Stir-Fry Chicken Bowl
A flavorful stir-fry featuring tender chicken, crisp vegetables, and a savory sauce with a hint of heat, perfect for quick weeknight dinners or satisfying lunches.
Ingredients
Instructions
- Cut chicken cutlets into strips and set aside.
- Clean and cut scallions into 1-inch lengths and set aside.
- Cut broccoli into 1/4-inch diagonal slices and set aside.
- In a large skillet or wok, pour 1/4 cup vegetable oil and heat.
- Saute chicken, scallions, and garlic for about 2 minutes or until chicken turns white.
- Add water chestnuts and broccoli and stir-fry for 5 minutes until crisp-tender.
- In a small bowl, combine soy sauce and Tabasco with chicken broth.
- Add 2 tablespoons cornstarch to the broth mixture and stir well.
- Pour the cornstarch mixture into the skillet and stir to combine.
- Bring to a boil and simmer until the sauce thickens, about 5 minutes.
- Serve hot with cooked rice or chow mein noodles.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken in soy sauce and garlic for 30 minutes before cooking. You can substitute the broccoli with other vegetables like bell peppers or snap peas for variety. If you're looking for a quick alternative, try using pre-cooked chicken or frozen stir-fry vegetable mixes. This recipe also pairs beautifully with Easy, Healthy Stir-Fry.
Serving Suggestions
Serve this delicious stir-fry over a bed of cooked rice or chow mein noodles for a complete meal. It also goes well with a side of steamed dumplings or a fresh Asian-inspired salad. For a twist, try pairing it with the Stir-Fried Pineapple Chicken for a sweet and savory combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals until heated through, stirring occasionally to ensure even heating. You can also reheat on the stovetop in a skillet over medium heat, adding a splash of chicken broth to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Chicken Bowl contains roughly 334 calories, with 8g protein, 43g carbohydrates, and 15g fat. It is a good source of vitamin C (18% of the Daily Value), protein (17% of the Daily Value), and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 2874mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken cutlets for this recipe?
Yes, you can use frozen chicken cutlets, but make sure to thaw them completely before cutting and cooking. This ensures even cooking and prevents the chicken from becoming tough.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, you can use tamari instead of soy sauce. For a low-sodium alternative, choose reduced-sodium soy sauce or coconut aminos, which provide a similar flavor profile.
How can I make this dish spicier?
To add more heat, increase the amount of Tabasco sauce or include sliced fresh chilies during the stir-fry. You can also add a pinch of red pepper flakes to the sauce mixture for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).