Chicken Stir-Fry is a quick, flavorful, and versatile dish that can be whipped up in no time, making it an ideal meal for busy weeknights.
With juicy, tender pieces of chicken and a colorful medley of fresh vegetables, all coated in a savory stir-fry sauce, it’s a dish that offers both taste and nutrition.
The beauty of stir-fry lies in its adaptability—whether you’re looking to use up some leftover veggies or experiment with new ingredients, the possibilities are endless.
This recipe will guide you through creating a delicious, satisfying meal that’s sure to please everyone at the table.
Plus, it’s a healthier alternative to take-out, and you can control the ingredients for a perfectly balanced dish.
What You’ll Need: Ingredients
For the Chicken Stir-Fry, you’ll need a few essential ingredients that come together to create the perfect balance of flavors. Here’s what you’ll need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
For the Vegetables:
- 1 bell pepper, sliced into thin strips
- 1 large carrot, julienned or thinly sliced
- 1/2 cup broccoli florets
- 1/2 cup snow peas
- 1 medium onion, thinly sliced
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
For the Stir-Fry Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional for added sweetness)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)
For Cooking:
- 2 tablespoons vegetable oil, for frying
For Garnish (Optional):
- 1 tablespoon sesame seeds
- Chopped green onions
How to Make Chicken Stir-Fry: Step-by-Step Recipe
Step 1: Prepare Your Ingredients
Start by prepping all your ingredients. Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper. Slice the bell pepper, carrot, and onion, and chop the broccoli into florets. Mince the garlic and ginger (if using). Have all your vegetables and sauces ready to go before you begin cooking, as stir-frying happens quickly!
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate and set aside.
Step 3: Stir-Fry the Vegetables
In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger (if using) and sauté for 30 seconds until fragrant. Then, add the carrots, bell pepper, snow peas, and onion. Stir-fry the vegetables for about 4-5 minutes, until they are tender yet still crisp.
Step 4: Combine Chicken and Vegetables
Once the vegetables are ready, return the cooked chicken to the pan. Toss everything together, making sure the chicken and vegetables are evenly mixed.
Step 5: Add the Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, rice vinegar, and cornstarch-water mixture. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
Step 6: Garnish and Serve
Once the sauce has thickened, remove the stir-fry from the heat. Garnish with sesame seeds and chopped green onions if desired. Serve immediately with steamed rice or noodles, and enjoy!
Tips for Making the Perfect Chicken Stir-Fry
- Prep Ahead: Stir-frying is a quick process, so make sure to prep all your ingredients beforehand. Having everything chopped, minced, and measured ensures smooth cooking.
- High Heat: Stir-frying is all about cooking at high heat for a short period. This helps the chicken and vegetables retain their texture and crispness. Make sure your pan or wok is hot before adding ingredients.
- Don’t Overcrowd the Pan: If you’re making a large batch, cook the chicken and vegetables in batches. Overcrowding the pan can cause steaming instead of stir-frying, resulting in soggy vegetables.
- Add Vegetables in Stages: Different vegetables cook at different rates. Add the denser ones, like carrots, first, followed by quicker-cooking ones like bell peppers and snow peas.
- Customize Your Sauce: Feel free to experiment with the stir-fry sauce. You can add a bit of honey for sweetness, red pepper flakes for heat, or extra soy sauce for a saltier flavor.
- Rice or Noodles: Serve your stir-fry over steamed rice or noodles for a complete meal. If you’re using noodles, make sure they’re cooked and ready to go before you start stir-frying.
- Keep It Colorful: The key to a great stir-fry is balance—both in flavor and color. Use a variety of colorful vegetables to make the dish visually appealing and nutrient-rich.
How to Store Leftovers
If you happen to have any leftovers after making your Chicken Stir-Fry, don’t worry! This dish stores well in the fridge and can be enjoyed for several days.
Refrigeration:
- Allow the stir-fry to cool down to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days. Make sure it’s sealed tightly to prevent moisture loss.
Freezing:
- If you want to store the stir-fry for a longer period, you can freeze it. Place the cooled stir-fry in an airtight container or freezer bag.
- Store in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat it in a pan or microwave.
Reheating:
- Reheat leftovers in a skillet over medium heat with a splash of water or broth to maintain moisture.
- Alternatively, you can reheat it in the microwave in short intervals, stirring occasionally.
Conclusion
Chicken Stir-Fry is a versatile, quick, and delicious meal that can be customized with your favorite ingredients.
Whether you prefer a mix of colorful vegetables or a bit of spice in your sauce, the beauty of this dish lies in its flexibility.
It’s perfect for busy weeknights or meal prep, and it’s packed with protein and vegetables, making it a healthy choice for any occasion.
Follow this simple recipe, and you’ll have a flavorful dish that your family will love!
Frequently Asked Questions
Can I use frozen vegetables for Chicken Stir-Fry?
Yes, you can use frozen vegetables. However, fresh vegetables tend to hold their texture better and give the dish a fresher taste. If using frozen, ensure they’re thawed and drained to avoid excess moisture.
Can I make Chicken Stir-Fry ahead of time?
Yes, you can prepare the ingredients ahead of time (chop vegetables, marinate the chicken, and mix the sauce). When you’re ready to cook, stir-fry the ingredients and enjoy a fresh meal.
Can I make this recipe without soy sauce?
Yes, you can substitute soy sauce with tamari for a gluten-free option or coconut aminos for a soy-free alternative.
How can I make Chicken Stir-Fry spicier?
To add spice, you can incorporate chili flakes, sriracha sauce, or fresh chili peppers into the stir-fry sauce. Adjust to your heat preference.
What can I serve with Chicken Stir-Fry?
Chicken Stir-Fry pairs well with steamed jasmine rice, brown rice, or noodles like soba or rice noodles. You can also serve it with a light salad or steamed dumplings.
Chicken Stir-Fry
Equipment
- 1 Wok or Large Skillet
- 1 Cutting board
- 1 Chef’s Knife
- 1 Small bowl (for sauce mixture)
- 1 wooden spoon or spatula
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
For the Vegetables:
- 1 bell pepper sliced into thin strips
- 1 large carrot julienned or thinly sliced
- 1/2 cup broccoli florets
- 1/2 cup snow peas
- 1 medium onion thinly sliced
- 2-3 cloves garlic minced
- 1 tablespoon fresh ginger minced (optional)
For the Stir-Fry Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce optional for added sweetness
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Cooking:
- 2 tablespoons vegetable oil for frying
For Garnish (Optional):
- 1 tablespoon sesame seeds
- Chopped green onions
Instructions
Prepare the Ingredients:
- Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper.
- Slice the bell pepper, carrot, and onion, and chop the broccoli into florets. Mince the garlic and ginger (if using). Set everything aside for easy access.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables:
- In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger (if using) and sauté for about 30 seconds. Add the carrots, bell pepper, snow peas, and onion. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Combine Chicken and Vegetables:
- Return the cooked chicken to the pan and mix it with the vegetables. Toss to combine.
Add the Stir-Fry Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch-water mixture. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Let it cook for an additional 2-3 minutes until the sauce thickens slightly.
Garnish and Serve:
- Garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice or noodles.
Notes
- Vegetable Variations: Feel free to swap out vegetables like zucchini, mushrooms, or baby corn based on availability or preference.
- Protein Options: This recipe can easily be made with beef, shrimp, or tofu if you prefer a different protein.
- Spice Level: Adjust the spice level by adding chili flakes or sriracha for a little kick.
- Sauce Adjustments: If you prefer a sweeter sauce, increase the hoisin sauce. For a saltier flavor, add a bit more soy sauce or tamari.
- Serving Suggestions: Serve this stir-fry with a side of jasmine rice, brown rice, or soba noodles for a complete meal.
