The tasty sauce is made with soy sauce, garlic, honey, and sriracha. The entire dish is ready in about 30 minutes. The best thing about stir-frys is how quick they cook, and how wonderfully crisp the vegetables are. The combination of a succulent protein component, crisp veggies, and a flavorful sauce is simply wonderful. This chicken vegetable stir-fry is one of the Chinese-style dishes I make most often for my family. It’s an easy recipe, it’s quick, and it’s very flavorful thanks to the wonderful sauce.
Ingredients
Here’s an overview of the ingredients you’ll need to make this tasty stir-fry. The exact measurements are included in the recipe card below. Fresh chicken: I use boneless skinless chicken breasts. Chicken thighs should work too. Vegetables: To make life easy, I use a mix of frozen chopped vegetables. But it’s fine to use fresh veggies. For the sauce: Soy sauce or a gluten-free alternative, rice vinegar, honey (real or sugar-free), hot pepper sauce, and cornstarch (or a low-carb alternative). For frying: Avocado oil, which has a high smoke point and a neutral flavor, making it ideal for stir-fry recipes. Aromatics: Fresh minced garlic and fresh minced ginger. To finish the dish: Sesame oil, sesame seeds, and sliced scallions.
Instructions
Making this chicken stir-fry is easy! Like most stir-fry recipes, most of the work when making this recipe is gathering and prepping the ingredients. Once you have your ingredients ready, the cooking part is very fast - this dish is ready in a matter of minutes. Scroll down to the recipe card for detailed instructions. These are the basic steps:
Expert tip
After you add the vegetables and the sauce, make sure to cook the dish briefly and minimally, just until the chicken is cooked through but before it becomes overcooked. This should take about a couple of minutes.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can change up the protein you use. Chicken thigh pieces work just as well as chicken breast and are in fact juicier. You can also use beef strips or shrimp.Instead of hot sauce, you can use ¼ to ½ teaspoon of red pepper flakes.It’s fine to use fresh vegetables in this recipe. Make them bite-size and make sure they’re sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips. The idea in Chinese cooking is to very lightly cook the veggies so that they are tender-crisp. You don’t want to overcook them.
Serving suggestions
Since my husband and I eat a low-carb diet, I usually serve this dish on a bed of cauliflower rice. If you don’t mind the extra carbs, white or brown rice would obviously work too. Other than that, since this dish contains chicken and vegetables, it makes a complete meal, so there’s no need to serve it with a side dish.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power.
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Recipe card
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