Chicken Stir Fry
Chicken Stir Fry is a quick and flavorful dish that combines tender chicken pieces with crisp vegetables and a savory stir fry sauce. This versatile recipe can be made with any vegetables you have on hand and is perfect for a weeknight dinner. It’s a one-pan dish that’s both nutritious and delicious, making it a great option for busy nights when you need a meal that’s both satisfying and quick.
Equipment
- 1 Large Skillet or Wok
- 1 Cutting board
- 1 Knife
- 1 Small Bowl (For mixing the sauce)
- 1 Spoon or Spatula (for stirring)
- 1 Measuring spoons (for soy sauce, hoisin sauce, etc.)
Ingredients
For the Chicken and Vegetables
- 1 lb 450g Chicken breasts, boneless and skinless, cut into strips
- 1 cup Bell peppers sliced (any color)
- 1 cup Carrots sliced into matchsticks or thin rounds
- 1 cup Snap peas trimmed
- 1 cup Broccoli florets
- 2 tbsp Olive oil or vegetable oil for cooking
For the Stir Fry Sauce
- 1/4 cup Soy sauce
- 1 tbsp Hoisin sauce optional
- 1 tsp Sesame oil
- 1 tsp Rice vinegar
- 2 –3 cloves Garlic minced
- 1 tbsp Fresh ginger grated
- 1 tsp Cornstarch optional, for thickening
For Seasoning
- Salt and pepper to taste
Instructions
Prepare the Ingredients:
- Slice the chicken into thin strips. Chop the vegetables into bite-sized pieces.
- In a small bowl, mix together the soy sauce, hoisin sauce (if using), sesame oil, rice vinegar, garlic, ginger, and cornstarch (if using) to create the stir fry sauce. Set aside.
Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips, season with salt and pepper, and cook for 5–6 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Stir Fry the Vegetables:
- In the same skillet, add another tablespoon of oil. Add the garlic and ginger and sauté for about 30 seconds until fragrant. Add the bell peppers, carrots, snap peas, and broccoli. Stir-fry the vegetables for 4–5 minutes, until they’re tender but still crisp.
Combine and Sauce the Stir Fry:
- Return the cooked chicken to the skillet with the vegetables. Pour the stir fry sauce over the chicken and vegetables, stirring to coat evenly. Continue to cook for 2–3 minutes, allowing the sauce to thicken and coat everything.
Serve:
- Serve the stir fry hot over steamed rice, noodles, or quinoa.
Notes
- Vegetable Variations: Feel free to add or substitute other vegetables like mushrooms, zucchini, or baby corn based on your preferences.
- Protein Substitutes: You can replace the chicken with shrimp, beef, pork, or tofu for different variations of this stir fry.
- Low Sodium Option: For a lower-sodium version, opt for low-sodium soy sauce and skip the hoisin sauce or use a smaller amount.
- Meal Prep: This recipe works well for meal prepping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.