Mia Kouppa

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Easy chicken stir fry

Easy chicken stir fry made with chicken breast and vegetables

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 455kcal

Author: Helen Bitzas

Equipment

large pot or wok
Meat thermometer optional, but useful

Ingredients

For the sauce:

1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
1 tbsp cornstarch
2 tbsp honey
1 teaspoon sesame oil, optional

For the chicken stir fry:

3 tbsp olive oil, divided
2 chicken breasts, kept whole skinless and boneless
1 tbsp unsalted butter
2 cups brocoli florets
1 red pepper, cut into small chunks
1/2 onion, chopped
1 carrot, diced
1 zucchini, sliced and quartered
227 grams white mushrooms, sliced
4 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 cup cashews or peanuts
1/4 cup sliced green onions

US Customary - Metric

Instructions

Prepare your sauce by combining all of the ingredients in a bowl. Whisk and set aside.
1/2 cup chicken broth, 1/4 cup water, 1/4 cup soy sauce, 1 tbsp cornstarch, 2 tbsp honey, 1 teaspoon sesame oil, optional
Pound your chicken breasts so that the entire breast is uniform in thickness. Season your chicken with salt and pepper. Heat 2 tablespoons of olive oil in your large pot or wok and add the breasts. Cook on medium heat, turning breast to brown both sides. Cook until the internal temperature of your chicken reaches 165 degrees or until the juices run clear. Remove the chicken from the pan, set aside, and cover loosely with aluminum foil.
3 tbsp olive oil, divided, 2 chicken breasts, kept whole
To your pan add the remaining 1 tablespoon olive oil and butter. Add the vegetables and cook over medium high heat, stirring often, until the vegetables become slightly caramelized.
1 tbsp unsalted butter, 2 cups brocoli florets, 1 red pepper, cut into small chunks, 1/2 onion, chopped, 1 carrot, diced, 1 zucchini, sliced and quartered, 227 grams white mushrooms, sliced
While your vegetables are cooking cut your chicken in cubes. Add the chicken pieces to your vegetables in the pan.
Next add the garlic and ginger and cook for 1 minute more, stirring often. Add the cashews (or peanuts), add the sauce and stir to combine. Let simmer until sauce thickens and everything is combined.
4 garlic cloves, minced, 1 tsp fresh ginger, minced, 1/2 cup cashews or peanuts, 1/4 cup sliced green onions
Serve on top of a bed of rice or noodles; Garnish your stir fry with chopped green onions or sesame seeds if you like.
Enjoy!

Notes

The nutritional information includes all Optional ingredients, but not the rice or noodles you may be serving your stir fry with.

Nutrition