ohsweetbasil.com
Easy Chicken Stir Fry
This quick and easy chicken stir-fry comes together in just 15 minutes with tender chicken, colorful vegetables, and a simple, savory sauce. A fast, flavorful dinner that’s perfect for busy weeknights.
Prep
5 min
Cook
10 min
Total
15 min
Serves
4
Instructions
- 01
Heat a seasoned cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn't allow the juices to caramelize at the bottom of the pan.
- 02
Add 1 Tablespoon of the oil and heat until shimmering.
- 03
Add the chicken and season with a pinch of salt and pepper.
- 04
Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes. Remove the chicken to a plate.
- 05
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
- 06
Cook, stirring occasionally for 2 minutes.
- 07
Add the mushrooms and bok choy and cook an additional 3 minutes.
- 08
Meanwhile, run the precooked noodles through hot water to separate the noodles. Drain and set aside.
- 09
Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
- 10
As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
Nutrition
per serving · 2 cups
- Calories
- 547
- Protein
- 38g
- Carbs
- 68g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 12g
- Sat. fat
- 2g
- Sodium
- 1859mg
- Cholesterol
- 73mg
Variations & swaps
Variations
- In the spirit of super-easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon!
- Some other options could be baby corn, green beans, water chestnuts, snap peas, asparagus, etc. You can also dial up the heat by adding a squeeze of sriracha to the sauce.
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