Chicken Stir Fry

Chicken Stir Fry

After making this dish many times, I found the perfect sauce that completes this dish. So yummy!


  • 1 lb chicken breasts, boneless, skinless, cut into 1 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 cup mushrooms, sliced
  • 1 (12oz) bag broccoli
  • 1 (12oz) bag shredded cabbage, mixed
  • I carrot, peeled
  • 1 green scallion, sliced (optional)
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1/4 cup teriyaki sauce
  • 1/2 cup chicken broth (I used low sodium)
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • salt and pepper


  1. In a large frying pan or wok, heat olive oil over medium heat. Add onion and sautée for about 5 minutes.
  2. Add broccoli, mushrooms, cabbage, carrots and green scallions and cook for an additional 5 minutes or until vegtables are tender.
  3. Add ginger and garlic to pan and cook for 30 seconds more.
  4. Removes vegetables from pan; place on a plate and cover. Wipe pan clean and add remaining tablespoon of olive oil.
  5. Season chicken breasts on both sides with salt and pepper. Add to pan and cook for 4-5 minutes or until chicken is golden brown and cooked through.
  6. Add vegetables back in pan and toss with chicken. Cook for about 2 minutes or until vegetables are warmed through.
  7. In a medium bowl whisk together teriyaki sauce, chicken broth, soy sauce, honey and sesame oil and pour into pan and cook for 1 minute more.
  8. In a small bowl whisk together cornstarch with 1 tablespoon of water. Add to pan and bring to a boil; cook for about 1 minute or until sauce begins to thicken.
  9. Serve immediately. I love it over white rice 🙂
  10. Enjoy!!

One thought on “Chicken Stir Fry

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s