Chicken Stir Fry

There’s something incredibly satisfying about a hot plate of Chicken Stir Fry steaming in front of you, isn’t there? I still remember the first time I made it—it was a cozy Friday night, and I was looking for something quick yet delicious to celebrate the end of a long week. The vibrant colors of the vegetables and the succulent pieces of chicken tossed together in a savory sauce were so enticing. Not to mention, the aroma that filled my kitchen was enough to draw my family in before it was even served. It’s become a staple in our home, not just because it tastes amazing, but because it’s so adaptable. Whether you have leftover veggies in the fridge or a craving for some extra spice, you can make it your own. Plus, from start to finish, it’s ready in no time, making it perfect for busy weeknights or a quick dinner party. I can’t wait to share my version of this classic dish with you!

What’s In This Chicken Stir Fry

In crafting the perfect Chicken Stir Fry, the ingredients play a crucial role in delivering flavor, texture, and nutrition. The combination of fresh vegetables and lean protein creates a healthful balance that satisfies without weighing you down. Each ingredient complements the others, resulting in a colorful, vibrant dish.

• Soy Sauce: A key flavor component, soy sauce adds that savory, umami goodness we crave in a stir fry. It also forms the base of the delicious sauce.
• Cornstarch: Used to thicken the sauce, it provides a lovely, silky texture that clings to the chicken and veggies.
• Low-Sodium Chicken Broth: This adds moisture and depth to the dish, ensuring that it’s packed with flavor without being overly salty.
• Oyster Sauce: A sweet and slightly briny sauce that enhances the flavor profile, making the dish more complex.
• Toasted Sesame Oil: Just a hint of this rich oil elevates the dish with its nutty aroma and flavor.
• Honey or Brown Sugar: A touch of sweetness balances the savory flavors and rounds out the dish perfectly.
• Boneless Skinless Chicken Breasts: The star of the dish, chicken provides protein and absorbs all the wonderful flavors of the sauce.
• Vegetable Oil: Used for cooking, it has a high smoke point ideal for stir frying.
• Sliced Carrots: These provide crunch and a touch of sweetness, enhancing the texture of the dish.
• Yellow Onion: Adds sweetness and depth, caramelizing beautifully as it cooks.
• Broccoli Florets: Not only vibrant but also nutritious, broccoli offers a delightful crunch.
• Red Bell Pepper: Sweet and juicy, it adds color and flavor to the stir fry.
• Sugar Snap Peas: These add a fresh, crisp texture that contrasts nicely with the tender chicken and vegetables.
• Fresh Ginger: A staple in many Asian dishes, ginger provides a warm, spicy undertone that brightens the stir fry.
• Garlic: A classic flavor enhancer that brings everything together with its aromatic charm.

The Method for Chicken Stir Fry

Cooking Chicken Stir Fry is as easy as it is quick. You’ll love how seamlessly everything comes together, resulting in a dish that’s bursting with flavor. It’s all about timing and the right technique to ensure your veggies stay crisp while your chicken cooks perfectly.

1. Start by prepping all your ingredients. In a small mixing bowl, whisk together soy sauce with cornstarch, and then whisk in low-sodium chicken broth, oyster sauce, toasted sesame oil, and honey. Set this delicious mixture aside for later.

2. Next, heat 1 tablespoon of vegetable oil in a non-stick 12-inch skillet or a wok over medium-high heat. Ensure the oil shimmers but doesn’t smoke.

3. While the oil heats, dab the chicken dry with paper towels and season with a pinch of salt. When the oil is hot, add the chicken to the skillet, ensuring you space the pieces apart in an even layer.

4. Cook the chicken through, turning halfway to ensure even cooking. This should take about six minutes total. You’ll want to check that the center reaches 165 degrees and is no longer pink. Once cooked, transfer the chicken to a plate or sheet of foil, leaving the oil in the skillet.

5. Add another tablespoon of oil to the skillet. Toss in the sliced carrots and yellow onion, sautéing for about four minutes until they start to soften.

6. Now it’s time to add in your broccoli, red bell pepper, sugar snap peas, ginger, and garlic. Stir-fry these vibrant veggies until they are nearly tender, which should take another four minutes. Look for bright colors and a slight caramelization.

7. Give the soy sauce mixture a good whisk and then pour it over the cooked vegetables in the pan. Toss constantly as it cooks, until the sauce thickens and the veggies are tender, about one to two minutes.

8. Finally, add the chicken back into the pan, tossing everything to combine. Season with more soy sauce to taste if desired. The key is balancing those savory and sweet notes.

9. Serve immediately over your choice of white or brown rice. If you’re feeling adventurous, sprinkle with red pepper flakes, sesame seeds, or drizzle with sriracha for an extra kick!

Expert Tips about Chicken Stir Fry

When making Chicken Stir Fry, having a few tricks up your sleeve can elevate your dish. Here are some expert tips to help you achieve stir fry perfection.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain the textures.
• Freezing: You can freeze the stir fry for up to a month. Just ensure you store it in a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat thoroughly.
• Pairing: Serve this stir fry with steamed rice or noodles. Add a side of egg rolls or a fresh salad to round out your meal.
• Customize Your Veggies: Feel free to throw in any other vegetables you love or have on hand. This makes it a versatile dish that can change with the seasons.
• Adjust the Sweetness: If you prefer a sweeter stir fry, don’t hesitate to double or triple the honey or brown sugar in the sauce.
• Use Fresh Ingredients: Fresh ginger and garlic make a significant difference in flavor. Be sure to use freshly minced garlic and grated ginger for optimal taste.
• Cooking Order Matters: Start with harder vegetables like carrots and onions before adding softer ones like bell peppers and snap peas to ensure even cooking.

Serving Ideas for Chicken Stir Fry

When it comes to serving Chicken Stir Fry, the options are endless! Here are some fantastic ideas to elevate your meal.

• Over Rice: Serve your stir fry over fluffy white rice or brown rice for a complete meal. The grains soak up the flavorful sauce beautifully.
• With Noodles: Toss the stir fry with cooked rice noodles or soba noodles for an Asian-inspired twist. It’s a delicious way to switch things up.
• As a Wrap: Use large lettuce leaves to create wraps with the stir fry inside. This makes for a fun and healthy way to enjoy your meal.
• Serve with Spring Rolls: Pair your stir fry with fresh spring rolls for a delightful crunch. They make a great appetizer or side dish.
• Perfect for Meal Prep: Portion out your stir fry into meal prep containers for easy lunches throughout the week.
• Garnish Options: Top with fresh cilantro, sliced green onions, or sesame seeds for an extra layer of flavor and presentation.
• Seasonal Sides: In the winter, serve with warm dumplings. In the summer, a refreshing cucumber salad can be a perfect counterpart.
• Casual Gatherings: This dish is great for casual gatherings. Serve it family-style for everyone to help themselves.

FAQ

Conclusion

In summary, Chicken Stir Fry is a versatile, quick, and delicious meal that never disappoints. Whether you’re cooking for your family or just for yourself, it’s a dish that can be easily adapted to suit your tastes. I encourage you to give this recipe a try; it’s a fantastic way to incorporate more veggies into your diet while enjoying a tasty, homemade meal. Trust me, once you start making this stir fry, it’ll become a regular in your kitchen rotation!

Chicken Stir Fry

The ultimate quick and easy weeknight dinner, Chicken Stir Fry is loaded with colorful veggies and tender chicken, all coated in a savory sauce. This dish is not only delicious but also incredibly versatile, allowing you to customize it to your taste. Perfect for busy nights, make it tonight for a meal everyone will love!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 Tbsp Soy Sauce or more to taste
• 4 tsp Cornstarch
• 3/4 cup Low-Sodium Chicken Broth
• 1 Tbsp Oyster Sauce
• 1 tsp Toasted Sesame Oil
• 1 Tbsp Honey or brown sugar
• 1 lb Boneless Skinless Chicken Breasts cut into 1-inch pieces
• 2 Tbsp Vegetable Oil or light olive oil
• 1 1/2 cups Sliced Carrots (about 3 medium, cut about 1/6-inch thick)
• 1 small Yellow Onion sliced
• 2 1/2 cups Broccoli Florets chopped into bite size pieces, rinsed and leave water that clings to broccoli
• 1 medium Red Bell Pepper seeded and sliced into 1 1/2-inch long strips
• 1 1/2 cups Sugar Snap Peas sliced into halves if larger
• 1 Tbsp Peeled and Finely Minced Fresh Ginger
• 3 cloves Garlic minced

Equipment

• Mixing Bowl
• Peeler
• Skillet
• Frying Pan
• Chef's Knife
• Whisk

Method

 

1. In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in low-sodium chicken broth, oyster sauce, toasted sesame oil and honey. Set aside.
2. Heat 1 Tbsp vegetable oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
3. Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
4. Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
5. Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
6. Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
7. Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes.
8. Toss in chicken. Season with more soy sauce to taste if desired.
9. Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.

Notes

• Boneless skinless chicken thighs: will work great too. Add a few extra minutes to cook time as needed.
• Sweetness: For a sweeter stir-fry, honey or brown sugar can be doubled or even tripled.
• Vegetable Variations: You can use other vegetables you may have on hand in this stir-fry. Good options include mushrooms, cabbage, zucchini, green beans, bok choy, baby corn, and bean sprouts. Just remember to add crisper vegetables first with the onions and carrots.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.