Chicken Stir Fry Recipe

If you’re craving some Asian flavors, this chicken stir fry recipe is sure to hit the spot! It’s full of veggies, and you can make it healthier by substituting greens instead of brown rice.

This will serve four so feel free to double the ingredients if you want leftovers. Chop chop, let’s get to it!

One of the best things about this dish is that you can make it your own with as many vegetables as you want.

Common ingredients include broccoli, carrots, bell peppers, mushrooms, scallions, onions, green beans, asparagus, snap peas, etc.

I make the sauce first so the flavors can marinate while I’m chopping the vegetables and cooking the meat. I’ll include details for homemade sauce, but if you’d prefer to buy a ready-made product, that works too.

SAUCE INGREDIENTS:

• 1/4 cup honey

• 1 tbsp grated ginger

• 3 tbsp minced garlic (fresh, jarred, or powdered)

• 2 tbsp low-sodium soy sauce

• 1 tsp apple cider vinegar

• 1 tsp sesame oil

• 1/2 cup low-sodium chicken broth

• 1 tbsp corn starch

Mix all ingredients together in the order listed. Consistency will be liquid-y with a bubbled surface from the oil. Refrigerate if needed to set the flavors.

Cut all your vegetables into bite-sized pieces. I use thinly-sliced carrots and celery, red bell pepper (for color- any bell pepper will do), asparagus tips, and broccoli florets. Water chestnuts or peanuts add a nice crunch, and green onions add a perfect garnish.

Chop the chicken into cubes. I use chicken tenders because they’re less expensive and easier to cut than chicken breasts. Add your chicken pieces, garlic, crushed red pepper, and corn starch into a bowl and coat evenly. Put a small splash of olive oil into a skillet or wok, heat to medium-high, then add chicken mixture. Allow all pieces to brown without burning— around five minutes. Flip as needed.

Remove chicken once it’s fully cooked and add another splash of olive oil if needed. Add sliced veggies (aside from scallions) and cook on medium until translucent yet crunchy. This should take around four-five minutes.

Combine the cooked chicken into the pan with the seared veggies. Pour sauce over top and stir completely. Bring to boil then lower heat as you mix everything. You don’t want it to get dry.

Serve over brown or white steamed rice. Garnish with green onions or sriracha. Enjoy!

INGREDIENTS:

• 1 lb. boneless, skinless chicken breast or tenders, cubed

• 1 clove or tbsp of garlic

• 1 tsp crushed red pepper flakes

• 3 tbsp corn starch

• 1/2 cup sliced baby carrots

• 6 stalks sliced celery

• 1 bunch asparagus

• 1 bell pepper (yellow or red, seeded)

• 1 cup broccoli florets

• EVOO as needed

• 1 bunch green onions for garnish

• brown, white, or long-grain rice, quinoa, or noodles

Add some ramekins of soy sauce and sriracha for dipping.