chicken stir fry recipe
The Best chicken stir fry recipe
What I really appreciate about this recipe is how balanced it is. The lean protein from the chicken keeps everyone full, and the colorful veggies add vitamins and fiber without feeling like a chore to eat. I also love that it’s lighter than takeout but just as satisfying. Plus, it’s a great way to use up odds and ends in the fridge, so I’m not wasting food. My family gets a nutritious meal, and I get to check dinner off my list in under 30 minutes—that’s a win in my book.
Classic Chicken Stir Fry
A quick and flavorful chicken stir fry with colorful vegetables and a savory sauce. This dish is perfect for a weeknight dinner and pairs well with steamed rice or noodles.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 cup chicken broth or water
- 1 tbsp sesame seeds
- Extra green onions, sliced
👨🍳Directions
-
1
In a bowl, combine the sliced chicken with 2 tbsp soy sauce and 1 tbsp cornstarch. Mix well and let marinate for 10 minutes. -
2
In a small bowl, whisk together all the sauce ingredients (soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, black pepper, and chicken broth). Set aside. -
3
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until no longer pink. Remove the chicken from the skillet and set aside. -
4
In the same skillet, add a little more oil if needed. Add the garlic and ginger, stirring for 30 seconds until fragrant. -
5
Add the bell peppers, broccoli, carrot, and snap peas to the skillet. Stir fry for 4-5 minutes until the vegetables are tender-crisp. -
6
Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce has thickened slightly. -
7
Garnish with sesame seeds and green onions. Serve hot with steamed rice or noodles.
🔧Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Stir Fry Works
❓ Frequently Asked Questions About Chicken Stir Fry
1. What type of chicken is best for stir fry?
Boneless, skinless chicken thighs or breasts work best for stir fry. Thighs stay juicier and more flavorful, while breasts cook faster but can dry out if overcooked. For the best results, slice the chicken thinly against the grain to ensure tenderness.
2. Can I use frozen vegetables in my stir fry?
Yes, you can use frozen vegetables, but fresh vegetables are preferred for better texture. If using frozen, thaw and drain them first to avoid excess moisture, which can make the stir fry soggy. Cook them slightly longer than fresh veggies to ensure they’re fully heated.
3. What’s the best sauce for chicken stir fry?
A simple sauce made with soy sauce, garlic, ginger, and a touch of honey or brown sugar works well. You can also add a splash of sesame oil, rice vinegar, or chili paste for extra flavor. For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in at the end.
4. How do I prevent my stir fry from becoming soggy?
To keep your stir fry crisp, cook ingredients in batches over high heat and avoid overcrowding the pan. Use a well-heated wok or skillet, and pat dry any ingredients (like chicken or veggies) before cooking to reduce excess moisture. Adding sauce at the end also helps maintain texture.
5. Can I make chicken stir fry ahead of time?
While stir fry is best served fresh, you can prep ingredients ahead (like chopping veggies or marinating chicken) to save time. If storing leftovers, keep them in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave, but note that the texture may soften slightly.
