Stashcook: Meal Planner & Recipe Keeper

Chicken Stir Fry Recipe

Name: Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken breast, chopped (bite-size); 1 tbsp coconut oil (or other high heat oil); 1/2 onion, sliced thin; 2 cups broccoli florets (smaller florets or cut in half); 1 cup mushrooms, sliced; 1 red bell pepper, sliced thin; 1 carrot, sliced thin (on the diagonal); 1/4 cup low sodium soy sauce (sauce); 1/4 cup chicken broth (or vegetable, sauce); 1/2 tbsp sesame oil (sauce); 1/2 tbsp rice vinegar (sauce); 1/2 tbsp honey (or pure maple syrup or brown sugar, sauce); 1 clove garlic, minced (sauce); 1 tsp fresh ginger, minced (sauce); 1/2 tbsp cornstarch (more for extra thick, sauce)

Slender Kitchen

Just 20 minutes to make this delicious chicken and vegetable stir fry with homemade sauce! Tastes better than takeout and can be made with any vegetables you like!

Ingredients

1 lb boneless skinless chicken breast, chopped (bite-size)

1 tbsp coconut oil (or other high heat oil)

1/2 onion, sliced thin

2 cups broccoli florets (smaller florets or cut in half)

1 cup mushrooms, sliced

1 red bell pepper, sliced thin

1 carrot, sliced thin (on the diagonal)

1/4 cup low sodium soy sauce (sauce)

1/4 cup chicken broth (or vegetable, sauce)

1/2 tbsp sesame oil (sauce)

1/2 tbsp rice vinegar (sauce)

1/2 tbsp honey (or pure maple syrup or brown sugar, sauce)

1 clove garlic, minced (sauce)

1 tsp fresh ginger, minced (sauce)

1/2 tbsp cornstarch (more for extra thick, sauce)

Method

Stir together the ingredients for the stir-fry sauce and set aside. Taste and adjust seasoning if needed.

Heat the oil in a large skillet or work over medium-high heat. Once the oil is hot, add the chicken in a single layer. Season with black or white pepper. Cook until just cooked through and browned, about 3-4 minutes. Remove the chicken using a slotted spoon. Set aside.

If needed, add an extra drizzle of oil to the pan. Add the onion, broccoli, mushrooms, red bell pepper, and carrot to the pan. Cook for 4-5 minutes until the vegetables are tender-crisp.

Add the chicken back to the pan along with the stir-fry sauce. Cook for 1-2 minutes until the sauce thickens.

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