Chicken Stir Fry {Simple + Easy}

5 from 2 votes

Chicken Stir Fry {Simple + Easy}

This easy chicken stir fry is perfect for busy weeknights or for meal prep lunches - and the sauce is made from pantry staples!

Prep Time25

Cook Time15

Total Time40

Course: Chicken

Cuisine: Asian-Inspired

Servings:

Calories: 400kcal

Author: Taylor Stinson

Ingredients

1 lb chicken breast, diced into one-inch cubes
2 tbsp soy sauce
3 tbsp sesame oil, divided
1 tbsp rice vinegar
2 cups mushrooms, stems removed and quartered
2 cups broccoli, cut into small florets
1 large carrot, peeled and sliced
1 medium yellow onion, large chop
1/2 green pepper, chopped
1/2 red pepper, chopped

For the sauce:

1/4 cup soy sauce
1/4 cup + 2 tbsp maple syrup
3 tbsp rice vinegar (unseasoned)
4 cloves garlic, finely minced
3/4 inch piece of fresh ginger, finely minced or grated
2 tbsp toasted sesame seeds
1 Thai chili, finely chopped (can substitute red pepper flakes or omit if sensitive to heat)

Instructions

Toss the chicken breast, soy sauce, half of the sesame oil, and rice vinegar together in a large bowl. Marinate for at least 20 minutes, up to 24 hours. After marinating, discard the excess liquid.
Mix all of the sauce ingredients in a bowl and set aside.
Heat the other half of the sesame oil over medium-high heat in a large pan. When the oil is heated and begins to shimmer, add the chicken breast and cook until browned on all sides, about 4-5 minutes. Remove chicken from the pan and set aside.
Add additional sesame oil to the pan if it has gone dry. Add mushrooms, broccoli, and carrots to the pan and cook until carrots are tender, about 3-4 minutes. Stir frequently to prevent burning.
Add the onion, green pepper, and red pepper, and cook until the onions are slightly translucent and peppers become slightly tender, about 2-3 minutes.
Add sauce and chicken and continue to cook until the sauce thickens slightly, another 2-3 minutes.
Remove from heat, top with sesame seeds, and serve.

Notes

You can add other veggies to this stir fry like cauliflower, corn, zucchini and edamame.

Leave out the Thai chili if you don’t like spicy food.

This recipe is great for meal prep and can be stored in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 2 minutes.

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