Chicken Stir Fry Recipe
This 30-minute chicken thigh stir fry is the result of experiments balancing prep time of 15 minutes with a cook time of 15 minutes, achieving restaurant-quality results by managing moisture and maximizing the Maillard reaction.
Equipment
- Large pan or wok
Ingredients
Main Components
- 1 lb chicken thighs cut into bite-sized pieces
- 1/2 zucchini sliced or cubed
- 2 Tbsp oil divided
- 1 Tbsp unsalted butter
- 1 cup broccoli cut into florets
- 1 small carrot julienned or cubed
- 8 oz mushrooms sliced
- 1/2 red pepper cubed
- 4 garlic cloves minced
- 1 tsp fresh ginger minced
- 1/2 onion cubed
- 1/2 cup cashews
Optimized Stir Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup soy sauce or gluten-free soy sauce
- 2 Tbsp honey
- 1 Tbsp corn starch
Instructions
Preparation and Sauce Mixing
- Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl. Set aside. Ensuring the cornstarch is fully dissolved in the cool liquid now prevents lumps later.
Cooking the Chicken
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed.
- Once cooked, remove the chicken from the pan and set aside.
Sautéing Vegetables and Aromatics
- Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
Sauce Integration and Finishing
- Add the cashews then pour the sauce into the pan and bring to a boil.
- Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Notes
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat rather than a microwave, adding a splash of water or chicken broth to loosen the sauce. The green onions and sesame seeds (optional garnish) provide a crucial fresh bite and toasted aroma, so do not skip them if possible. Let the sauce simmer for that final minute until it goes from cloudy to clear and glossy to ensure the starch has fully stabilized.
Nutrition
Calories: 523kcalCarbohydrates: 25gProtein: 26gFat: 36g
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