Sizzle & Serve: Irresistible Chicken Stir Fry
There’s something undeniably comforting about a sizzling stir fry, and this Chicken Stir Fry Recipe is no exception! Packed with vibrant vegetables, tender chicken, and a savory sauce, it not only looks gorgeous on the plate but also delivers on flavor. It’s quick to prepare, making it an ideal meal for busy weeknights when you crave something wholesome yet satisfying.
Why Make This Recipe
This Chicken Stir Fry is a family favorite for many reasons. First and foremost, it’s incredibly versatile—you can easily swap in your favorite veggies or whatever you have on hand. It’s also a fantastic way to pack a variety of nutrients into one dish! Plus, it’s ready in under 30 minutes, so you can enjoy a delicious homemade meal without spending hours in the kitchen.
How to Make Chicken Stir Fry
Ingredients:
- 1 lb chicken thighs (cut into bite-sized pieces)
- ½ zucchini (sliced or cubed)
- 2 Tbsp oil (divided)
- 1 Tbsp unsalted butter
- 1 cup broccoli (cut into florets)
- 1 small carrot (julienned or cubed)
- 8 oz mushrooms (sliced)
- ½ red pepper (cubed)
- 4 garlic cloves (minced)
- 1 tsp fresh ginger (minced)
- ½ onion (cubed)
- ½ cup cashews
- ½ cup chicken broth
- ¼ cup water
- ¼ cup soy sauce (or gluten-free soy sauce)
- 2 Tbsp honey
- 1 Tbsp cornstarch
Directions:
- Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl. Set aside.
- In a large pan (or wok), on medium-high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
- Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
- Add the cashews, then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seeds before serving if desired.
How to Serve Chicken Stir Fry
Serve your Chicken Stir Fry hot off the pan! It’s great on its own but pairs perfectly with steamed rice or noodles. Alternatively, you can top it with chopped green onions or sesame seeds for that extra flair.
How to Store Chicken Stir Fry
To store your Chicken Stir Fry, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container. Just be sure to consume it within 2-3 months for the best quality.
Tips to Make Chicken Stir Fry
- Prep Ahead: Cut your vegetables and chicken beforehand to make cooking a breeze.
- High Heat: Stir frying requires high heat for the best texture—don’t overcrowd the pan!
- Add Fresh Herbs: Toss in some fresh basil or cilantro just before serving for an aromatic touch.
Variation
Feel free to customize this stir fry to your taste! You can substitute the chicken with tofu for a vegetarian version or add other veggies such as snap peas, bok choy, or bell peppers. You can also experiment with different sauces, like teriyaki or sweet and sour.
FAQs
Q1: Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, though they may cook a bit differently.
Q2: What if I don’t have soy sauce?
You can use coconut aminos or a low-sodium soy sauce alternative.
Q3: Can I make this recipe gluten-free?
Yes! Simply use gluten-free soy sauce or tamari for a gluten-free version.
Enjoy cooking up this vibrant Chicken Stir Fry—it’s sure to become a staple in your home!
Chicken Stir Fry Recipe
Ingredients
Main Ingredients
- 1 lb chicken thighs (cut into bite-sized pieces) Trimmed of excess fat
- ½ cup zucchini (sliced or cubed)
- 2 Tbsp oil (divided) For cooking
- 1 Tbsp unsalted butter For cooking
- 1 cup broccoli (cut into florets)
- 1 small carrot (julienned or cubed)
- 8 oz mushrooms (sliced)
- ½ cup red pepper (cubed)
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
- ½ cup onion (cubed)
- ½ cup cashews
Sauce Ingredients
- ½ cup chicken broth
- ¼ cup water
- ¼ cup soy sauce Use gluten-free soy sauce if desired
- 2 Tbsp honey
- 1 Tbsp cornstarch For thickening the sauce
Instructions
Preparation
- Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl. Set aside.
Cooking
- In a large pan (or wok), on medium-high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
- Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
- Add the cashews, then pour the sauce into the pan and bring to a boil. Turn down the heat and let the stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients.
Serving
- Serve your Chicken Stir Fry hot off the pan! It’s great on its own but pairs perfectly with steamed rice or noodles. Alternatively, you can top it with chopped green onions or sesame seeds for that extra flair.
