Okay, friends, let’s talk about this.Chicken Stir Fry is a greatYou know how sometimes you just crave something savory, satisfying, and packed with flavor, but you know what you crave? Do you want to spend hours in the kitchen? What is that recipe? Forget ordering takeout – seriously, this is faster and tastes a million times better. Is it like hugging in a bowl? Is this a good drink? I actually think it’s even better than my Grandma’s famous pot roast… and that’ s saying something! What is my go-to recipe for those crazy weeknights when everyone’s starving and patience is running out?
What is stir fry?
Think of it as a customizable, delicious explosion of flavors and textures all tossed together in a single pan. It’s essentially a symphony of crisp-tender veggies, succulent chicken, and a savory sauce that’s just begging to be drizzled over a bed of fluffy rice. The name comes from the “stir-frying” cooking method, where you quickly cook ingredients in a wok or large pan over high heat, constantly stirring to keep everything moving and evenly cooked. It’s a technique that seals in the freshness and flavors, making it both incredibly tasty and surprisingly healthy. It’s a great way to get a bunch of veggies into my kids, and honestly, it’s just so versatile – you can swap out ingredients to suit your preferences and what you have on hand.
Why you’ll love this recipe?
What are some of the ways?flavorIs it insane? We’re talking a perfect balance of sweet, savory, and umami, with an hint of ginger and garlic. Just dance on your tongue. What’s the kind of dish where every bite is a little different, and exciting?simplicityWhat’s the easiest meal you’ve ever eaten? From start to finish, you’re looking at maybe 30 minutes, tops! And let’s not forget the race!cost-efficiencyChicken and veggies are generally pretty budget-friendly, and you can use whatever you have lurking around. What are some things you can put in No need to break the bank for a delicious and satisfying meal.versatile. Use whatever veggies you love, swap the chicken for tofu or shrimp, adjust the sauce to your liking – the possibilities are endless! I love how adaptable it is. It’s like the culinary equivalent of a blank canvas. What I love most about this Chicken Stir Fry is that it’s genuinely a crowd-pleaser. Even my pickiest eater devours it without complaint. Plus, it’s ready faster than ordering pizza, making it a lifesaver on hectic evenings. You can even prep all the ingredients beforehand, so when dinner time rolls around, it’s just a quick stir-fry away!
How do I make chicken stir fry?
Quick Overview
Making this Chicken Stir Fry is surprisingly straightforward. You’ll start by prepping your ingredients – chopping the chicken and veggies, and whisking together the sauce. Then, you’ll stir-fry the chicken until it’s cooked through, followed by the veggies until they’re crisp-tender. Finally, you’ll add the sauce and let it thicken, coating everything in that delicious, flavorful glaze. The best part? It’s all done in One Pan, so cleanup is a breeze! Seriously, this recipe is so quick and easy, you’ll wonder why you ever bothered with takeout in the first place.
Ingredients
For the Chicken & Marinade:
* 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. I prefer chicken breasts, but Chicken Thighs work great too! * 1 tbsp soy sauce (low sodium is best, but regular works!) * 2 TBSP cornstarch. When stir-fried, the chicken is tenderized. The exterior is crispy. * 1 tsp ginger, grated. Fresh ginger is a MUST for that authentic flavor. What is better with garlic? * 1 tbsp cooking oil (I use avocado oil, but vegetable oil works too).
For the Stir Fry:
I use avocado oil. * 1 small onion, sliced. Red, white, or yellow – your choice! * 2 cups broccoli florets. Fresh or frozen (thawed) both work. * 1 red bell pepper, sliced. Adds sweetness and vibrant color. * 1 cup snow peas. For that satisfying crunch! * 1 cup sliced carrots. Adds a touch of sweetness. I love mushrooms, but button mushrooms work in a pinch.
For the Sauce:
* 1/4 cup soy sauce (low sodium). * 2 tbsp honey. Adds sweetness and helps to thicken the sauce. * 1 tbsp cornstarch. For thickening power! * 1 tsp sesame oil. A little goes a long way, adding nutty flavor. * 1/2 tsp red pepper flakes (optional) for a little kick! I usually add a pinch for my husband, but leave it out for the kids.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken, soy sauce, cornstarch, ginger, garlic, and oil. Set aside. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour in the fridge. I usually prep this while chopping the veggies. This is key for tender, flavorful chicken.
Step 2: Prepare the Sauce
In a small bowl, whisk together the soy sauce, cornstarch, rice vinegar, sesame oil, and red pepper flakes. Set aside. How do you use pepper flakes? How do you make sure cornstarch is fully dissolved or you’ll end up with little lumps in your sauce?
Step 3: Stir-Fry the Chicken
In a large wok or skillet, heat 1 tablespoon of oil. Add 1 teaspoon of salt and pepper. Cook for 5 minutes. Serve hot. Once the oil is hot and shimmering, add the marinated chicken and stir-fry until it’s cooked through. Is it necessary to cook the bacon until it is lightly browned? Remove the chicken from the skillet and set aside. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of oil to the skillet. Add the onion and stir-fry for 1-2 minutes, until slightly softened. Add the broccoli, bell pepper, snow peas, carrots, and mushrooms. Stir-fry for 5-7 minutes, until the vegetables are crisp-tender. Don’t overcook them! You want them to still have a bit of bite.
Step 5: Add the Chicken and Sauce
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats everything evenly, about 1-2 minutes. The sauce should be glossy and clinging to the chicken and veggies.
Step 6: Serve
Serve the Chicken Stir Fry immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired. My kids love it with a side of steamed edamame. Is it bad to eat a tomato straight from the pan?
5. What to Serve It With
What is the best chicken stir fry recipe? What are some of my favorite serving suggestions?
Over Rice:What are some good alternatives to white rice? How does the rice soak up the sauce? I usually make a big pot of rice in my rice cooker while I’m cooking the stir fry.
With Noodles: Lo mein noodles, egg noodles, or even ramen noodles are a fun and flavorful alternative to rice. Just toss the noodles with the stir fry at the end. My kids are obsessed with noodles, so this is always a hit.
With Spring Rolls: What’sWhat are some good appetizers to serve with spring rolls? What are some good Side Dishes to serve with stir fry Is it possible to make your own cooking pots?
What is a side salad?What’s a good salad to serve with stir fry? I like to add some mandarin oranges or sliced almonds for extra flavor and texture.
For a truly authentic experience, serve with a side of potstickers or wonton soup. And don’t forget the chopsticks! This Chicken Stir Fry is perfect for a casual weeknight dinner or a fun weekend gathering. It’s always a hit with my family and friends, and I know it will be with yours too! We’ve even packed it for picnics before – just let it cool down completely first.
How do I make a perfect stir fry for chicken?
What are some extra tips and tricks to take your recipe to the next level? What is Stir Fry?
How do you prepare your ingredients?How do you make a stir fry? If you are going to cook chicken and vegetables, chop them before you start cooking. Stir-frying is a fast process, so you need to have everything ready to go.
Use High Heat:What is stir-frying? What is the best way to keep the flavors in your mouth and create a crispy texture? Make sure your pan is hot before you add the oil and ingredients.
Don’t overcrowd the pan!Overcrowding the pan will lower the temperature and cause the ingredients to steam instead of steaming. If necessary, cook chicken and vegetables in batches.
Stir Constantly:What is stir-frying? Keep the ingredients moving in the pan to ensure they are evenly cooked and don’t burn.
Adjust the Sauce to Your Liking: The sauce is where you can really customize this recipe to your own taste. If you like it sweeter, add more honey. If you like it spicier, add more red pepper flakes. If you like it tangier, add more rice vinegar. Don’t be afraid to experiment!
Use Fresh Ingredients: Fresh vegetables and herbs will always give you the best flavor. If you’re using frozen vegetables, make sure to thaw them completely before stir-frying.
Don’t Overcook the Vegetables: You want the vegetables to be crisp-tender, not mushy. Stir-fry them until they’re just cooked through but still have a bit of bite.
Add a Garnish: A garnish can add a pop of color and flavor to your Chicken Stir Fry. Sesame seeds, chopped green onions, or a drizzle of sesame oil are all great options.
I’ve learned over the years that a little bit of ginger goes a long way. Too much and it overpowers the other flavors! Also, don’t be afraid to try different vegetables. Sometimes I’ll add bok choy, water chestnuts, or even snap peas, depending on what I have on hand. The possibilities are endless! And finally, a little secret ingredient: a tiny splash of Shaoxing wine in the sauce adds a depth of flavor that’s just incredible. Trust me on this one!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:
Refrigerator Storage: Store the Chicken Stir Fry in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing it.
Freezer Instructions: For longer storage, you can freeze the Chicken Stir Fry. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating Instructions: You can reheat the Chicken Stir Fry in the microwave or on the stovetop. For the microwave, heat it in 30-second intervals, stirring in between, until it’s heated through. For the stovetop, heat it in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out.
I find that the stir fry tastes best when reheated on the stovetop. It helps to retain the crispy texture of the vegetables. However, the microwave is definitely the quicker and easier option for a busy weeknight. Also, if you’re planning on freezing the stir fry, I recommend not adding the rice until after it’s reheated. The rice tends to get a bit mushy when frozen and thawed.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Chicken Stir Fry that’s quick, easy, and bursting with flavor. It’s a guaranteed crowd-pleaser and a lifesaver on busy weeknights. I hope you give it a try and see for yourself just how delicious and simple it is to make. And if you’re looking for other easy weeknight meals, be sure to check out my recipes for Creamy Tomato Pasta and One-Pan Lemon Herb Roasted Chicken and Veggies! Happy cooking, friends! I can’t wait to hear how yours turns out. Don’t forget to leave a comment and rating below, and be sure to share your own variations and tips. Let’s create a community of stir-fry lovers!
Chicken Stir Fry
Ingredients
Main Ingredients
- 1 lb Chicken breast
- 1 cup Broccoli florets
- 0.5 cup Bell pepper (sliced)
- 1 cup Carrots (sliced)
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 tbsp Cornstarch
- 1 tbsp Sesame oil
Instructions
Preparation Steps
- Cut chicken into bite-sized pieces. In a bowl, whisk together soy sauce, honey, and cornstarch.
- Heat sesame oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned.
- Add broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- Pour sauce over chicken and vegetables. Stir to combine and cook until sauce has thickened.
