The Best Chicken Stir Fry
The enticing aroma of sizzling chicken, vibrant vegetables, and a savory sauce wafting through your kitchen is hard to resist. This is the world of a perfect chicken stir fry – a dish that not only looks appealing but balances a medley of textures and flavors. Imagine the tender chicken pieces coated in a glossy sauce, with fresh broccoli and colorful peppers providing a satisfying crunch. As you take that first bite, the delightful combination of salty, sweet, and a hint of heat transports you to your favorite Asian diner.
Table of Contents
I first stumbled upon this chicken stir fry recipe during a busy weeknight when takeout options were scarce, and I was craving something quick, healthy, and satisfying. It soon became a family favorite that we could whip up in under an hour, making it a perfect solution for those “What’s for dinner?” moments. With just a handful of fresh ingredients, this recipe fits snugly into any home cook’s repertoire. I can’t wait for you to try this — I promise that once you do, it’ll find its way into your rotation.
Why You’ll Love This Recipe
- Simple & Quick: Whip this together in just 15 minutes of prep time and 35 minutes of cook time!
- Irresistible Flavor: The sauce is a harmonious blend of salty, sweet, and spicy that will have everyone coming back for seconds.
- Eye-Catching Appeal: Brightly colored vegetables make this dish not only tasty but also a feast for the eyes.
- Flexible Serving: Perfect for family dinners or meal-prepping for the week ahead.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing tamari instead of soy sauce.
Ingredients You’ll Need
- ⅓ cup soy sauce: This ingredient adds the signature salty and umami flavor that’s essential for stir fry. You can substitute with tamari for a gluten-free version.
- 3 tablespoon brown sugar: It balances out the saltiness of the soy sauce while adding a rich taste. Coconut sugar can be a great alternative if you’re looking for something healthier.
- 2 teaspoon toasted sesame oil: A sprinkle of this brings a nutty aroma reminiscent of your favorite Asian restaurant.
- 2 cloves garlic, minced: Essential for depth of flavor, garlic adds a lovely fragrance as it cooks. Fresh is always best!
- 2 teaspoon grated fresh ginger: This adds spice and warmth to the dish. If fresh ginger isn’t available, ½ teaspoon of ground ginger can work in a pinch.
- 1 ½ tablespoon cornstarch: This thickens the sauce for that luscious consistency without it being too watery.
- ⅓ cup water: This helps dilute the sauce to the right consistency while retaining all the flavors.
- 1 teaspoon sriracha: A splash of sriracha brings just the right amount of heat. Adjust based on your spice preference.
- ¾ lb. broccoli, cut into small florets: Broccoli not only adds color but also nutrition. You can substitute with bell peppers or snap peas for variety.
- 2 carrots, sliced into thin matchsticks: For sweetness and crunch, these are a must in stir fry. You might swap them for zucchini for a unique spin.
- 1 red bell pepper, sliced into strips: Adds sweetness and a pop of color to your dish.
- 1 small onion, thinly sliced: This ingredient gives a sweet and savory flavor base that brings depth to every bite.
- 2 green onions, chopped: For garnish, these add a fresh, mild onion flavor.
- 2 boneless skinless chicken breasts (about 1.5 lb. total, cut into small bite-sized pieces): Chicken is the star here, and cutting it into small pieces helps it cook quickly and evenly. Feel free to substitute with tofu for a vegetarian option.
- 3 tablespoon cooking oil, divided: To sauté the chicken and veggies, I recommend using canola or vegetable oil for their high smoke points.
How to Make The Best Chicken Stir Fry Recipe
Prepare the Sauce: Combine ⅓ cup soy sauce, 3 tablespoon brown sugar, 2 teaspoon toasted sesame oil, 2 cloves minced garlic, 2 teaspoon grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoon cornstarch, and ⅓ cup water in a small bowl. Stir until smooth, and set it aside for later. This sauce is your flavor powerhouse, so make sure to mix it well!
Chop the Veggies: While the sauce is waiting, chop the broccoli into small florets and slice the red bell pepper, onion, and carrots into similar-sized pieces for even cooking. Don’t forget to slice the green onions, as they’ll be your final garnish!
Cut the Chicken: Dice the chicken breasts into small bite-sized pieces, about ½-inch. This size allows for quick and uniform cooking, ensuring each piece gets that delicious sauce coverage.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Once it’s hot, add 2 tablespoon cooking oil, swirling to coat the bottom. Add the chicken pieces and cook for about 5-7 minutes, until they’re deeply browned on all sides but not overcooked. Once done, remove the chicken and set it aside.
Stir-Fry Veggies: In the same skillet, add the remaining 1 tablespoon cooking oil. Toss in the carrots and broccoli, and stir-fry for about 1 minute, just until the broccoli turns that beautiful bright green hue. This quick cooking preserves the veggies’ crunch.
Add More Veggies: Next, introduce the red bell pepper and onion to the skillet. Stir-fry them together for another 1-2 minutes until they start to soften, but still retain some crunch. The colors at this point should be vibrant!
Combine Everything: Give the sauce another stir, then add the cooked chicken back to the skillet. Pour the flavorful sauce over the chicken and vegetables, stirring everything together until well combined. Allow this mixture to simmer for about 1-2 more minutes, letting the sauce thicken and turn glossy. The veggies should be at your desired tenderness by now.
Garnish and Serve: Remove everything from heat and garnish with chopped green onions and, if you like, a sprinkle of sesame seeds for an extra touch. Serve this delightful stir fry hot over rice or noodles to soak up all that fantastic sauce!
Storing & Reheating
To store your chicken stir fry, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you’re looking to keep it longer, you can freeze it for up to 3 months. For best results, reheat it gently on the stovetop over medium heat until warmed through — about 5-7 minutes. Note that the veggies may soften further upon reheating, but adding a splash of water can help refresh the dish!
Chef’s Helpful Tips
- Ensure your chicken is patted dry before cooking to achieve that beautiful sear.
- Don’t overcrowd the pan; this can lower the temperature and lead to steaming rather than sautéing.
- If your sauce isn’t thickening, increase the heat slightly and stir more vigorously for a minute.
- Adjust the sriracha based on your personal heat preference, adding more for spice or leaving it out for a milder dish.
- Consider prepping your veggies ahead of time to get dinner on the table even quicker.
The beauty of this chicken stir fry recipe lies in its simplicity and versatility. You can easily swap out the vegetables or protein to keep things exciting. Feel free to experiment with different flavors or ingredients that suit your family’s tastes. Cooking is all about exploration and joy, and this dish is a delightful starting point. So get in that kitchen, and let’s whip up a stir fry that will not only satisfy your taste buds but also charm your dinner guests. You’re going to absolutely love it!
Recipe FAQs
Can I use frozen vegetables in this chicken stir fry?
Absolutely! Frozen stir-fry vegetables can save you time and effort. Just add them to the pan while cooking the chicken, but remember they may require a slightly longer cooking time to reach the desired texture. Pay attention to the edges of the veggies for doneness.
What can I substitute for chicken in this recipe?
If you’re looking for alternatives, tofu, shrimp, or beef can work splendidly in this recipe! For a vegetarian version, use firm tofu, cut into cubes, and cook it until golden brown. Just ensure any replacements are cooked thoroughly to ensure food safety.
How do I know when the chicken is fully cooked?
The chicken pieces should be golden brown and reach an internal temperature of 165°F. You can cut into a piece to check if it’s no longer pink and the juices run clear. This ensures it’s tender and safe to eat.
Can I make this dish ahead of time?
Yes! You can prepare the sauce and chop the veggies in advance. Store them separately in airtight containers. When you’re ready to cook, just heat everything up and combine! It’ll make your weeknight cooking a breeze.
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📖 Recipe Card
The Best Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Description
This Chicken Stir Fry is packed with flavor and nutrition! Featuring chicken, fresh vegetables, and a homemade sauce, it’s an easy and satisfying dish for a quick dinner or a healthy meal option.
Ingredients
- ⅓ cup soy sauce
- 3 tablespoon brown sugar
- 2 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 2 teaspoon grated fresh ginger
- 1 ½ tablespoon cornstarch
- ⅓ cup water
- 1 teaspoon sriracha
- ¾ lb. broccoli, cut into small florets
- 2 carrots, sliced into thin matchsticks
- 1 red bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 2 green onions, chopped, for garnish
- 2 boneless skinless chicken breasts (about 1.5 lb. total, cut into small bite-sized pieces)
- 3 tablespoon cooking oil, divided
Instructions
- Combine soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch, and water in a small bowl to make the stir fry sauce, then set aside.
- Chop broccoli into small florets, slice red bell pepper, onion, and carrots into similar-sized pieces, and set aside.
- Cut chicken breasts into small ½-inch pieces.
- Heat a large skillet or wok over medium-high heat, adding 2 tablespoons of cooking oil. Once hot, add chicken and cook until browned, then remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of cooking oil, carrots, and broccoli. Stir-fry for about 1 minute until the broccoli is bright green.
- Add red bell pepper and onion to the skillet, stir-frying for another 1-2 minutes.
- Stir the sauce again, then return the cooked chicken to the skillet. Pour the stir fry sauce over everything and stir together, allowing to simmer for 1-2 more minutes until the sauce thickens and vegetables reach desired tenderness.
- Remove from heat, garnish with chopped green onions, and serve.
Notes
Feel free to add any vegetables you have on hand, such as snap peas or zucchini.
For extra flavor, consider marinating the chicken in the sauce for 30 minutes before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
