Chicken Stir Fry is the perfect take-out substitute. It’s loaded with chicken and veggies that’s coated in a savory sauce that’s filled with flavor!
We love ordering take out! Asian style take out is one of my favorites to order for the family. There is something so satisfying about eating Chinese food straight out of the box with a set of chopsticks. My Chicken Stir Fry is so good, instead of ordering dinner, it will have you racing to the kitchen to try this recipe.
Cube chicken breast and cook in a skillet with olive oil. Remove chicken when finished cooking and set aside. Next, add bell peppers, onions and broccoli; cook until tender and golden. Add the soy sauce mixture and chicken back into skillet. Continue to cook until sauce has slightly thickened. Serve over your favorite rice or noodles!
Chicken Stir Fry is a delicious and versatile dinner. My entire family gobbles this up with a serving of brown or white rice. If you want to be a little healthier, and cut some carbs, try serving in lettuce cups! Next time you have a craving to order from your favorite Asian restaurant pull this recipe out for a comforting homemade meal.
CAN THIS DISH BE SPICY?
Yes! If you like a little heat in your dish add an optional ¼ teaspoon of red pepper flakes.
CAN I USE ANOTHER PROTEIN?
Of course! Try slicing up thin pieces of steak and substitute for chicken to make a Beef Stir Fry.
CAN I USE OTHER VEGETABLES?
Absolutely! Try adding asparagus, carrots, water chestnuts or any other favorite veggies to make a healthy and hearty dish.
ENJOY THIS RECIPE? CHECK OUT THESE OTHERS TO SUBSTITUTE ANOTHER NIGHT OF TAKE-OUT DINNER!
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Szechuan Chicken – Chicken, veggies in a gourmet teriyaki sauce over linguini noodles.
Sweet and Sour Chicken – Bite size pieces of chicken covered in a sweet and tangy sauce.
Chicken Stir Fry
- 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
- salt and pepper, to taste
- 2 Tablespoons extra virgin olive oil divided
- 1 small onion (white or yellow), chopped
- 1 red bell pepper, cut in squares (seeds removed)
- 1 yellow bell pepper, cut in squares (seeds removed)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water
- 2 Tablespoons Yoshida's Sweet Teriyaki marinade (optional)
- Season chicken with salt and pepper. In a large, non-stick skillet, heat olive oil over medium-high heat. Add in chicken. Cook, stirring constantly, until cooked through. Internal temperature of chicken should reach 165 degrees F.
- Transfer cooked chicken to a plate. Cover with foil to keep warm. Set aside.Add remaining tablespoon of olive oil to skillet then add onion, bell pepper and broccoli. Cook and stir until veggies are tender and golden.(Reduce heat if browning too quickly and not yet tender. I also add a 1/4 cup to 1/2 cup of water to help steam the veggies and to prevent them from sticking to the pan.)
- When veggies are tender, reduce heat to medium; add garlic, ginger, red-pepper flakes (if using). Cook and stir for about 1 minute.Meanwhile, whisk together the chicken broth, soy sauce, honey, cornstarch mixture and Yoshida's marinade (if using.) in a small bowl.Add this mixture to the veggies. Stir gently to combine then add chicken back in pan. Stir and toss to coat chicken with mixture. Let cook another 5 minutes or so to warm through and thicken.Serve warm over rice or noodles. Enjoy!
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