All-Time Best Dinner Recipe - 15 Minute Chicken Stir fry

15 Minute Chicken Stir fry

This meal actually took us less than 15 minutes because we didn’t even have to chop the chicken but in case you do, 15 minutes from the start of cook time to finish!


☛1 Package Noodles
☛3 Tablespoons Oil (canola or peanut)
☛2 Chicken Breasts, cubed in 1″ pieces
☛Salt and Pepper to taste
☛1 Cup Crimini Mushrooms
☛1 Bundle Broccolini florets, stalks removed, or broccoli florets
☛1 Cup Matchstick Carrots
☛1 Cup Chopped Red Bell Peppers
☛2 Baby Bok Choy, end removed and quartered lengthwise
☛2 Green Onions, minced for garnish
☛1 Tablespoon Sesame Seeds for garnish

FOR THE SAUCE☛¹/₂ Cup Low Sodium Soy Sauce or Tamari
☛¹/₄ Cup Vegetable or Chicken Stock
☛1 Tablespoon Honey
☛1 Tablespoon Brown Sugar
☛¹/₄ Teaspoon Ground Ginger
☛1 Teaspoon Minced Garlic, about 1 clove
☛2 Tablespoons Cornstarch

⏩Heat a season cast iron skillet over high heat.
⏩Add 1 Tablespoon of the oil and heat until shimmering.
⏩Add the chicken and season with a pinch of salt and pepper.
⏩Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
⏩Remove the chicken to a plate.
⏩Add the remaining oil to the pan and add the broccolini, carrots, and peppers.
⏩Cook, stirring occasionally for 2 minutes.
⏩Add the mushrooms and bok choy and cook an additional 3 minutes.
⏩Meanwhile, run the precooked noodles through hot water to separate the noodles.
⏩Drain and set aside.
⏩Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic, and cornstarch.
⏩As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.


Yield: 4 servings, Serving Size: 1
  • Amount Per Serving:
  • Calories: 249 Calories
  • Total Fat: 13.6g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Sugar: 7.8g
  • Protein: 16.6g
All images and text ©Carrian Cheney for Oh Sweet Basil.
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