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Chicken Stir Fry
Chicken Stir-Fry is a fast and healthy dish that combines juicy chicken with a variety of vegetables in a savory sauce. This recipe is easily customizable, allowing you to switch up vegetables and sauces based on what you have available. It's perfect for a balanced meal that’s packed with protein, fiber, and flavor. Whether served over rice or noodles, this Chicken Stir-Fry is a family favorite that comes together in no time.
Equipment
- Large Wok or Skillet
- Chef’s Knife and Cutting Board
- Measuring Cups and Spoons
- Spatula or wooden spoon
- Tongs
Ingredients
For the Chicken Stir-Fry:
- 1 lb boneless skinless chicken breasts (sliced into thin strips)
- 2 tablespoons vegetable oil divided
- 1 small onion sliced
- 2 bell peppers any color, sliced
- 1 cup broccoli florets
- 1 carrot thinly sliced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
For the Stir-Fry Sauce:
- ¼ cup soy sauce low sodium preferred
- 1 tablespoon hoisin sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch to thicken
Optional Toppings:
- Sesame seeds
- Green onions sliced
- Chili flakes for extra heat
Instructions
Prepare the Sauce
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and cornstarch. This sauce will give the stir-fry its rich, savory flavor with a touch of sweetness.
Cook the Chicken
- Heat Oil in a Wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Sear the Chicken: Add the chicken strips to the hot wok, spreading them out in a single layer. Let them cook undisturbed for 2-3 minutes to get a nice sear, then stir and cook for an additional 3-4 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set it aside.
Stir-Fry the Vegetables
- Heat More Oil: In the same wok, add the remaining tablespoon of vegetable oil.
- Sauté the Vegetables: Add the sliced onion, bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp. Add the minced garlic and grated ginger, and cook for another 30 seconds until fragrant.
Combine Chicken and Sauce
- Return Chicken to the Wok: Add the cooked chicken back into the wok with the vegetables.
- Pour in the Sauce: Pour the prepared stir-fry sauce over the chicken and vegetables. Stir everything together, making sure the chicken and veggies are well-coated with the sauce. Cook for 2-3 more minutes until the sauce thickens slightly.
Serve
- Serve Hot: Serve the Chicken Stir-Fry immediately over steamed rice, quinoa, or noodles. Sprinkle with sesame seeds, green onions, or chili flakes for added flavor.
Notes
Tips for Making the Best Chicken Stir-Fry
- Prep Everything in Advance: Stir-frying happens fast, so make sure all your ingredients are prepped before you start cooking.
- Use High Heat: Stir-frying is done over high heat to give the chicken and vegetables a nice sear without overcooking them.
- Don’t Overcrowd the Wok: Cook the chicken in batches if needed to avoid steaming the meat. You want it to sear and brown for better flavor.
- Customize the Vegetables: Feel free to swap in other vegetables like snap peas, zucchini, or mushrooms based on what you have on hand.
- Adjust the Sauce to Taste: If you like your stir-fry sweeter, add more honey or maple syrup. For more saltiness, increase the soy sauce.
- Marinate the Chicken (Optional): For even more flavor, marinate the chicken in the sauce for 30 minutes before cooking.
Nutrition Information
Per serving, this Chicken Stir-Fry provides:- Calories: 350 kcal
- Protein: 30g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 4g
- Sugar: 8g
- Sodium: 650mg