Easy Chicken Stir Fry
Stir fry– is quick, easy, and comes together in 15 minutes and I can guarantee it will satisfy your carry-out craving without breaking the bank. The perfect balance of Chicken, fresh veggies, and savory stir fry sauce will blow you away!
One of my favorite things about this meal is that it allows you to use as many fresh or frozen vegetables as you want. If you love stir fry as much as I do then I can guarantee you will love my Beef and Broccoli recipe.
WATCH RECIPE VIDEO AT THE BOTTOM TO SEE HOW EASY THIS RRECIPE COMES TOGHETHER
CHICKEN STIR FRY
Equipment
- 1 cutting board
- 1 knife
- 1 bowl
- 1 pan or wok
Ingredients
- 1 lbs. Chicken thighs
- 1 tbsp. soy sauce (meat marinate)
- 1 tbsp. Corn starch (meat marinate)
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- vegies vegies vegies
- 1 each bell pepper
- 3 cups 3 cups cabbage comes out of 1/4 big cabbage
- 2 large Carrots
- 2 cups Broccoli florets (1 large broccoli head)
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- SAUCE SAUCE SAUCE
- 2 TBSP. DARK SOY SAUCE
- 2 TBSP SOY SAUCE
- 1 TBSP WATER
- 2 TBSP BROWN SUGAR
- 1 TBSP CORN STARCH
HOW TO MAKE CHICKEN STIR FRY
INSTRUCTIONS
- Start by dicing chicken thighs into quarter-inch pieces, place them in a bowl, marinate them with soy sauce and cornstarch, and set them inside the fridge for later use.
2. Cut your bell pepper, cabbage, and carrots and cut broccoli tops or buy them already cleaned as I do.
3. Time to make the stir fry sauce, into a bowl add dark soy sauce, soy sauce, water, brown sugar and cornstarch and mix together until fully combine.
4. On a high heat pan with 2 tbsp. canola oil cook chicken thigh for 5 minutes, then add broccoli, and carrots and cook for another 2 more minutes, finally toss in bell pepper, cabbage, and your sauce and cook for the last 2 minutes.
5. Top with sesame seeds and enjoy.
FREQUENTLY ASKED QUESTION
What other vegies can use ?
The greatest part about a stir fry is you can add any vegetable you enjoy eating like snow pea, Brussel sprout, onion, bok choy the possibilities are endless.