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Chicken Stir Fry

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A bright, fast weeknight dinner with tender chicken, crisp veggies, and a savory-sweet sauce, ready in about 20 minutes.

Ingredients

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  • 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
  • 3 cups mixed veggies (broccoli, bell pepper, snap peas, carrots, onion, or mushrooms), sliced
  • 2 tbsp neutral oil (canola, avocado, or vegetable), divided
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, minced (or 1/2 tsp ground ginger)
  • 1/3 cup low-sodium chicken broth or water
  • 3 tbsp low-sodium soy sauce (or tamari)
  • 1 tbsp oyster sauce (optional but tasty)
  • 1 tbsp honey or brown sugar
  • 2 tsp cornstarch
  • 1 tsp sesame oil (optional, for finish)
  • Sesame seeds and sliced green onions, for garnish
  • Cooked rice or noodles, for serving

Instructions

  1. Make the sauce. In a bowl, whisk broth, soy sauce, oyster sauce, honey, and cornstarch until smooth.
  2. Prep the ingredients. Slice chicken thinly across the grain. Cut veggies into bite-size pieces. Mince garlic and ginger.
  3. Heat the pan. Place a wok or large skillet over medium-high heat. Add 1 tbsp oil until shimmering.
  4. Sear the chicken. Add chicken in a single layer. Stir-fry 3–4 minutes until just cooked through. Transfer to a plate.
  5. Stir-fry the veggies. Add remaining 1 tbsp oil. Add firm veggies first (carrots, broccoli), cook 2 minutes. Add quicker-cooking veggies (peppers, snap peas, mushrooms), plus garlic and ginger; cook 1–2 minutes more.
  6. Sauce and finish. Return chicken to the pan. Pour in the sauce and cook over medium-high heat 1–2 minutes, stirring, until it bubbles and thickens. Chicken should reach 165°F (74°C).
  7. Serve. Turn off heat, stir in sesame oil. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

For a spicier kick, add sriracha. Great for meal prep and busy weeknights.

Nutrition

Find it online: https://diymealprep.com/chicken-stir-fry/