Chicken Stir Fry
Takeout-inspired chicken stir fry with juicy chicken, crisp veggies, and a glossy savory-sweet sauce.
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Servings: 4 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons vegetable oil divided
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili powder
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 large bell peppers (red and yellow) cut into 1-inch pieces
- 2 ribs of celery sliced ½” thick
- 4 green onions thinly sliced
- Juice of 1 lime
- Cooked rice for serving
Instructions
- Place the chicken pieces in a large bowl.
- In a small bowl, whisk 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons vegetable oil, 1 tablespoon honey, 1 tablespoon vinegar, 2 teaspoons chili powder, and ¼ teaspoon pepper. Whisk in 1 tablespoon of cornstarch. You should have about ½ cup of sauce.
- Pour half of the sauce over the chicken in the bowl and set the rest of the sauce aside. Stir to coat the chicken pieces evenly. Marinate the chicken for 10 to 15 minutes while you prep the vegetables.
- Slice the bell peppers (discard the seeds and stems) and into 1-inch pieces. Slice the celery into ½” slices. Thinly slice the green onions.
- Heat the 1 tablespoon vegetable oil in a large non-stick pan over medium-high heat. Add the chicken and cook it for eight minutes or so, stirring often. Transfer the chicken to a plate.
- Add the peppers and celery to the same pan. Adjust the heat to medium and cover the pan. Cook the veggies, removing the lid to stir often, until they are crisp tender or about five minutes or so.
- Add the rest of the sauce and the cooked chicken to the pan. Stir and until the sauce is glossy and coating everything evenly. Stir in the green onions and lime juice.
- Serve the stir fry over rice.
Notes
Variations: You can swap or add veggies you like. Broccoli, snap peas, mushrooms, and carrots fit in well. Just keep in mind, different vegetables have different cook times so adjust as needed. You can also add some heat like sriracha or other hot sauce.
Make Ahead: This is a great meal prep recipe if you like to do that sort of thing. You can make it all ahead, store the stir fry in an airtight container, and keep it in the refrigerator for four days.
The nutrition estimate is for the stir fry only. It does not include the rice.
Recipe adapted from The Kitchn
Nutrition Estimate
Calories: 372kcal | Carbohydrates: 15g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 772mg | Potassium: 923mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2997IU | Vitamin C: 110mg | Calcium: 39mg | Iron: 2mg
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