Chicken Stir Fry Recipe (30 Minutes Easy!)

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this classic and Easy Chicken Stir Fry Has all the perfect ingredients for a delicious meal. The fried chicken recipe was one of the first easy dinners I learned to make because I loved the idea of ​​a one pan meal that would use up any leftovers I had on hand. Who doesn’t love its convenience?

This is very similar to mine Chicken Broccoli Stir Fry and Low Carb Fried Chicken, except it has a delicious honey chicken stir fry sauce that tastes slightly sweet.Plus, this stir-fry chicken recipe comes together quickly with the basic ingredients—making it the perfect Asian Healthy Recipes Busy weeknights!

Ingredients and Substitutes

This section explains how to choose the best ingredients for your chicken stir fry sauce and vegetables, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Chicken Stir-Fry Sauces and Marinades:

• chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs would work for this recipe too. Other proteins like thinly sliced ​​beef, shrimp, or tofu (if you can tolerate soy) would work too, but cooking times may vary.
• sea ​​salt and black pepper
• chicken soup – This recipe uses low sodium chicken brothbut any broth of your choice or bone broth will work.
• coconut aminos – this is my first choice soy sauce substituteBut you can use traditional low-sodium soy sauce or soy sauce instead.
• Honey – I usually use unsweetened honey, but either will work. Honey thickens the sauce, no need for cornstarch.But if you want extra thick, you can stir in 1 tablespoon cornstarch (or another equivalent cornstarch substitute) into the marinade.

Variation: Use teriyaki sauce.

Instead of using honey and coconut aminos, use equal parts of your favorite teriyaki sauce (or my Sugar Free Teriyaki Sauce).

vegetable:

• olive oil – You can use sesame oil instead of olive oil, but be sure not to use toasted sesame oil as it is not safe for high heat. If you want to use toasted sesame oil, add 1-2 teaspoons after turning off heat, not stirring at the end.
• mushroom – I used creamy mushrooms, but you can also use portobello mushrooms or shiitake mushrooms for a deeper flavor.
• broccoli – Classic Vegetables for Chicken Stir Fry Recipes!You can also use Roman dialect Rather, because it’s very similar in texture and cooking time.
• Sweet Peas – I love peas, but you can use snow peas if you can’t find them. They may take slightly less time to cook.
• Bell Pepper – I used 1/2 red bell pepper and 1/2 yellow bell pepper, but any color or variety will do.
• sea ​​salt and black pepper
• garlic – Mince fresh garlic cloves for best flavor, but you can use 2 tsp canned minced garlic as well as.If you don’t have garlic, you can use 1/2 tsp of garlic powder In this Chicken Veggie Stir Fry.
• fresh ginger – While fresh ginger tastes best, you can substitute 1/4 tsp ginger powder.
• optional side dishes – Garnish with crushed red pepper flakes, chopped onion, cashews, peanuts or sesame seeds for extra flavor.

Variations: Use other vegetables.

use other Fried vegetables Examples include onions, carrots, cauliflower, sprouts, cabbage, or zucchini.

How to Stir-Fry Chicken with Vegetables

This section explains how to cook a chicken stir fry, with step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare the chicken. Pat the chicken dry with paper towels. Cut into bite-sized pieces and season with salt and pepper.
2. Make the chicken stir fry marinade. in a large bowl, brush Together chicken broth, coconut aminos and honey. Add chicken pieces and stir well. Set aside to marinate.

3. Cook the mushrooms. come on big thick bottomed wok Heat until very hot. Add mushrooms.stir fry until soft.
4. Add broccoli, peas and bell pepper. Season lightly with salt and pepper. Stir fry until vegetables are crisp-tender.

5. Add aromatics. Push the vegetables to the sides and make a well in the center. Add the minced garlic and ginger, saute until fragrant, then stir in the rest of the vegetables. Transfer vegetables to a plate or bowl and cover to keep warm.
6. Stir fry the chicken. Add chicken pieces in a single layer, reserving remaining marinade in bowl for later. Cook until fully cooked.

7. combined. Return the vegetables to the pot with the chicken. Pour 3 tablespoons of remaining marinade over chicken and vegetables. Increase the heat to high, bring to a boil, and simmer until the sauce has reduced and thickened.

How long to fry chicken?

Fry the chicken for 4-5 minutes, depending on the size of the chicken pieces. You’ll know it’s done when it’s a nice golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Tips for the Best Chicken Stir Fry Recipe

Here are some helpful tips to ensure your cStir Fried Chicken and Vegetables Delicious and full of flavor every time!

• If you like extra sauce, double the marinade. You can double the marinade ingredients if you like it extra spicy, but the sauce will be thinner if you omit the cornstarch.
• Make sure the wok is hot. To test this, add a drop of water – when the water sizzles immediately, it’s ready.
• Make sure each piece of chicken touches the pan. When cooking chicken, you may need to cook it in batches. Don’t crowd the pan or it won’t brown well or cook evenly.
• Do not overcook. Be careful not to overcook the chicken as it will become tough and dry. A meat thermometer is the best way to be sure.

storage instructions

• shop: Store leftovers in the refrigerator for up to 5 days.
• Meal Prep: Prepare the marinade ahead of time, chop the vegetables, dice the chicken, and store in separate containers until ready to cook. You can also marinate the chicken up to 24 hours in advance. If you’re pressed for time later, you can prepare the entire dish ahead of time and reheat it later.
• Reheat: Heat this recipe in a skillet or sauté pan with a drizzle of oil.
• freeze: Store in an airtight container in the refrigerator for 2-3 months. Thaw overnight in the refrigerator before reheating.

what to serve with fried chicken

This recipe is the perfect one pot meal! Served with white rice, fried riceor with Cauliflower Fried Rice (shown above) A light and healthy option.You can also serve it on top of your favorite noodles (I like Shirataki noodles or Zucchini Noodles).

More Easy Stir-Fry Recipes

If you’re a fan of chicken stir fry recipes, you should definitely try some of my other quick stir fry recipes! Here are some reader favorites:

Chicken Stir Fry Recipe (30 Minutes Easy!)

This easy chicken stir fry recipe (with a sauce!) combines juicy meat with crisp-tender vegetables. Ready in 30 minutes and easy to customize!

Prepare: 15 minute

chef: 15 minute

all: 30 minute

Serving Size: 4 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Pat the chicken dry with paper towels.cut into 1 inch pieces knife. Season with salt and pepper.

2. in a large bowl, brush Combine chicken broth, coconut aminos, and honey. Add chicken pieces and stir well.set aside to marinate 15 minutesor up to 24 hours.

3. Meanwhile, heat 2 tablespoons of oil in a large pot, thick bottomed wok Heat over medium-high heat until very hot. To test this, add a drop of water – when the water sizzles immediately, it’s ready.

4. Add mushrooms.hype 4-6 minutesuntil the mushrooms soften.

5. Add broccoli, peas and bell pepper. Season lightly with salt and pepper.hype 5-7 minutesuntil the vegetables are crisp-tender.

6. Push the vegetables to the sides and make a well in the middle. (If the pan is dry, add a little more oil.) Add minced garlic and ginger, if using.speculation 1 minuteCook until fragrant, then stir in the rest of the vegetables.

7. Transfer vegetables to a plate or bowl, and cover to keep warm.

8. Add 2 more tablespoons of oil to the skillet and heat over medium-high heat until very hot. Arrange the chicken pieces in a single layer, reserving the remaining marinade in the bowl for later.Cook 2-3 minutes each side, until cooked through. (You may need to cook in batches — don’t overcrowd the pot.)

9. Return the vegetables to the pot with the chicken. Pour 3 tablespoons of remaining marinade over chicken and vegetables.Increase heat to high, bring to a boil, then simmer 2-3 minutesuntil the sauce thickens and thickens.

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recipe notes

Serving Size: 1 1/2 cups

• Nutrition information does not include optional fresh ginger.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 309

fat 16.9 grams

protein 26.9 grams

total carbohydrates 14.9 grams

net carbs 6.4 grams

fiber 8.5 grams

sugar 4.8 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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