Jump to Recipe Print Recipe Chicken stir fry recipe for an easy, gluten-free and kid-friendly dinner! In under 25 minutes, you have a low carb chicken stir fry with no sugar added. Perfect for busy weeknights!
Chicken Stir-Fry
Need a fast, healthy meal that tastes good? Well, then, this simple chicken stir fry is for you! Gluten-free, kid-friendly, and low-carb option that can be made in just one pan under 30 minutes. Simple enough for even the busiest weeknight and guaranteed to be a hit with the whole family.
If you need convenience on weeknights (what parent doesn’t?) Stir fry meals is the answer. All your protein, your veggies – ALL THE THINGS you need in ONE skillet! In under 20 minutes, you have a delicious meal that the whole family can enjoy. Can you say winning? This is what you need for a super yummy Chicken Stir Fry!
Chicken Stir-Fry Ingredients
Stir-fry sauce:
Easy-Making Chicken Stir-Fry
Prepare Sauce: In a middle-sized bowl, mix well together the cornflour and water. The broth must be added here along with the soy sauce, honey, sesame oil, and red pepper flakes. Towards the end of the process, the milk should be well mixed. They are set aside while their cooking time is prepared.
Cook Chicken: You have to start by heating up one tablespoon of olive oil in a large skillet or wok over medium-high heat. Set chicken pieces on the front side and sprinkle them immediately with a little pepper and salt. Give the chicken 3 to 5 minutes to cook through properly before you take it from the skillet.
Cook Vegetables: Reduce the heat to medium and get the remaining tablespoon of olive oil into the skillet. In the same pan, to the cooking broccoli, bell peppers, and carrots, it should be mixed. On the one hand, the vegetables are being cooked while you are doing that I would like you to add ginger and garlic, and till they release their flavor the robot (?) To ask them.
Combine: All you need to do is include the chicken you have gotten back into the first pan. Then, add the sauce and use the, stirring to mix them until you have a smooth pour. Let it boil then, at last, you can cook it for a minute, stirring it occasionally.
Serve: Serve hot with rice or chow mein, served with cooked sides if preferred so.
Benefits of Chicken Stir-Fry:
Nutritional Details (per serving):
Chicken Stir Fry Recipe
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper cut into 1-inch pieces
- 1/2 red bell pepper cut into 1-inch pieces
- 1/2 cup baby carrots sliced
- 2 tsp minced ginger
- 2 garlic cloves minced
Stir Fry Sauce:
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare Sauce: In a medium bowl, whisk together cornstarch and water. Add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Mix well and set aside.
- Cook Chicken: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook for 3-5 minutes until done. Remove chicken from skillet. tablespoon
- Cook Vegetables: Reduce heat to medium. Add remaining olive oil to the skillet. Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until vegetables are crisp-tender. Add ginger and garlic, cook for an additional minute.
- Combine: Return chicken to the skillet. Pour in the sauce, stir to combine. Bring to a boil, cook for 1 minute, stirring occasionally.
- Serve: Serve hot with rice or chow mein if desired.
