You can practically throw any combination of protein, veggies, and sauce in a pan and call it good, but sometimes it’s helpful to have a basic formula to go off of. Enter: our chicken stir-fry recipe. A stir fry is our go-to weeknight dinner when we just don’t have the energy to spend a long time in the kitchen or hit the grocery store—this recipe is no exception. Make it as is for our best-ever version, then use it as a jumping-off point to create your perfect chicken stir-fry. Here’s everything you need to know:
The chicken:
We use chicken breasts in the recipe—they’re easy to prepare, and we usually always have a couple on hand. If you’re not a chicken breasts fan, you can also use chicken thighs instead. Our top tip? No matter what protein you’re using, try and keep the sizes all generally the same (and on the smaller side) to ensure even, fast cooking.
Ingredients
- 1/2 c.reduced-sodium soy sauce
- 2 Tbsp.honey
- 2 tsp.toasted sesame oil
- 1 Tbsp.canola oil
- 1head broccoli, cut into small florets
- 1bell pepper, seeds and ribs removed, chopped
- 2cloves garlic, finely chopped
- 1 lb.boneless, skinless chicken breast, cut into 1″ pieces
- 1/3 c.cashews
- Freshly ground black pepper
Directions
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- Step 1In a small bowl, whisk soy sauce, honey, and sesame oil.
- Step 2In a large skillet over high heat, heat oil. Cook broccoli, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Add chicken and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes. Stir in cashews; season with pepper.
- Step 3Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.