This easy chicken stir fry recipe is one of our favorite dinners! You can use chicken breasts or thighs – even leftover chicken or a rotisserie chicken!
Ingredients
Scale
- 1 tablespoon canola or vegetable oil
- 1 1/2 pounds chicken breasts or boneless, chicken thighs or any leftover chicken you have (for cooked chicken, skip the first step and add it in at the end)
- 4 cups broccoli florets
- 1/4 cup chicken broth or water
- 1 cup shredded carrots
- 1 cup coleslaw mix (shredded cabbage, optional)
- Homemade Stir Fry Sauce (The cooked version. For the uncooked version, add the sauce and bring to a simmer for 2 minutes until thickened)
- Salt and pepper to taste
Instructions
- Dice the chicken into about 1 inch cubes.
- Heat a wok or a large skillet over medium high heat. Add the oil and then the chicken, stirring and cooking until browned, about 3-4 minutes. (if using cooked chicken, skip this step and add it in step 5)
- Add the broccoli to the skillet, toss together with the chicken and cook 2-3 minutes. Pour in the chicken broth or water, cover and let the broccoli steam for 2 minutes.
- Add the carrots and cabbage to the skillet and stir to combine with the chicken and broccoli. Cook for 3-4 minutes until the carrots and cabbage have wilted slightly.
- Pour about 1/2 cup of the stir fry sauce into the skillet. Toss and adjust with more sauce if needed, depending on how saucy you like your stir fry, just until warmed through.
- Serve with rice, cauliflower rice or ramen noodles.
Recipe Notes
Store: Store leftovers in an air tight container in the refrigerator for up to 4 days. NOTE: If using leftover chicken it’s only good as long as your chicken is good. So if your chicken was in the fridge for 3 days then you only have a day to finish up the leftovers.
Reheat: The microwave does the trick!
- Category: Dinner
- Method: stove top
- Cuisine: American Asian
