Looking for a healthy, quick, and delicious meal that’s perfect for any weeknight? This Easy Basic Chicken Stir Fry is exactly what you need! Packed with tender chicken, vibrant vegetables, and a savory gravy, this dish is sure to become a staple in your kitchen. It’s a versatile, balanced meal that takes minimal time to prepare and can be customized to your taste with added heat or different vegetables. Let’s get stir-frying!
Ingredients:
For the Chicken:
- 1 ¼ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon fresh ginger, minced
- 1 ½ tablespoons cornstarch
- 2-3 tablespoons canola oil
For the Vegetables:
- 1 small onion, diced
- 1 large bell pepper, diced (any color; red is sweeter)
- 2 large carrots, cut into matchsticks
- 2-3 cups broccoli florets
- ½ lb asparagus, cut into 1-inch segments
For the Gravy:
- 1 cup chicken broth
- 2 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- Optional: 1 tablespoon fresh ginger, minced
- Optional: 1 tablespoon sambal oelek (for heat)
Instructions:
- Marinate the Chicken:
- In a bowl, mix the chicken pieces with 2 tablespoons of soy sauce, 1 teaspoon of fresh ginger, and 1 ½ tablespoons of cornstarch.
- Let the chicken marinate for about 10-15 minutes while you prepare the vegetables.
- Prepare the Vegetables:
- Dice the onion and bell pepper, cut the carrots into matchsticks, chop the broccoli into florets, and cut the asparagus into 1-inch segments.
- Set them aside.
- Cook the Chicken:
- Heat 2-3 tablespoons of canola oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the pan and stir-fry until fully cooked and lightly browned, about 5-7 minutes.
- After cooking, take the chicken out of the pan and place it on a plate to rest.
- Stir-Fry the Vegetables:
- In the same pan, add the onions, bell peppers, carrots, broccoli, and asparagus.
- Sauté the vegetables for approximately 4 to 5 minutes, cooking them until they become tender yet retain a slight crunch.
- Make the Gravy:
- In a small bowl, whisk together the chicken broth, 2 tablespoons of soy sauce, sesame oil, brown sugar, rice vinegar, and 2 tablespoons of cornstarch.
- For extra flavor, you can add 1 tablespoon of minced ginger and sambal oelek if you like heat.
- Combine and Simmer:
- Add the cooked chicken back to the pan with the vegetables.
- Pour the gravy mixture over the stir fry and stir to combine.
- Allow the sauce to thicken for about 2-3 minutes while everything simmers together.
- Serve:
- Once the sauce has thickened and coated the chicken and vegetables, remove from heat.
- Serve the stir fry hot over rice or noodles for a complete meal!
Conclusion:
This Easy Basic Chicken Stir Fry is a fantastic way to enjoy a nutritious, colorful, and flavorful meal with minimal effort. Packed with lean protein and a variety of vegetables, it’s perfect for those looking for a healthy dinner option. The flexible gravy brings everything together, and you can customize the spice level to your preference. It’s quick, simple, and sure to be a hit for both busy weeknights and casual dinners.
Quick and Easy Chicken Stir Fry with Vegetables
A simple and delicious chicken stir fry packed withvegetables and a savory sauce, perfect for a healthy weeknight dinner.
For the Chicken:
- 1 ¼ lbs boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons low sodium soy sauce
- 1 teaspoon fresh ginger (minced)
- 1 ½ tablespoons cornstarch
- 2-3 tablespoons canola oil
For the Vegetables:
- 1 small onion (diced)
- 1 large bell pepper (diced (any color; red is sweeter))
- 2 large carrots (cut into matchsticks)
- 2-3 cups broccoli florets
- ½ lb asparagus (cut into 1-inch segments)
For the Gravy:
- 1 cup chicken broth
- 2 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- Optional: 1 tablespoon fresh ginger (minced)
- Optional: 1 tablespoon sambal oelek (for heat)
Marinate the Chicken:
- In a bowl, mix the chicken pieces with 2 tablespoons of soy sauce, 1 teaspoon of fresh ginger, and 1 ½ tablespoons of cornstarch.
- Let the chicken marinate for about 10-15 minutes while you prepare the vegetables.
Prepare the Vegetables:
- Dice the onion and bell pepper, cut the carrots into matchsticks, chop the broccoli into florets, and cut the asparagus into 1-inch segments.
Set them aside.
Cook the Chicken:
- Heat 2-3 tablespoons of canola oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the pan and stir-fry until fully cooked and lightly browned, about 5-7 minutes.
- After cooking, take the chicken out of the pan and place it on a plate to rest.
Stir-Fry the Vegetables:
- In the same pan, add the onions, bell peppers, carrots, broccoli, and asparagus.
- Sauté the vegetables for approximately 4 to 5 minutes, cooking them until they become tender yet retain a slight crunch.
Make the Gravy:
- In a small bowl, whisk together the chicken broth, 2 tablespoons of soy sauce, sesame oil, brown sugar, rice vinegar, and 2 tablespoons of cornstarch.
- For extra flavor, you can add 1 tablespoon of minced ginger and sambal oelek if you like heat.
Combine and Simmer:
- Add the cooked chicken back to the pan with the vegetables.
- Pour the gravy mixture over the stir fry and stir to combine.
- Allow the sauce to thicken for about 2-3 minutes while everything simmers together.
Serve:
- Once the sauce has thickened and coated the chicken and vegetables, remove from heat.
- Serve the stir fry hot over rice or noodles for a complete meal!