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chicken stir fry on a bed of rice on a red plate.
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4.75 from 20 votes

Easy Chicken Stir Fry

Easy Chicken Stir Fry that's perfect for any night of the week. This recipe is my family's favorite and is made with healthy and delicious ingredients.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Keyword: chicken stir fry, stir fry
Servings: 4
Calories: 410kcal
Author: Joanna Cismaru

Ingredients

  • 1 stalk celery cut into thin strips
  • 1 large carrot 2" long, cut into thin strips
  • 1 red pepper cut into thin strips
  • 1 cups shiitake mushrooms sliced
  • 2 cups broccoli florets
  • 1 cup baby corn
  • 3 green onions sliced
  • 2 cups bean sprouts
  • 1 pound chicken breasts boneless skinless (about 2 large or 3 small)
  • 2 teaspoon sesame oil
  • 2 tablespoon olive oil
  • ½ cup teriyaki sauce
  • ¼ cup soy sauce
  • 1 teaspoon chili sauce
  • 2 tablespoon sesame seeds
  • ½ teaspoon pepper or to taste
US Customary - Metric

Instructions

  • Start by chopping and slicing all the vegetables and the chicken.
  • In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
  • In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
  • Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
  • Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
  • Serve over steamed rice.

Notes

  1. Teriyaki Sauce: Store-bought teriyaki sauces can vary in sweetness and thickness. Taste your sauce and adjust the quantity based on your preference.
  2. Soy Sauce: Opt for low-sodium soy sauce if you're watching your salt intake. You can always add a pinch of salt later if needed.
  3. Chili Sauce Heat: The spiciness of chili sauces can differ. Add gradually and taste to get the heat level you desire.
  4. Serving Suggestion: This stir fry pairs wonderfully with both steamed rice and noodles. For a low-carb option, consider serving with cauliflower rice.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 35g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 2106mg | Potassium: 1250mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4555IU | Vitamin C: 93.3mg | Calcium: 106mg | Iron: 3.6mg