Chicken Stir Fry Recipe - The Cookie Rookie® (2024)

4.94 from 15 votes

Author: Becky Hardin

For the Stir Fry Sauce

• ▢ ½ cup low-sodium chicken broth
• ▢ ¼ cup water
• ▢ ¼ cup low-sodium soy sauce (see note)
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon cornstarch
• ▢ 2 teaspoons toasted sesame oil

For the Stir Fry

• ▢ 2 tablespoons olive oil
• ▢ 1 pound boneless, skinless chicken thighs cut into bite-sized cubes
• ▢ ½ carrot sliced
• ▢ 2 cups broccoli florets
• ▢ 1 red bell pepper sliced
• ▢ 8 ounces mushrooms sliced
• ▢ ½ onion chopped
• ▢ 4 cloves garlic minced
• ▢ 1 teaspoon minced fresh ginger
• ▢ 1 green onion sliced; optional, for garnish
• ▢ 1 tablespoon sesame seeds optional, for garnish
• ▢ 3 cups cooked jasmine rice for serving

• In a small bowl, whisk all the stir fry sauce ingredients together. Set aside.

  ½ cup low-sodium chicken broth, ¼ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon cornstarch, 2 teaspoons toasted sesame oil

• In a wok or large sauté pan, heat the oil over medium-high heat until it shimmers. Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.

  2 tablespoons olive oil, 1 pound boneless, skinless chicken thighs

• Add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the vegetables are crisp tender, about 3-4 minutes.

  ½ carrot, 2 cups broccoli florets, 1 red bell pepper, 8 ounces mushrooms, ½ onion

• Add in the garlic, ginger and cook for another 30-60 seconds until fragrant.

  4 cloves garlic, 1 teaspoon minced fresh ginger

• Pour the stir fry sauce into the pan and add in the chicken. Cook, stirring often, until the sauce thickens and coats the stir fry.

• Garnish with green onion and sesame seeds, and serve over cooked rice.

  1 green onion, 1 tablespoon sesame seeds, 3 cups cooked jasmine rice

• Soy Sauce:For a gluten-free alternative, use tamari or coconut aminos in place of the soy sauce.
• You can cook this stir fry in any neutral oil, such as canola or vegetable.
• Instead of chicken thighs, try chicken breasts, shrimp, sliced steak, or tofu!
• Feel free to swap in your favorite vegetables, such as snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower.
• For a spicy stir fry, add in some crushed red pepper flakes!
• You can serve this stir fry over brown rice or noodles instead of Jasmine rice.
• Cut the vegetables into similarly-sized pieces so that they cook evenly.
• If the pan seems dry after cooking the chicken, add another tablespoon of oil.
• Sauté the vegetables until crisp-tender, not soft. This will prevent a mushy stir fry.
• Let the sauce come to a simmer after adding it in order to allow the cornstarch to activate and thicken.

Storage:Store chicken stir fry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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