This Easy Chicken Stir Fry is one of my go-to healthy midweek recipes that can be cooked for the family within 30 – 40 minutes (even less if I’ve prepared the vegetables the night before)!
I love the fact that this dish is loaded with fresh, nutrient-dense veggies and that I get to add all the ingredients into one pan. It’s super simple yet impressively flavorful and is great when served over a helping of rice, or zucchini noodles and cauliflower rice (for a low-carb option).
This Easy Chicken Stir Fry freezes beautifully too, so be sure to make an extra batch that can be stored as a convenient meal later on.
RECIPE TIPS
- To save some time, you could cut your vegetables the morning before or night before you cook your stir fry. If you do, make sure to keep your veg in an airtight container in the refrigerator, stored away from anything else in the fridge that may have strong odors.
- If you want a purely vegetarian stir fry, simply omit the chicken and use vegetable broth instead of chicken broth.
- Make sure that you preheat your skillet with the oil as a stir fry typically needs to cook quickly once added to a pan. Gas stove tops usually require about 3 minutes to preheat while an electric stove top can take about 8-10 minutes.
How to Make Easy Chicken Stir Fry
- In a small bowl, whisk cornstarch and water together until smooth.
- Add soy sauce, ¼ cup chicken broth, honey, ginger and sesame oil and whisk until well combined.
- Cut chicken into bite size pieces and add to marinade.
- Let chicken set while cutting vegetables. Cut peppers, broccoli, mushrooms and carrots, set aside.
- To a large skillet, add 1 tablespoon oil and heat to medium high. Add chicken and marinade, cook 5-7 minutes or until chicken is no longer pink.
- Remove chicken from pan and transfer to bowl.
- Add remaining tablespoon oil to skillet Cook peppers, broccoli and carrots over medium high heat 5-7 minutes or until they begin to turn soft.
- Add mushrooms and snow peas to pan and cook 3-5 minutes or until all vegetables are soft.
- Add chicken broth and cooking. Note: the amount will depend on how thick you want your stir fry. Continue cooking until broth is reduced.
- Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like.
- Serve immediately with rice and garnish with green onions and sesame seeds if desired.
HOW DO I STORE LEFTOVER CHICKEN STIR FRY?
- Leftover chicken stir fry can be stored in an airtight container for up to 1 week in the refrigerator or you could freeze it for a couple of weeks.
- To reheat from storing in the refrigerator, you can warm it up on the stovetop or in the microwave for a few minutes, stirring occasionally.
- To reheat from frozen, allow it to defrost overnight and then heat up on the stove top or in the microwave.
- Try to use up your frozen chicken stir fry within a couple of weeks otherwise you will lose out of freshness and certain nutritional values provided otherwise by the vegetables.
HOW CAN I MAKE CHICKEN STIR FRY LOW-CARB?
- This chicken stir fry is pretty low-carb on its own. Yes, there are certain veggies in the recipe that would perhaps be frowned upon if following a clean keto diet but otherwise it makes a great low-carb meal option.
- The high-carb elements only really creep in with the serving of rice or other starch that most would add to this dish. If you are looking for an alternative to starchy rice, you could add this chicken stir fry to some cauliflower rice or zucchini noodles.
More Chicken Meals You HAVE To Try!
- Creamy Chicken Divan
- Copycat Panda Express Orange Chicken
- Instant Pot Mexican Chicken And Rice Soup
- Crockpot BBQ Chicken
Easy Chicken Stir Fry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
This Chicken Stir Fry is one of my go-to healthy midweek recipes that can be cooked for the family within 30 – 40 minutes.
Course:
Dinner
Cuisine:
chicken, Chinese
Keyword:
easy recipe
Servings: 4
Ingredients
- 1 tablespoon water
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons honey or light brown sugar
- 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons canola or vegetable oil
- ½ red pepper sliced thinly
- ½ yellow pepper sliced thinly
- 2 cups broccoli florets
- 1 bag 6 oz snow peas
- 1 large 1 cup carrot, sliced thinly on diagonal
- 1 package 8 oz baby bella mushrooms, cleaned and sliced
- ½ – 1 cup chicken broth
For Serving
- Rice brown or white
- Sesame seeds
- Green onions
Instructions
-
In a small bowl, whisk cornstarch and water together until smooth.
-
Add soy sauce, ¼ cup chicken broth, honey, ginger and sesame oil and whisk until well combined
-
Cut chicken into bite size pieces and add to marinade.
-
Let chicken set while cutting vegetables. Cut peppers, broccoli, mushrooms and carrots, set aside
-
To a large skillet, add 1 tablespoon oil and heat to medium high. Add chicken and marinade, cook 5-7 minutes or until chicken is no longer pink.
-
Remove chicken from pan and transfer to bowl.
-
Add remaining tablespoon oil to skillet Cook peppers, broccoli and carrots over medium high heat 5-7 minutes or until they begin to turn soft.
-
Add mushrooms and snow peas to pan and cook 3-5 minutes or until all vegetables are soft.
-
Add chicken broth and cooking. Note: the amount will depend on how thick you want your stir fry. Continue cooking until broth is reduced.
-
Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like.
-
Serve immediately with rice and garnish with green onions and sesame seeds if desired.
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