Chicken Stir Fry is a delicious go-to whenever you're feeling like takeout.
Who can resist delicious juicy browned chicken thighs, sautéed broccoli, savory brown mushrooms, crisp water chestnuts, bamboo shoots, and a crazy good stir-fry sauce? Not me.
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What's a Stir Fry?
Stir-frying is a cooking technique that originated in China. It typically consists of cooking small pieces of meat and vegetables with a little bit of high-temperature oil in a wok, while stirring or tossing frequently. It is said that this technique keeps food at its freshest and tastiest, as the ingredients are only cooked for several minutes.
That being said; if you have a wok, use it.
If you don't have a wok, you can use a regular frying pan (like I did because I don't own a wok yet hehe).
Great Stir Fry Additions:
Part of the reason stir fry is so great is because you can pretty much add whatever you want and they turn out delicious every time.
Not sure what to add? Try any combination of the following:
- baby corn
- variety of mushrooms
- bamboo shoots
- water chestnuts
- carrot "coins" or slices
- bell pepper chunks
- bean sprouts
- snow or snap peas
- zucchini
- green onion (as a topping)
Notes on Chicken Stir Fry:
- Add whichever combination of vegetables you like; I kept it simple and chose broccoli, brown mushrooms, water chestnuts, and bamboo shoots.
- Don't skimp on the sauce. The sauce is arguably the best part.
- If you're eating gluten-free, be sure that all of your ingredients have gluten-free labels; such as soy sauce, oyster sauce, and sesame oil. I buy San-J Organic Tamari GF Reduced Sodium Soy Sauce from Thrive Market because it's both certified gluten-free and organic. (Get 40% off your first order at Thrive Market + sometimes a gift.)
- Serve over white rice, or serve with fried rice on the side.
- If making for meal prep (like I did), keep your rice in separate containers and add to the meal at each serving. Otherwise, it becomes oversaturated in the sauce.
Looking for More Healthy Recipes?
Thai Chicken Chopped Salad with Creamy Thai Peanut Sauce (easy!)
Chinese Chicken Salad with Homemade Sesame Soy Dressing – Gluten Free
Teriyaki Glazed Salmon – Gluten Free – The BEST Homemade Teriyaki Sauce!
Pineapple Pork Chops with Easy Glaze – Gluten Free
Gluten Free Coconut Shrimp with Peach Lime Sauce
Greek Chicken Souvlaki Lunch Bowls with (easy!) Tzatziki Sauce
Chicken Stir Fry with Broccoli, Mushrooms, and Water Chestnuts
Ingredients
For the Stir Fry:
- 1 ½ - 2 lbs. boneless skinless chicken thighs
- 1 large head of broccoli cut into florets
- 8 oz. baby bella mushrooms sliced
- 2 cans whole water chestnuts
- 1 can bamboo shoots
- 2 tbsp. vegetable oil or other neutral oil
- black pepper to taste
For the Stir Fry Sauce:
- small 1" knob of ginger, minced (about 4 teaspoons)
- 3 teaspoon minced garlic
- ¾ cup low sodium chicken broth
- ¾ cup oyster sauce
- 3 teaspoon honey
- 5 teaspoon toasted sesame oil
- 3 teaspoon gluten-free soy sauce or tamari I use the brand San-J
Corn Starch Slurry to thicken sauce:
- 2 teaspoon corn starch
- 2 tbsp. cold water
Instructions
For the Stir Fry:
- Prep: Chop veggies into bite-sized pieces. Mince ginger and garlic (if using fresh). Set aside. In a separate area, trim chicken thighs and chop into bite-sized pieces. Season with pepper.
- Over medium heat, warm oil in a large frying pan. Sauté the broccoli and mushrooms for several minutes, stirring frequently. Cook until bright in color and just until tender. Remove to a bowl and set aside.
- Drain excess liquid from the frying pan. Sear chicken thighs until golden brown on every side and until you see no more pink (I aim for the chicken to be around 160 degrees or higher at this point, as it will cook some in the sauce). Tip: Do not overcrowd the pan. If your pan is too small, you may need to cook the chicken in batches.
For the Stir Fry Sauce:
- Meanwhile, to make the Stir Fry Sauce; add minced garlic and ginger to a bowl along with the rest of the sauce ingredients. Whisk until combined. Prepare the cornstarch slurry in a separate, smaller bowl.
- Add the cooked vegetables back into the pan with the chicken, along with the water chestnuts and bamboo shoots. Pour the sauce mixture over-top and stir. Bring to a simmer and slowly stir in the cornstarch mixture. Let simmer for several minutes until thickened. Serve over white rice.
Notes
- You may replace fresh ginger with ground ginger, but the flavor will be mild. You may need to add more and adjust to your liking.
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