Chicken Stir Fry: the weeknight dinner champion that’s ready faster than you can say “takeout!” Are you craving a flavorful, healthy, and incredibly versatile meal that comes together in minutes? Then you’ve come to the right place. Forget complicated recipes and hours spent in the kitchen; this recipe delivers a restaurant-quality dish with minimal effort.

Stir-frying, a cooking technique originating in China, has been around for centuries. It’s a method that not only preserves the nutrients in your ingredients but also creates a delightful symphony of textures and tastes. The beauty of a Chicken Stir Fry lies in its adaptability. You can customize it with your favorite vegetables, sauces, and protein sources, making it a perfect canvas for your culinary creativity.

What’s not to love? The tender chicken, the crisp-tender vegetables, and the savory sauce create a harmonious blend that tantalizes the taste buds. It’s a complete meal in one pan, offering a balance of protein, carbohydrates, and vitamins. Plus, it’s a fantastic way to use up leftover vegetables lurking in your refrigerator. So, ditch the delivery menu and let’s embark on a delicious adventure to create the ultimate Chicken Stir Fry!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon cornstarch
1 tablespoon rice wine vinegar (or dry sherry)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
Pinch of white pepper

For the Vegetables:

1 large red bell pepper, seeded and sliced
1 large green bell pepper, seeded and sliced
1 medium yellow onion, thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 cup snow peas, trimmed
4 cloves garlic, minced
1 inch ginger, peeled and minced
4 green onions, chopped (separate white and green parts)
1 cup sliced mushrooms (shiitake, cremini, or white button)

For the Stir-Fry Sauce:

1/4 cup soy sauce (low sodium preferred)
2 tablespoons oyster sauce (optional, but adds great flavor)
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon rice wine vinegar (or dry sherry)
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 cup chicken broth (low sodium)
1/4 teaspoon red pepper flakes (optional, for heat)

For Cooking:

3 tablespoons vegetable oil (or peanut oil)
Cooked rice, for serving (jasmine or brown rice recommended)
Sesame seeds, for garnish (optional)

Preparing the Chicken:

In a medium bowl, combine the cubed chicken with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, garlic powder, and white pepper.
Mix well to ensure the chicken is evenly coated. This marinade helps tenderize the chicken and adds a lot of flavor.
Let the chicken marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator. The longer it marinates, the more flavorful it will be!

Preparing the Stir-Fry Sauce:

In a small bowl, whisk together the soy sauce, oyster sauce (if using), hoisin sauce, cornstarch, rice wine vinegar, sesame oil, brown sugar, chicken broth, and red pepper flakes (if using).
Whisk until the cornstarch is completely dissolved and the sauce is smooth. This is important to prevent clumps in your stir-fry.
Set the sauce aside. We’ll add it to the wok or skillet later.

Stir-Frying the Chicken and Vegetables:

Heat a large wok or skillet over high heat. It’s crucial to get the wok or skillet very hot before adding the oil. This helps create that characteristic “wok hei” flavor, which is a slightly smoky, charred taste that’s essential to authentic stir-fries.
Add 1 tablespoon of vegetable oil to the hot wok or skillet. Swirl the oil around to coat the bottom.
Add the marinated chicken to the wok or skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Stir-fry the chicken for 3-5 minutes, or until it’s cooked through and lightly browned. Remove the chicken from the wok or skillet and set it aside.
Add another tablespoon of vegetable oil to the wok or skillet.
Add the onion, the white parts of the green onions, minced garlic, and minced ginger to the wok or skillet. Stir-fry for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Add the bell peppers, broccoli florets, and sliced carrots to the wok or skillet. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. You want them to still have a bit of bite.
Add the sliced mushrooms and snow peas to the wok or skillet. Stir-fry for another 2-3 minutes, or until the mushrooms are softened and the snow peas are bright green.
Pour the stir-fry sauce over the vegetables. Stir well to coat all the vegetables with the sauce.
Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly. The cornstarch in the sauce will help it thicken quickly.
Return the cooked chicken to the wok or skillet. Stir to combine the chicken with the vegetables and sauce.
Cook for another minute or two, until the chicken is heated through and everything is well combined.

Serving:

Serve the chicken stir-fry hot over cooked rice. Jasmine rice or brown rice are both excellent choices.
Garnish with sesame seeds and the green parts of the green onions, if desired.
Enjoy your delicious and healthy homemade chicken stir-fry!

Tips and Variations:

Vegetable Variations: Feel free to substitute or add other vegetables to your stir-fry. Some other great options include bok choy, snap peas, water chestnuts, bamboo shoots, and bean sprouts.
Protein Variations: You can easily substitute the chicken with other proteins, such as beef, shrimp, tofu, or pork. Adjust the cooking time accordingly.
Spice Level: Adjust the amount of red pepper flakes to control the spice level of your stir-fry. You can also add a dash of sriracha or chili garlic sauce for extra heat.
Sweetness: Adjust the amount of brown sugar to control the sweetness of your stir-fry. You can also use honey or maple syrup as a substitute.
Gluten-Free Option: To make this recipe gluten-free, use tamari instead of soy sauce and ensure that your oyster sauce and hoisin sauce are also gluten-free.
Make Ahead: You can prepare the chicken and the stir-fry sauce ahead of time and store them in the refrigerator for up to 24 hours. This will save you time when you’re ready to cook.
Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
Adding Nuts: For added crunch and flavor, consider adding some toasted peanuts or cashews to your stir-fry.
Marinating Time: While 15 minutes is the minimum marinating time, letting the chicken marinate for longer (up to a few hours) will result in even more flavorful and tender chicken.
Wok Hei Secret: Achieving true “wok hei” at home can be challenging without a high-powered wok burner. However, using a well-seasoned wok, ensuring your ingredients are dry, and cooking in batches can help you get closer to that authentic flavor.

Detailed Ingredient Notes:

Chicken Breasts: I prefer using boneless, skinless chicken breasts for stir-fries because they cook quickly and evenly. However, you can also use chicken thighs if you prefer. Just be sure to trim off any excess fat.
Soy Sauce: I always recommend using low-sodium soy sauce to control the saltiness of the dish. You can always add more salt if needed, but you can’t take it away.
Cornstarch: Cornstarch is used to both tenderize the chicken and thicken the stir-fry sauce. It’s a key ingredient for achieving the right texture.
Rice Wine Vinegar: Rice wine vinegar adds a subtle tanginess to the dish. If you don’t have rice wine vinegar, you can substitute it with dry sherry or even apple cider vinegar.
Sesame Oil: Sesame oil adds a nutty and aromatic flavor to the stir-fry. A little goes a long way, so don’t overdo it.
Oyster Sauce: Oyster sauce is an optional ingredient, but it adds a rich and savory flavor to the stir-fry. If you’re vegetarian or vegan, you can substitute it with a vegetarian oyster sauce made from mushrooms.
Hoisin Sauce: Hoisin sauce is a sweet and savory sauce that adds depth of flavor to the stir-fry. It’s made from fermented soybeans, garlic, vinegar, and other spices.
Chicken Broth

Conclusion:

This isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this Chicken Stir Fry recipe is a must-try for anyone looking for a quick, healthy, and incredibly satisfying meal. The combination of tender chicken, crisp vegetables, and that savory-sweet sauce is simply irresistible. Its a dish thats both comforting and exciting, perfect for those evenings when you crave something delicious but don’t want to spend hours in the kitchen.

What makes this recipe so special, in my opinion, is its versatility. You can easily adapt it to your own tastes and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a spicy kick. Prefer a vegetarian option? Simply swap the chicken for tofu or extra vegetables like mushrooms, bell peppers, or broccoli. The possibilities are endless!

Beyond the core recipe, there are so many ways to elevate your Chicken Stir Fry experience. For a complete meal, serve it over fluffy white rice, brown rice, or even quinoa. If you’re watching your carbs, cauliflower rice is a fantastic alternative. And don’t forget the garnishes! A sprinkle of sesame seeds, chopped green onions, or even some crushed peanuts adds a delightful textural element and visual appeal.

Looking for some variation ideas? Consider adding pineapple chunks for a tropical twist, or incorporating some water chestnuts for extra crunch. You could also experiment with different sauces. Instead of the classic soy sauce-based sauce, try a peanut sauce, a teriyaki sauce, or even a black bean sauce. The key is to have fun and experiment until you find your perfect combination.

Ive made this Chicken Stir Fry countless times, and its always a hit. My family loves it, and I often find myself craving it during the week. Its a dish thats both satisfying and guilt-free, packed with protein and nutrients. Plus, its a great way to use up any leftover vegetables you have in the fridge.

I truly encourage you to give this recipe a try. Im confident that youll love it as much as I do. Its a simple, straightforward recipe that delivers big on flavor. And the best part is, its so easy to customize to your own preferences.

Once youve made it, Id love to hear about your experience! Did you make any modifications? What vegetables did you use? What did you serve it with? Share your photos and comments below. Im always looking for new ideas and inspiration, and Im sure other readers would appreciate your feedback as well. Let’s create a community of Chicken Stir Fry enthusiasts! Happy cooking!

Chicken Stir Fry: The Ultimate Guide to a Quick & Healthy Meal

Quick and easy chicken stir-fry packed with colorful vegetables and a flavorful homemade sauce. Perfect for a healthy weeknight meal!

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons soy sauce (low sodium preferred)

1 tablespoon cornstarch

1 tablespoon rice wine vinegar (or dry sherry)

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

Pinch of white pepper

1 large red bell pepper, seeded and sliced

1 large green bell pepper, seeded and sliced

1 medium yellow onion, thinly sliced

2 cups broccoli florets

1 cup sliced carrots

1 cup snow peas, trimmed

4 cloves garlic, minced

1 inch ginger, peeled and minced

4 green onions, chopped (separate white and green parts)

1 cup sliced mushrooms (shiitake, cremini, or white button)

1/4 cup soy sauce (low sodium preferred)

2 tablespoons oyster sauce (optional, but adds great flavor)

2 tablespoons hoisin sauce

1 tablespoon cornstarch

1 tablespoon rice wine vinegar (or dry sherry)

1 tablespoon sesame oil

1 tablespoon brown sugar

1/2 cup chicken broth (low sodium)

1/4 teaspoon red pepper flakes (optional, for heat)

3 tablespoons vegetable oil (or peanut oil)

Cooked rice, for serving (jasmine or brown rice recommended)

Sesame seeds, for garnish (optional)

Instructions

Prepare the Chicken: In a medium bowl, combine the cubed chicken with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, garlic powder, and white pepper. Mix well and marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.

Prepare the Stir-Fry Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), hoisin sauce, cornstarch, rice wine vinegar, sesame oil, brown sugar, chicken broth, and red pepper flakes (if using). Whisk until smooth and set aside.

Stir-Fry the Chicken: Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Add the marinated chicken in a single layer (cook in batches if needed). Stir-fry for 3-5 minutes, or until cooked through and lightly browned. Remove from the wok and set aside.

Stir-Fry the Vegetables: Add another tablespoon of vegetable oil to the wok. Add the onion, white parts of the green onions, minced garlic, and minced ginger. Stir-fry for 1-2 minutes, or until fragrant.

Add the bell peppers, broccoli florets, and sliced carrots. Stir-fry for 3-5 minutes, or until tender-crisp.

Add the sliced mushrooms and snow peas. Stir-fry for another 2-3 minutes, or until the mushrooms are softened and the snow peas are bright green.

Combine and Simmer: Pour the stir-fry sauce over the vegetables. Stir well to coat. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.

Return the cooked chicken to the wok. Stir to combine with the vegetables and sauce. Cook for another minute or two, until the chicken is heated through and everything is well combined.

Serve: Serve hot over cooked rice. Garnish with sesame seeds and the green parts of the green onions, if desired.

Notes

Vegetable Variations: Feel free to substitute or add other vegetables like bok choy, snap peas, water chestnuts, bamboo shoots, and bean sprouts.

Protein Variations: Substitute chicken with beef, shrimp, tofu, or pork. Adjust cooking time accordingly.

Spice Level: Adjust the amount of red pepper flakes, or add sriracha or chili garlic sauce.

Sweetness: Adjust the amount of brown sugar, or use honey or maple syrup.

Gluten-Free Option: Use tamari instead of soy sauce and ensure oyster sauce and hoisin sauce are gluten-free.

Make Ahead: Prepare the chicken and stir-fry sauce ahead of time and store in the refrigerator for up to 24 hours.

Leftovers: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Adding Nuts: Add toasted peanuts or cashews for added crunch and flavor.

Marinating Time: Marinate the chicken for longer (up to a few hours) for more flavorful and tender chicken.

Wok Hei Secret: Use a well-seasoned wok, ensure ingredients are dry, and cook in batches to achieve a smoky flavor.

Chicken Stir Fry: The Ultimate Guide to a Quick & Healthy Meal