Chicken Stir Fry Recipe With Vegetables Will Be a Family Favorite (25 Minutes) by Ann Marie G. Halstead

Stir fry recipes are my go-to on busy weeknights. This easy chicken stir fry recipe is one of my favorites. Tender chicken and vegetables in a slightly sweet sauce will please even the pickiest eaters. This easy chicken stir-fry recipe will get you out of the kitchen fast! With minimal prep and cooking time, it's on the table in about 20 minutes.

Here is your shopping list for this high-protein chicken stir fry recipe: boneless/skinless chicken breasts or thighs, canola oil, bok choy, sugar snap peas or snow peas, broccoli or broccolini, bean sprouts, fresh ginger, fresh garlic, cornstarch, chicken broth, low-sodium soy sauce and honey. For some heat, add the optional crushed red pepper flakes. Check out the health benefits of vegetables and the health benefits of protein.

Boneless, skinless chicken breasts or thighs are cut into bite-sized pieces and stir fried with baby bok choy, sugar snap pes or snow peas, broccoli or broccolini, bean sprouts, garlic and fresh ginger. The flavorful sauce is made with chicken broth, soy sauce and honey. You can add some crushed red pepper flakes for a little heat.

Change up the vegetables in this chicken recipe to suit your family's tastes. And don't forget the crispy egg rolls, crab rangoon, wonton soup or fried rice.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast or boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons canola oil (divided)
• 1 cup chopped baby bok choy
• 1 cup sugar snap peas or snow peas
• 1 cup chopped broccoli or broccolini
• 1/2 cup bean sprouts
• 3 teaspoons minced fresh ginger
• 3 cloves garlic, minced

Sauce

• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup chicken broth
• 4 tablespoons low-sodium soy sauce (for a gluten-free dinner use tamari)
• 1/4 cup honey
• crushed red pepper flakes (optional)

Here's how to make it: 

1. To make the sauce, combine the cornstarch and water. Mix well. Add the chicken broth, soy sauce and honey. Set aside.
2. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper. Drop the chicken into the skillet and cook, stirring, until cooked through, about 5 minutes. Remove to a plate.
3. Add the remaining 1 tablespoon of oil to the skillet. Add the vegetables and cook until crisp-tender, about 5 minutes. Add the garlic and ginger and cook for 30 seconds more. 
4. Put the chicken back into the skillet. Pour in the sauce and cook until it thickens slightly, about 2 minutes. Serve over rice, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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