If you need a fast dinner that actually feels good to eat, this Chicken and Vegetable Stir Fry is it. Juicy chicken, colorful veggies, and a glossy savory sweet sauce come together in one pan in about 30 minutes. It tastes like takeout but fresher, lighter, and honestly way easier than ordering delivery.
Yield: 4 servings
Total Time: 30 minutes (15 minutes prep, 15 minutes cooking)
Ingredients
Stir Fry Sauce
- 1/4 cup chicken broth
- 1/4 cup tamari soy sauce or coconut aminos for soy free
- 1 tablespoon dry sherry (optional but adds great flavor)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch or arrowroot powder
Chicken Stir Fry
- 2 tablespoons avocado oil, divided
- 1 pound boneless skinless chicken breast, cut into bite size pieces
- Salt and black pepper, to taste
- 1 red bell pepper, chopped
- 1 small carrot, thinly sliced
- 2 cups broccoli florets
- 1 small yellow onion, chopped
- 1 tablespoon fresh ginger, finely grated
- 4 garlic cloves, minced
Optional Garnish
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Ingredient Tips
This recipe works with almost any vegetables you already have. Snow peas, zucchini, mushrooms, or eggplant all work great. Chicken thighs can replace chicken breast if you prefer extra juicy meat. Maple syrup can replace honey if needed.
Step by Step Instructions
- Mix the sauce.
Whisk together chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and cornstarch in a small bowl until smooth. Set it aside. This sauce is what makes everything taste amazing. - Cook the chicken.
Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat. Add the chicken in a single layer. Season with salt and pepper. Cook for about 4 to 5 minutes, stirring occasionally, until lightly golden and cooked through. Remove the chicken and place it on a plate. - Cook the vegetables.
Add the remaining tablespoon of oil to the same pan. Toss in bell pepper, onion, carrot, and broccoli. Stir fry for 3 to 4 minutes until the vegetables are tender but still slightly crisp. - Add aromatics.
Return the chicken to the pan. Add the grated ginger and minced garlic. Stir for about 30 seconds until everything smells really good. - Add the sauce.
Pour the prepared sauce into the skillet. Stir continuously for 1 to 2 minutes as the sauce heats up and thickens. You will see it turn glossy and coat the chicken and vegetables evenly. - Finish and serve.
Turn off the heat and sprinkle sesame seeds and green onions on top before serving.
Notes and Serving Tips
This is one of those recipes that gets easier every time you make it. Prep everything before cooking because stir fry moves fast once the heat is on.
Cook the chicken and vegetables separately so nothing gets soggy and everything cooks evenly.
Do not overcook the vegetables. Slightly crisp veggies taste better and keep their color.
Serve over rice, noodles, or cauliflower rice if you want a lighter option. The sauce soaking into the rice is honestly the best part.
Store leftovers in an airtight container in the fridge for 4 to 5 days. You can also freeze portions for up to 3 months.
Nutrition Information (Per Serving, Estimated)
Calories: 297 kcal
Total Fat: 12 g
Carbohydrates: 18 g
Protein: 29 g
Fiber: 3 g
Sodium: 976 mg
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Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.