Easy Chicken Stir Fry Recipe
Weeknight dinner winner! Chicken Stir Fry is a great meal that's ready in less than 30 minutes and you can use any vegetables you have available. A great "clean out the fridge" dinner.
Servings: 6
Cost: $10
Equipment
- 1 wok
Ingredients
For the sauce:
- 1/2 cup chicken stock or chicken broth
- 2 tablespoons Hoisin sauce
- 1 teaspoon Rice Wine Vinegar
- 1 teaspoon Mirin Chinese Cooking Wine or Sherry
- 1 teaspoon sesame oil
- 1 teaspoon Soy Sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
For the stir fry:
- 2 tablespoons peanut oil or canola oil
- 2 garlic cloves minced
- 1 cup sliced onion
- 1 cup sliced bell pepper
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 1/2 cup sliced mushrooms
- 1 zucchini chopped
- 1 cup chopped baby bok choy
- 1/3 cup baby corn sliced (one 5-oz can)
- 2 scallions chopped
Instructions
- In a bowl, whisk together the chicken stock, oyster sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch until smooth. Set aside.
- Heat the oil in a large wok over high heat. Add the garlic and cook for 1 minute.
- Stir in the onion and bell pepper. Cook for another minute.
- Add the chicken and stir to combine. Cook the chicken, stirring occasionally, until no longer pink on the outside.
- Add the mushrooms, zucchini, bok choy and corn to the pan tossing to combine. Cook for an additional minute.
- Stir in the sauce. Toss to coat. Cook for an additional 1-2 minutes or until sauce is slightly thickened.
- Serve immediately over rice garnished with scallion and sesame seeds, if desired.
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 268mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 839IU | Vitamin C: 36mg | Calcium: 18mg | Iron: 1mg