Chicken Stir Fry
A gorgeous, one-pan meal of golden chicken and tender-crisp vegetables in a sublime sweet/savory glaze. Made with any vegetables you crave and served over rice, it’s an excellent main dish, side dish, or colorful addition to a party spread.
There’s so much color and flavor in this chicken stir-fry! You can thank the veggies for that. And you can swap in whatever you have in your produce drawer. I used carrots, onion, and bell peppers, but you can add broccoli, cauliflower, green beans, asparagus, and snap peas. If you want to use frozen vegetables, keep them frozen until ready to use.
How should you serve your chicken stir-fry? I love serving this dish over rice, but you can serve it over Asian noodles, your favorite grain, or in lettuce leaves. You can also roll the mixture up into softened rice paper wrappers.
Chicken Stir-Fry
Ingredients
For the Stir Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce, or tamari sauce, or liquid aminos, or coconut aminos
- 1 tablespoon honey, or brown sugar
- 1 tablespoon sriracha hot sauce, or more/less to taste
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
For the Stir Fry
- 2 tablespoons vegetable oil, divided
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 2 bell peppers, any color, seeded and chopped or sliced into thin strips
- 2-3 carrots, chopped
- 1 cup chopped or sliced onion
- 1 tablespoon minced fresh ginger
- 2-3 cloves garlic, minced
- Salt and freshly ground black pepper
- Fresh cilantro for serving
- For serving: Rice, or Asian noodles, or lettuce leaves
Instructions
- In a medium bowl, whisk together the broth, soy sauce, honey, sriracha, cornstarch, and sesame oil. Set aside.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
- Heat the remaining oil in the same pan over medium-high heat. Add the bell peppers, carrots, and onion and cook for 3 to 5 minutes, until tender-crisp, stirring frequently. Add the ginger and garlic and cook for 1 minute. Return the chicken to the pan with any accumulated juices.
- Whisk the stir fry sauce one more time to ensure the cornstarch isn’t stuck to the bottom of the bowl, then add the mixture to the pan. Simmer for 1 to 2 minutes, until the sauce thickens and coats the chicken and vegetables. Season to taste with salt and black pepper.
- Spoon the chicken and vegetables over rice or noodles (or in lettuce leaves), top with cilantro and serve.