This chicken stir fry recipe is an easy meal for busy weeknights! The stir fry sauce is easy to throw together and has the best combination of flavors!
1large boneless skinless chicken breastcut into bite-sized pieces.
White Pepper/Saltto taste
3Tablespoonspeanut oil
2sticks celerydiced
½red bell pepper
½green bell pepper
1broccoli floretsliced into single pieces
¾cupgreen beansfresh or frozen
¾cupbaby carrotsdiced
½cuponionsliced
½cupcashewsunsalted
Stir Fry Sauce
1/4cupsoy sauce
1/4cupHoisin sauce
2Tablespoonssweet and sour sauce
1Tablespoonhoney
1teaspoonoyster sauce
¼teaspoonsesame oil
To Thicken
2tablespoonscornstarch + 1.5 tablespoons water
Instructions
Lightly season the chicken cubes with white pepper and kosher salt.
Cook the chicken in 1 tablespoon of peanut oil over medium-high heat. Cook for 4-5 minutes on each side, until it's golden brown and cooked through. Remove the chicken and set aside.
Add 2 more tablespoons of peanut oil to the pan and cook the broccoli for 3 minutes.
Add the remaining vegetables and cook for 3 more minutes.
Stir the sauce ingredients together in a small bowl (except the cornstarch/water), and add it to the stir fry.
Combine the cornstarch and the cold water in a small cup with a lid. Shake until well-combined. Add it to the sauce and stir to combine. Allow it to bubble, then reduce heat to medium-low.
Add the chicken back to the pan and cooked until heated through. Add the cashews and toss.
Remove from heat and serve!
Notes
La Choy Chow Mein Noodles & Green onions make great garnishes as well!