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Quick and Easy Chicken Stir Fry

Quick and Easy Chicken Stir Fry
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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.

Ingredients

Scale
  • 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

Find it online: https://whiskfeast.com/quick-and-easy-chicken-stir-fry/

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