Chicken Stir-fry
This veggie and chicken stir-fry is one of my favorite weeknight dinners. It’s savory, packed with veggies and full of flavor. The seasoned and cubed chicken breast is seared in olive oil, then cooked with a medley of chopped vegetables in a homemade stir-fry sauce.
The chicken gets perfectly browned and the veggies get caramelized in the sauce while they absorb all of that delicious flavor. Serve it over a bowl of fluffy rice for a well-rounded weeknight meal.
This recipe is a true staple for a quick and easy weeknight dinner. It’s a great way to use up bits and ends of vegetables you have in your fridge, and can be made with any variety of chicken you prefer.
I highly recommend a deep baking pan like a wok for this recipe. I used my go-to cast-iron wok which is deep enough to cook everything evenly, and gives the perfect caramelized finish.
Ingredients you’ll need for chicken stir-fry
- Cubed chicken breast– I used 3 breasts, about 1.5 lbs, cut into cubes
- Veggies– broccoli florets, bell pepper, carrots & onions
- Olive oil
- Sauce ingredients- a mix of coconut aminos, soy sauce, dijon mustard, maple syrup, and garlic
- Salt & pepper
- Cornstarch slurry– made of cornstarch and water to help thicken the sauce
- Sesame oil and sesame seeds to top off the dish
- Start by cooking the chicken in olive oil with a pinch of salt & pepper for about 10 minutes. It doesn’t need to be fully cooked through
- Next, add in the chopped veggies. Cook this together for another 10-12 minutes, stirring occasionally. I suggest cooking on a medium/high heat to let most of the moisture evaporate
- Add the sauce to the pan, and continue cooking for 15 minutes. The longer you cook the dish, the more caramelized the chicken and veggies get
- Lastly, add your cornstarch slurry to help thicken the sauce. Cook for a few more minutes then finish with a drizzle of sesame oil and sesame seeds
Why You’ll Love It
- It’s the ideal one-pot dish, yet full of layered flavor
- It reheats well, making it a perfect meal prep staple
- Endlessly customizable — swap any of your favorite veggies (fresh or frozen), use chicken thighs instead, or add a pinch of chili flakes for a little heat
Other easy weeknight dinners-
Coconut Curry Chicken
Cilantro Lime Salmon
Dairy-free Spicy Rigatoni
Chicken Stir-fry
Ingredients
- 1 1/2 lbs chicken breast cut into cubes
- 2 cups broccoli florets
- 1 yellow onion
- 3 carrots peeled
- 1 red bell pepper
Stir-fry Sauce
- 1/3 cup coconut aminos
- 2 tbsp maple syrup
- 1 tbsp low-sodium soy sauce
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic crushed
- 2 tsp cornstarch mixed with 1 tbsp water
- 1 tbsp sesame oil, to top
- 2 tbsp sesame seeds, to top
Directions
- Prepare the vegetables- slice the onion in half and then into strips. Slice the bell pepper into 2″ sticks, and the carrots diagonally into 2″ pieces.
- Heat a large wok or pan with 1/4 cup olive oil on medium heat. Once hot, add the cubed chicken with a pinch of salt & pepper and cook on medium/high heat for about 10 minutes, stirring every couple of minutes.
- After 10 minutes, add the vegetables to the pan. Cook for another 10-12 minutes, stirring occasionally.
- In a small bowl, combine the coconut aminos, maple, soy sauce, dijon, garlic, salt & pepper.
- Pour the sauce over the chicken and veggies and cook on a medium heat for another 15 minutes.
- Mix in the cornstarch slurry into the pan, and let the sauce thicken on high heat for a couple of minutes. Once the sauce thickens and the chicken has browned, top with a drizzle of sesame oil and sesame seeds.
My family loved this! Even my toddler ate it. Thank you for this one! Your recipes are always a hit in my house.
I’m so happy to hear that!