Description
This Chicken Stir Fry recipe delivers a colorful, flavorful, and quick-to-make meal featuring tender chicken breast and a vibrant mix of vegetables tossed in a savory soy-ginger sauce. Perfect for a busy weeknight, it strikes a great balance between protein and veggies with a touch of heat and crunch from cashews.
Ingredients
Scale
Marinade & Sauce
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Protein
- 1.5 lbs chicken breast, thinly sliced (about 3 breasts)
Vegetables & Nuts
- 1 large carrot, cut into coins (3/4 cup)
- 1 small red bell pepper, cut into strips (1 cup)
- 4 ounces snap peas (about 1 heaping cup)
- 4 scallions, sliced (1/2 cup)
- 15 oz can baby corn (dry weight 7 oz)
- 8 oz can water chestnuts (dry weight 5 oz)
- 1/2 cup toasted cashews or peanuts
Fats & Liquids
- 3 tbsp ghee or other high heat cooking fat, divided
- 1/4 cup chicken stock or water (optional, if needed)
Instructions
- Prepare Ingredients: Have all ingredients ready before you start cooking. Thinly slice the chicken, cut vegetables as directed, mince garlic, grate ginger, and measure out sauces and spices. This prep ensures quick cooking later.
- Marinate Chicken: In a large bowl, whisk together the soy sauce, cornstarch, rice wine vinegar, ginger, garlic, red pepper flakes, and black pepper. Add the sliced chicken and toss well to coat. Let this marinate for 5 minutes to absorb flavors.
- Cook Chicken – First Batch: Heat a 12-inch skillet over medium-high heat. Add 1 tbsp of ghee and wait until it shimmers. Add half of the chicken in an even layer and let it sear without stirring for 30 to 60 seconds to develop a browning crust. Then toss and stir the chicken for another minute until about 80% cooked through. Remove chicken to a bowl.
- Cook Chicken – Second Batch: Add another tablespoon of ghee to the skillet, then cook the remaining chicken using the same method. Remove cooked chicken to the bowl with the first batch.
- Cook Vegetables: Add the final tablespoon of ghee to the skillet, then immediately add the carrot coins, red bell pepper strips, and snap peas. Stir frequently and cook for about 3 minutes until vegetables are slightly softened but remain crisp.
- Add Remaining Vegetables: Stir in the sliced scallions, baby corn, and water chestnuts. Continue to cook, stirring frequently for 2 more minutes to warm them through.
- Combine and Finish: Return the cooked chicken and any accumulated juices to the pan along with the toasted cashews. Toss everything together for 1 minute. If the stir fry looks dry, pour in the chicken stock or water and stir for an additional minute. Ensure the chicken is fully cooked through before serving.
Notes
- For best results, have all ingredients prepped and ready before starting the cooking process as stir frying happens quickly over high heat.
- You can substitute ghee with other high smoke-point oils like avocado or grapeseed oil if preferred.
- Add more or less red pepper flakes depending on your desired spice level.
- Feel free to swap out vegetables based on seasonality or preference — broccoli or mushrooms would also work well.
- This recipe makes a balanced meal with ample protein, veggies, and healthy fats for a quick weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 5 g
- Sodium: 1054 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 129 mg
