Easy Chicken Stir Fry

Create a flavorful chicken stir fry recipe loaded with fresh vegetables and coated in a savory homemade sauce. Perfect for a quick, healthy dinner with customizable options for your favorite ingredients.

Ingredients

Vegetables and Chicken

• ½ cup onion, sliced
• 3 cloves garlic, minced
• 3 tablespoons peanut oil
• 1 lb. boneless, skinless chicken breast, cut into cubes
• White pepper and salt, to taste
• 2 cups broccoli florets
• 2 sticks celery, diced
• ½ red bell pepper, sliced
• ½ green bell pepper, sliced
• ¾ cup baby carrots, quartered

Sauce

• 2 tablespoons cornstarch + 2 tablespoons water
• ¼ cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sweet and sour sauce (e.g., La Choy brand)
• 1 tablespoon honey
• ¼ teaspoon sesame oil
• 1-2 pinches red pepper flakes (optional)

Optional Garnishes

• Cashews or peanuts
• Green onions
• Sesame seeds
• Crunchy chow mein noodles

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Instructions

1. Prepare the Sauce:
   • In a medium bowl, whisk together the cornstarch and water until smooth. Add the chicken broth, soy sauce, hoisin sauce, sweet and sour sauce, honey, sesame oil, and red pepper flakes (if using). Whisk until fully combined. Set aside.
2. Cook the Aromatics:
   • Heat peanut oil in a large skillet or wok over medium heat. Add the sliced onions and minced garlic, cooking for 1 minute until fragrant.
3. Cook the Chicken:
   • Increase the heat to medium-high and add the cubed chicken. Stir-fry for about 2 minutes until the chicken is partially cooked.
4. Add the Broccoli:
   • Toss in the broccoli florets and cook for another 2-3 minutes, allowing the chicken to cook further and the broccoli to slightly soften.
5. Add Remaining Vegetables:
   • Stir in the celery, red bell pepper, green bell pepper, and carrots. Cook for 2 minutes, stirring occasionally.
6. Add the Sauce:
   • Pour the prepared sauce over the chicken and vegetables. Let it come to a simmer, stirring occasionally until the sauce thickens and evenly coats the vegetables and chicken.
7. Serve and Garnish:
   • Remove the stir fry from heat. Garnish with cashews, green onions, sesame seeds, or crunchy chow mein noodles if desired. Serve hot over steamed rice, noodles, or as is.

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights with minimal prep and cook time.
• Customizable: Use your favorite vegetables or swap the chicken for tofu or shrimp.
• Healthy: Packed with protein and colorful veggies.
• Delicious Sauce: The combination of sweet, savory, and tangy flavors makes this dish irresistible.

Tips

• Prep Ahead: Have all ingredients prepped and ready before you start cooking. Stir fry moves quickly!
• High Heat: Cooking on medium-high heat ensures the chicken gets a nice sear and the veggies stay crisp.
• Thick Sauce: If the sauce is too thin, mix a little more cornstarch with water and add it in. For a thinner sauce, add a splash of chicken broth.
• Use Fresh Ingredients: Fresh vegetables retain their crunch and bright flavors better than frozen ones.

Variations and Substitutions

• Protein Swap: Substitute chicken with shrimp, beef, tofu, or tempeh.
• Vegetables: Try snow peas, zucchini, mushrooms, or baby corn.
• Spice Level: Adjust the red pepper flakes or add a drizzle of sriracha for more heat.
• Oil: Swap peanut oil for avocado oil or sesame oil for a nutty flavor.

FAQs

Can I make this gluten-free?

• Yes! Use gluten-free soy sauce and check the labels on hoisin and sweet and sour sauces.

Can I use frozen vegetables?

• Absolutely, but thaw and pat them dry first to avoid excess moisture in the stir fry.

How do I store leftovers?

• Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Serving Suggestions

• Serve over steamed white or brown rice, quinoa, or noodles.
• Pair with a side of egg rolls or spring rolls for a complete meal.
• Add a refreshing cucumber salad or a light soup to complement the dish.

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Enjoy this quick and flavorful chicken stir fry that’s perfect for any meal!