30 Minute Chicken Stir Fry

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This 30 minute chicken stir fry is going to quickly be a new family favorite. Load it up with your favorite fresh veggies and serve over rice noodles.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Asian American

Keyword: 30 minute dinner, easy chicken recipe

Servings:

Calories: 282kcal

Author: Julie Clark

Ingredients

For the sauce:

2/3 cup low-sodium soy sauce or coconut aminos , 5.67 ounces
¼ cup honey 85 grams
2 tablespoons rice vinegar or apple cider vinegar, 26 grams
2 tablespoons cornstarch 8 grams
1 teaspoon sesame oil 4 grams
2 teaspoons ginger paste or fresh minced ginger
½ teaspoon crushed red pepper flakes

For the stir-fry:

1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
2 tablespoons vegetable oil divided
2 cups broccoli florets
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 medium carrot julienned or sliced thinly
1 cup snap peas
2 teaspoons minced garlic 10 grams
3 green onions sliced for garnishing
Fresh cilantro snipped, for garnishing
Rice or rice noodles for serving

Instructions

In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger paste and crushed red pepper flakes. Set aside. 2/3 cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons rice vinegar , 2 tablespoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons ginger paste, ½ teaspoon crushed red pepper flakes
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside. 1 ½ pounds boneless skinless chicken breasts, 2 tablespoons vegetable oil
In the same pan, add the remaining 1 tablespoon of oil. Add broccoli, bell peppers, carrot, and snap peas. Stir fry for 5-7 minutes, until the vegetables are crisp-tender as you prefer. Add minced garlic and cook for another 30 seconds, until fragrant. 2 cups broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium carrot, 1 cup snap peas, 2 teaspoons minced garlic
Return the cooked chicken to the pan with the vegetables. Stir the sauce mixture, then pour it over the chicken and veggies. Stir well and cook for 2-3 minutes, until the sauce thickens and coats everything evenly.
Garnish with sliced green onions and cilantro. Serve immediately over steamed rice or noodles. 3 green onions, Fresh cilantro, Rice or rice noodles

Notes

Swap out the chicken for shrimp or beef.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition