Easy Chicken Stir Fry

Serving 4 people

20 min


  • apple cider vinegar 1 tablespoon apple cider vinegar
  • black pepper 1/4 teaspoon black pepper
  • broccoli 2 cups steamed broccoli
  • brown sugar 2 tablespoons packed brown sugar
  • carrot 1/2 cup thinly sliced carrot sticks about 1 medium carrot
  • cornstarch 1 tablespoon cornstarch
  • garlic cloves 2 garlic cloves minced
  • ginger 1/2 teaspoon grated ginger
  • low sodium soy sauce 1/2 cup low-sodium soy sauce
  • noodles rice or Asian noodles
  • olive oil 2 tablespoon olive oil divided
  • red bell pepper 1/2 cup chopped red bell pepper
  • salt 1/4 teaspoon salt
  • sesame seeds 1 1/2 teaspoons toasted sesame seeds
  • skinless boneless chicken breast 1 lb skinless boneless chicken breast cut into bite size pieces
  • white mushrooms 5 white mushrooms washed and sliced thin
  • yellow onion 1/2 cup chopped yellow onion
Add to Shoping List
Order Ingredients Now

How to make it

  1. Cook noodles according to instructions on the package. I used one bundle of the Lo Mein noodles (see note).In a large skillet, heat up one tablespoon of oil over medium heat.
  2. Add chicken, season with salt and pepper and cook until done.
  3. Remove onto a plate and set aside.
  4. Add remaining tablespoon of oil to the pan.
  5. Add garlic, ginger, onion and pepper and saute until soft.
  6. Add carrots and mushrooms and cook until tender.In a 1 cup measuring cup, whisk together all ingredients for the teriyaki sauce.
  7. Add to vegetables in skillet and cook until the sauce thickens.Return chicken to skillet, add broccoli and stir everything well.If serving with noodles, add cooked and drain noodles to skillet and stir in.
  8. Serve or divide among 4 containers and store in fridge for up to 4 days.