Chicken Stir Fry Recipe
This chicken stir fry recipe is better than takeout! Chicken & vegetables are stir-fried in a delicious sauce for an easy, healthy and dinner ready in 30 minutes.
Servings: 8 Servings
Cost: $8
Ingredients
- 1 pound chicken breast sliced into 1” long, thin strips
- ½ onion thinly sliced
- 1 Tablespoon minced garlic
- 3 Tablespoons sesame oil divided
- 3 cups broccoli florets chopped into bite sized pieces
- 1 green bell pepper julienned
- 1 red bell pepper julienned
- 2 carrots julienned
Stir Fry Sauce/Marinade:
- 6 Tablespoons soy sauce
- 4 Tablespoons sesame oil
- 3 Tablespoons hoisin sauce
- 1 Tablespoon mirin (or rice vinegar)
- 1 Tablespoon honey
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon corn starch
- 1 Tablespoon water
Garnishes: Green onions, sesame seeds, etc.
Instructions
Make the Stir Fry Sauce
- In a small bowl, whisk together sauce ingredients except for the cornstarch and water. Set aside.
Marinate the Chicken
- Slice chicken in thin strips, 1” long.
- Place in a shallow bowl.
- Add 3 Tablespoons stir fry sauce.
- Stir and marinate 15-60 minutes. (I marinate the chicken while I chop the veggies).
Cook the Chicken
- Remove the chicken from the marinade, transfer to a colander and strain off excess marinade.
- Cook in a large fry pan or wok with 1 tablespoon sesame oil over high heat, stirring often.
- Cook until the chicken is browned. Transfer to a bowl and set aside.
Cook the Chicken Stir Fry
- Heat 1 tablespoon sesame oil in the fry pan/wok (no need to rinse or clean it out).
- Add onion, garlic and carrots and cook over high heat until onion is soft (2-5 minutes)
- Add the rest of the vegetables and additional 1 Tablespoon sesame oil.
- Cover and cook until the broccoli is bright green and the other veggies are slightly soft.
- Add the and chicken and stir fry sauce and stir to combine.
- Whisk the cornstarch and water together in a small bowl (I just do it in the vessel the sauce was in after pouring it over the veggies).
- Stir the cornstarch mixture into the sauce in the pan and cook, uncovered, until thickened, stirring often (2-3 minutes).
- Serve immediately over rice, noodles, etc.
Video
Notes
Ingredient Substitution Notes
- Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
- Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
- Broccoli. If you don't prefer broccoli, you can substitute it with your favorite vegetable.
- Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
- Bell Pepper. Any color pepper works well.
- Soy Sauce. regular or low sodium soy sauce both work great.
- Hoisin Sauce. No substitute here, this is a must-have ingredient.
- Mirin. rice vinegar is a goods substitute for mirin.
- Ground Ginger. Fresh minced ginger can be used in place of ground.
- Honey. brown sugar is an easy substitute for honey.
Nutrition
Serving: 1cup | Calories: 240kcal | Carbohydrates: 14g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 957mg | Potassium: 480mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3299IU | Vitamin C: 64mg | Calcium: 37mg | Iron: 1mg