Chinese Chicken Stir Fry Recipe is so much better than takeout! The chicken and vegetables in a garlic ginger soy sauce with honey is the perfect balance of sweet and savory.
Chinese chicken stir fry food 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!
Chinese Chicken Stir Fry: Recipe
Nutrition Fact:
- Calories: 317 Per Serving
- Protein: 21g Per Serving
- Fiber: 4g Per Serving
Ingredients:
Chicken Stir Fry Ingredients:
- 1 lb chicken thighs cut into bite-sized pieces
- 1/2 zucchini sliced or cubed
- 2 Tbsp oil divided
- 1 cup broccoli cut into florets
- 1 small carrot julienned or cubed
- 8 oz mushrooms sliced
- 1/2 red pepper cubed
- 1 Tbsp butter
- 4 garlic cloves minced
- 1 tsp fresh ginger minced
- 1/2 onion cubed
- ½ cup cashews
How Do You Make Chicken Stir Fry?
Chicken stir fry couldn’t be easier to make than this recipe.
- Cut the chicken thighs (or breast) into bite-sized pieces and cook.
- Cook vegetables until desired tenderness.
- Prepare easy sweet and savory stir fry sauce.
- Combine the chicken with the vegetables and sauce. Simmer until sauce thickens and ingredients are well incorporated.
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.
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.
Instructions:
- 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 the 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 chicken back to the pan.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
- 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 the 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.
