Chicken Stir Fry Recipe
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This Chicken Stir Fry Recipe is so much better than takeout! The chicken thighs and vegetables are smothered in a perfectly savory sweet garlic and ginger soy sauce with honey. This 30-minute meal is so simple to modify to fit whatever veggies you have on hand, so you'll love this as your go-to weeknight meal. Serve over rice for a completely satisfying meal.
Ingredients
Instructions
Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
Combine all of the ingredients for the sauce in a bowl. Set aside.
In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Nutrition
- Calories
- 523 kcal
- Carbohydrate Content
- 25 g
- Protein Content
- 26 g
- Fat Content
- 36 g
- Saturated Fat Content
- 8 g
- Cholesterol Content
- 118 mg
- Sodium Content
- 959 mg
- Fiber Content
- 3 g
- Sugar Content
- 13 g
- Serving Size
- 1 serving
