Recipe
This chicken stir fry is the ultimate weeknight lifesaver—I’ve made it countless times, and it never disappoints. Packed with vibrant veggies, tender chicken, and a sauce that strikes the perfect balance of savory and sweet, it’s a flavor bomb that comes together in under 30 minutes.
What makes it special? A splash of soy sauce, a hint of garlic, and a touch of honey create a sauce that clings to every bite, while crisp bell peppers and broccoli add that satisfying crunch.
It’s the kind of dish that feels like a treat but is effortless to whip up, even on the busiest of days. Trust me, once you try this stir fry, it’ll become a regular in your dinner rotation.
Ingredients
For the best chicken stir fry, freshness is key. Opt for crisp, vibrant vegetables and quality protein to guarantee your dish is packed with flavor and texture. Here’s what you’ll need:
- Chicken breast or thighs (1 lb): Thighs are juicier, but breasts work well if you prefer leaner meat. Slice thinly against the grain for tender bites.
- Soy sauce (3 tbsp): A must-have for that savory umami base. Low-sodium works if you’re watching salt intake.
- Vegetable oil (2 tbsp): Use peanut or avocado oil for a higher smoke point—perfect for quick, high-heat cooking.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable for that aromatic punch.
- Ginger (1 tbsp, minced): Fresh ginger adds a zesty, warm flavor. Powder can substitute in a pinch, but fresh is best.
- Bell peppers (2, sliced): Go for a mix of colors for visual appeal and sweetness.
- Broccoli florets (2 cups): Blanch them briefly for a vibrant green and crisp-tender texture.
- Carrots (1 cup, julienned): They add a subtle sweetness and crunch.
- Onion (1, sliced): Yellow or red onions work—choose based on your preference for sweetness or sharpness.
- Cornstarch (1 tbsp): Essential for thickening the sauce. Arrowroot powder is a great gluten-free alternative.
- Sesame oil (1 tsp): A drizzle at the end elevates the dish with its nutty aroma. Don’t skip it!
- Optional garnish: Toasted sesame seeds or chopped green onions add a finishing touch.
Pro tip: Prep everything before you start cooking—stir fry moves fast, and having ingredients ready guarantees nothing burns.
Don’t be afraid to customize with zucchini, mushrooms, or snap peas for extra variety!
How to Make the Best Chicken Stir Fry Recipe
- Return the cooked chicken to the pan and toss everything together. Let it heat through for 1-2 minutes to meld the flavors. *(Flexibility: Add cooked noodles or rice directly to the pan for a one-dish meal.)*
- Serve immediately for the best texture and flavor. Stir fry is best enjoyed fresh, as the vegetables stay crispy and the sauce doesn’t thicken too much.
*(Pro Tip: Garnish with sesame seeds or chopped green onions for extra flair.)*
Nutrition
This homemade chicken stir fry is packed with nutrients and offers a balanced meal. Below is the nutritional breakdown per serving.
Calories | Protein | Fat | Carbs | Fiber | Sugar
———|———|—–|——-|——-|——
320 | 28g | 12g | 24g | 3g | 6g
Chef Tips
Whenever I make this stir fry, I always prep all my ingredients before heating the pan to guarantee a smooth cooking process. I use high heat for a crispy texture and cook the chicken first, then set it aside before sautéing the veggies.
A mix of soy sauce, garlic, and ginger boosts flavor, and I finish with a cornstarch slurry for a glossy sauce. Serve immediately for the best results.
Frequently Asked Questions
Can I Use Frozen Vegetables?
Yes, I can use frozen vegetables in my stir fry. They’re convenient and last longer, but I’ll drain or thaw them first to avoid excess water. I might adjust cooking time to make sure they crisp up.
Is Sesame Oil Essential?
Sesame oil isn’t essential, but I’d recommend it for its unique nutty flavor. I’ve used olive or vegetable oil when I’m out, and the stir fry still works, though it lacks that signature Asian-inspired taste.
How to Store Leftovers?
I’ll store leftovers in an airtight container and refrigerate them within two hours of cooking. They’ll stay fresh for up to three days. If freezing, I use freezer-safe bags, and they’ll last about three months.
Can I Substitute Chicken With Tofu?
Yeah, I can substitute chicken with tofu. I’d press the tofu to remove moisture, then cube and marinate it for flavor. Tofu absorbs sauces well, so I’d cook it just like chicken for a great stir fry.
How to Make It Spicier?
I’ll add extra chili flakes or fresh chili peppers while cooking. For more heat, I’d drizzle chili oil or Sriracha at the end. Remember, I can always sprinkle red pepper flakes on top too. Adjusting spice is easy!
