Chicken Stir Fry Recipe

Chicken Stir Fry is a versatile and delicious dish that comes together in no time. Juicy chicken strips, colorful vegetables, and a savory sauce make it a family favorite. Serve it over rice, noodles, or enjoy it on its own for a satisfying, wholesome meal.

Equipment:

• Cutting board
• Sharp knife
• Large skillet or wok
• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons

Ingredients:

For the Stir Fry:

• 1 lb boneless, skinless chicken breast (sliced into thin strips)
• 2 tablespoons vegetable oil (divided)
• 2 cups broccoli florets
• 1 red bell pepper (sliced)
• 1 carrot (julienned)
• 1 cup snap peas
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)

For the Sauce:

• ¼ cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon cornstarch
• ½ cup chicken broth or water
• 1 teaspoon sesame oil
• Optional: 1 tablespoon rice vinegar or lime juice

Instructions:

1. Prepare the Sauce:
   In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, chicken broth, sesame oil, and rice vinegar (if using). Set aside.
2. Cook the Chicken:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5–6 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
3. Stir Fry the Vegetables:
   Add the remaining oil to the skillet. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until the vegetables are crisp-tender. Add garlic and ginger, stir-frying for an additional minute.
4. Combine and Cook:
   Return the chicken to the skillet. Pour in the prepared sauce and stir well to coat everything evenly. Cook for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
5. Serve:
   Remove from heat and serve immediately over steamed rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.

Tips:

• Swap in your favorite vegetables, like zucchini, mushrooms, or onions.
• Add a pinch of red chili flakes or sriracha to the sauce for a spicy kick.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Chicken Stir Fry is the perfect solution for a quick and nutritious dinner. Packed with vibrant vegetables and a savory sauce, it’s a dish that’s as enjoyable to make as it is to eat. Whip up this easy recipe and bring restaurant-quality stir fry to your home table!

Chicken Stir Fry Recipe

This quick and easy Chicken Stir Fry recipe is loaded with tender chicken, crisp vegetables, and a flavorful stir fry sauce. Perfect for busy weeknights!

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Equipment

• Cutting board
• Sharp knife
• Large skillet or wok
• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons

Ingredients

  

• For the Stir Fry:
• 1 lb boneless skinless chicken breast (sliced into thin strips)
• 2 tablespoons vegetable oil divided
• 2 cups broccoli florets
• 1 red bell pepper sliced
• 1 carrot julienned
• 1 cup snap peas
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• For the Sauce:
• ¼ cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon cornstarch
• ½ cup chicken broth or water
• 1 teaspoon sesame oil
• Optional: 1 tablespoon rice vinegar or lime juice

Instructions

 

• Prepare the Sauce:
• In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, chicken broth, sesame oil, and rice vinegar (if using). Set aside.
• Cook the Chicken:
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5–6 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
• Stir Fry the Vegetables:
• Add the remaining oil to the skillet. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until the vegetables are crisp-tender. Add garlic and ginger, stir-frying for an additional minute.
• Combine and Cook:
• Return the chicken to the skillet. Pour in the prepared sauce and stir well to coat everything evenly. Cook for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
• Serve:
• Remove from heat and serve immediately over steamed rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.