Name: The Best Chicken Stir Fry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: ⅓ cup soy sauce; 3 tablespoon brown sugar; 2 teaspoon toasted sesame oil; 2 cloves garlic, minced; 2 teaspoon grated fresh ginger; 1 ½ tablespoon cornstarch; ⅓ cup water; 1 teaspoon sriracha; ¾ lb. broccoli, cut into small florets; 2 carrots, sliced into thin matchsticks; 1 red bell pepper, sliced into strips; 1 small onion, thinly sliced; 2 green onions, chopped, for garnish; 2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces; 3 tablespoon cooking oil, divided

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The savory aroma of chicken stir fry fills the kitchen, instantly transporting you to a bustling Asian market. This dish is a wonderful harmony of bright colors, crisp veggies, and succulent chicken coated in a glossy sauce that’s both flavorful and satisfying. It’s the perfect embodiment of a weeknight dinner that requires minimal effort yet feels like a gourmet meal. Whether you’re bringing the family together for a cozy evening or whipping up something special for a last-minute get-together, this chicken stir fry is sure to please.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Chicken Stir Fry Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Chicken Stir Fry

I still remember the first time I made this dish. I was a busy college student trying to impress friends with my cooking skills. When I placed this vibrant stir fry on the dining table, their eyes lit up before the first bite was even taken. The combination of the tender chicken with the crisp broccoli and the sweet and savory sauce captivated everyone. Now, I happily prepare “The Best Chicken Stir Fry Recipe” for my loved ones, knowing it’s a winner every time. Let’s dive into the deliciousness together!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 35 minutes of cooking, this dish comes together in no time!
Irresistible Flavor: The sweet and savory sauce, tinged with the warmth of ginger and the kick of sriracha, creates a sensational taste experience.
Eye-Catching Appeal: The bright mix of colorful vegetables makes this stir fry not only delicious but also a feast for the eyes.
Flexible Serving: Perfect for family dinners, lunch meal prep, or a cozy gathering with friends.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets without sacrificing flavor.

Ingredients You’ll Need

⅓ cup soy sauce: This salty staple adds depth and umami to your stir fry.
3 tablespoons brown sugar: Balances the salty soy sauce with a touch of sweetness.
2 teaspoons toasted sesame oil: Provides a lovely nutty aroma that elevates the dish.
2 cloves garlic, minced: Adds a foundational depth of flavor.
2 teaspoons grated fresh ginger: Brings a warm, spicy element that complements the sauce.
1 ½ tablespoons cornstarch: Thicken the sauce for a wonderfully smooth consistency.
⅓ cup water: Used to thin the sauce for the perfect pour.
1 teaspoon sriracha: Just enough to add a subtle heat, customizing it to your spice level.
¾ lb. broccoli, cut into small florets: Offers nutritious crunch and vibrant color.
2 carrots, sliced into thin matchsticks: Adds sweetness and texture.
1 red bell pepper, sliced into strips: Brightens up the dish with its sweet flavor.
1 small onion, thinly sliced: Provides a savory base.
2 green onions, chopped: A fresh garnish that adds color and a mild onion flavor.
2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces: The protein base of our delicious stir fry.
3 tablespoons cooking oil, divided: Essential for sautéing the chicken and vegetables.

How to Make The Best Chicken Stir Fry Recipe

Make the stir fry sauce: In a small bowl, whisk together ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 minced cloves garlic, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoons cornstarch, and ⅓ cup water until combined and smooth. Set this flavorful sauce aside.

Prepare the vegetables: While the sauce sits, chop ¾ lb. of broccoli into small florets and slice 2 carrots into thin matchsticks. Don’t forget to also slice 1 red bell pepper and 1 small onion into strips. Finally, chop 2 green onions for garnish. Set everything aside to have them ready for cooking.

Cut the chicken: Take 2 boneless skinless chicken breasts weighing about 1.5 lb. total and cut them into small, bite-sized pieces, roughly ½-inch chunks. This ensures even cooking and delightful bites.

Sauté the chicken: Heat a large skillet or wok over medium-high heat. Once hot, add 2 tablespoons of cooking oil and swirl to coat. Add the chicken pieces, cooking until they are browned on all sides, about 5-7 minutes. Make sure not to overcook, as you want them juicy. Once cooked, remove the chicken and set aside.

Stir-fry the veggies: In the same skillet, pour in the remaining 1 tablespoon of cooking oil. Add the carrots and broccoli, stirring to cook for about 1 minute, until the broccoli turns bright green. The slight crunch will enhance the dish.

Add more vegetables: Toss in the sliced red bell pepper and onion into the skillet, continuing to stir-fry for another 1-2 minutes. The veggies should be tender but still crisp.

Combine everything: Give the sauce a quick stir, then return the cooked chicken to the skillet. Pour the prepared stir fry sauce over the chicken and vegetables, stirring to combine. Allow everything to simmer for an additional 1-2 minutes, so the sauce thickens and coats your ingredients, becoming glossy and delectable.

Garnish and serve: Once completed, remove from the heat. Garnish your vibrant stir fry with the chopped green onions and, if you like, some sesame seeds for a bit of flair. Serve hot and enjoy!

Storing & Reheating

To store the leftovers, allow the chicken stir fry to cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe bags for up to three months. When you’re ready to enjoy the leftovers, reheat in a skillet over medium heat for about 5-7 minutes, adding a splash of water if necessary to refresh the sauce. Just a heads up: while the flavors will still be delicious, the texture may soften slightly during the reheating process.

Chef’s Helpful Tips

Avoid overcrowding the skillet when cooking the chicken; this can lead to steaming instead of browning. Cook in batches if necessary for perfectly juicy chicken.
Use cold chicken right out of the fridge to achieve a good sear. Room temperature chicken can release more moisture, resulting in less browning.
To enhance flavor, you can add a splash of rice vinegar or a dash of oyster sauce to the stir fry sauce.
Customize your vegetable mix based on seasonal produce or your personal favorites, like snap peas or mushrooms.
If you prefer extra sauce, double the ingredients for the stir fry sauce, ensuring plenty of coating for each bite.

The blend of tender chicken and crisp vegetables coated in an aromatic sauce makes this dish not just a meal— it’s a homemade homage to beloved Asian culinary traditions. Feel free to customize the veggies, switch up the protein, or tweak the spices to make it your own. So grab those ingredients and start cooking— your taste buds are in for a treat!

Recipe FAQs

Can I use frozen chicken or vegetables?

Absolutely! Frozen chicken and vegetables can be used but note that they might release more moisture, making your stir fry a bit soupy. If using frozen chicken, make sure to thaw it completely before cooking for best results.

What can I use instead of soy sauce for a gluten-free option?

For a gluten-free alternative, coconut aminos is a fantastic choice. It mimics soy sauce closely in flavor, making it an excellent substitute without gluten.

Can I make this dish vegetarian or vegan?

Yes! To create a vegetarian or vegan version, swap out the chicken for tofu or tempeh, and use a plant-based stir fry sauce. Just ensure the still provide enough flavor and sauce thickening.

How do I know when the chicken is cooked through?

For accurate results, use an instant-read thermometer to check that the internal temperature of the chicken has reached 165°F. Alternatively, cut a piece open — it should no longer be pink in the center and juices should run clear.

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The Best Chicken Stir Fry

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Author: Peter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

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Description

Enjoy a delightful Chicken Stir Fry that is full of flavor and easy to prepare. With tender chicken, vibrant veggies, and a savory sauce, this dish is ideal for a quick weeknight dinner or a healthy meal. It’s sure to satisfy everyone’s taste buds!

Ingredients

Scale

⅓ cup soy sauce
3 tablespoon brown sugar
2 teaspoon toasted sesame oil
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 ½ tablespoon cornstarch
⅓ cup water
1 teaspoon sriracha
¾ lb. broccoli, cut into small florets
2 carrots, sliced into thin matchsticks
1 red bell pepper, sliced into strips
1 small onion, thinly sliced
2 green onions, chopped, for garnish
2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces
3 tablespoon cooking oil, divided

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Instructions

Begin by preparing the stir fry sauce. In a small bowl, mix together soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch, and water. Set the sauce aside.
Chop the broccoli into small florets and slice the red bell pepper, onion, and carrots into similarly sized pieces. Slice the green onions and set them aside.
Cut the chicken breasts into bite-sized pieces, approximately ½-inch in size.
Heat a large skillet or wok over medium-high heat. When hot, add 2 tablespoons of cooking oil and swirl to coat. Add the chicken and cook until browned on all sides, then remove it from the skillet and set aside.
In the same skillet, add another tablespoon of cooking oil and toss in the carrots and broccoli. Stir-fry for about 1 minute until the broccoli turns bright green.
Add the red bell pepper and onion to the skillet, stir-frying for another 1-2 minutes.
Stir the sauce again, then return the cooked chicken to the skillet. Pour the stir fry sauce over the chicken and vegetables. Combine everything and allow the sauce to simmer, thickening and becoming glossy. Cook for 1-2 more minutes until the vegetables are at your desired tenderness.
Remove from heat, garnish with chopped green onions (and sesame seeds if desired), and serve.

Notes

You can customize the vegetables based on your preference or what you have on hand.
For a spicier kick, add more sriracha or some red pepper flakes to the sauce.