Chicken Stir Fry Recipe
This Easy Chicken Stir Fry is a delicious dinner recipe for those busy weeknights when you need a quick home cooked meal in under 30 minutes.
Servings: 4
Calories: 238kcal
Ingredients
- 10 ounces frozen stir fry veggies
- 1 yellow bell pepper, diced
- ½ red bell pepper, diced
- 1 Tablespoon sesame seed oil
- 1 pound chicken breast, cubed
- 2 teaspoons garlic salt
- 1½ teaspoons ground ginger
- 1 teaspoon red pepper flakes
- 3 Tablespoons soy sauce
- ¼ cup chicken bone broth
- 1 Tablespoon corn starch
Instructions
- Heat the sesame seed oil in a large skillet or wok over medium heat. Add the frozen veggies and heat until thawed. Once the veggies are no longer frozen, add the bell peppers and cook until the vegetables are soft.
- Remove the veggies and add the chicken and spices. Cook over medium heat until the middle of the chicken is no longer pink.
- Add the veggies back into the pan along with the soy sauce and bone broth. In a small bowl, whisk together the corn starch with1-2 tablespoons of water. Stir the slurry into the pan.
- Serve the stir fry over rice or on its own. Enjoy!
Notes
If you like your stir fry a little sweet, you can omit the red pepper flakes and add ¼ cup of honey at the same time as the soy sauce and bone broth.
The corn starch slurry helps to thicken the “sauce” so you aren’t left with a soupy mixture in your stir fry.
You can store your leftover stir fry for up to 3 days in the refrigerator. Simply transfer the stir fry to an airtight container and refrigerate.
Nutrition
Calories: 238kcal | Carbohydrates: 16g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2146mg | Potassium: 715mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4307IU | Vitamin C: 82mg | Calcium: 34mg | Iron: 2mg