One Pot Chicken Stir Fry
A quick and flavorful stir fry that combines chicken and veggies in a single skillet or wok, perfect for busy weeknights.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 to 1.5 pounds boneless skinless chicken breast or thighs, cut into bite size pieces
- 4 to 6 cups mixed veggies (broccoli, bell peppers, snap peas, carrots, mushrooms, zucchini) Use whatever is in your fridge.
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
Sauce Ingredients
- 1/3 cup low sodium soy sauce (or tamari) For gluten-free, use tamari.
- 2 tablespoons honey or maple syrup Adjust for sweetness.
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons sesame oil
Thickener
- 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce.
Optional Toppings
- red pepper flakes
- sriracha
- sesame seeds
- green onions
Instructions
Preparation
- Slice the chicken, chop the veggies, mince the garlic, and mix the sauce before heating the pan.
Cooking Chicken
- Heat a large skillet or wok over medium-high heat. Add oil, then add chicken in a single layer. Let it sit for 2 to 3 minutes before stirring until mostly cooked (about 5 to 6 minutes total). Move to a plate.
Cooking Veggies
- Add a bit more oil to the pan if needed. Toss in the veggies that take longer to cook like carrots and broccoli for 2 to 3 minutes, then add quicker cooking veggies like peppers and snap peas, cooking until crisp-tender (about 4 to 6 minutes).
Add Aromatics
- Push the veggies to the edges and add garlic and ginger in the center. Cook for about 30 seconds.
Combine and Thicken
- Add the chicken back to the pan, pour in the sauce, and stir. Add the cornstarch slurry and keep stirring for 1 to 2 minutes until the sauce thickens and coats everything. Taste and adjust flavors as needed.
Notes
This stir fry is very flexible; use whatever vegetables you have on hand. It can be made gluten-free with tamari and can hold up well for meal prep.