Easy Chicken Stir Fry Recipe
Indulge in the delightful medley of tender chicken, crisp vegetables, and savory sauces in our easy chicken stir fry recipe. Experience a symphony of flavors and textures, creating a quick and satisfying meal that's a feast for your taste buds.
Ingredients
chicken stir fry-
- 1 lb chicken breast, boneless skinless (or chicken thighs) cut into 1" pieces
- 1/2 zucchini, sliced or cubed
- 3 Tbsp olive oil, divided
- 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 medium onion, cubed
- 1/2 cup cashews
stir fry sauce-
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
Instructions
- In a bowl, combine all the ingredients for the stir-fry sauce and set aside.
- In a large skillet, over medium/high heat, heat 1 Tbsp oil. Once hot, add the chicken and saute until chicken is browned, stirring as needed. Once cooked, remove the chicken from the pan and cover to keep warm.
- Add the remaining oil and the butter to the skillet. Add the zucchini, broccoli, onions, mushrooms, red peppers, and carrots. Cook until vegetables are tender, stirring as needed.
- Return the chicken to the pan. Add the garlic and ginger, and cook 1 minute.
- Add the cashews and pour the sauce into the skillet and 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 sesame seeds and green onion.
- Serve, and enjoy friends!
Notes
- Leftover: Store leftovers in an air-tight container for up to 3 days.
- Freeze: To freeze leftovers, wait until the chicken is cooled and place in a freezer-safe container. Store for up to 3 months.
- Extra sauce: You can make extra sauce and store it in the fridge for up to a week.