Chicken Stir Fry

This easy chicken stir fry is made with tender chicken and fresh vegetables coated in a flavorful stir-fry sauce! Better than take out and my go-to recipe for a weeknight dinner.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

1-2 Tablespoons olive oil (more if needed)
1 small onion (diced)
2 teaspoon minced garlic
1 cup carrots (chopped)
3 bell peppers (chopped, I used 1 red, 1 orange, 1 yellow)
1 head broccoli (chopped)
1 pound chicken (cut into 1 inch pieces)
⅓ cup Yoshida’s Gourmet Sauce (more as needed)

Optional: sliced mushrooms, snap peas, bok choy or any extra veggies you want to throw in

For serving: Rice

Instructions

Make rice. If serving with rice, start cooking it prior to beginning the chicken since it will take the longest to cook.
Stir fry vegetables. Place 2 Tablespoons olive oil in a large skillet or wok pan over medium heat. Add small onion and cook for a couple of minutes. Add 1 cup carrots, 3 chopped bell peppers, 1 head broccoli florets and 2 teaspoons garlic to the pan and cook until tender (5-10 minutes). Place the veggies on a plate.
Cook chicken. Add more olive oil if needed. Then add 1 pound chicken to the pan, flipping once the bottom is lightly browned. Salt and pepper to taste. Cook until the center is no longer pink, about 5-6 minutes.
Combine and simmer. Once the chicken is cooked, add the vegetables and sauce to the pan. Let simmer for about 5 minutes over medium heat, or until the sauce has thickened.
Serve. Serve over rice or noodles.

Notes

Homemade stir fry sauce: Whisk together 1/4 cup chicken broth, 1/4 cup lite soy sauce, 3 Tablespoons honey and 1 Tablespoon corn starch. Add a few red crushed red pepper flakes if desired for a little heat.

Nutrition