Chicken Stir Fry for Beginners

This chicken stir fry is everything you want in a weeknight dinner: quick, flavorful, and packed with colorful vegetables. Juicy chicken breast, vibrant veggies, and a savory-sweet sauce come together in minutes for a meal that’s endlessly versatile and family-approved. When the chicken and veggies are tossed with the most flavorful sauce, it all works together beautifully! Here are a few other reasons why you’ll love this stir-fry recipe. The key to the best stir-fry lies in the sauce, and my version is a blend of savory, sweet, and tangy.

Ingredients

• For the stir-fry:
  • 1 lb boneless, skinless chicken breasts (or thighs), sliced thin
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced or julienned
  • ½ yellow onion, sliced
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons avocado oil (or other neutral oil)
  • Salt and black pepper, to taste
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds (for garnish)
• For the stir-fry sauce:
  • ¼ cup chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon dry sherry (optional)
  • 1 teaspoon cornstarch

Instructions

Step 1: Make the Sauce

1. In a small bowl, whisk together chicken broth, soy sauce, sesame oil, honey, rice vinegar, dry sherry, and cornstarch. Set aside.

Step 2: Cook the Chicken

• In a large skillet or wok over medium-high heat, heat 1 tablespoon of oil
• Season the chicken with salt and pepper, and cook for 4 to 5 minutes, until golden and just cooked through. Transfer to a plate.

Step 3: Cook the Veggies

• Add the remaining oil to the same pan
• Add bell pepper, onion, carrot, and broccoli
• Stir-fry for about 4 to 5 minutes, until veggies are crisp-tender.

Step 4: Combine Everything

• Add the cooked chicken back to the pan along with garlic, ginger, and stir-fry sauce.
• Toss until everything is evenly coated and heated through.

Step 5: Garnish and Serve

• Sprinkle with green onions and sesame seeds before serving. Serve hot over rice or noodles.

FAQs

1. Can I use frozen vegetables?
   Yes! Just make sure to thaw and drain excess water before cooking so they don’t steam too much.
2. What can I use instead of dry sherry?
   You can omit it or substitute with mirin, white wine, or even apple cider vinegar for a slight tang.
3. Can I use tofu instead of chicken?
   Absolutely. Press the tofu, cube it, and pan-fry until golden before adding it to the stir-fry.
4. Is this recipe gluten-free?
   Use gluten-free soy sauce or tamari, and ensure other ingredients are certified gluten-free.