Easy Chicken Stir Fry
This Chicken Stir Fry is one of my go-to healthy midweek recipes that can be cooked for the family within 30 - 40 minutes.
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.