Chicken Stir Fry
A quick and easy chicken stir fry recipe that uses up random veggies from your fridge for a delicious dinner in just 15 minutes.
Ingredients
For the Chicken and Vegetables
- 1 lb boneless skinless chicken breasts or thighs Thighs are juicier and more flavorful.
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) Feel free to use whatever veggies you have on hand.
- 2 tablespoons oil For cooking the chicken.
For the Stir Fry Sauce
- 1 cup soy sauce Stick with soy for best flavor.
- 1 tablespoon honey or brown sugar Sweetens the sauce.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch Helps thicken the sauce.
Instructions
Preparation
- Cut the chicken into small pieces.
- Heat oil in a hot pan.
- Add chicken pieces to the pan and cook until browned and no longer pink.
- Chop up vegetables while the chicken is cooking.
Cooking
- Once the chicken is cooked, add the chopped vegetables to the pan.
- Stir everything continuously until vegetables are tender but still crisp.
- In a mug, mix together soy sauce, honey, garlic, ginger, and cornstarch.
- Pour the sauce over the chicken and vegetables, stirring to coat.
- Simmer for an additional two minutes until sauce thickens.
Notes
Use a big skillet or wok to avoid crowding. Cut vegetables to a uniform size for even cooking. You can swap in beef or shrimp if desired and add sriracha for spice.