes or until the juices run clear. Transfer the chicken to a bowl. Set aside
- Add the broccoli, carrots, peppers, and onions to the sauté pan. Sauté for 4-5 minutes until heated through the vegetables are still crisp. Transfer the vegetables to a bowl. Set aside.
- To the sauté pan add the broth, soy sauce, honey, sesame seed oil, ginger, rice vinegar, garlic, and red pepper flakes. Mix until combined.
- Add the cornstarch slurry to the sauté pan. Mix until combined. Stir for 2 to 3 minutes or until the sauce is thick.
- Add the chicken and vegetables to the sauté pan. Toss until everything is coated in the sauce.
- Sprinkle with sesame seeds and green onions if desired. Serve immediately with rice, optional.
Notes
- Nutritional value does not include rice.
- Switch up your vegetables, see above for some ideas.
- We like to use boneless skinless chicken breasts or chicken tenderloins for this recipe.
- Make sure you are using low sodium broth and soy sauce so it is not too salty.
- You can use frozen vegetables, see above for how to do that.
- Serve this over rice, noodles, quinoa or enjoy it plain.
- The sesame seeds and green onions are an optional topping.
- This can be frozen, see above on how to do that.
- Double the sauce to have a saucier recipe and more to drizzle over the top.
- If you like the crunch you can use frozen breaded chicken in this recipe or even bread your own chicken.
Nutrition
Calories: 282kcal | Carbohydrates: 22g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 772mg | Potassium: 707mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4206IU | Vitamin C: 161mg | Calcium: 58mg | Iron: 2mg