Chicken Stir Fry
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Chicken stir fry is a tasty and quick meal you can whip up in just 35 minutes. This recipe serves 6 and is packed with veggies like broccoli, carrots, and bell peppers. You’ll love the savory sauce made with soy sauce, brown sugar, and ginger. The best part is how easy it is to customize – you can swap in your favorite veggies or protein.
To make this stir fry, you’ll start by mixing up the sauce. Then you’ll chop the veggies and chicken into bite-sized pieces. Cook the chicken first, then the veggies, and finally combine everything with the sauce. It’s that simple! This meal is perfect for busy weeknights when you want something yummy and nutritious without spending hours in the kitchen.
Exact Ingredients List
Here’s what you’ll need for this tasty chicken stir fry:
Stir Fry Sauce:
- 1/3 cup soy sauce
- 3 Tbsp brown sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1.5 Tbsp cornstarch
- 1/3 cup water
- 1 tsp sriracha
Stir Fry:
- 3/4 lb broccoli
- 2 carrots
- 1 red bell pepper
- 1 small onion
- 2 green onions
- 2 boneless, skinless chicken breasts (about 1.5 lb total)
- 3 Tbsp cooking oil
These simple ingredients come together to make a flavorful and filling meal. You can find most of them in your local grocery store. Feel free to swap out veggies based on what you like or have on hand.
Remember to chop your veggies and chicken before you start cooking. This will make the stir-frying process quick and easy!
Instructions
Start by making the stir fry sauce. Mix soy sauce, brown sugar, sesame oil, garlic, ginger, sriracha, cornstarch, and water in a bowl. Set it aside.
Chop the veggies: broccoli into florets, bell pepper and onion into pieces, and slice the carrots and green onions.
Cut the chicken into small 1/2 inch cubes.
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and cook the chicken until browned. Remove it to a plate.
In the same skillet, add 1 tablespoon of oil. Cook carrots and broccoli for a minute.
Add bell pepper and onion. Cook for 1-2 minutes more.
Stir the sauce and pour it over the chicken and veggies in the skillet. Mix everything together.
Let the sauce bubble and thicken for 2-3 minutes, stirring often.
Sprinkle green onions on top and serve your tasty chicken stir fry hot!
Possible Substitutes List & Recipe Variations
You can easily switch up this chicken stir fry recipe to suit your tastes or dietary needs. Here are some tasty options:
Protein swaps:
- Tofu (firm, cubed)
- Shrimp
- Beef strips
- Seitan
Veggie alternatives:
- Snow peas
- Baby corn
- Mushrooms
- Zucchini
- Water chestnuts
For a low-carb version, try cauliflower rice instead of regular rice. You can also use rice noodles or zucchini noodles as a base.
Sauce variations:
- Add a splash of oyster sauce for extra umami
- Mix in some hoisin sauce for sweetness
- Use coconut aminos instead of soy sauce for a soy-free option
Spice it up by adding red pepper flakes or a dash of your favorite hot sauce. For a nutty crunch, sprinkle some cashews or peanuts on top before serving.
Remember, stir fry is all about quick cooking and fresh ingredients. Feel free to experiment with what you have on hand!
Tips, Tricks & Storing
Here are some helpful tips for making the best chicken stir fry:
- Cut all ingredients into similar sizes for even cooking
- Use high heat to get a nice sear on the chicken and veggies
- Don’t overcrowd the pan – cook in batches if needed
- Stir frequently to prevent burning
To save time, you can prep ingredients ahead:
- Chop veggies and store in containers in the fridge
- Mix the sauce and keep in a jar for up to 3 days
- Cut chicken and freeze in portion sizes
Leftover stir fry will keep in the fridge for 3-4 days. Store in an airtight container. To reheat, microwave in 30-second intervals or warm in a skillet.
For best results when reheating:
- Add a splash of water to prevent drying out
- Stir gently to redistribute the sauce
You can also freeze stir fry for up to 2 months. Let it cool completely before transferring to freezer bags or containers.