This Chicken Stir Fry is a family favorite that deserves a spot in your regular dinner rotation. With tender chicken, crisp-tender veggies, and a savory homemade sauce, it’s the perfect quick and flavorful weeknight meal ready in just 30 minutes!
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road Chicken Stir Fry") CHICKEN STIR FRY
Serves 4 INGREDIENTS 1 ½ pounds chicken tenderloin or breast cut into 1” cubes ½ teaspoon salt ¼ teaspoon freshly cracked black pepper ¼ teaspoon ground ginger 1 ½ tablespoon cornstarch 2-3 tablespoons neutral oil light olive oil, avocado, or canola 1 red bell pepper sliced 1 ½ cups broccoli cut into small florets 1 cup yellow onion sliced
Sauce: ½ cup low-sodium chicken broth ⅓ cup low-sodium soy sauce 2 tablespoons honey 1 teaspoon sesame oil 1 large clove garlic pressed or minced 2 teaspoons seasoned rice vinegar 1 teaspoon chili garlic sauce, optional (gochujang or sriracha can be substituted)
For serving: Thinly sliced green onion and sesame seeds for garnish Cooked white rice or lo mein noodles for serving optional
INSTRUCTIONS
1. In a small bowl, which together all sauce ingredients, set aside. In another medium bowl or zip top plastic bag, toss the chicken with the salt, pepper, ginger, and cornstarch.
2. Heat a large wok or high sided skillet over medium high heat, add 2 tablespoons of oil, followed by the bell pepper, broccoli and onion. Stir fry until veggies begin to char, about 3 minutes.
3. Add the chicken pieces, along with another tablespoon of oil if needed. Stir fry 3 minutes.
4. Pour in the sauce ingredients, bring to a boil and reduce to medium heat. Cook, stirring occasionally until chicken is cooked through to 165℉, about 5 minutes.
5. Remove from heat, garnish with green onion and sesame seeds and serve immediately with rice or lo mein noodles.
NOTES
You can use chicken tenderloins, breast, or boneless skinless thighs.
Chili garlic sauce has a medium heat level and is very garlicky. Feel free to adjust the heat level to your taste.
