Fast and Fresh: Chicken Stir Fry is a delicious, time-saving recipe that’s perfect for busy weeknights. Featuring tender chicken, crisp vegetables, and a flavorful sauce, this stir fry is a nutritious and satisfying meal that’s ready in just 30 minutes.
To prepare this dish, you’ll start by marinating chicken in a mixture of soy sauce, cornstarch, and spices, ensuring each piece is coated with a tasty blend. While the chicken marinates, you’ll chop up a colorful assortment of fresh vegetables, including bell peppers, onions, and broccoli, which will add both crunch and nutrition to the stir fry.
Next, you’ll heat up a wok or large skillet, adding a bit of oil to create a sizzling foundation for your stir fry. You’ll cook the marinated chicken until it’s golden brown, then set it aside and add your vegetables to the pan, cooking them until they’re tender yet still crisp.
In a small bowl, you’ll whisk together a simple yet flavorful sauce made from soy sauce, oyster sauce, sugar, and cornstarch, which will be added to the stir fry to create a rich, savory glaze that perfectly balances the flavors of the chicken and vegetables.
Finally, you’ll return the cooked chicken to the pan, tossing everything together until the sauce thickens and evenly coats the ingredients. Serve this mouthwatering Fast and Fresh: Chicken Stir Fry over steamed rice or noodles for a satisfying, family-friendly meal that’s sure to become a weeknight favorite.
Fast and Fresh: Chicken Stir Fry Recipe for Busy Weeknights
Ingredients
- 2 boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- 1 cup cooked rice
Instructions
- In a large pan or wok, heat the olive oil over medium-high heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add the chicken pieces to the pan and cook for about 5-7 minutes, until browned on all sides and cooked through.
- Add the sliced bell peppers, onion, broccoli, and mushrooms to the pan. Cook for an additional 5 minutes, until the vegetables are tender but still crisp.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, salt, and pepper. Pour the mixture over the chicken and vegetables in the pan, stirring to combine.
- Cook for another 2-3 minutes, until the sauce has thickened and coats the chicken and vegetables.
- Serve the stir fry over a bed of cooked rice. Enjoy your delicious and healthy meal!
