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Quick and Easy Chicken Stir Fry
Craving a quick, delicious, and healthy dinner? This Quick and Easy Chicken Stir Fry is the answer! Packed with tender chicken, crisp vegetables, and a savory garlic-ginger soy sauce with a hint of honey, this dish is a perfect balance of sweet and savory. Ready in just 30 minutes, it’s a lifesaver for busy weeknights. Plus, it’s incredibly versatile—use whatever veggies you have on hand! Serve it over rice or noodles for a complete meal that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Ingredients
- 1 lb (450g) chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil (or canola oil)
- 1 tbsp unsalted butter
- 2 cups broccoli florets
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1/2 cup cashews (optional)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- For the Stir Fry Sauce:
- 1/2 cup chicken broth
- 1/4 cup water
- 3 tbsp soy sauce (use gluten-free if needed)
- 2 tbsp honey
- 1 tbsp cornstarch
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together the chicken broth, water, soy sauce, honey, and cornstarch until smooth. Set aside.
Step 2: Cook the Chicken
Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
Add the remaining oil and butter to the skillet. Toss in the broccoli, zucchini, red bell pepper, and carrot. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Step 4: Combine and Simmer
Return the chicken to the skillet. Add the garlic, ginger, and cashews (if using). Stir-fry for 1 minute until fragrant. Pour the sauce over the chicken and vegetables, stirring to coat. Simmer for 2-3 minutes until the sauce thickens.
Step 5: Serve
Remove from heat and serve immediately over rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
Ingredient Substitutions
- Chicken Thighs: Substitute with chicken breast or tenders for a leaner option.
- Vegetables: Use any veggies you have on hand, such as snap peas, mushrooms, or cauliflower.
- Cashews: Replace with peanuts or omit for a nut-free version.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
Pro Tips
- Cut all ingredients into uniform sizes for even cooking.
- Preheat the skillet or wok before adding oil to ensure a good sear.
- Add quick-cooking veggies (like leafy greens) at the end to retain their texture.
Common Mistakes & Troubleshooting
- Overcrowding the Pan: Cook in batches if necessary to avoid steaming instead of stir-frying.
- Watery Sauce: Pat dry frozen veggies before adding them to prevent excess liquid.
Variations & Dietary Adaptations
- Spicy Version: Add 1 tsp of chili flakes or sriracha to the sauce for extra heat.
- Vegetarian Option: Replace chicken with tofu or tempeh.
- Low-Carb: Serve over cauliflower rice or zucchini noodles.
Serving Suggestions
- Serve with steamed jasmine rice, brown rice, or quinoa.
- Pair with a side of spring rolls or a fresh cucumber salad.
- Garnish with sesame seeds, green onions, or cilantro for added flavor.
Nutrition
- Serving Size: Per Serving
- Calories: 380
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
