Better Than Takeout Chicken Stir Fry
A quick and flavorful chicken stir fry that rivals your favorite takeout, made healthier with fresh ingredients.
Ingredients
Sauce Ingredients
- 3 tablespoons low sodium soy sauce or Tamari sauce Use Tamari for a gluten-free option.
- 2 teaspoons cornstarch
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- ¾ cup low sodium chicken broth
Main Ingredients
- 10-12 ounces boneless skinless chicken breast, thinly cut into strips or cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- 1 small yellow onion, thinly sliced
- 1 large carrot, thinly sliced into coins
- 1 small red bell pepper, thinly sliced into strips
- 4 ounces sliced button mushrooms
Garnishes
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, for garnish
Instructions
Preparation
- In a mixing bowl, combine soy sauce and cornstarch; whisk until completely combined.
- Whisk in the brown sugar, sesame oil, and chicken broth; set aside.
- Prepare the chicken by cutting it into small cubes or thin strips; set aside.
Cooking
- Add vegetable oil to a wok or large nonstick skillet and heat over high heat.
- Once the oil is hot, add the garlic and ginger; stir and cook for 10 seconds.
- Add the onion and continue cooking for another minute, stirring frequently until the onion softens.
- Stir in the chicken and cook for 2 to 3 minutes, or until the chicken is no longer pink; stir frequently.
- Then add the carrots, peppers, and mushrooms; continue to cook for about 2 minutes.
- Stir the sauce prepared earlier and add it to the wok; cook for an additional 3 to 4 minutes, stirring often until the sauce thickens, veggies are crisp-tender, and chicken is fully cooked.
- Remove the wok from heat.
- Garnish with green onions, sesame seeds, and red pepper flakes.
- Serve over rice.
Notes
For a filling meal, serve hot with rice, quinoa, or cauli rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.