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Chicken Stir Fry Recipe

Chicken Stir Fry Recipe

Elevate your weeknight dinners with this vibrant Chicken Stir Fry, a dish that rivals your favorite takeout. Tender chicken thighs and crisp vegetables are enveloped in a harmonious blend of garlic, ginger, soy sauce, and a touch of honey, creating a perfectly balanced sweet–savory glaze. Ready in just 30 minutes, this versatile recipe welcomes substitutions based on the vegetables you have available and pairs beautifully with steamed rice for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken Stir Fry
  • 1 lb chicken thighs trimmed and cut into bite-size pieces
  • 1 cup broccoli florets
  • 8 oz mushrooms sliced
  • 1 small carrot julienned or diced
  • 1/2 zucchini sliced or cubed
  • 1/2 red bell pepper diced
  • 1/2 onion diced
  • 4 garlic cloves minced
  • 1 tsp freshly grated ginger
  • 1/2 cup cashews
  • 2 Tbsp vegetable oil divided
  • 1 Tbsp unsalted butter
  • Best Stir Fry Sauce
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce or gluten-free alternative
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 Tbsp cornstarch

Method
 

  1. Prepare Ingredients: Trim the chicken of excess fat and cut into uniform bite-size pieces. Dice or slice all vegetables to a similar size for even cooking.
  2. Make the Sauce: In a medium bowl, whisk together chicken broth, soy sauce, water, honey, and cornstarch until smooth. Set aside.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear until browned and fully cooked, stirring occasionally. Transfer the chicken to a plate.
  4. Sauté the Vegetables: Add the remaining oil and the butter to the pan. Toss in the broccoli, mushrooms, carrot, zucchini, red pepper, and onion. Cook, stirring often, until the vegetables are crisp-tender.
  5. Combine and Flavor: Return the chicken to the skillet. Add the garlic and ginger; cook for about 1 minute, stirring frequently to release their aroma.
  6. Finish the Stir Fry: Sprinkle in the cashews, then pour the prepared sauce over the mixture. Bring to a gentle boil, reduce the heat, and simmer until the sauce thickens and coats all ingredients.
  7. Serve: Garnish with sliced green onions and sesame seeds if desired, and serve hot over rice.

Notes

Variations
Vegetables: Substitute or add vegetables such as cauliflower, snap peas, asparagus, baby corn, bean sprouts, green beans, or water chestnuts according to preference or availability.
Chicken: Chicken tenders or breast meat can be used in place of thighs—take care not to overcook to maintain juiciness.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze for as long as 3 months. Thaw overnight in the refrigerator and reheat in a skillet until fully warmed through.