Chicken Stir Fry Recipe
April 06, 2020
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This bird stir fry recipe is an easy weeknight dinner it is geared up in 20 minutes! Cubed chicken breast is sauteed with vegetables and coated in a stir fry sauce.
Bird stir fry is a go-to recipe while you need a brief dinner. You get juicy chicken and greens lined in a mouthwatering honey garlic sauce. It’s assured to meet even the pickiest eaters!
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| Chicken Stir Fry Recipe |
Making ready this fowl and vegetable stir fry couldn’t be easier. The protein and vegetables are all cooked collectively, making this a easy one-pan meal. No marinade required!
The nice element? It’ll be for your dinner table in only 20 mins. Serve this hen stir fry with noodles or rice. For a low carb choice, attempt cauliflower rice or quinoa.
INGREDIENTS :
Stir Fry Sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce, low sodium recommended (see note)
- 1-2 tbsp honey, to taste
Chicken Stir Fry:
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken breasts, cut into 1 1/2-inch (4 cm) cubes
- salt and pepper, to taste
- 4 cloves garlic, minced
- 1 medium red bell pepper, or carrots, sliced
- 2 cups broccoli, florets
- 2 tsp cornstarch, mixed with 2 tsp water
Extra Seasoning - Optional:
- 1 tsp Asian sesame oil
- 1/2 tsp red pepper flakes
INSTRUCTIONS :
- In a small bowl, whisk soy sauce, broth and honey until dissolved. Reserve.
- Place a large skillet on medium-high heat. When hot, add the oil and cubed chicken. (see note)
- Season with salt and pepper and sauté for 2-3 minutes until golden brown. Then turn the pieces over and cook 2-3 minutes more.
- Add the garlic and vegetables and stir fry for 3-5 minutes until just starting to soften.
- Add soy sauce mixture to the pan. Cover and cook for one minute until reduced slightly.
- Add the optional sesame oil and red pepper flakes. Then add the cornstarch-water mixture.
- Stir for 30-60 seconds until the sauce has thickened enough to barely coat the chicken pieces.
- Remove from heat and serve immediately with rice or noodles as desired.
