Delicious Chicken Stir-Fry: Your Easy Weeknight Winner
Enjoy a quick and flavorful Chicken Stir-Fry that comes together in just 30 minutes, perfect for busy weeknights.
Equipment
- wok
- - Large skillet
- small bowl
Ingredients
For the Sauce
- 1/4 cup Reduced-Sodium Soy Sauce tamari is a great gluten-free substitution
- 2 tablespoons Honey consider maple syrup for a vegan option
- 1 tablespoon Toasted Sesame Oil use olive oil if unavailable but expect a different flavor profile
For the Stir-Fry
- 2 tablespoons Canola Oil vegetable oil can be used as a substitute
- 1 pound Boneless Skinless Chicken Breast tofu or shrimp can be used as alternatives
- 2 cups Broccoli substitute with snap peas or green beans for variety
- 1 medium Bell Pepper other vegetables like zucchini can be swapped in
- 3 cloves Garlic add fresh ginger for extra zest
- 1/2 cup Raw Cashews peanuts can be used or omit if nut-free
- to taste Freshly Ground Black Pepper adjust based on taste preferences
Instructions
How to Make Chicken Stir-Fry
- Whisk together the sauce ingredients by combining reduced-sodium soy sauce, honey, and toasted sesame oil in a small bowl. Set it aside for later.
- Heat oil in a large skillet over high heat. Add the broccoli, bell pepper, and minced garlic. Stir frequently until the vegetables are tender-crisp and slightly charred, about 5 minutes.
- Add chicken pieces to the skillet, spreading them out for even cooking. Sauté until they turn golden brown and are cooked through, approximately 8 minutes.
- Stir in cashews and season the mixture with freshly ground black pepper for that delightful kick. Make sure everything is well-mixed!
- Pour the sauce into the skillet and bring it to a simmer. Cook while stirring until the sauce thickens, around 5 minutes.
- Serve over rice of your choice, whether it’s fluffy white rice, hearty brown rice, or even cauliflower rice for a low-carb option. Enjoy every bite!
Notes
Optional: Garnish with sliced green onions for an extra burst of freshness.