Simple Chicken Stir Fry
A vibrant bowl of chicken stir fry with colorful vegetables. The dish features thinly sliced chicken, broccoli, red bell peppers, carrots, and onions coated in a glossy soy-based sauce.
Stir fries are a fantastic weeknight meal because they’re quick, versatile, and easy to make. This Chicken Stir Fry is my go-to for busy evenings. It’s got tender chicken, colourful veggies, and a delicious sauce in just 25 minutes.
What makes this recipe so special is the perfect balance of flavors: the savoury umami from soy and hoisin sauces, the sweetness from honey, and the warmth from ginger and garlic. It’s a treat that’s simple enough to make anytime. Whether you’re meal prepping or cleaning out your fridge, this recipe will work for sure!
Serve it over rice for a cozy family dinner or with egg noodles for something different. If you like a little heat, add an extra pinch of red pepper flakes at the end.
You can also make this vegetarian by substituting the chicken with an even greater quantity of vegetables or tofu.
Frequently asked questions
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Of course! If you prefer more heat, simply add additional chili flakes to enhance the flavour and intensity. Alternatively, a touch of sriracha can provide both spice and a hint of sweetness.
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Absolutely! You can use vegetables like snap peas, zucchini, and mushrooms. Please note that cooking time will vary based on the type of vegetable. For example zucchinis should be added last and cooked for a few minutes.
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You can certainly make it gluten free, if you substitute soy sauce for a gluten-free variant or tamari and egg noodles for rice.
Chicken Stir Fry
A quick and easy chicken stir-fry with fresh vegetables, savory soy sauce, and garlic-ginger flavors. Perfect for a healthy weeknight dinner in under 30 minutes.
Ingredients
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For the chicken and marinade
- 400.0 gchicken breast, thinly sliced
- 1.0 tbspsoy sauce
- 1.0 tbspcornstarch
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For the stir fry
- 1.0 red bell pepper, thinly sliced
- 1.0 carrot, julienned
- 1.0 small onion, thinly sliced
- 2.0 cupbroccoli florets
- 2.0 clovesgarlic, minded
- 1.0 tspginger, minced
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For the stir fry sauce
- 0.25 cupsoy sauce
- 2.0 tbsphoisin sauce
- 1.0 tbsprice vinegar (or apple cider vinegar)
- 1.0 tbsphoney
- 1.0 tbspsesame oil
- 1.0 tbspcornstarch
- 0.25 tspred pepper flakes
Instructions
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- 1In a small bowl, toss the sliced chicken with the soy sauce and cornstartch. Let it marinate while you prepare the other ingredients. This will hepl the chicken stay tender during cooking.
- 2In a bowl, which together soy sauce, hoisin sauce, rice vinvegar (or apple cider vinegar), sesame oil, cornstarch and red pepper flakes. Set aside.
- 3Heat around 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- 4Add the marinated chicken slices and stir-fry for 3-4 minutes, until cooked through and slightly golden. Remove the chicken from the pan and set aside.
- 5In the same skillet, add another tablespoon of vegetable oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant. Don't let them burn.
- 6Add the bell pepper, carrots, onions and broccoli florets. Stir-fry for 3-4 minutes until the veggies are tender-crisp (still a little cruncy but starting to soften).
- 7Return the cooked chicken to the skillet with the vegetables.
- 8Pour the stir fry sauce over the chicken and veggies, stirring to coat everything evenly. Cooke the sauce for 1-2 minutes, until it thickens and coats the chicken and veggies nicely.
- 9Serve the chicken stir-fry over cooked rice or egg noodles. Garnish with sesame seeds and green onions, if desired.
Nutritional Information (per serving)
Calories
245 kcal
Fat
6 g
Saturated Fat
1 g
Carbohydrates
21 g
Sugar
10 g
Protein
25 g
Fiber
3 g
Salt
1.3 g
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