This super simple Chicken Stir Fry is the perfect one pot meal! Everything comes together quickly and it is packed with veggies! A great and delicious add to your weeknight menu.
I am always looking for quick and easy dinner recipes. This one falls firmly into that category. It is so easy to make, has delicious ingredients, AND is packed with veggies.
I have been working on this recipe for YEARS. I was determined to create something that tasted incredible and won the stamp of approval from everyone in our household. It has been a labor of love (and sometimes tears), but I have finally perfected the flavor profile!!
Chicken Stir Fry
I LOVE how much color is in this dish. Sometimes we fall into a funk and don’t get as many vegetables into our diet as we should. With this dinner idea you can add as many, or as few, vegetables as you desire. I like to think this means it is at least a little on the healthier side!
Stir Fry Ingredients:
- Chicken: We use approximately 2 large chicken breasts that total just about 1 to 1-1/2 pounds. You could substitute chicken thighs as well for an equally great flavor.
- Red Pepper
- Sesame oil
- Soy sauce: Consider using a low sodium broth.
- Brown sugar
- Chicken broth: For this, I always use Better Than Bouillon. It is low sodium which is HUGE with this recipe. Soy sauce is already fairly salty so cutting back is crucial to not getting that super overpowering salty flavor.
What kind of vegetables to put in stir fry:
THIS is the question of the year. I have made this recipe dozens of times, each time with different vegetables, and do you know what I found? There are almost no vegetables that taste bad in this dish! Here is a list of our favorites:
- Brussels sprouts: Try them shredded!
- Green Beans
- Snow Peas
- Baby Corn
How to make homemade stir fry:
- Heat 1 to 2 tablespoons oil in a large pan or wok.
- Season your chicken with salt and pepper. Add to the heated skillet and heat until cooked through. Remove the chicken from the pan and cover to keep warm.
- Heat one additional tablespoon of oil in the same pan. Add the vegetables and cook, stirring frequently, until the vegetable begin to soften.
- Stir in the garlic, ginger, sesame oil, soy sauce, brown sugar, chicken broth, and corn starch. Add the chicken back to the pan.
- Cook 5-7 minutes more or until the sauce has slightly thickened. Serve over rice.
Chicken Stir Fry Sauce:
For me, the star of this recipe really is the sauce! It is loaded with garlic flavor, has a slight hint of ginger, and is fairly easy to make! Here are the ingredients you will need to make an incredible stir fry sauce:
- Ginger: Fresh grated ginger is best! We do not like the overpowering flavor you get when adding too much ginger. I stick to just about 1/2 teaspoon, but you could easily add up to one tablespoon.
- Sesame oil: Don’t skimp on the sesame oil. It is the ingredient that brings all of the flavors together.
- Soy sauce: A lot of the ingredients in this recipe are high in sodium. I suggest shopping for a low sodium version if you can.
- Brown sugar: Do not pack the brown sugar down. Gently scoop your measuring spoon and level off.
- Chicken broth: Like mentioned above, We use Better Than Bouillon in place of chicken broth, but either will do!
- Cornstarch: This is the thickening agent used to give you a thicker sauce.
Like this recipe? You will love my:
- 1 lb chicken breast, cubed
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 1 cup red bell pepper, sliced
- 1/2 cup carrots, sliced thin
- Green onion and sesame seeds, optional
- 2 cloves garlic, minced
- 1/2-1 teaspoon fresh ground ginger
- 2 teaspoons sesame oil
- 1/3 cup soy sauce * see notes
- 1 tablespoons brown sugar
- 1 cup chicken broth * see notes
- 2 tablespoons cornstarch
Heat 1 to 2 tablespoons oil in a large pan or wok.
Season your chicken with salt and pepper. Add to the heated skillet and heat until cooked through. Remove the chicken from the pan and cover to keep warm.
Heat one additional tablespoon of oil in the same pan. Add the vegetables and cook, stirring frequently, until the vegetable begin to soften.
Stir in the garlic, ginger, sesame oil, soy sauce, brown sugar, chicken broth, and corn starch. Add the chicken back to the pan.
Cook 5-7 minutes more or until the sauce has slightly thickened. Serve over rice and sprinkled with green onion and sesame seeds.
Feel free to add or take out any vegetables from this recipe. It is very versatile and easy to customize.
I recommend using low sodium soy sauce. Regular soy sauce will work but will be a little more salty in flavor.
We use better than bouillon instead of chicken broth. If you use canned broth, I suggest a low sodium version.