Easy Chicken Stir Fry

This Easy Chicken Stir Fry is the ultimate weeknight solution, delivering restaurant-quality flavor with minimal effort. Tender strips of chicken breast are seared to perfection and tossed with vibrant broccoli florets, crisp red peppers, and aromatic green onions. The dish comes together in a savory, glossy sauce made from soy sauce, oyster sauce, and a hint of dry sherry, balanced by fresh garlic and ginger. It's a healthy, protein-packed meal that feels comforting yet light. Perfect for busy evenings or when you crave something satisfying without the fuss, this stir fry pairs wonderfully with steamed rice or noodles. Simple ingredients, big taste.

Cooking Method: Steaming, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 304

Description

This Easy Chicken Stir Fry is the ultimate weeknight solution, delivering restaurant-quality flavor with minimal effort. Tender strips of chicken breast are seared to perfection and tossed with vibrant broccoli florets, crisp red peppers, and aromatic green onions. The dish comes together in a savory, glossy sauce made from soy sauce, oyster sauce, and a hint of dry sherry, balanced by fresh garlic and ginger. It's a healthy, protein-packed meal that feels comforting yet light. Perfect for busy evenings or when you crave something satisfying without the fuss, this stir fry pairs wonderfully with steamed rice or noodles. Simple ingredients, big taste.

Directions

1
Cut broccoli into florets and peel the stalks, slicing them diagonally into 1/4-inch thick pieces.
2
Slice the red pepper into 1-inch squares and trim the green onions, cutting them on the diagonal into 2-inch pieces.
3
Slice the chicken breasts into thin, bite-sized strips.
4
In a small bowl, whisk together 1/4 cup of chicken stock, soy sauce, cornstarch, oyster sauce, dry sherry, sesame oil, and chili paste. Set aside.
5
Heat a wok or large skillet over high heat and add 1 tablespoon of vegetable oil.
6
Add half of the chicken strips to the hot wok and stir-fry for 3 to 4 minutes until no longer pink. Remove and set aside.
7
Repeat with the remaining chicken strips, adding a bit more oil if needed, then combine with the cooked chicken.
8
Add the remaining tablespoon of oil to the wok and toss in the minced garlic and ginger, stirring for 10 seconds until fragrant.
9
Add the broccoli and red pepper to the wok, stirring constantly for 1 minute.
10
Toss in the green onions and stir-fry for another 30 seconds.
11
Pour in the remaining 1/4 cup of chicken stock, cover the wok, and steam for 2 minutes until the broccoli is tender-crisp.
12
Return the cooked chicken to the wok and push everything to the sides to clear the center.
13
Pour the sauce mixture into the center of the wok and cook, stirring constantly, for 1 to 2 minutes until it thickens.
14
Stir the chicken and vegetables into the thickened sauce until evenly coated.
15
Transfer to serving plates and sprinkle with cashew nuts if using.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 304kcal

% Daily Value *
Total Fat 19.4g30%
Saturated Fat 3.6g18%
Cholesterol 28.8mg10%
Sodium 499.2mg21%
Total Carbohydrate 19.6g7%
Dietary Fiber 3.1g13%
Sugars 4.6g
Protein 13.8g28%

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

Read it online: https://www.chefs-mate.com/recipe/easy-chicken-stir-fry/