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Easy Chicken Stir Fry

This is just a good, quick dinner that works every time. Cut chicken into chunks, chop up whatever vegetables you've got in the fridge. Heat up your pan really hot, cook the chicken first, then throw in the veggies. Make a quick sauce with soy sauce and garlic, pour it over, and let it all cook together. The vegetables stay crispy, the chicken gets nice and brown, and the sauce makes everything taste great. Serve it over rice or noodles - dinner's ready in about 30 minutes. Perfect for busy nights when you still want a home-cooked meal.

Featured in Reliable Main Course Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 16:54:35 GMT
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A vibrant stir-fry dish featuring chicken, broccoli, and mixed bell peppers garnished with sesame seeds. Pin it
A vibrant stir-fry dish featuring chicken, broccoli, and mixed bell peppers garnished with sesame seeds. | alicesrecipes.com

Make this tasty stir fry in 30 minutes at home. Chicken and vegetables cook in a rich sauce. It's better and healthier than takeout.

Why Make This Stir Fry

When you need dinner fast, this stir fry fills you up without fuss. Add your favorite vegetables, serve with rice or noodles, and dinner's ready. Leftovers taste good the next day too.

Ingredients

  • Chicken: 1 pound breast or thighs, cut thin
  • Onion: ½, sliced
  • Garlic: 1 tablespoon minced
  • Sesame Oil: 3 tablespoons
  • Broccoli: 3 cups
  • Peppers: 1 green, 1 red
  • Carrots: 2, cut thin
  • For the sauce:
    • 6 tbsp soy sauce
    • 4 tbsp sesame oil
    • 3 tbsp hoisin sauce
    • 1 tbsp mirin
    • 1 tbsp honey
    • ¼ tsp ginger
    • ¼ tsp black pepper
  • 1 tbsp cornstarch mixed with water
  • Green onions and sesame seeds to top
A vibrant dish of stir-fried chicken mixed with bell peppers, broccoli, and a light sesame garnish. Pin it
A vibrant dish of stir-fried chicken mixed with bell peppers, broccoli, and a light sesame garnish. | alicesrecipes.com

Instructions

Mix Sauce:
Stir sauce ingredients in bowl except cornstarch.
Prep Chicken:
Put chicken in bowl. Add 3 tbsp sauce. Leave 15 minutes.
Cook Chicken:
Heat oil on high. Cook drained chicken until brown.
Cook Vegetables:
Add oil. Cook onion, garlic, carrots first. Add other vegetables later.
Finish:
Put chicken back in. Add sauce. Mix cornstarch with water, stir in until thick.
Serve:
Add toppings. Serve hot with rice.

Basic Tips

Start with hot oil. Cook meat first, then remove it. Add hard vegetables like carrots first, soft ones last. Keep stirring. Don't overcook the vegetables - they should stay crisp.

About The Sauce

Three things make good sauce: sesame oil, hoisin sauce, and mirin. Mix them with soy sauce and honey. Add cornstarch at the end to make it thick.

Vegetable Choices

Use what you like. Try mushrooms, snap peas, or water chestnuts. Cut everything the same size so it cooks evenly.

Serving Ideas

Eat with rice or noodles. Add spring rolls on the side. Sprinkle sesame seeds or green onions on top.

Keeping Leftovers

Put in covered container. Keeps 5 days in fridge. Heat in pan or microwave when ready to eat.

Frequently Asked Questions

→ What veggies work?
  • Peas
  • Carrots
  • Broccoli
  • Green beans
  • Onions
  • Bell peppers
  • Anything crisp
→ Sauce too thin?
  • Mix cornstarch and water
  • Add while stirring
  • Keep heat high
  • Stir till thick
  • Start with 1 spoon
  • Add more if needed
→ Can I use frozen veggies?
  • Thaw first
  • Drain well
  • Pat dry
  • Cook on high heat
  • Might be softer
  • Still tastes good
→ Can I make it ahead?
  • Cut stuff early
  • Keep separate
  • Cook when ready
  • Sauce can wait
  • Rice too
  • Best fresh though
→ No meat version?
  • Use tofu
  • Or just veggies
  • Same sauce works
  • Cook less time
  • Add nuts if you want
  • Still filling

Conclusion

  • Chicken with teriyaki sauce
  • Noodles loaded with vegetables
  • Spicy chicken
  • Sweet and sour chicken

Chicken Stir Fry

Quick pan-fried chicken and veggies

Prep Time
70 Minutes
Cook Time
20 Minutes
Total Time
90 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 pound chicken breast, sliced into 1” long, thin strips.
02 ½ onion, thinly sliced.
03 1 Tablespoon minced garlic.
04 3 Tablespoons sesame oil, divided.
05 3 cups broccoli florets, chopped into bite-sized pieces.
06 1 green bell pepper, julienned.
07 1 red bell pepper, julienned.
08 2 carrots, julienned.
09 6 Tablespoons soy sauce.
10 4 Tablespoons sesame oil.
11 3 Tablespoons hoisin sauce.
12 1 Tablespoon mirin (or rice vinegar).
13 1 Tablespoon honey.
14 ¼ teaspoon ground ginger.
15 ¼ teaspoon freshly ground black pepper.
16 1 Tablespoon corn starch.
17 1 Tablespoon water.
18 Garnishes: Green onions, sesame seeds, etc.

Instructions

Step 01

Whisk together all sauce ingredients except the cornstarch and water in a small bowl, then set aside.

Step 02

Slice the chicken into thin strips and place them in a shallow bowl. Add 3 tablespoons of stir fry sauce to the chicken, stirring to coat. Allow the chicken to marinate for 15-60 minutes while you prepare the vegetables.

Step 03

Heat 1 tablespoon of sesame oil in a large fry pan or wok over high heat. Remove the chicken from the marinade and strain off excess sauce, then cook the chicken, stirring often, until browned. Transfer to a bowl and set aside.

Step 04

In the same pan, heat another tablespoon of sesame oil. Add the onion, garlic, and carrots, cooking until the onion softens (about 2-5 minutes).

Step 05

Add the remaining vegetables and an additional tablespoon of sesame oil to the pan. Cover and cook until the broccoli turns bright green and other veggies are slightly tender.

Step 06

Return the chicken to the pan along with the stir fry sauce, stirring to combine.

Step 07

Mix the cornstarch with water in a small bowl, then add to the pan. Stir constantly as it cooks and thickens (about 2-3 minutes).

Step 08

Serve immediately over rice or noodles, garnished with green onions and sesame seeds.

Notes

  1. You can substitute fresh minced garlic or jarred garlic.
  2. For oil alternatives, consider peanut, olive, or avocado oil, but note the authentic flavor may vary.
  3. Broccoli can be replaced with another favorite vegetable if desired.
  4. Using shredded carrots can simplify preparation.
  5. Both regular and low sodium soy sauce work well.
  6. Do not substitute hoisin sauce; it's essential for this recipe.
  7. Rice vinegar is a good alternative for mirin.
  8. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tools You'll Need

  • 12" Deep Nonstick Fry Pan.
  • Wok.
  • Measuring spoons.
  • Measuring cups.
  • Pyrex measuring cup.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Sesame.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240
  • Total Fat: 14 g
  • Total Carbohydrate: 14 g
  • Protein: 15 g