Chicken Stir Fry

Easy to make and family friendly, this Chicken Stir Fry comes with 5 sauce variations so you'll never be bored again. You can mix up the veggies and even try different meats to keep this basic recipe tasting brand new. Everyone needs some good basics, and this chicken stir fry is simple yet so flavorful you'll want to make it every single week. It's gluten free, dairy free, paleo, and some Whole30 options too.

Prep Time20

Cook Time10

Total Time30

Author : Kari Peters

Cuisine: Asian

Servings:

Calories: 417kcal

Ingredients

1/4 cup avocado oil or other stir frying oil
1.5 pounds boneless skinless chicken thighs cut into 1" pieces
1 large red onion
4 carrots, 8 ounces peeled
1 red bell pepper, 8 ounces
1 pound broccoli
1 tablespoon minced ginger
2 cloves garlic minced
1/4 cup soy sauce or coconut aminos

US Customary - Metric

Instructions

Start by prepping all the ingredients before you begin to cook. Cut both ends off the onion, then cut in half from top to bottom. Place each half flat side down and slice into 1/4" thick half moon slices.
Thinly slice the carrots, then remove the stem and slice the bell pepper into 1/2" thick strips. Cut the broccoli into small bite-sized pieces. Peel away the tough outer layer of the stem, then thinly slice it.
Heat a large 15" skillet over medium high heat. When the pan is hot, add 1 tablespoon of the avocado oil along with the cubed chicken and sauté until just done. Remove the chicken from the pan and set it aside.
Add the remaining avocado oil to the pan, and add the ginger and garlic. Sauté until fragrant, about 30 seconds, then add the veggies. Stir well to combine the garlic and ginger with the veggies.
Cook the veggies stirring only as they brown until they're crisp tender, about 8 minutes. Turn the heat up or down as needed to make sure they brown well but don't burn.
When the veggies are just done, add the chicken back to the pan along with the soy sauce or coconut aminos. If you're using any of the variations, you'll want to add those ingredients along with the soy sauce.
Stir to combine, then serve immediately.

Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.

Notes

5 Flavor variations:

Lemon Ginger - 1 additional tablespoon ginger + Zest from 1 lemon + 2 tablespoons lemon juice + 1-2 tablespoons maple syrup (Add the extra ginger for this variation in the recipe step that adds the garlic and ginger to the pan.)
Curry - add 1-2 teaspoons curry powder of choice or curry paste of choice
Ethiopian Berbere - add 1-2 teaspoons Ethiopian Berbere spice mix to taste, (some mixes are spicy).
Orange Chinese 5-spice - 1 teaspoon Chinese 5-spice powder + orange zest & juice of 1 orange.
Sweet Chili - 1 teaspoon red pepper flakes along with 2-4 tablespoons of honey to taste.

Extra sauce tip: If you love a saucy stir fry, mix 1/2 cup chicken broth or stock together with 2 teaspoons cornstarch or tapioca starch to add to the pan along with the soy sauce or coconut aminos.

Nutrition