Chicken stir-fry is what I make when I want to feel responsible. You know, like I’m eating vegetables on purpose. It usually happens on a weeknight when I stare into the fridge and see broccoli that’s about to file a complaint.
The first time I made this, I had the heat way too low. Everything kind of steamed itself into a sad little pile. Lesson learned. Stir-fry means high heat and quick moves.
Once I figured that out, this became one of those “why don’t I make this more often?” dinners.
It’s fast, colorful, and makes me feel like I have my life together. Even if I absolutely do not.
Why I Keep Making This Dish (The Real Reasons)
- Fast and efficient: Dinner in 30 minutes feels like a win.
- Crunch factor: Cashews make it feel fancy.
- Balanced vibe: Protein, veggies, sauce. Done.
- One-pan magic: Fewer dishes, happier me.
- Customizable: Easy to swap whatever’s in the fridge.
- Sauce is simple: Sweet and salty without drama.
- Meal-prep friendly: Holds up well for leftovers.
Tips I Learned the Hard Way
- High heat matters: Stir-fry is not low-and-slow.
- Cut evenly: 1-inch chicken pieces cook more consistently.
- Don’t overcrowd: Too much in the pan lowers the heat fast.
- Cook veggies first: They need a head start.
- Toast the cashews lightly: It boosts their flavor.
- Let the sauce simmer: That’s how it thickens.
- Taste before serving: Soy sauce brands vary in saltiness.
- Prep everything first: Once cooking starts, it moves fast.
Variations You Can Mess Around With
- Spicy version: Add red pepper flakes or sriracha.
- Swap the nuts: Try peanuts or almonds.
- More veggies: Snap peas, carrots, or mushrooms.
- Teriyaki twist: Replace honey with brown sugar.
- Ginger boost: Add fresh grated ginger.
- Low-carb plate: Serve over cauliflower rice.
- Vegetarian option: Use tofu instead of chicken.
How To Make Chicken Stir-Fry?
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1 tablespoon canola oil
- 1 head broccoli, cut into small florets
- 1 bell pepper, seeds and ribs removed, chopped
- 2 garlic cloves, finely chopped
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1/3 cup raw cashews
- Freshly ground black pepper
Instructions
Step 1:
In a small bowl, whisk together the soy sauce, honey, and sesame oil. Set aside.
Step 2:
Heat the canola oil in a large skillet over high heat. Add the broccoli, bell pepper, and garlic. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften.
Step 3:
Add the chicken and cook, tossing occasionally, for about 8 minutes until golden brown and cooked through.
Step 4:
Stir in the cashews and season with freshly ground black pepper.
Step 5:
Pour the sauce into the skillet and bring everything to a simmer. Cook, stirring occasionally, for about 5 minutes until the sauce thickens and coats everything nicely.
Chicken Stir-Fry
Ingredients
Method
- In a small bowl, whisk together the soy sauce, honey, and sesame oil. Set aside.
- Heat the canola oil in a large skillet over high heat. Add the broccoli, bell pepper, and garlic. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften.
- Add the chicken and cook, tossing occasionally, for about 8 minutes until golden brown and cooked through.
- Stir in the cashews and season with freshly ground black pepper.
- Pour the sauce into the skillet and bring everything to a simmer. Cook, stirring occasionally, for about 5 minutes until the sauce thickens and coats everything nicely.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 366 kcal |
| Carbohydrates | 22 gm |
| Fat | 15 gm |
| Protein | 35 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Over white rice: Classic and comforting.
- With brown rice: Makes me feel extra responsible.
- On noodles: When I want something heartier.
- In lettuce wraps: Fun and slightly messy.
- Meal prep bowls: Portion it out and feel organized.
- Straight from the skillet: Standing at the stove counts.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 4 days.
- Reheating: Skillet works better than microwave.
- Sauce thickens more: Add a splash of water if needed.
- Veggie texture: Softens a bit but still good.
- Freezing: Possible, but cashews soften.
- Next-day flavor: Even more blended and savory.
FAQs (Real Questions People Actually Ask)
Can I use frozen broccoli?
Yes, just cook off extra moisture first.
What if I don’t have sesame oil?
It adds flavor, but you can skip it in a pinch.
How do I know the chicken is done?
It should be golden outside and no pink inside.
Can I make it less sweet?
Reduce the honey slightly.
Is this very salty?
Using reduced-sodium soy sauce helps balance it.
Can I double the sauce?
Absolutely, if you like it extra saucy.
What pan works best?
A large skillet or wok with high sides.
