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–+ servings
Fast Chicken Stir Fry

Discover the magic of Fast Chicken Stir Fry perfect for busy weeknights. Ready in 30 minutes and loved by all. Easy, adaptable, and delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 lbs boneless skinless chicken breasts, thinly sliced
  • 1 bell pepper sliced, any color
  • 2 cups broccoli florets
  • 1 medium carrot, cut into thin coins
  • 1 handful snap peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water or chicken broth
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon cornstarch
  • 2 to 3 tablespoons vegetable or canola oil
  • to taste red pepper flakes, optional
  • to taste sesame oil, optional
  • to garnish cashews or peanuts, optional
  • to garnish green onions, chopped, optional
  • to garnish sesame seeds, optional

Equipment

  • Large skillet or wok
  • Knife
  • Cutting board
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Slice chicken breast into thin strips.
  2. Prepare vegetables by slicing bell pepper, cutting broccoli into florets, and slicing carrot.
  3. Mince garlic and grate ginger.
  4. Mix together soy sauce, water, honey, and cornstarch in a bowl.
  5. Heat a large skillet or wok over high heat until very hot.
  6. Add 1 tablespoon of oil to the pan, then add the chicken in a single layer.
  7. Let the chicken cook undisturbed for about 2 minutes, then flip and cook for another 2 minutes, until just cooked through.
  8. Remove the chicken from the pan and set aside on a clean plate.
  9. Add another tablespoon of oil to the pan and stir in minced garlic and grated ginger; cook for about 30 seconds until fragrant.
  10. Add carrot and broccoli stems first, stir frying for about 2 minutes.
  11. Then add bell pepper and broccoli florets, cooking for another 2 minutes.
  12. Finally, add snap peas and stir fry for an additional minute.
  13. Create a well in the center of the pan, pour in the sauce mixture ensuring it bubbles and thickens.
  14. Add the chicken back to the pan and toss everything together until well coated.
  15. Remove from heat and serve immediately over rice, noodles, or extra vegetables.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

Feel free to customize the vegetables based on what you have on hand; almost any vegetable works well. To save time, prepare ingredients ahead of time, and refrigerate them until you're ready to cook. Leftovers can be stored in airtight containers in the fridge for 3-4 days and reheat well in a skillet. If freezing, slightly undercook the vegetables to preserve texture. For a fun twist, try varying the sauces or proteins; shrimp, beef, pork, or tofu all work well in this recipe.
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