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.
Servings: 4
Calories: 377kcal
Equipment
- large pan
Ingredients
- 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
Instructions
- 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.
Nutrition
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