Easy Chicken Stir Fry Recipe

Stir fry is a staple when you’re looking for a quick, easy, and healthy meal. This Easy Chicken Stir Fry recipe combines tender chicken, vibrant vegetables, and a delicious homemade sauce that packs a punch of flavor.

It’s perfect for those busy weeknights when you want something filling yet light on your stomach. In under 30 minutes, you can have a wholesome meal that everyone will love. The beauty of stir fry lies in its versatility, so feel free to customize it with your favorite veggies or proteins!

Step-by-Step Instructions

Step 1: Prepare the Stir Fry Sauce

1. Mix the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, and cornstarch. Add water to adjust the consistency so it’s smooth but not too thick. Set aside.

Step 2: Cook the Chicken

1. Heat the Oil: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
2. Cook the Chicken: Add the thinly sliced chicken to the hot skillet. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: Stir Fry the Vegetables

1. Add More Oil: In the same skillet, heat the remaining tablespoon of olive oil.
2. Sauté the Vegetables: Add the minced garlic and ginger, and cook for 1 minute until fragrant. Then, add the broccoli, bell peppers, carrots, and snow peas. Stir fry the vegetables for about 5 minutes, until they’re tender but still crisp.
3. Return the Chicken: Add the cooked chicken back into the pan with the vegetables.

Step 4: Combine Everything

1. Pour in the Sauce: Stir the prepared stir fry sauce into the skillet. Toss everything to coat the chicken and vegetables evenly in the sauce.
2. Simmer: Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

Step 5: Serve and Garnish

1. Serve: Remove from heat and transfer the chicken stir fry to a serving dish.
2. Garnish: Top with sliced green onions, sesame seeds, and a drizzle of sriracha if you like it spicy.

Tips for the Best Chicken Stir Fry

• Slice the Chicken Thinly: For the quickest cooking time and most tender pieces of chicken, make sure to slice it into thin, even strips. You can also slightly freeze the chicken for about 15 minutes before slicing for easier cutting.
• Don’t Overcrowd the Pan: When stir-frying, it’s important not to overcrowd your pan, as this can cause the ingredients to steam rather than sear. Cook in batches if needed.
• Use High Heat: Stir fry is all about fast cooking on high heat. Make sure your skillet or wok is hot before adding the ingredients to get that perfect sear and crispy edges.

Variations of Chicken Stir Fry

Vegetarian Stir Fry:

• Skip the chicken and add tofu or tempeh for a plant-based version. You can also load up on additional vegetables like mushrooms, zucchini, and baby corn.

Beef Stir Fry:

• Swap the chicken for thinly sliced beef. Use flank steak or sirloin, and cook it quickly over high heat for tender pieces.

Shrimp Stir Fry:

• Use shrimp as the main protein for a seafood twist. Shrimp cook quickly, so only sauté them for 2-3 minutes before setting aside and adding them back to the dish at the end.

Low Carb Stir Fry:

• Replace regular rice with cauliflower rice or serve the stir fry on a bed of leafy greens like spinach or kale for a lighter, low-carb meal.

Serving Suggestions

• Serve Over Rice: A classic way to enjoy stir fry is over a bowl of steamed jasmine or basmati rice. The rice soaks up the flavorful sauce beautifully.
• Noodles: Serve the chicken stir fry over your favorite noodles like lo mein, rice noodles, or even zucchini noodles for a different texture.
• Quinoa: For a healthier alternative, serve the stir fry over cooked quinoa, which provides a nutty flavor and extra protein.

Nutritional Information (Approximate per Serving)

• Calories: 350-400
• Protein: 30g
• Fat: 10g
• Carbohydrates: 35g
• Fiber: 5g

How to Store and Reheat

Storing Leftovers:

• Leftover chicken stir fry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.

Reheating:

• Reheat individual portions in the microwave for 1-2 minutes, or warm up the stir fry in a skillet over medium heat until hot.

Freezing:

• Stir fry can also be frozen. Place cooled stir fry in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

This Easy Chicken Stir Fry recipe is the perfect go-to for busy weeknights when you need a healthy, quick, and tasty meal. The combination of juicy chicken, fresh vegetables, and a savory sauce creates a dish that’s flavorful and satisfying. Plus, the recipe is versatile, allowing you to switch up the protein and vegetables to fit what you have on hand. Serve it over rice, noodles, or even on its own for a light, low-carb option. With minimal prep and a cook time of under 30 minutes, you’ll have a delicious stir fry ready to enjoy in no time!

FAQs

1. Can I use frozen vegetables for this recipe?
   Yes, frozen vegetables can be used in a pinch. Just be sure to thaw them and drain any excess water before adding them to the stir fry.
2. Can I use chicken thighs instead of chicken breasts?
   Absolutely! Chicken thighs will add a bit more flavor and richness due to their higher fat content.
3. Is stir fry healthy?
   Yes! Stir fry is packed with lean protein and vegetables, making it a nutritious meal. Opt for low-sodium soy sauce and less oil for an even healthier version.
4. What can I substitute for soy sauce?
   If you’re avoiding soy, try using tamari or coconut aminos as a substitute. Both offer similar flavors with less sodium.
5. Can I meal prep this stir fry?
   Definitely! Cook the stir fry ahead of time and store it in meal prep containers for an easy grab-and-go lunch or dinner throughout the week.

Yield: 4

Easy Chicken Stir Fry Recipe

Print

Stir fry is a staple when you’re looking for a quick, easy, and healthy meal. This Easy Chicken Stir Fry recipe combines tender chicken, vibrant vegetables, and a delicious homemade sauce that packs a punch of flavor. It’s perfect for those busy weeknights when you want something filling yet light on your stomach. In under 30 minutes, you can have a wholesome meal that everyone will love. The beauty of stir fry lies in its versatility, so feel free to customize it with your favorite veggies or proteins!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• 2 tablespoons vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 carrot, thinly sliced
• 1 small onion, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup soy sauce (low sodium recommended)
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon honey or brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
• 1 teaspoon sesame oil (optional)
• Sesame seeds and green onions for garnish (optional)
• Cooked rice or noodles for serving

Instructions

1. Prepare the Chicken:
   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
   Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
   
2. Stir Fry the Vegetables:
   In the same pan, heat the remaining tablespoon of oil. Add the sliced bell peppers, carrots, onion, and broccoli.
   Stir fry for 4-5 minutes until the vegetables are tender-crisp.
   
3. Add Garlic and Ginger:
   Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
   
4. Make the Sauce:
   In a small bowl, whisk together the soy sauce, oyster sauce (if using), honey, and sesame oil (optional).
   Pour the sauce over the vegetables, then return the cooked chicken to the pan.
   
5. Chicken the Sauce:
   Stir in the cornstarch slurry and let the sauce simmer for 2-3 minutes until it thickens and coats the chicken and vegetables.
   
6. Serve:
   Garnish with sesame seeds and sliced green onions (if desired) and serve hot over rice or noodles.

Notes

Protein Variations: You can substitute the chicken with shrimp, beef, or tofu.

Vegetable Options: Feel free to use other vegetables like snow peas, zucchini, or mushrooms.

Gluten-Free Option: Use tamari or a gluten-free soy sauce to make this dish gluten-free.

Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.