Chicken Stir-Fry

You can practically throw any combination of protein, veggies, and sauce in a pan and call it good, but sometimes it’s helpful to have a basic formula to go off of. Enter: our chicken stir-fry recipe. A stir fry is our go-to weeknight dinner when we just don’t have the energy to spend a long time in the kitchen or hit the grocery store—this recipe is no exception. Make it as is for our best-ever version, then use it as a jumping-off point to create your perfect chicken stir-fry. Here’s everything you need to know: 

The chicken:
We use chicken breasts in the recipe—they’re easy to prepare, and we usually always have a couple on hand. If you’re not a chicken breasts fan, you can also use chicken thighs instead. Our top tip? No matter what protein you're using, try and keep the sizes all generally the same (and on the smaller side) to ensure even, fast cooking.

The best vegetables for chicken stir-fry:
The best thing about a stir-fry is how versatile it is. We went with broccoli, red bell peppers, and cashews for our mix-ins here, but you can really add in whatever you have on hand and prefer in your ideal stir-fry. Switch up the bell pepper type, swap the cashews for peanuts, or add in your favorite veggies—carrots, green beans, and scallions are all welcome here. Need more inspo? Check out all of our stir-fry recipes for even more ideas.

The sauce:
While a stir-fry sauce should be relatively simple, it’s also what brings the whole dish together—it deserves to be great. We create our sauce with three ingredients: low-sodium soy sauce, honey, and sesame oil. Make sure you’re using reduced-sodium soy sauce here; the regular stuff will be way too salty. We highly recommend tasting your sauce before adding to your pan, and adjusting based on your preferences. Decrease the honey or soy sauce if you prefer a less-sweet sauce, or add some sriracha if you want a kick of heat.

Once you’ve whisked all of your sauce ingredients together, you’ll simmer in a skillet until thickened, around 5 minutes. Be patient—this is key to achieving a thick sauce that will coat all your chicken and veggies.

Made this recipe? Let us know how it went in the comments below!