Chicken Stir Fry Recipe
This chicken stir fry recipe is so much better than takeout, and a perfect balance of sweet and savory.
- Natasha Kravchuk
Read when you’ve got time to spare.
More from Natasha’s Kitchen
- Apple Cinnamon Slab Pie Recipe
- Chicken Madeira Recipe—A Cheesecake Factory Copycat
- Cucumber, Tomato, and Avocado Salad Recipe
This stir fry is ready in under 30-minutes and is so versatile.
This chicken stir fry recipe will become a staple in your home. It’s so quick to make and you can use whatever vegetables you have on hand. It tastes wonderful regardless of how you alter the ingredients.
This chicken and vegetable stir fry will become your easy go-to dinner. You will wow your guests and family alike, even the picky eaters with approve!
Best Chicken for Stir Fry?
Chicken thighs tend to be more forgiving in stir fry, but you can substitute with chicken breast if you don’t have thighs on hand.
TIP: When cutting chicken, slice into small bite-sized pieces. This will ensure the chicken is full of flavor, tender and not hard to chew.
Can I Substitute Stir Fry Vegetables?
Yes, you can totally use whatever vegetables you have on hand. Here are some great options that you can use in the chicken stir fry:
Sweet Peas, Asparagus, Green Beans, Bell Peppers, Broccoli, Mushrooms, Onions, Zucchini.
What can I serve Chicken Stir Fry with?
Serve the stir fry with your favorite side. A plain fried rice, white rice or noodles will all work great as there are vegetables and protein in the stir fry already.
Chicken Stir Fry Recipe, Chicken Stir Fry Ingredients:
- 1 lb chicken thighs cut into bite-sized pieces
- 1/2 zucchini sliced or cubed
- 2 Tbsp oil divided
- 1 Tbsp butter
- 1 cup broccoli cut into florets
- 1 small carrot julienned or cubed
- 8 oz mushrooms sliced
- 1/2 red pepper cubed
- 4 garlic cloves minced
- 1 tsp fresh ginger minced
- 1/2 onion cubed
- ½ cup cashews
Best Stir Fry Sauce Ingredients:
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
Combine all of the ingredients for the sauce in a bowl.
In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired