Chicken Stir Fry recipe

square image of chicken stirfry in black skillet.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 187cal

Author: Ashley Fehr

This Chicken Stir Fry is a quick and healthy meal packed with crisp veggies like snap peas, bell peppers, and carrots, all tossed in a delicious homemade stir fry sauce. Ready in 30 minutes!

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Ingredients

Stir Fry Sauce

½ cup low sodium chicken broth
3 tablespoons low sodium soy sauce
3 tablespoons brown sugar
1 tablespoon rice or white vinegar
1 tablespoon oyster sauce (optional)
1 tablespoon corn starch
2 cloves garlic finely minced
½ teaspoon finely minced ginger
¼ teaspoon salt
⅛ teaspoon pepper

Chicken Stir Fry

1 tablespoon oil
1 cup snap peas
1 cup red bell pepper cut into ¾" pieces
1 cup carrot matchsticks or thinly sliced carrots
2 boneless, skinless chicken breasts (about 1 lb) thinly sliced
salt and pepper
hot, cooked rice for serving as desired

Instructions

Stir Fry Sauce

Whisk together the broth, soy sauce, brown sugar, vinegar, oyster sauce (if using), corn starch, garlic and ginger. Set aside.
½ cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice or white vinegar, 1 tablespoon oyster sauce, 1 tablespoon corn starch, 2 cloves garlic, ½ teaspoon finely minced ginger

Chicken Stir Fry

Heat the oil over medium-high heat in a large skillet.
1 tablespoon oil
Add the snap peas, bell pepper and carrots and season lightly with salt and pepper. Cook and stir until crisp-tender, about 3-4 minutes.
1 cup snap peas, 1 cup red bell pepper, 1 cup carrot matchsticks or thinly sliced carrots, salt and pepper
Remove vegetables from the pan and set aside.
Add additional oil if needed, then add the sliced chicken. Cook and stir just until no longer pink.
2 boneless, skinless chicken breasts
Reduce the heat to medium. Return the vegetables to the pan and add the sauce.
Cook for 3-4 minutes, until sauce is thickened and chicken is cooked through. Taste and add additional salt and pepper as necessary.
Serve over rice or as desired.

Video

Notes

Ingredients and Substitutions:

Vegetables: you can use any vegetables you like in here! The firmer the vegetable, the longer they will take to cook.
Chicken breast: this recipe also works well with boneless, skinless chicken thighs, sliced pork tenderloin or steak.

Nutrition