Chicken Stir Fry Recipe
A quick and flavorful chicken stir fry packed with vibrant vegetables and a savory sauce, perfect for busy weeknights.
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.
Notes
To store, allow to cool to room temperature, then transfer 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 for up to 2-3 months.