Chicken Stir Fry Recipe

This Chicken Stir Fry Recipe is so much better than takeout! The chicken thighs and vegetables are smothered in a perfectly savory sweet garlic and ginger soy sauce with honey. This 30-minute meal is so simple to modify to fit whatever veggies you have on hand, so you'll love this as your go-to weeknight meal. Serve over rice for a completely satisfying meal.

Author: Valentina Ablaev

Servings: servings

Calories: 523

Prep Time: 15

Cook Time: 15

Total Time: 30

Ingredients

Chicken Stir Fry Ingredients:

1 lb chicken thighs, *cut into bite-sized pieces
1/2 zucchini, sliced or cubed
2 Tbsp oil, divided
1 Tbsp unsalted butter
1 cup broccoli, cut into florets
1 small carrot, julienned or cubed
8 oz mushrooms, sliced
1/2 red pepper, cubed
4 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 onion, cubed
½ cup cashews

Best Stir Fry Sauce Ingredients:

1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce, or gluten-free soy sauce
2 Tbsp honey
1 Tbsp corn starch

Instructions

Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
Combine all of the ingredients for the sauce in a bowl. Set aside.
In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

Notes

Variations:

Vegetables: Feel Free to swap vegetables to fit your preferences or what you have on hand. Great options include: cauliflower, sweet peas, asparagus, green beans, snap peas, bean sprouts, baby corn, or water chestnuts.
Chicken: You can use chicken tenders or even chicken breast, but be sure not to overcook.

Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Thaw in the fridge overnight and then reheat in a skillet until heated through.

Nutrition Facts

Chicken Stir Fry Recipe

Amount per Serving

Calories

523

% Daily Value*

Fat

Saturated Fat

Cholesterol

118

Sodium

959

Potassium

823

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3380

Vitamin C

47.7

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.