Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in just 30 minutes, making it ideal for weeknight dinners.
Healthy and Balanced: Packed with lean protein and a variety of vegetables, it’s a nutritious option that doesn’t compromise on flavor.
Versatile: You can easily swap in your favorite vegetables or adjust the sauce to suit your taste preferences.
Delicious Sauce: The homemade stir-fry sauce is a perfect blend of savory, sweet, and tangy flavors that elevate the dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Stir Fry Sauce:

¼ cup chicken broth
¼ 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)

For the Chicken Stir Fry:

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 garlic cloves, minced

Optional Garnish:

1 tablespoon sesame seeds
1 green onion, sliced

Directions

Prepare the Sauce: In a small bowl, whisk together the chicken broth, tamari soy sauce, dry sherry (if using), honey, sesame oil, rice vinegar, and cornstarch until well combined. Set aside.
Cook the Chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the chopped red bell pepper, sliced carrot, broccoli florets, and chopped yellow onion. Sauté for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Add Aromatics: Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture, stirring to coat all the ingredients evenly. Cook for 2-3 minutes, allowing the sauce to thicken and everything to heat through.
Garnish and Serve: Remove the skillet from heat. Garnish the stir fry with sesame seeds and sliced green onions, if desired. Serve immediately over rice or noodles.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Protein Options: Substitute chicken with beef, shrimp, tofu, or tempeh for different protein sources.
Vegetable Choices: Use vegetables like snow peas, zucchini, mushrooms, or baby corn based on availability and preference.
Spice Level: Add red pepper flakes or a dash of hot sauce to increase the heat.
Low-Carb Version: Serve over cauliflower rice or zucchini noodles for a low-carb alternative.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring in between, until hot.

FAQs

1. Can I use frozen vegetables?

Yes, frozen vegetables can be used. Ensure they are thawed and drained to prevent excess moisture in the stir fry.

2. Is there a substitute for tamari soy sauce?

You can use regular soy sauce or coconut aminos as a substitute for tamari.

3. Can I make this dish ahead of time?

Yes, you can prepare the sauce and chop the vegetables in advance. Cook the dish when ready to serve for the best texture.

4. What can I serve with this stir fry?

It pairs well with steamed rice, noodles, or quinoa.

5. How can I make this dish gluten-free?

Use tamari or coconut aminos instead of regular soy sauce, and ensure all other ingredients are certified gluten-free.

6. Can I add nuts to this recipe?

Yes, adding cashews or peanuts can provide a nice crunch and additional flavor.

7. How do I prevent the chicken from drying out?

Avoid overcooking the chicken by sautéing it just until it’s no longer pink and then removing it from the skillet before cooking the vegetables.

8. Can I use other oils instead of avocado oil?

Yes, you can use oils with a high smoke point like canola, grapeseed, or peanut oil.

9. Is it necessary to use cornstarch in the sauce?

Cornstarch helps thicken the sauce. If you prefer not to use it, the sauce will be thinner but still flavorful.

10. Can I freeze the leftovers?

Yes, you can freeze the cooked stir fry in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Conclusion

This Chicken Stir Fry is a versatile and delicious dish that’s perfect for any night of the week. With its combination of tender chicken, fresh vegetables, and a flavorful sauce, it’s sure to become a staple in your meal rotation. Customize it with your favorite ingredients and enjoy a homemade meal that’s both satisfying and nutritious.

Chicken Stir Fry

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Easy Chicken Stir Fry is a quick, healthy, and flavorful dish made with tender chicken breast, fresh vegetables, and a savory homemade sauce. This 30-minute meal is perfect for weeknights and customizable with your favorite veggies.

Instructions

Make the Sauce: Whisk together chicken broth, tamari, sherry, honey, sesame oil, vinegar, and cornstarch. Set aside.
Cook Chicken: Heat 1 tbsp avocado oil in a skillet over medium-high. Season chicken, sauté 4–5 minutes until cooked. Remove from pan.
Sauté Veggies: Add 1 tbsp oil, cook bell pepper, carrot, broccoli, and onion for 4–5 minutes until tender-crisp.
Add Aromatics: Stir in ginger and garlic, cook 1–2 minutes.
Combine & Sauce: Return chicken to pan, pour in sauce, and stir to coat. Simmer 2–3 minutes until thickened.
Serve: Garnish with sesame seeds and green onion. Serve hot over rice or noodles.

Notes

Make the Sauce: Whisk together chicken broth, tamari, sherry, honey, sesame oil, vinegar, and cornstarch. Set aside.

Cook Chicken: Heat 1 tbsp avocado oil in a skillet over medium-high. Season chicken, sauté 4–5 minutes until cooked. Remove from pan.

Sauté Veggies: Add 1 tbsp oil, cook bell pepper, carrot, broccoli, and onion for 4–5 minutes until tender-crisp.

Add Aromatics: Stir in ginger and garlic, cook 1–2 minutes.

Combine & Sauce: Return chicken to pan, pour in sauce, and stir to coat. Simmer 2–3 minutes until thickened.

Serve: Garnish with sesame seeds and green onion. Serve hot over rice or noodles.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian-Inspired