Chicken Stir Fry
This easy chicken stir fry is made with fresh veggies, chunks of chicken breast, and a delicious stir fry sauce! It's the perfect nourishing dinner for busy nights.
Servings: 4 servings
Equipment
Ingredients
Stir Fry Sauce
- 1/2 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce or tamari
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
Stir Fry
- 1 1/2 tablespoons avocado oil
- 1 1/4 pounds chicken breasts cut into 1 inch pieces
- 2 green onions sliced
- 1 red bell pepper sliced
- 1 carrot thinly sliced
- 2 cups broccoli florets
For Serving
- Rice
- Sesame seeds
- Sliced green onions
Instructions
- Whisk together all of the ingredients for the stir fry sauce in a measuring glass or bowl. Set aside.
- Heat a 12" skillet over high heat. Add a tablespoon of oil to the skillet, then add in the chicken and spread it into a single layer. Cook for 3-4 minutes before flipping it over and cooking until it's cooked through. Remove the chicken onto a plate.
- Add the remaining oil to the skillet along with the green onions, bell pepper, broccoli, and carrots. Cook for 3-4 minutes or until crisp tender.
- Add the chicken back into the skillet and pour in the stir fry sauce. Stir everything together until it’s coated in the sauce. Turn the heat down to medium and simmer until the sauce thickens. Taste for seasoning, then remove from the heat.
- Garnish with sesame seeds, extra green onions and serve over rice or noodles.
Nutrition
Calories: 326kcal | Carbohydrates: 21g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 777mg | Potassium: 935mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3873IU | Vitamin C: 83mg | Calcium: 64mg | Iron: 1mg