Description
This vibrant Chicken Stir Fry recipe features tender chicken thighs and colorful vegetables cooked in a flavorful homemade stir fry sauce. Ready in just 35 minutes, it delivers a perfect balance of savory, sweet, and aromatic tastes, making it an ideal quick and healthy weeknight dinner served over jasmine rice.
Ingredients
Scale
Sauce Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup water
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
- ½ carrot, sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 8 ounces mushrooms, sliced
- ½ onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon minced fresh ginger
Garnishes
- 1 green onion, sliced (optional)
- 1 tablespoon sesame seeds (optional)
For Serving
- 3 cups cooked jasmine rice
Instructions
- Make the sauce: In a small bowl, whisk together low-sodium chicken broth, water, low-sodium soy sauce, honey, cornstarch, and toasted sesame oil until smooth. Set this stir fry sauce aside for later use.
- Cook the chicken: Heat olive oil in a wok or large sauté pan over medium-high heat until it shimmers. Add the cubed chicken thighs in a single layer and cook, stirring occasionally, for about 5 to 7 minutes or until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set it aside.
- Cook the vegetables: In the same pan, add the sliced carrot, broccoli florets, red bell pepper, sliced mushrooms, and chopped onion. Stir frequently and cook for 3 to 4 minutes until the vegetables become crisp-tender but still retain their vibrant color.
- Add aromatics: Add the minced garlic and fresh ginger to the vegetables. Stir and cook for an additional 30 to 60 seconds until the garlic becomes fragrant, taking care not to burn it.
- Combine and thicken: Pour the prepared stir fry sauce into the pan along with the cooked chicken pieces. Stir continuously while cooking until the sauce thickens and evenly coats the chicken and vegetables, about 2 to 3 minutes.
- Garnish and serve: Remove the stir fry from heat. Garnish with sliced green onion and sesame seeds if desired. Serve the flavorful chicken stir fry immediately over 3 cups of cooked jasmine rice.
Notes
- Use low-sodium soy sauce and chicken broth to control the salt content.
- Honey adds natural sweetness but can be adjusted or replaced with another sweetener based on preference.
- To make it spicier, consider adding red pepper flakes or fresh chili slices when cooking the aromatics.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Ensure to stir the sauce constantly when adding it to the pan to prevent lumps and achieve a smooth, thickened consistency.
