Easy Chicken Stir Fry Recipe
This easy Chicken Stir Fry recipe is amazing! Chicken with vegetables smothered in the most delicious garlic and ginger honey soy sauce. So much better than takeout and ready in 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 1 lb chicken (chicken breast or thighs)
- 1/2 zucchini, sliced or cubed
- 3 Tbsp oil, divided (olive oil or canola)
- 2 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
Stir Fry Sauce:
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
In a bowl, combine all the ingredients for the stir fry sauce. Set aside.
Trim the hicken thighs of excess fat and cut into bite-sized pieces, about 1/2" pieces. Cut the vegetables into even-sized pieces, keep them the same size as the chicken.
In a large skillet, over med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken. Saute until chicken is browned, stirring as needed. Once cooked, remove chicken from pan, cover and set aside.
Add the remaining oil and the butter to skillet. Add the zucchini, broccoli, onions, mushrooms, red peppers and carrots. Cook until vegetables are tender, stirring as needed.
Return the chicken back to the pan. Add the garlic and ginger, cook 1 minute.
Add the cashews and pour the sauce into the skillet bring to a soft boil.
Turn the heat down and allow the stir fry to simmer until the sauce thickens and is well incorporated, stir often. Garnish with green onion and sesame seed before serving.
Calories: 445kcal | Carbohydrates: 25g | Protein: 18g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 984mg | Potassium: 691mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3460IU | Vitamin C: 50.7mg | Calcium: 43mg | Iron: 2.7mg