Chicken Stir Fry
This Chicken Stir Fry has tender chicken, crisp-tender veggies, and a savory homemade sauce. A quick, flavorful meal that ready in 30 minutes.
Servings: 4
Ingredients
- 1 ½ pounds Chicken tenderloin or breast cut into 1” cubes
- ½ teaspoon Salt
- ¼ teaspoon Freshly cracked black pepper
- ¼ teaspoon Ground ginger
- 1 ½ tablespoon Cornstarch
- 2-3 tablespoons Neutral oil light olive oil, avocado, or canola
- 1 Red bell pepper sliced
- 1 ½ cups Broccoli cut into small florets
- 1 cup Yellow onion sliced
Sauce
- ½ cup Low sodium chicken broth
- ⅓ cup Low sodium soy sauce
- 2 tablespoons Honey
- 1 teaspoon Sesame oil
- 1 Large clove garlic pressed or minced
- 2 teaspoons Seasoned rice vinegar
- 1 teaspoon Chili garlic sauce optional
For serving
- Thinly sliced green onion and sesame seeds for garnish
- Cooked white rice or lo mein noodles for serving optional
Instructions
- In a small bowl, which together all sauce ingredients, set aside. In another medium bowl or zip top plastic bag, toss the chicken with the salt, pepper, ginger, and cornstarch.
- Heat a large wok or high sided skillet over medium high heat, add 2 tablespoons of oil, followed by the bell pepper, broccoli and onion. Stir fry until veggies begin to char, about 3 minutes.
- Add the chicken pieces, along with another tablespoon of oil if needed. Stir fry 3 minutes.
- Pour in the sauce ingredients, bring to a boil and reduce to medium heat. Cook, stirring occasionally until chicken is cooked through to 165℉, about 5 minutes.
- Remove from heat, garnish with green onion and sesame seeds and serve immediately with rice or lo mein noodles.
Notes
- Store leftover stir fry in an airtight container in the fridge for up to 3 days.
- Reheat leftovers gently in a saute pan, or in the microwave in 20 second increments.
- You can use chicken tenderloins, breast, or boneless skinless thighs.
- Chili garlic sauce comes in a jar and can be found in the Asian section of your grocery store. It has a medium heat level and is very garlicky. This delicious condiment adds a gentle heat to the sauce; feel free to adjust the heat level to your taste.
- Gochujang or sriracha can be added in place of the chili garlic sauce.
Nutrition
Calories: 364kcal | Carbohydrates: 21g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 1338mg | Potassium: 967mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1190IU | Vitamin C: 73mg | Calcium: 46mg | Iron: 2mg
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