Chicken Stir Fry
This chicken stir-fry recipe is my go-to for a balanced dinner that's easy to make in 30 minutes! Juicy chicken breast are tossed with colorful vegetables and the best savory-sweet stir-fry sauce. Watch the video below to see how I make this in my kitchen!
Ingredients
- ¼ cupchicken broth
- ¼ cuptamari soy sauce (or coconut aminos)
- 1 tablespoondry sherry (optional - this isn't required, it's just an extra flavor-boost if you have it)
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- 1 teaspoonrice vinegar (or apple cider vinegar)
- 1 tablespooncornstarch (or arrowroot powder)
- 2 tablespoonsavocado oil
- 1 poundboneless skinless chicken breast (cut into 1-inch pieces)
- salt and pepper (to taste)
- 1red bell pepper (deseeded and chopped)
- 1 smallcarrot (thinly sliced)
- 2 cupsbroccoli florets (cut into bite-sized pieces)
- 1 smallyellow onion (chopped)
- 1 tablespoonfinely grated fresh ginger
- 4garlic cloves (minced)
- 1 tablespoonsesame seeds
- 1green onion (sliced)
Directions
- 1
Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
- 2
Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.
- 3
Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
- 4
Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
- 5
Garnish with green onion and sesame seeds before serving.