chicken stir fry
This chicken stir fry recipe will become a staple in your home. It’s so quick to make and you can use whatever vegetables you have on hand.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: Chicken Stir Fry
Servings: 4
Calories: 377kcal
Author: Luda huang
- 1 lb chicken thighs cut into bite-sized pieces
- 2 Tbsp oil divided
- 1 cup broccoli cut into florets
- 1/2 red pepper can sliced
- 4 garlic cloves minced
- 1 tsp fresh ginger minced
- 1/2 onion can sliced
- 1 cup bell pepper cut into strips
- 1 cup yellow bell pepper cut into strips
- 1/2 cup snow peas
- Best Stir Fry Sauce Ingredients:
- 1/4 cup soy sauce
- 1 Tbsp cornstarch
- 1 tablespoon rice vinegar
- salt and pepper to taste
Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces
Combine all of the ingredients for the sauce in a bowl.
In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
Add the remaining oil to skillet with the broccoli, bell pepper, yellow bell pepper, onion, snow peas and carrots. Cook until vegetables are crisp tender, mixing frequently.
Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion before serving if desired.
Calories: 377kcal | Carbohydrates: 13g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 910mg | Potassium: 581mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2070IU | Vitamin C: 165mg | Calcium: 43mg | Iron: 2mg