The Best Chicken Stir Fry
The aroma of sizzling chicken mingled with vibrant veggies makes for an unforgettable meal experience. When I first whipped up this dish in my kitchen, it felt like a cozy escape to my favorite Asian restaurant without the takeout fuss. The Best Chicken Stir Fry Recipe blends tender chicken with crisp vegetables coated in a savory sauce that leaves you wanting more. Trust me; you’ll see why this easy, budget-friendly dish is a crowd-pleaser!
Table of Contents
Each bite of this stir fry dances on your taste buds, bursting with delightful umami flavors. Not only is it quick to prepare — ready in just about 50 minutes! — but the colorful array of veggies makes it visually stunning on any dinner table. Whether it’s an ordinary weeknight dinner or a relaxed weekend gathering, this dish fits right in. Give it a try, and I promise you won’t be disappointed.
Why You’ll Love This Recipe
- Simple & Quick: Just 15 minutes of prep and 35 minutes of cook time, perfect for busy nights.
- Irresistible Flavor: The combination of soy sauce, brown sugar, and sriracha creates a mouthwatering balance.
- Eye-Catching Appeal: Bright broccoli, vivid bell peppers, and colorful carrots make it a feast for the eyes.
- Flexible Serving: Perfect for family dinners, weeknight meals, or as a delicious dish to impress guests.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing tamari or a gluten-free soy sauce.
Ingredients You’ll Need
- ⅓ cup soy sauce: This brings a savory, salty flavor and enhances overall umami. You can use low-sodium soy sauce to control sodium levels.
- 3 tablespoons brown sugar: It balances the saltiness of the soy sauce. Feel free to substitute with coconut sugar for a lower glycemic index.
- 2 teaspoons toasted sesame oil: Adds a rich, nutty aroma that’s quintessential in stir-fries. You can also use regular sesame oil if toasted isn’t available.
- 2 cloves garlic, minced: It enhances the dish’s depth with a delightful aroma. Fresh garlic is preferable for the best flavor.
- 2 teaspoons grated fresh ginger: This lends a zesty warmth. Frozen ginger makes a good alternative if you don’t have fresh.
- 1 ½ tablespoons cornstarch: Thickens the sauce, giving it a silky finish. Arrowroot powder is a great gluten-free substitute if needed.
- ⅓ cup water: Helps thin the sauce to your desired consistency.
- 1 teaspoon sriracha: Just enough heat without overpowering the dish. Adjust according to your spice preference or omit for milder taste.
- ¾ lb. broccoli, cut into small florets: A nutritious veggie that provides crunch and color.
- 2 carrots, sliced into thin matchsticks: Adds sweetness and texture; you can also use baby carrots for convenience.
- 1 red bell pepper, sliced into strips: Sweet and vibrant, it makes the dish pop visually.
- 1 small onion, thinly sliced: Adds sweetness and depth; a yellow onion is a good option if you prefer that flavor.
- 2 green onions, chopped: For garnish, delivering a fresh, mild onion flavor.
- 2 boneless skinless chicken breasts (about 1.5 lb. total, cut into small bite-sized pieces): Juicy and tender, this is the heart of your stir fry. Chicken thighs can be used for a richer flavor.
- 3 tablespoons cooking oil, divided: Vegetable or canola oil keeps the stir fry from sticking and ensures even cooking.
How to Make The Best Chicken Stir Fry Recipe
Make the Sauce: In a small bowl, whisk together ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 cloves minced garlic, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoons cornstarch, and ⅓ cup water. Stir until the sugar and cornstarch dissolve. Set this aside as it forms the flavor base.
Prep the Veggies: Chop the broccoli into small florets, slice the carrots into thin matchsticks, and cut the red bell pepper and onion into strips. This uniformity ensures everything cooks evenly, making sure they remain crisp yet tender.
Cut the Chicken: Slice the chicken breasts into bite-sized pieces, roughly ½ inch thick. This ensures they cook quickly and soak up all that delicious sauce.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of cooking oil and swirl to coat. Once hot, add the chicken. Cook for 5-7 minutes, stirring until browned on all sides. Remove the chicken and set it aside; it should no longer be pink in the center.
Stir-Fry the Broccoli and Carrots: In the same skillet, pour in the remaining 1 tablespoon of cooking oil. Add the carrots and broccoli, and stir-fry for about 1 minute or until the broccoli turns vibrant green.
Add More Veggies: Toss in the sliced red bell pepper and onion. Stir-fry for an additional 1-2 minutes. They should be tender but still have a bit of crunch.
Combine & Simmer: Stir the sauce again, then add the cooked chicken back into the skillet. Pour the sauce over everything, stirring to coat well. Allow the mixture to simmer for about 1-2 minutes, letting the sauce thicken and become glossy.
Finish & Garnish: Once the vegetables reach your desired tenderness, remove the skillet from heat. Garnish with chopped green onions and, if desired, sprinkle with sesame seeds for an extra touch. Serve hot over rice or noodles for a complete meal.
Storing & Reheating
To store your leftover stir fry, allow it to cool completely at room temperature. Transfer any leftovers into an airtight container; they will last for up to 3 days in the fridge. For longer storage, you can freeze the stir fry in labeled freezer bags for up to 3 months. When reheating, do so on a stovetop over medium heat for about 5-8 minutes, adding a splash of water or broth to keep the dish moist. Note that vegetables may lose some crunch when reheated, but they remain delicious!
Chef’s Helpful Tips
- Avoid overcooking the chicken by ensuring it’s cut into uniform sizes. This way, every piece cooks evenly and remains juicy.
- To achieve the perfect stir-fry texture, make sure your pan is hot before adding the chicken to achieve a nice sear.
- Prep all your ingredients beforehand! Stir-frying is quick; having everything ready ensures nothing burns.
- Feel free to swap out vegetables based on what’s in your fridge. Mushrooms, snow peas, and snap peas all make fine additions.
- For extra flavor, consider marinating the chicken in soy sauce and ginger for 15-30 minutes before cooking.
It’s time to savor the amazing flavors of this delightful dish. From the rich, savory sauce to the vibrant crispness of the veggies, it’s a meal that you can whip up any evening. Experiment with connecting flavors and textures that suit your palate, and I encourage you to make this recipe your own. Don’t hesitate to dive into this delicious adventure of cooking!
Recipe FAQs
Can I use different vegetables in this stir fry?
Absolutely! Stir fry is incredibly versatile. Feel free to substitute or add your favorite vegetables like snap peas, asparagus, or bell peppers, based on what you have on hand or in season.
Is this recipe gluten-free?
To make this stir fry gluten-free, simply substitute the soy sauce with gluten-free tamari. All other ingredients should be gluten-free as well.
How can I make this dish spicy?
If you’re looking for extra heat, increase the amount of sriracha in the sauce or consider adding some chopped fresh chili peppers. Just be cautious with the spice level to suit your taste!
Can I prepare this ahead of time?
Certainly! You can prep all your ingredients, chop the vegetables, and mix the sauce ahead of time. Just store everything separately in the fridge until you’re ready to cook for a quick dinner prep!
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📖 Recipe Card
The Best Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian
Description
Savor the deliciousness of this Chicken Stir Fry, featuring tender chicken, vibrant vegetables, and a simple homemade sauce. Perfect for a quick, healthy dinner!
Ingredients
- ⅓ cup soy sauce
- 3 tablespoon brown sugar
- 2 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 2 teaspoon grated fresh ginger
- 1 ½ tablespoon cornstarch
- ⅓ cup water
- 1 teaspoon sriracha
- ¾ lb. broccoli, cut into small florets
- 2 carrots, sliced into thin matchsticks
- 1 red bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 2 green onions, chopped, for garnish
- 2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces
- 3 tablespoon cooking oil, divided
Instructions
- Make the stir fry sauce by combining soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch, and water in a bowl. Set aside.
- Chop the broccoli into small florets and slice the red bell pepper, onion, and carrots into even pieces. Slice the green onions and keep aside.
- Cut the chicken breasts into small half-inch pieces.
- Heat a large skillet or wok over medium-high heat, add 2 tablespoons of cooking oil, and sauté the chicken until browned. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil, carrots, and broccoli, stir-frying until bright green (about 1 minute).
- Add the red bell pepper and onion, stir-frying for another 1-2 minutes.
- Stir the sauce, then add the chicken back to the skillet and pour the sauce over. Mix well and allow to simmer for 1-2 minutes until glossy and thickened.
- Remove from heat, garnish with chopped green onions, and sesame seeds if desired. Serve.
Notes
For a spicier dish, add more sriracha to the sauce.
Feel free to swap in any vegetables you have on hand like snap peas or zucchini.
Serve over rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
