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Classic Chicken Stir-Fry

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A quick and delicious chicken stir-fry loaded with vegetables and a savory sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 345
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast or thighs, cut into similar-sized pieces Marinate in cornstarch, soy sauce, and rice wine for tenderness.
Vegetables
  • 1 cup bell peppers, sliced Any color works.
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup carrots, sliced
  • 1/2 cup water chestnuts, sliced Optional.
For the Stir-Fry Sauce
  • 1/4 cup soy sauce Use tamari for gluten-free option.
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 1 tbsp rice vinegar For acidity.
  • 1 tbsp cornstarch To thicken the sauce.

Method
 

Preparation
  1. Marinate the chicken pieces in a mixture of cornstarch, soy sauce, and rice wine for 15 minutes.
  2. Prepare all vegetables by cutting them into uniform sizes for even cooking.
Cooking
  1. Heat a wok or large skillet over high heat until very hot.
  2. Add marinated chicken and stir-fry for 5-7 minutes until cooked through.
  3. Remove chicken from the wok and set aside.
  4. Add the vegetables starting with the harder ones like carrots and broccoli, stir-fry for 2-3 minutes.
  5. Add the soft vegetables like snap peas and bell peppers, continue to stir-fry for an additional 2 minutes.
  6. Add the chicken back into the wok along with the stir-fry sauce, and mix to coat everything evenly.
  7. Cook for another minute until the sauce thickens slightly and everything is heated through.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 18gProtein: 32gFat: 16gSaturated Fat: 2gSodium: 682mgFiber: 5gSugar: 7g

Notes

For a spicy version, add chili garlic sauce or sriracha to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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