When you want something quick, fresh, and full of flavor, this easy chicken vegetable stir fry is a great one to have in your back pocket. Tender pieces of chicken are tossed with colorful veggies and coated in a savory, slightly sweet sauce that comes together in just minutes.
It’s easy enough for a busy weeknight, and you can serve it over rice, noodles, or enjoy it straight from the pan. Plus, cleanup is pretty painless!
Ingredients
For the Sauce
- ¼ cup chicken broth
- ¼ cup tamari soy sauce or coconut aminos
- 1 tablespoon dry sherry, optional
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch or arrowroot powder
For the Stir-Fry
- 2 tablespoons avocado oil, divided
- 1 pound boneless, skinless chicken breast, cut into 1 inch pieces
- Salt and black pepper, to taste
- 1 red bell pepper, seeded and chopped
- 1 small carrot, thinly sliced
- 2 cups broccoli florets, cut into bite sized pieces
- 1 small yellow onion, chopped
- 1 tablespoon finely grated fresh ginger
- 4 garlic cloves, minced
Optional Garnish
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Directions
Step 1: Make the Sauce
First, let’s get the sauce ready. In a small bowl, whisk together the chicken broth, tamari or soy sauce, dry sherry (if you’re using it,) honey, sesame oil, rice vinegar, and cornstarch. Give everything a good whisk until the cornstarch is fully mixed in and there are no lumps. Then, set the sauce aside while you prepare the chicken and vegetables.
Step 2: Cook the Chicken
Next, heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the chicken in a single layer and season it with salt and pepper. Let it cook for about 4-5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Then, transfer the chicken to a plate and set it aside for now.
Step 3: Stir-Fry the Vegetables
Now, add the remaining tablespoon of avocado oil to the same pan. Then, toss in the bell pepper, onion, carrot, and broccoli. Stir fry the vegetables for about 3-4 minutes, stirring often, until they’re tender but still have a little crunch. You don’t want to overcook them here though. Keeping a bit of texture makes it so much better.
Step 4: Add the Chicken, Garlic, and Ginger
Once the vegetables are just about where you want them, add the cooked chicken back to the pan. Next, add the fresh ginger and minced garlic. Stir everything together and cook for about 30 seconds, just until the garlic and ginger become fragrant.
Step 5: Add the Sauce
Before pouring in the sauce, give it another quick stir. The cornstarch can settle to the bottom of the bowl while it sits, so this helps make sure everything is evenly mixed. Then, pour the sauce into the pan and stir everything together. Continue stir frying for another 1-2 minutes. While the sauce heats up, it’ll thicken and coat the chicken and vegetables in a glossy, flavorful layer.
Step 6: Add the Finishing Touches
Finally, sprinkle this easy chicken vegetable stir fry with sesame seeds and sliced green onion, if you’d like. Serve it right away while it’s hot, either on its own or over rice for a more filling meal.
And that’s all there is to it! Tender chicken, crisp vegetables, and a flavorful homemade sauce come together for an easy dinner that’s simple enough for a busy weeknight and delicious enough to keep in your regular rotation.
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