Description
A vibrant and flavorful Chicken Stir Fry featuring tender chicken breast pieces and crisp vegetables tossed in a savory, slightly sweet sauce made with tamari, honey, and sesame oil. This quick and easy stir fry is perfect for a nutritious weeknight dinner, delivering a balanced mix of protein and veggies with bold Asian-inspired flavors.
Ingredients
Scale
Sauce Ingredients
- ¼ cup chicken broth
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoon dry sherry (optional)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch (or arrowroot powder)
Main Ingredients
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken breast (cut into 1-inch pieces)
- Salt and pepper (to taste)
Vegetables and Garnish
- 1 red bell pepper (deseeded and chopped)
- 1 small carrot (thinly sliced)
- 2 cups broccoli florets (cut into bite-sized pieces)
- 1 small yellow onion (chopped)
- 1 tablespoon finely grated fresh ginger
- 4 garlic cloves (minced)
- 1 tablespoon sesame seeds
- 1 green onion (sliced)
Instructions
- Make the sauce: In a small bowl, whisk together the chicken broth, tamari soy sauce, dry sherry (if using), honey, sesame oil, rice vinegar, and cornstarch or arrowroot powder until smooth. Set the sauce mixture aside while preparing the other ingredients.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, seasoning them with salt and pepper. Cook until the chicken is lightly browned and cooked through, about 4 to 5 minutes, stirring occasionally. Remove the chicken from the pan and set it aside on a plate.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the red bell pepper, chopped onion, sliced carrot, and broccoli florets along with any juices left from the chicken. Stir-fry the vegetables for about 3 to 4 minutes until they are tender-crisp.
- Combine and finish stir-fry: Return the cooked chicken to the pan with the vegetables. Add the minced garlic and grated ginger, stirring for about 30 seconds to let the flavors meld. Pour the prepared sauce over the chicken and vegetables and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens and coats everything evenly.
- Garnish and serve: Remove from heat and garnish the stir fry with sliced green onions and sesame seeds. Serve immediately and enjoy your quick, delicious chicken stir fry!
Notes
- For a gluten-free option, use tamari instead of regular soy sauce and verify the sherry is gluten-free or omit it.
- Dry sherry is optional but adds depth of flavor; substitute with a splash of rice wine or water if preferred.
- Adjust the sweetness by adding more or less honey according to your taste.
- Feel free to swap vegetables based on what you have on hand – snap peas, mushrooms, or baby corn work well.
- Make sure to cut chicken into uniform pieces for even cooking.
- For extra heat, add a pinch of red pepper flakes or a small diced chili when cooking the vegetables.
