Chicken Stir Fry
Tender chicken strips with colorful vegetables in a savory-sweet ginger-garlic sauce. Quick, nutritious, and ready in under 30 minutes. Perfect over rice or noodles for an easy weeknight dinner.
Ingredients
For the Stir Fry
- 1.5 Lbs. Chicken Breasts Boneless, skinless
- 3 Cups Mixed Vegetables bell peppers, broccoli, carrots, snap peas, mushrooms
- 2 tbsp Vegetable Oil
For the Stir Fry Sauce
- 1/4 Cup Soy Sauce Low-Sodium Recommended
- 2 tbsp oyster Sauce Optional, for depth of flavor
- 1 tbsp Hoisin Sauce Optional, for Sweetness
- 2 tbsp Rice Vinegar
- 1 tbsp Honey or Brown sugar
- 2 Cloves Garlic Minced
- 1 tbsp Fresh Ginger Minced
- 1 tbsp Cornstarch To Thicken the Sauce
- 1/4 Cup Water or Chicken Broth
For Garnish
- Sesame seeds
- Chopped green onions
- Red chili Flakes Optional
Instructions
Prepare the Ingredients
- Cut the Chicken: Slice the chicken into thin, even strips for quick and even cooking.
- Chop the Vegetables: Wash and chop your vegetables into bite-sized pieces. Use a mix of colors and textures for the best results.
Make the Stir Fry Sauce
- Combine Sauce Ingredients: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, cornstarch, and water. Set aside.
Cook the Chicken
- Heat the Oil: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
- Cook the Chicken: Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.
Cook the Vegetables
- Heat More Oil: Add the remaining tablespoon of oil to the skillet.
- Stir Fry the Vegetables: Add the vegetables and stir fry for 4-5 minutes until tender-crisp. For even cooking, start with harder vegetables like carrots and broccoli, then add softer ones like bell peppers and snap peas.
Combine and Simmer
- Add the Chicken: Return the cooked chicken to the skillet with the vegetables.
- Pour in the Sauce: Add the prepared stir fry sauce and stir to coat everything evenly.
- Simmer: Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
Garnish and Serve
- Garnish: Sprinkle with sesame seeds, chopped green onions, and red chili flakes (if using).
- Serve: Serve hot over rice, noodles, or on its own.
Notes
- Prep Ahead: Chop all your ingredients before you start cooking. Stir fry moves quickly, so having everything ready is key.
- High Heat is Key: Use medium-high to high heat to achieve that signature stir fry texture and flavor.
- Don’t Overcrowd the Pan: Cook in batches if necessary to avoid steaming the ingredients instead of stir frying them.
- Customize Your Veggies: Use whatever vegetables you have on hand or prefer. Zucchini, baby corn, and bok choy are great additions.
- Marinate the Chicken: For extra flavor, marinate the chicken in 1-2 tablespoons of soy sauce and a pinch of cornstarch for 15-20 minutes before cooking.