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Quick and Delicious Chicken Stir Fry

Chicken Stir Fry

This chicken stir-fry recipe is my go-to for a balanced dinner that's easy to make in 30 minutes! Juicy chicken breast are tossed with colorful vegetables and the best savory-sweet stir-fry sauce. Watch the video below to see how I make this in my kitchen!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 297 kcal

Ingredients
  

  • ¼ cup chicken broth
  • ¼ cup tamari soy sauce (or coconut aminos)
  • 1 tablespoon dry sherry (optional - this isn't required, it's just an extra flavor-boost if you have it)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 2 tablespoons avocado oil
  • 1 pound boneless skinless chicken breast (cut into 1-inch pieces)
  • salt and pepper (to taste)
  • 1 red bell pepper (deseeded and chopped)
  • 1 small carrot (thinly sliced)
  • 2 cups broccoli florets (cut into bite-sized pieces)
  • 1 small yellow onion (chopped)
  • 1 tablespoon finely grated fresh ginger
  • 4 cloves garlic (minced)
  • 1 tablespoon sesame seeds
  • 1 green onion (sliced)

Instructions
 

  • Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
  • Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.
  • Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
  • Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
  • Garnish with green onion and sesame seeds before serving.

Notes

Let leftovers cool completely before storing them in airtight containers. This dish stays good in the fridge for 4 to 5 days. To freeze for later, this can be frozen for up to 3 months in an airtight container, along with the rice! Always use low-sodium tamari soy sauce for a better flavor profile.