Chicken Stir Fry Recipe
This easy chicken stir-fry is made with juicy chicken thighs, crisp vegetables, and a bold homemade stir-fry sauce for a quick, flavorful dinner. Perfect for busy weeknights or meal prep, this healthy stir-fry is delicious served over rice or noodles.
Ingredients
Stir Fry Ingredients
- 6 boneless skinless chicken thighs
- 1/2 red pepper cubed
- 1/2 orange pepper cubed
- 1/2 zucchini sliced (can substitute cucumber if needed)
- 1 broccoli head just the florets
- 4 cloves of garlic minced
- 1/2 white onion diced
- 1/4 ginger root peeled and diced
- 2 tbsp. green onions diced to garnish
- 1 tsp. sesame seeds to garnish optional
Stir Fry Sauce
- 1/2 c. chicken broth
- 1/4 c. water
- 1/4 c. soy sauce
- 1 tbsp. cornstarch
- 2 tbsp. honey
- 2 tbsp. Sriracha sauce
- 2 tsp. chili flakes
Instructions
- In a medium bowl, whisk the chicken broth, water, soy sauce, honey, cornstarch, Sriracha sauce, and chili flakes. Set aside.
- Dice the red pepper, orange pepper, zucchini, garlic, onion, and ginger and place into a bowl. Set aside.
- Heat 1 tbsp. of the oil of your choice in a frying pan or Wok. Dice the chicken thighs and place into the pan on medium-high heat and fry until browned and fully cooked through. Remove from the pan and set aside.
- Add the vegetables to the pan and fry until just softened mixing often. Add the chicken back to the pan and add the stir-fry sauce.
- Bring the sauce to a boil then reduce the heat to a simmer. Let the sauce simmer until it has thickened and the sauce is coating all the vegetables and chicken.
- Remove from the heat, sprinkle with sesame seeds and green onion if desired, and serve over rice or noodles!
Notes
Nutritional Information Servings 6
Calories 451 Carbs 56g Protein 41g Fat 9g
Nutritional Information is automatically calculated and should only be used as a guide.