Description
Chicken Stir Fry is a quick, flavorful dish that’s healthier than takeout, featuring tender chicken, crisp-tender vegetables, and a savory sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 2 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper
- 1 cup snap peas
- 1 small carrot
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 2 green onions
- 1/3 cup low-sodium soy sauce
- 3 tablespoon brown sugar
- 2 teaspoon toasted sesame oil
- 1 1/2 tablespoon cornstarch
- 1/3 cup water
- 1 teaspoon sriracha
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, cornstarch, water, and sriracha until smooth. Set the sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Add the remaining 1 tablespoon of oil to the same pan. Toss in the broccoli, bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Return the cooked chicken to the pan. Pour in the stir fry sauce and toss everything together. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Garnish your Chicken Stir Fry with sliced green onions and serve it hot over steamed rice or noodles.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce. To make it low-carb, serve over cauliflower rice instead of regular rice.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg