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Chicken Stir-Fry

Chicken Stir-Fry: Quick, Easy, and Bursting with Flavor

This Chicken Stir-Fry is a quick and nutritious dinner option loaded with flavor and colorful vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry Base
  • 1 lb Chicken Breast Primary protein source; swap with thighs for added moisture.
  • 1 cup Bell Pepper Adds color and sweetness; feel free to substitute with any crunchy vegetable on hand.
  • 1 medium Onion Provides aromatic flavors; green onions or shallots are excellent alternatives.
  • 1 medium Carrot Offers sweetness and crunch; baby carrots can make preparation easier.
  • 1 cup Broccoli Bursting with nutrients and crunch; snap peas or bok choy can be used instead.
For the Flavorful Sauce
  • 2 cloves Garlic Enhances overall flavor; fresh minced garlic is preferred for the best taste.
  • 1 tbsp Ginger Adds warmth and depth; ground ginger or ginger paste works well if needed.
  • 2 tbsp Oil Essential for cooking; use vegetable or sesame oil for a rich flavor.
  • 1 cup Chicken Broth Brings moisture and depth to the sauce; substitute with vegetable broth for a vegetarian option.
  • 3 tbsp Soy Sauce Provides umami flavor; tamari is a great substitute for gluten-free needs.
  • 1 tbsp Sesame Oil Adds a pleasant nutty flavor; can be omitted if you prefer.
  • 1 tbsp Dry Sherry Enhances the sauce's complexity; replace it with rice vinegar or water if necessary.
  • 1 tbsp Honey Balances flavors beautifully; agave or brown sugar can work as substitutes.
  • 1 tbsp Rice Vinegar Contributes acidity; apple cider vinegar makes for a suitable alternative.
  • 1 tbsp Cornstarch Thickens the sauce; arrowroot powder can also be used in its place.

Equipment

  • Large skillet
  • Small bowl

Method
 

Step-by-Step Instructions for Chicken Stir-Fry
  1. In a small bowl, whisk together chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and cornstarch until smooth. Set it aside.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken breast and stir-fry for 4–5 minutes until golden brown. Remove the chicken and set aside.
  3. In the same skillet, add another tablespoon of oil. Toss in bell pepper, onion, carrot, and broccoli, stirring frequently for 3–4 minutes.
  4. Return the cooked chicken to the skillet. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  5. Pour the prepared sauce over the chicken and vegetables, stirring constantly. Cook for an additional 2–3 minutes to thicken.
  6. Remove from heat, garnish with sesame seeds and green onions. Serve hot over rice, noodles, or cauliflower rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken is not overcrowded in the pan for effective stir-frying. Adjust sauce sweetness or saltiness as needed.

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