Whip Up a Quick & Delicious Chicken Stir Fry with My 8-Ingredient Secret Sauce

Whip Up a Quick & Delicious Chicken Stir Fry with My 8-Ingredient Secret Sauce

Hey y'all! There's nothing like a quick, easy, and delicious meal to get you through those busy weekdays. Today, I’m sharing one of my all-time favorite go-to recipes: a savory chicken stir fry that’s packed with fresh veggies and tossed in the most amazing stir fry sauce you’ll ever taste. And the best part? It’s made with just 8 simple ingredients you probably already have in your pantry!

This recipe is perfect for those nights when you want something flavorful and satisfying, but don’t have a lot of time to spend in the kitchen. Whether you’re whipping it up after a long day or looking for a quick dish to impress guests, this chicken stir fry will hit the spot every time.

So grab your wok and let’s get cooking—this one’s a keeper!

Chicken Stir Fry for 6 with a Flavorful Stir Fry Sauce

Ingredients:

  • 2 ½ lbs chicken breasts, sliced into thin strips
  • 2 large onions, sliced
  • 3 bell peppers (red, yellow, or green), sliced
  • 2 cups mushrooms, sliced
  • 3 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced (optional for added flavor)
  • 1 batch of my Stir Fry Secret Sauce
  • Cooked rice or noodles, for serving
  • Optional: sesame seeds and chopped green onions for garnish

Stir Fry Sauce:

  • 1/2 cup low sodium soy sauce* *Use Low-Sodium soy sauce as the saltiness of regular may be overpowering.
  • 1/2 cup Kettle + Fire chicken stock bone broth
  • 2 tablespoons fresh chopped ginger
  • 2 cloves garlic grated or finely minced
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • 1 teaspoon sesame seed oil
  • 1 teaspoon rice vinegar

Prepare the Stir Fry Sauce:

Combine all ingredients in a bowl or mason jar, and whisk or shake until combined. 

  • 1/2 cup low sodium soy sauce*,1/2 cup Kettle + Fire chicken stock bone broth,1 tablespoon corn starch,1 tablespoon honey,1 teaspoon sesame seed oil,1 teaspoon rice vinegar,2 tablespoons fresh chopped ginger,2 cloves garlic
  • Makes 1-1/4 cups. You can use immediately, or keep refrigerated in an airtight container for 1 week.

Instructions:

  1. Prepare the Chicken & Vegetables:

    • Slice the chicken breasts into thin strips and set aside.
    • Slice the onions, bell peppers, and mushrooms. Mince the garlic and ginger (if using).
  2. Cook the Chicken:

    • Heat 1 tablespoon of sesame oil in a large wok over medium-high heat.
    • Add the chicken strips in batches, cooking until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Cook the Vegetables:

    • In the same skillet, add the remaining 2 tablespoons of sesame oil.
    • Add the sliced onions and cook for 2-3 minutes until they start to soften.
    • Add the bell peppers and cook for another 3 minutes.
    • Toss in the mushrooms, garlic, and ginger, and cook for an additional 2-3 minutes until the vegetables are tender.
  4. Combine & Add the Sauce:

    • Return the cooked chicken to the skillet with the vegetables.
    • Pour the prepared Stir Fry Sauce over the chicken and vegetables. Stir everything together, ensuring the sauce evenly coats the chicken and veggies.
    • Cook for another 2-3 minutes, letting the sauce thicken slightly and the flavors meld together.
  5. Serve:

    • Serve the chicken stir fry hot over a bed of rice or noodles.
    • Garnish with sesame seeds and chopped green onions if desired.

Enjoy this quick and delicious meal that’s perfect for a family dinner or a gathering with friends!

返回博客

发表评论

请注意,评论必须在发布之前获得批准。