Go Back
Here’s what you need for a tasty chicken stir fry: - 2 boneless, skinless chicken breasts, thinly sliced - 2 cups mixed bell peppers (red, yellow, green), cut into strips - 1 cup fresh broccoli florets - 2 medium carrots, julienned - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 3 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 teaspoons cornstarch - 1 tablespoon cold water - Salt and pepper, to taste - Sesame seeds, for garnish - Cooked rice or noodles, for serving Using fresh ingredients makes the dish bright and flavorful. The chicken adds protein, while the veggies bring color and crunch. You can even switch up the veggies based on what you have. Think about adding snap peas or zucchini for extra flavor. Always remember to season well for the best taste! {{ingredient_image_2}} To start, slice the chicken breasts thinly. This helps them cook faster. I like to season the chicken with salt and pepper. You can also marinate it in soy sauce for extra flavor. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken. Cook it for about 5 to 7 minutes. Stir often until it's browned and no longer pink. Then, set the chicken aside on a plate. Next, add minced garlic and grated ginger to the same skillet. This step adds great flavor. Stir them for about 30 seconds. You want them aromatic but not burnt. This is where the magic happens! Now it’s time for the veggies! Add the mixed bell peppers, broccoli florets, and julienned carrots. Stir-fry them for about 4 to 5 minutes. This keeps their color bright and texture crisp. You want them tender but still crunchy. Once they look good, it's time to add the chicken back into the skillet. Combine everything well. Pour the soy sauce and sesame oil over the chicken and veggies. Stir to mix the flavors evenly. Now, take the cornstarch and cold water mixture you made earlier. Pour it into the skillet while stirring continuously. This helps to thicken the sauce. Cook for another 1 to 2 minutes. Once it’s thick and bubbly, remove the skillet from heat. Lastly, sprinkle sesame seeds on top for a fun crunch. Enjoy your easy chicken stir fry! High heat is key for a great stir-fry. It helps the food cook fast and keeps it from getting soggy. Always preheat your pan until it’s hot. This way, your chicken will brown nicely. To avoid overcooking your veggies, keep them moving. Stir them often for about four to five minutes. They should be tender but still bright and crisp. This makes your dish colorful and fresh. To amp up the taste, try adding more spices. A pinch of red pepper flakes can add heat. You can also use a splash of rice vinegar for a tangy kick. For umami, consider making a simple homemade sauce. Mix soy sauce, honey, and a bit of lime juice. This blend enhances the dish’s depth and flavor. You can even experiment with peanut butter for a creamy texture! Pro Tips Use High Heat: Cooking at a high temperature helps to sear the chicken quickly and preserve its juiciness while giving the vegetables a nice crunch. Prep Ingredients Ahead: Having all your ingredients prepped and ready to go will make the stir-fry process smoother and quicker, allowing you to enjoy your meal sooner. Mix and Match Vegetables: Feel free to substitute the vegetables based on what you have on hand or your personal preferences. Snow peas, snap peas, or zucchini work wonderfully too! Garnish for Flavor: Don't skip the sesame seeds! They add a delightful nutty flavor and a nice crunch, enhancing the overall dish. {{image_4}} You can switch up the protein in your stir fry. Shrimp cooks quickly and adds a nice flavor. Tofu is a great choice for a plant-based meal. It soaks up the sauce well and gives a satisfying texture. Beef is another option. Use thin cuts, like flank steak, for quick cooking. These alternatives keep the dish exciting and cater to different diets. Feel free to play with seasonal vegetables. Asparagus, snap peas, and zucchini can bring fresh flavors. Think about what you have on hand. For a gluten-free option, use tamari instead of soy sauce. This keeps the taste while meeting dietary needs. Colorful veggies not only taste great but also make the dish look beautiful. Always aim for a mix of textures and colors for the best results. To keep your Easy Chicken Stir Fry fresh, store leftovers right. Use airtight containers. This helps lock in flavor and moisture. Place your stir fry in the fridge if you eat it within a few days. It stays good for about 3 to 4 days. For longer storage, use your freezer. Freeze leftovers in small portions. This way, you can heat only what you need later. When reheating, keep your stir fry tasty and fresh. The best method is using a skillet. Heat it on medium and add a splash of water. This helps steam the dish and keeps it moist. Stir often to prevent sticking. You can also use a microwave. Put your stir fry in a microwave-safe bowl. Cover it with a damp paper towel and heat in short bursts. This keeps the flavor and texture just right. To make chicken stir fry from scratch, follow these steps: 1. Prep the chicken: Slice two boneless, skinless chicken breasts thinly. 2. Heat the pan: Use a large skillet or wok. Heat vegetable oil over medium-high heat. 3. Cook the chicken: Add the chicken to the skillet. Season with salt and pepper. Cook for 5-7 minutes until browned. 4. Sauté garlic and ginger: In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds. 5. Add vegetables: Stir in mixed bell peppers, broccoli, and julienned carrots. Cook for 4-5 minutes. 6. Combine: Return the chicken to the skillet. Pour in soy sauce and sesame oil. 7. Thicken the sauce: Mix cornstarch with cold water. Add to the skillet and stir for 1-2 minutes. 8. Serve: Garnish with sesame seeds and enjoy over rice or noodles. Watch out for these common pitfalls: - Don’t overcrowd the pan; it can steam the chicken. - Avoid burning the garlic and ginger; they cook quickly. Yes, you can use frozen vegetables in your stir fry. However, they may change the cooking time and flavor. - Cook time: Frozen veggies take longer to heat. Add them earlier than fresh ones. - Flavor impact: Frozen vegetables can lose some texture. They might not be as crisp as fresh ones. If using frozen, make sure to thaw them before cooking. Pat them dry to reduce excess moisture. The best sauce for stir fry often includes soy sauce and sesame oil for that classic flavor. Here are some recommendations: - Soy sauce: A must for seasoning. - Teriyaki sauce: Adds sweetness and depth. - Oyster sauce: Brings umami flavor. - Homemade sauce: Combine soy sauce, ginger, garlic, and a splash of rice vinegar. Feel free to mix and match sauces to find your perfect blend! You've learned how to make a tasty chicken stir fry. We covered ingredients, step-by-step cooking, and useful tips. You can also customize the recipe with different proteins and veggies. Remember, using high heat keeps veggies crisp. Store any leftovers in the fridge or freezer for later. With this guide, you can create a delicious dish with ease. Enjoy making this meal!

Sizzlin' Chicken Stir Fry

A colorful and flavorful stir fry featuring tender chicken and fresh vegetables, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, sliced thinly
  • 2 cups mixed bell peppers, cut into strips
  • 1 cup fresh broccoli florets
  • 2 medium carrots, julienned
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • to taste salt and pepper
  • for garnish sesame seeds
  • for serving cooked rice or noodles

Instructions
 

  • In a small bowl, combine the cornstarch and cold water, whisking until smooth. Set this slurry aside for later use.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  • Carefully add the sliced chicken to the hot skillet, seasoning it with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and no longer pink in the center. Once cooked, transfer the chicken to a plate and set aside.
  • In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring frequently, until the mixture is aromatic but not burnt.
  • Add the strips of mixed bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they reach a tender-crisp texture, maintaining their vibrant colors.
  • Return the cooked chicken to the skillet, incorporating it with the vegetables. Drizzle the soy sauce and sesame oil over the entire mixture, stirring well to ensure even distribution of the flavors.
  • Pour the prepared cornstarch slurry into the skillet and stir continuously for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients nicely.
  • Remove the skillet from heat and sprinkle sesame seeds generously over the dish for added texture and flavor.

Notes

Serve artistically arranged atop rice or noodles, and garnish with sesame seeds and cilantro for added appeal.
Keyword chicken, healthy, quick meal, stir fry