Description
This Chicken Stir Fry combines juicy chicken, crisp-tender vegetables, and a savory, sweet, and tangy homemade stir fry sauce. It comes together in just 30 minutes for an easy family dinner.
Ingredients
Stir Fry Sauce:
1/4 cup chicken broth
1/4 cup tamari soy sauce or coconut aminos
1 tablespoon dry sherry, optional
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar or apple cider vinegar
1 tablespoon cornstarch or arrowroot powder
Stir Fry:
2 tablespoons avocado oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Salt and black pepper, to taste
1 red bell pepper, seeded and chopped
1 small carrot, thinly sliced
2 cups broccoli florets, cut into bite-size pieces
1 small yellow onion, chopped
1 tablespoon finely grated fresh ginger
4 garlic cloves, minced
Optional Garnish:
1 tablespoon sesame seeds
1 green onion, sliced
Instructions
1. Whisk the chicken broth, tamari, optional dry sherry, honey, sesame oil, vinegar, and cornstarch or arrowroot powder together until well combined.
2. Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
3. Arrange the chicken in a single layer and season with salt and black pepper. Cook for about 4 to 5 minutes, stirring as needed, until lightly browned. Transfer the chicken to a plate.
4. Add the remaining tablespoon of avocado oil to the same pan while keeping the cooking juices in the skillet.
5. Add the red bell pepper, onion, carrot, and broccoli. Stir fry for about 3 to 4 minutes until tender but still crisp.
6. Return the chicken to the pan. Add the fresh ginger and garlic, then stir for about 30 seconds.
7. Give the prepared sauce another quick whisk, then pour it into the pan.
8. Cook for another 1 to 2 minutes, stirring until the sauce thickens and coats the chicken and vegetables.
9. Finish with sliced green onion and sesame seeds if desired. Serve immediately.
Notes
Cook the chicken and vegetables separately so both brown and cook evenly.
Keep the vegetables slightly crisp because they continue cooking after you combine them with the sauce.
Let the sauce cook for roughly 1 minute or longer in the hot pan so it thickens properly.
Use low-sodium tamari if you want to reduce the overall saltiness.
Boneless, skinless chicken thighs can replace chicken breast.
You can use snow peas, zucchini, eggplant, or mushrooms instead of or alongside the listed vegetables.
Coconut aminos can replace tamari for a soy-free option.
Apple cider vinegar can replace rice vinegar.
Arrowroot powder can replace cornstarch. However, avoid prolonged cooking because arrowroot can become gummy.
Dry sherry is optional. You can replace it with mirin or sake.
Shaoxing wine also works as a traditional stir fry option, but it is not gluten-free.
Fresh ginger and garlic provide the strongest aromatic flavor.
Refrigerate cooled leftovers in an airtight container for 4 to 5 days.
Freeze Chicken Stir Fry in an airtight container for up to 3 months.
You can also freeze the stir fry together with cooked rice.
For the best texture, reheat leftovers in a skillet over medium heat. Add a small splash of chicken broth or water if the sauce becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 9 g
- Sodium: 976 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 73 mg