Quick and Easy Chicken Stir-Fry That's Totally Customizable
This Chicken Stir-Fry is a quick, healthy, and customizable dinner option that can be prepared in just 30 minutes.
Equipment
- - Large skillet
- Whisk
- - Small bowl
Ingredients
For the Sauce
- 1 cup Reduced-Sodium Soy Sauce Substitute with tamari for gluten-free.
- 2 tbsp Honey Maple syrup can be used as a vegan alternative.
- 2 tbsp Toasted Sesame Oil Can be substituted with olive oil.
For the Stir-Fry
- 2 tbsp Canola Oil Vegetable oil can also be used.
- 1 lb Boneless Skinless Chicken Breast Chicken thighs can be a suitable alternative.
- 2 cups Broccoli Can substitute with snap peas or bell peppers.
- 1 cup Bell Pepper Any color can work; substitute with carrots for a different flavor.
- 2 cloves Garlic Minced shallots can be used if desired.
- 1 cup Raw Cashews Substitute with peanuts or almonds for variety.
- to taste Freshly Ground Black Pepper Adjust to taste.
Instructions
Cooking Instructions
- Prepare Sauce: In a small bowl, whisk together the reduced-sodium soy sauce, honey, and toasted sesame oil until well combined.
- Cook Vegetables: Heat canola oil in a large skillet over high heat. Add the broccoli and bell pepper, cooking for about 5 minutes until softened but still crisp.
- Cook Chicken: Add the boneless skinless chicken breast to the skillet. Cook for approximately 8 minutes, or until the chicken is golden brown and fully cooked through.
- Combine and Thicken: Stir in the raw cashews and season with freshly ground black pepper. Pour the prepared sauce into the skillet, simmering for about 5 minutes until the sauce thickens.
- Serve: Enjoy this delightful stir-fry hot, served over your choice of rice or noodles.
Notes
Feel free to experiment with different vegetables or proteins to make this stir-fry to your liking.