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Chicken Stir Fry

A light marinade builds the base, with flexible vegetable options that come together easily in one pan.
Shared notes will appear here.
Everyday Cooking
Asian
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Chicken stir fry with broccoli, red bell pepper, mushrooms, and onions in a light soy-ginger sauce, served in a ceramic bowl.
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Ingredients:

Chicken + Marinade
  • 1½ lb. chicken breast, sliced thin
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, pressed
  • 2 tbsp soy sauce
Vegetable Option 1 (Cabbage Mix)
  • 2 tbsp avocado oil
  • 2 scallions, sliced
  • 2 cups cabbage, thinly sliced
  • 1 carrot, shredded
  • 1 cup mushrooms, sliced, optional
  • 2 garlic cloves, sliced
  • Salt and black pepper, to taste
Vegetable Option 2 (Broccoli Mix)
  • 2 tbsp avocado oil
  • 1 onion, small, sliced
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup mushrooms, sliced, optional
  • 2 garlic cloves, sliced
  • Salt and black pepper, to taste
Finish
  • 2 tsp sesame oil
  • ½ tsp red crushed pepper

Method:

Start Cooking
Marinate the chicken
  • In a bowl, combine chicken, ginger, garlic, and soy sauce. Let sit for 15–30 minutes.
Cook the chicken
  • Heat a large pan over medium-high heat. Cook the chicken until browned and cooked through. Remove and set aside.
Cook the vegetables (choose one option)
  • Option 1: Heat oil. Add mushrooms (if using) and cook until lightly browned. Add scallions and garlic. Stir in cabbage and carrots and cook until slightly softened.
  • Option 2: Heat oil. Add mushrooms (if using) and cook until lightly browned. Add onion and garlic. Add cabbage and carrots and cook until slightly softened.
Combine and serve
  • Return chicken to the pan and toss to combine. Season with salt and black pepper.
  • Drizzle with sesame oil and sprinkle red pepper flakes, if using.
  • Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Slice the chicken thin for quick, even cooking.
  • Prepare the vegetables while the chicken marinates to keep everything moving smoothly.
  • Cook in batches if needed to avoid overcrowding the pan.
  • Let mushrooms brown before adding other vegetables to prevent excess moisture.
 
Make it yours
  • Swap chicken for shrimp or tofu.
  • Add snap peas, zucchini, or green beans.
  • Serve over rice, noodles, or in lettuce wraps.
  • Add a splash of soy sauce or a drizzle of chili oil for extra flavor.
 
At the table
  • Serve warm with steamed rice or noodles.
  • Add a squeeze of lemon or extra red pepper flakes for a bright, spicy finish.

My notes:

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Nutrition:

Calories: 411 kcal | Carbohydrates: 15 g | Protein: 41 g | Fat: 21 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Trans Fat: 0.02 g | Cholesterol: 109 mg | Sodium: 743 mg | Potassium: 1203 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 3983 IU | Vitamin C: 100 mg | Calcium: 74 mg | Iron: 2 mg
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