Why Make This Recipe
Chicken stir fry is a quick and easy meal that is packed with flavor and nutrition. It’s a great choice for busy weeknights or when you want to enjoy a healthy dish without spending hours in the kitchen. This recipe allows you to customize the vegetables based on your preferences and provides a delightful mix of textures and tastes. Plus, it’s a colorful dish that looks as good as it tastes!
How to Make Chicken Stir Fry
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
Directions:
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and season it with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli, yellow bell pepper, red bell pepper, and baby carrots. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
- Add the minced ginger and garlic, cooking for an additional minute.
- In a small bowl, mix the corn starch with cold water until smooth. Then add the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Stir well.
- Return the cooked chicken to the skillet and pour the sauce over the top. Stir to combine and cook for another 2-3 minutes until the sauce thickens slightly.
- Serve hot over rice or noodles.
How to Serve Chicken Stir Fry
Chicken stir fry is best served hot. You can place it over a bed of steamed rice or noodles for a complete meal. Garnish with sesame seeds or chopped green onions if you like. Serve it in a big bowl for family-style dining or individual plates for a more formal setting.
How to Store Chicken Stir Fry
If you have leftovers, let the chicken stir fry cool down to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or in the microwave until hot throughout.
Tips to Make Chicken Stir Fry
- Make sure not to overcrowd the pan to ensure even cooking and browning of the chicken.
- Feel free to swap out the vegetables based on what you have on hand, such as snap peas, bell peppers, or zucchini.
- Marinate the chicken in the soy sauce and honey for 30 minutes before cooking to enhance the flavor.
Variation
Consider adding nuts like cashews or peanuts for extra crunch. You can also use tofu instead of chicken for a vegetarian option, or mix in other proteins like shrimp or beef.
FAQs
1. Can I use frozen vegetables for this stir fry?
Yes, frozen vegetables work well and save cooking time, but be sure to thaw and drain them before adding to the skillet.
2. What can I use instead of honey?
You can substitute honey with maple syrup or agave syrup for a different sweetness.
3. How spicy is this dish?
The level of spiciness depends on how much crushed red pepper flakes you use. You can adjust the quantity to your taste, or omit it for a milder flavor.
Chicken Stir Fry
Ingredients
For the Stir Fry
- 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 each yellow bell pepper, cut into 1 inch pieces
- 1/2 each red bell pepper, cut into 1 inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced ginger
- 2 cloves garlic, minced
For the Sauce
- 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 Adjust to taste
Instructions
Preparing the Chicken
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken and season it with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
Cooking the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the broccoli, yellow bell pepper, red bell pepper, and baby carrots. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
- Add the minced ginger and garlic, cooking for an additional minute.
Making the Sauce
- In a small bowl, mix the corn starch with cold water until smooth.
- Then add the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Stir well.
Combining and Cooking
- Return the cooked chicken to the skillet and pour the sauce over the top.
- Stir to combine and cook for another 2-3 minutes until the sauce thickens slightly.
Serving
- Serve hot over rice or noodles.