Easy Chicken Stir Fry

3.50 from 2 votes

Try this Easy Chicken Stir Fry for a quick weeknight meal bursting with flavor! Tender chicken thighs, a vibrant vegetable medley, and savory stir fry sauce come together for a mouthwatering combination.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Keyword: 30 minute meal, chicken dinner, chicken stir fry, easy chicken stir fry, stir fry recipe

Servings:

Calories: 789kcal

Author: Lena Gladstone

Equipment

Ingredients

Chicken and vegetables

2 tablespoons avocado oil divided
2 pounds chicken thighs cut into 1 inch cubes (boneless and skinless)
2 teaspoons kosher salt divided, or more to taste
3 cups vegetable medley (I use a combination of broccoli, mushrooms, peppers, mini corn, onions, carrots, sugar snap peas)

Stir Fry Sauce

⅔ cup low sodium soy sauce
½ cup chicken stock
1 tablespoon cornstarch
2 tablespoons sesame oil
3 tablespoons light brown sugar packed
1 tablespoon ginger grated
3 cloves garlic minced

Instructions

Prep the stir fry sauce

In a medium size bowl add the chicken stock and cornstarch and whisk to combine, then add the remaining ingredients and whisk to combine. Set aside.

Cook the stir fry

Add one tablespoon of avocado oil to a large skillet or wok and heat over medium high heat.
Add cubed chicken thighs (in batches if necessary) and season with 1 teaspoon of salt. Cook for 5 minutes or until cooked through, stirring often. Remove from the skillet and set aside.
Reduce heat to medium and add remaining tablespoon of avocado oil to the skillet. Add vegetables and remaining teaspoon of salt and cook, stirring occasionally, just until crisp tender for about 5-7 minutes.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine. Bring to a boil, stirring occasionally, and cook for one more minute. Serve with rice and/or noodles.

Nutrition