30-Minute Chicken Stir Fry
Juicy chicken thighs, colorful veggies, and a sweet ginger sauce — this stir fry has it all. It's an easy, quick dinner with SO much flavor... is your mouth watering yet?
Servings 6 servings
Calories 496kcal
Ingredients
- 2 lbs chicken thighs
- 1 bell pepper red, yellow, or orange
- 8 oz broccoli florets
- 1 medium onion
- 1/2 bunch green onions
- 2 tbsp oil olive or avocado
Stir Fry Marinade
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 3 tbsp sesame oil
- 1 tbsp corn starch
- 1 tbsp fresh ginger
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and ginger to create the stir fry sauce. Set aside.
- Cut the bell pepper into strips and the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion. Cut the chicken thighs into bite-sized pieces.
- Preheat a wok or a large deep-frying pan over medium-high heat. Add the oil to the hot wok, then add the chopped peppers, onions, and broccoli. (Save the green onion for later). Sauté, stirring constantly, until the veggies are golden brown. Transfer them to a plate and set aside.
- Increase the heat to high. In the same wok or pan, add the chicken and cook until it turns golden brown.
- Add the cooked veggies and the green onions to the pan. Pour the sauce in, give everything a good toss, and cook on low for 2-4 minutes, or until the sauce slightly thickens.
- Serve the stir fry with your favorite sides and enjoy!
Video
Nutrition
Calories: 496kcal | Carbohydrates: 13g | Protein: 29g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1473mg | Potassium: 565mg | Fiber: 2g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 61mg | Calcium: 45mg | Iron: 2mg