Easy Chicken Stir Fry – Super healthy kids

Stir fry are one of our favorite quick and healthy dinner recipes! We love that this stir fry chicken recipe uses ingredients you likely have on hand, and it’s super versatile so you can tweak it and make it your own. It’s perfect for using up all those random veggies you have while waiting for your next shopping spree. Plus a foolproof pan sauce!

Why You’ll Love This Stir Fry Chicken

There are about a million skillet recipes out there. And they all have something unique and delicious about them. But what I really love about this recipe is that it’s easy! It’s super easy, customizable, and uses ingredients you most likely already have on hand.

The basic ingredients:

• Chicken (or other protein of your choice)
• Various chopped vegetables
• Easy 5-ingredient sauce (more on that soon!)

As simple as that! Serve (or not!) with rice or pasta and dinner is served.

Ingredients for Fried Chicken:

• Chicken– We used chicken breast, but chicken thighs is a great option. You can also use beef, shrimp or tofu.
• oil– You want to use an oil with a high smoke point as stir fries are made by cooking them briefly over very high heat. We used avocado oil.
• broccoli– Broccoli is a hardy, classic stir-fry vegetable that handles the high heat well.
• paprika– Paprika adds a delicious crunch to your finished dish.
• water chestnuts– Water chestnuts are sold canned and can usually be found in the Asian foods section of your grocery store. They are mild and super crunchy.
• carrots– We like to use matchstick carrots in our stir-fries. You can also cut your carrots into thin coins.
• snow peas– Sugar snap peas are another great option! We switch back and forth between the two.
• garlic– You could omit that, since the wok sauce also contains garlic. However, we’re more than happy to add it here too!
• salt pepper– Although you get a lot of flavor out of the sauce, it’s important to flavor the protein before adding it to the sauce. Otherwise your last dish will be pretty boring.

Ingredients for the wok sauce:

• cornstarch– Used as a thickener.
• chicken soup– You can also use vegetable broth.
• Apple Cider Vinegar– That’s really a personal preference and doesn’t make much of a difference in the end. You can also use rice vinegar, red wine vinegar, or distilled vinegar.
• Treasure– Honey is our go-to sweetener for stir-fries, but you can use maple syrup, agave, or even brown sugar.
• garlic & Ginger– Fresh is best! The taste is so much better. You can use powder in a pinch, or leave it out altogether! They are simply there as a flavor enhancer.

How to make chicken skillet

1. whisk Gather your sauce ingredients in a small bowl or liquid measuring cup. You can also use a blender bottle!
2. cut Dice your chicken into 1″ cubes. Season with salt and pepper.
3. Chop Broccoli and peppers (and carrots if not using matchstick carrots).
4. heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes. Your chicken should be nicely browned and cooked through. Remove from the pan and set aside.
5. Add to add another tablespoon of oil to the same pan. Add your vegetables and cook for about 5 minutes. Cover with a lid for a few minutes for softer vegetables.
6. To return the chicken in the pan with the vegetables. Pour the sauce mixture over everything and cook for 2-3 minutes or until the sauce is thick and bubbly. Take off the heat.
7. surcharge over rice and, if desired, with a pinch of sesame.
8. Enjoy!

Tips & Suggestions:

More easy weeknight meal recipes:

sauce

• 1 1/2 tablespoon cornstarch
• 1/2 Cup Chicken broth, low sodium
• 1/3 Cup Soy sauce, low sodium
• 1 tablespoon Apple Cider Vinegar
• 3 tablespoon honey
• 3 cloves garlic chopped
• 1 teaspoon fresh ginger grated or paste

Stir-frying

• 2 tablespoon oil
• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• 1 bunch broccoli about 2 cups of florets
• 1 Middle Paprika, red
• 8th ounces sliced ​​water chestnuts
• 1 Cup Matchstick carrots or julienne cut
• 1 Cup snow peas
• 2 cloves garlic
• salt and pepper

• The best way to prepare stir-fries is to prep all the ingredients before you start cooking. So nothing is overcooked and it’s really fast!

• In a medium bowl, whisk together the sauce ingredients and set aside.

• Cut the chicken into bite-sized pieces, about 1 inch cubes. Season with salt and pepper.

• Cut the broccoli and red pepper into equal pieces. If you didn’t buy matchstick carrots, cut carrots into small, even sticks.

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add diced chicken and cook for 4-5 minutes. The chicken should be cooked through and beginning to brown. Remove cooked chicken and set aside.

• In the same pan, add another tablespoon of oil. Add broccoli, peppers, water chestnuts, carrots, snow peas and garlic. Simmer over medium heat for 5 minutes, stirring frequently. The vegetables will be tender and crunchy at this point – you can cook a few minutes longer if you like them softer.

• Return the chicken to the pan with the vegetables. Give them a stir and then pour the sauce over everything. Let it cook for a minute until it starts to bubble and thicken. Stir a few times so everything is coated in sauce. Remove from stove.

• Garnish with sesame seeds and serve over rice or pasta. Enjoy!

Calories: 270kcal | Carbohydrates: 31G | Protein: 21G | Fat: 8thG | Saturated Fatty Acids: 1G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 4G | Trans fats: 0.03G | Cholesterol: 72mg | Sodium: 850mg | Potassium: 763mg | Fiber: 6G | Sugar: fifteenG | Vitamin A: 4390ie | Vitamin C: 128mg | Calcium: 81mg | Iron: 3mg