Easy Chicken Stir Fry: the weeknight dinner champion you’ve been waiting for! Are you tired of complicated recipes that require hours in the kitchen? Do you crave a delicious, healthy meal that comes together in a flash? Then look no further! This recipe is so quick and simple, it practically cooks itself (okay, maybe not literally, but almost!).
Stir-fries, in general, have a rich history rooted in Chinese cuisine, where the technique of quickly cooking ingredients in a wok over high heat has been perfected for centuries. While the exact origins are debated, it’s clear that stir-frying is more than just a cooking method; it’s a culinary art form that emphasizes fresh ingredients and vibrant flavors. Over time, stir-fries have evolved and adapted to various cultures, incorporating local ingredients and tastes.
What makes an easy chicken stir fry so universally loved? It’s the perfect combination of tender chicken, crisp-tender vegetables, and a savory sauce that coats every morsel. The beauty of this dish lies in its versatility. You can customize it with your favorite vegetables, adjust the sauce to your liking, and even swap out the chicken for tofu or shrimp. Plus, it’s a fantastic way to use up leftover veggies lurking in your fridge! The satisfying crunch of the vegetables, the juicy chicken, and the flavorful sauce create a symphony of textures and tastes that will leave you wanting more. Get ready to experience a culinary delight that’s both quick and incredibly satisfying!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large onion, sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 1 cup sliced carrots
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil (or canola oil)
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Preparing the Chicken and Sauce:
- Prepare the chicken: In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of cornstarch. Toss well to ensure the chicken is evenly coated. This will help the chicken brown nicely and create a slight crust when stir-fried. Set aside while you prepare the sauce.
- Make the stir-fry sauce: In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Add the red pepper flakes if you like a little heat. Whisk until the honey is fully dissolved and the sauce is smooth. Taste and adjust the seasonings as needed. You might want to add a little more honey for sweetness or soy sauce for saltiness, depending on your preference.
Stir-Frying the Vegetables:
- Heat the wok or skillet: Place a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering and very hot, add the sliced onion. Stir-fry for about 2-3 minutes, or until the onion becomes translucent and slightly softened.
- Add the garlic and ginger: Add the minced garlic and grated ginger to the wok. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the bell peppers and carrots: Add the sliced red, orange, and yellow bell peppers, along with the sliced carrots, to the wok. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp. You want them to retain some of their crunch.
- Add the broccoli and snow peas: Add the broccoli florets and snow peas to the wok. Stir-fry for another 3-5 minutes, or until the broccoli is bright green and slightly tender.
- Remove the vegetables from the wok: Once the vegetables are cooked to your liking, remove them from the wok and set them aside in a bowl. This prevents them from overcooking while you cook the chicken.
Cooking the Chicken:
- Cook the chicken: Add the remaining 1 tablespoon of vegetable oil to the wok. Make sure the wok is still very hot. Add the cornstarch-coated chicken to the wok in a single layer, if possible. If you have too much chicken to fit in a single layer, cook it in batches to ensure it browns properly.
- Stir-fry the chicken: Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and lightly browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
Combining and Finishing the Stir-Fry:
- Return the vegetables to the wok: Add the cooked vegetables back to the wok with the chicken.
- Pour in the sauce: Pour the stir-fry sauce over the chicken and vegetables.
- Simmer and thicken the sauce: Stir everything together well to ensure the chicken and vegetables are evenly coated with the sauce. Bring the sauce to a simmer and cook for about 2-3 minutes, or until the sauce has thickened slightly. The cornstarch in the sauce will help it thicken as it cooks.
- Serve: Serve the easy chicken stir-fry immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Tips for the Best Stir-Fry:
- Use high heat: Stir-frying is best done over high heat. This helps the vegetables and chicken cook quickly and evenly, while retaining their texture and flavor.
- Prepare all ingredients in advance: Stir-frying is a fast-paced cooking method, so it’s important to have all of your ingredients prepped and ready to go before you start cooking. This includes chopping the vegetables, cubing the chicken, and mixing the sauce.
- Don’t overcrowd the wok: Overcrowding the wok can lower the temperature and cause the vegetables and chicken to steam instead of stir-fry. If you have a lot of ingredients, cook them in batches.
- Stir constantly: Stirring constantly helps to ensure that the ingredients cook evenly and don’t stick to the wok.
- Adjust the seasonings to your liking: Taste the stir-fry sauce and adjust the seasonings as needed. You might want to add more soy sauce for saltiness, honey for sweetness, or red pepper flakes for heat.
Variations:
- Add different vegetables: Feel free to add other vegetables to your stir-fry, such as mushrooms, bok choy, or water chestnuts.
- Use different protein: You can substitute the chicken with other proteins, such as beef, shrimp, or tofu.
- Make it vegetarian: Omit the chicken and add more vegetables or tofu to make it vegetarian.
- Add nuts: Add some chopped peanuts or cashews for extra crunch and flavor.
- Use different sauces: Experiment with different stir-fry sauces, such as teriyaki sauce, hoisin sauce, or oyster sauce.
Make Ahead Instructions:
You can prepare some of the components of this stir-fry ahead of time to save time on busy weeknights.
- Chop the vegetables: Chop the vegetables and store them in an airtight container in the refrigerator for up to 2 days.
- Prepare the sauce: Mix the stir-fry sauce and store it in an airtight container in the refrigerator for up to 3 days.
- Marinate the chicken: You can marinate the chicken in the stir-fry sauce for up to 30 minutes before cooking. This will help to tenderize the chicken and add flavor.
Storage Instructions:
Store leftover chicken stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
Serving Suggestions:
This easy chicken stir-fry is delicious served over cooked rice. You can also serve it with noodles or quinoa. For a complete meal, serve it with a side of steamed vegetables or a salad.
Nutritional Information (approximate, per serving):
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 450-550
- Protein: 35-45g
- Fat: 15-25g
- Carbohydrates: 40-50g
Why This Recipe Works:
This recipe is a winner because it’s quick, easy, and customizable. The combination of tender chicken, crisp-tender vegetables, and flavorful sauce is simply irresistible. The use of cornstarch helps to create a slightly thickened sauce that clings to the chicken and vegetables, making every bite delicious. Plus, you can easily adapt the recipe to suit your own tastes and preferences by adding different vegetables, proteins, or sauces.
Troubleshooting:
- Chicken is dry: Make sure you don’t overcook the chicken. Cook it just until it’s cooked through and no longer pink inside. Marinating the chicken beforehand can also help to keep it moist.
- Vegetables are soggy: Don’t overcrowd the wok and cook the vegetables in batches if necessary. Stir-fry them over high heat and don’t overcook them. You want them to be tender-crisp.
- Sauce is too thin: Make sure you use cornstarch in the sauce. If the sauce is still too thin, you can add a little more cornstarch slurry (cornstarch mixed with water) to
Conclusion:
This Easy Chicken Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and I truly believe you’ll be hooked from the very first bite. We’ve covered all the bases – it’s quick, it’s customizable, and it’s packed with healthy ingredients. What more could you ask for?
Think about it: tender, juicy chicken, perfectly crisp-tender vegetables, and that savory-sweet sauce that ties everything together in perfect harmony. It’s a symphony of textures and tastes that will leave you feeling satisfied and energized, not weighed down. And the best part? You can have it on the table in under 30 minutes! That’s faster than ordering takeout, and infinitely healthier and more delicious, in my humble opinion.
But the real beauty of this recipe lies in its versatility. Feeling adventurous? Throw in some pineapple chunks for a tropical twist. Craving more heat? Add a pinch of red pepper flakes or a drizzle of sriracha. Want to make it vegetarian? Simply swap the chicken for tofu or tempeh. The possibilities are truly endless!
Here are a few of my favorite serving suggestions to get you started:
Serving Suggestions:
* Classic Rice Bowl: Serve your stir fry over a bed of fluffy white or brown rice for a comforting and satisfying meal. I personally love using jasmine rice for its fragrant aroma.
* Noodle Nirvana: Toss the stir fry with your favorite noodles – egg noodles, udon noodles, or even soba noodles all work beautifully. Just be sure to cook the noodles according to package directions before adding them to the stir fry.
* Lettuce Wraps: For a lighter, low-carb option, serve the stir fry in crisp lettuce cups. This is a great way to enjoy all the flavors without the added carbs.
* Quinoa Power Bowl: Boost the nutritional value by serving the stir fry over a bed of quinoa. Quinoa is a complete protein and a great source of fiber.
* Spring Roll Filling: Use the stir fry as a delicious and healthy filling for spring rolls. Just wrap it up with some fresh herbs and dipping sauce for a refreshing appetizer or light meal.Don’t be afraid to experiment and find your own favorite combinations! That’s the joy of cooking, after all.
I’ve poured my heart and soul into perfecting this Easy Chicken Stir Fry recipe, and I’m confident that you’ll love it as much as I do. It’s become a staple in my own kitchen, and I know it can become one in yours too.
So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. And once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite vegetables to use? What did your family think?
Share your photos and stories in the comments below. I can’t wait to see what culinary creations you come up with! Happy cooking! I hope this Easy Chicken Stir Fry becomes a regular in your meal rotation.
Easy Chicken Stir Fry: Quick Recipe & Tips
Quick and easy chicken stir-fry with tender chicken, crisp-tender vegetables, and a flavorful sauce. Customizable with your favorite veggies and protein!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large onion, sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 1 cup sliced carrots
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil (or canola oil)
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- Prepare the chicken: In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of cornstarch. Toss well to ensure the chicken is evenly coated. Set aside while you prepare the sauce.
- Make the stir-fry sauce: In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Add the red pepper flakes if you like a little heat. Whisk until the honey is fully dissolved and the sauce is smooth. Taste and adjust the seasonings as needed.
- Heat the wok or skillet: Place a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering and very hot, add the sliced onion. Stir-fry for about 2-3 minutes, or until the onion becomes translucent and slightly softened.
- Add the garlic and ginger: Add the minced garlic and grated ginger to the wok. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the bell peppers and carrots: Add the sliced red, orange, and yellow bell peppers, along with the sliced carrots, to the wok. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Add the broccoli and snow peas: Add the broccoli florets and snow peas to the wok. Stir-fry for another 3-5 minutes, or until the broccoli is bright green and slightly tender.
- Remove the vegetables from the wok: Once the vegetables are cooked to your liking, remove them from the wok and set them aside in a bowl.
- Cook the chicken: Add the remaining 1 tablespoon of vegetable oil to the wok. Make sure the wok is still very hot. Add the cornstarch-coated chicken to the wok in a single layer, if possible. If you have too much chicken to fit in a single layer, cook it in batches to ensure it browns properly.
- Stir-fry the chicken: Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and lightly browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
- Return the vegetables to the wok: Add the cooked vegetables back to the wok with the chicken.
- Pour in the sauce: Pour the stir-fry sauce over the chicken and vegetables.
- Simmer and thicken the sauce: Stir everything together well to ensure the chicken and vegetables are evenly coated with the sauce. Bring the sauce to a simmer and cook for about 2-3 minutes, or until the sauce has thickened slightly.
- Serve: Serve the easy chicken stir-fry immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Use high heat for best results.
- Prepare all ingredients in advance.
- Don’t overcrowd the wok.
- Stir constantly.
- Adjust seasonings to your liking.
- See recipe for variations, make-ahead, storage, and serving suggestions.
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