Chicken Stir Fry

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Servings: 4 Difficulty: Advanced
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A quick, savory weeknight dinner with tender chicken and crisp vegetables in a glossy sauce
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This classic Chicken Stir Fry is the ultimate comfort food for busy weeknights. Tender bite-sized pieces of boneless chicken breast are seared to perfection and tossed with a vibrant medley of colorful vegetables like carrots, bell peppers, and broccoli. The dish comes together in a rich, savory sauce made from low-sodium soy sauce and a touch of cornstarch for that perfect glossy finish. It&# 226;€™s incredibly versatile, allowing you to swap in whatever veggies you have on hand. Served over steamed rice, this meal is balanced, satisfying, and ready in under 30 minutes. It’s a family favorite that brings restaurant-quality flavor to your home kitchen with minimal effort.

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Chicken Stir Fry

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 287.1

Description

This classic Chicken Stir Fry is the ultimate comfort food for busy weeknights. Tender bite-sized pieces of boneless chicken breast are seared to perfection and tossed with a vibrant medley of colorful vegetables like carrots, bell peppers, and broccoli. The dish comes together in a rich, savory sauce made from low-sodium soy sauce and a touch of cornstarch for that perfect glossy finish. It&# 226;€™s incredibly versatile, allowing you to swap in whatever veggies you have on hand. Served over steamed rice, this meal is balanced, satisfying, and ready in under 30 minutes. It’s a family favorite that brings restaurant-quality flavor to your home kitchen with minimal effort.

Ingredients

Directions

  1. Cut the chicken breasts into bite-sized pieces and set aside.
  2. Slice carrots, bell peppers, celery, onion, and any other chosen vegetables into uniform bite-sized pieces.
  3. Blanch harder vegetables like broccoli or cauliflower in boiling water for 1-2 minutes, then drain and set aside.
  4. In a small bowl, whisk together cornstarch and hot water until smooth to create the slurry.
  5. Heat vegetable oil in a large wok or skillet over medium-high heat.
  6. Add the chicken pieces to the hot pan and stir-fry until browned on all sides and cooked through, about 3-4 minutes.
  7. Add the minced garlic, ginger, and remaining raw vegetables to the pan with the chicken.
  8. Pour in the chicken stock and low-sodium soy sauce, stirring to combine.
  9. Stir in the cornstarch slurry and continue cooking until the sauce begins to thicken, about 2 minutes.
  10. Cover and let the mixture steam for 2-3 minutes to ensure vegetables are tender-crisp.
  11. Uncover and stir until the sauce is glossy and coats the ingredients evenly.
  12. Garnish with sliced green onions, walnuts, or coconut flakes if desired.
  13. Serve immediately over hot steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 287.1kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.7g9%
Cholesterol 147.9mg50%
Sodium 128.8mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 53.9g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stir fry, quick dinner, weeknight meal, healthy chicken, vegetable stir fry, soy sauce chicken, asian inspired, easy recipes, family dinner, low carb, high protein, wok cooking, boneless chicken, carb conscious, meal prep, comfort food, simple cooking, leftover friendly
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