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 best chicken stir fry recipe brings the vibrant flavors of Asian cuisine right to your dinner table. With a delightful medley of crisp vegetables, tender chicken, and a glossy stir fry sauce, this dish is the perfect solution for busy weeknights or a cozy weekend meal. You can whip it up in under an hour, making it an effortless option for satisfying those cravings for takeout while staying in the comfort of your home.

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

Having made this recipe countless times for family dinners and casual gatherings, I can tell you that it never fails to impress. The unmistakable umami flavor of soy sauce combined with the slight sweetness from brown sugar works wonders to create a sauce that clings beautifully to every bite. Whether you’re serving it over a bed of fluffy rice or enjoying it as is, you’ll find the balance of savory and sweet utterly irresistible. I can’t wait for you to try this!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, it’s perfect for busy weeknights.
Irresistible Flavor: The combination of soy sauce, ginger, and sesame oil delivers a rich taste experience.
Eye-Catching Appeal: Bursting with vibrant colors from fresh veggies, it’s as beautiful as it is delicious.
Flexible Serving: Perfect for family dinners, meal prep, or entertaining guests.
Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets.

Ingredients You’ll Need

⅓ cup soy sauce: This component adds a salty and umami flavor. Low-sodium soy sauce can be substituted if desired for a lighter option.
3 tablespoons brown sugar: Balances out the salty soy sauce, bringing a touch of sweetness to the dish. You can use coconut sugar for a healthier alternative.
2 teaspoons toasted sesame oil: This nutty oil enhances flavor complexity. Olive oil can be used in place of sesame oil, but it won’t impart the same taste.
2 cloves garlic, minced: Adds a depth of flavor; fresh garlic is best for maximum aroma. You could swap with garlic powder in a pinch, but fresh is recommended.
2 teaspoons grated fresh ginger: Offers a warm, spicy note that elevates the dish. Ground ginger can be a substitute, though freshly grated is more potent.
1 ½ tablespoons cornstarch: Used to thicken the sauce, giving it a glossy finish. All-purpose flour can work in a pinch, but the texture may differ slightly.
⅓ cup water: Thins the sauce to a smooth consistency, helping it cling to every ingredient.
1 teaspoon sriracha: Adds a subtle kick. For a milder version, try a pinch of red pepper flakes instead.
¾ lb. broccoli: Cut into small florets to cook evenly and stay crisp. Firm vegetables like green beans can be replaced if preferred.
2 carrots: Sliced into thin matchsticks for texture and sweetness. Zucchini could substitute if you want a different flavor.
1 red bell pepper: Adds sweetness and color; you can mix it up with any other bell pepper variety.
1 small onion: Thinly sliced to bring a bit of sweetness. Shallots could be an interesting twist as well.
2 green onions, chopped: For garnish, adding freshness and a pop of color. Chives can work if in a pinch.
2 boneless skinless chicken breasts (about 1.5 lb.): Cut into bite-sized pieces for quick cooking. Feel free to substitute with tofu for a vegetarian option.
3 tablespoons cooking oil, divided: Used for sautéing the chicken and vegetables. Canola or vegetable oil is best, but you could use sesame oil for enhanced flavor.

How to Make The Best Chicken Stir Fry Recipe

Make the Sauce: In a small bowl, whisk together ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 cloves minced garlic, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoons cornstarch, and ⅓ cup water. Set this delicious mixture aside as it will thicken beautifully during cooking.

Prep the Vegetables: Chop ¾ lb. broccoli into small florets, and slice 2 carrots into matchsticks. Also, slice 1 red bell pepper and 1 small onion thinly. Don’t forget to chop 2 green onions for garnish later. Setting these aside will keep your cooking process flowing smoothly.

Cut the Chicken: Take 2 boneless skinless chicken breasts, about 1.5 lb. total, and cut them into small ½-inch pieces. Uniform sizes help them cook evenly, making your meal just right.

Cook the Chicken: Heat a large skillet or wok over medium-high heat. Once it’s hot, add 2 tablespoons of cooking oil and swirl to coat the pan. Add the chicken pieces and cook them until they are browned on all sides; you want them nice and golden but still juicy. Remove the chicken and set aside.

Stir-Fry the Vegetables: Using the same skillet, add the remaining 1 tablespoon of cooking oil, then toss in the sliced carrots and broccoli. Stir-fry for about 1 minute, just until the broccoli turns a vibrant bright green. Watch closely so nothing overcooks.

Add More Veggies: Now, introduce the sliced red bell pepper and onion to the skillet. Stir-fry for another 1-2 minutes, ensuring the vegetables maintain some crunch and flavor.

Combine Everything: Give your sauce a quick stir—the cornstarch may settle—and add the cooked chicken back to the skillet. Pour the sauce over the chicken and vegetables, stirring everything together. Allow the sauce to simmer for 1-2 minutes, thickening and becoming glorious and glossy.

Finish and Serve: When your veggies are cooked to your desired tenderness, remove the pan from the heat. Garnish with chopped green onions and a sprinkle of sesame seeds if desired. Serve hot over rice or enjoy on its own!

Storing & Reheating

To store your leftover chicken stir fry, allow it to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. If you’d like to keep it longer, freeze the stir fry in a freezer-safe container for up to 3 months. When reheating, microwave on high for 2-3 minutes or heat in a skillet over medium heat until warmed through. The texture may soften after freezing, so consider adding a splash of water to refresh the dish when reheating.

Chef’s Helpful Tips

Avoid overcrowding the skillet with chicken; do it in batches for even cooking.
For even more vibrant flavors, add vegetables like snap peas or mushrooms.
Cooking the chicken first and removing it helps to prevent sogginess from overcooked chicken.
Make sure your skillet is hot before adding the oil; this helps achieve a nice sear on the chicken.
Fresh ginger is ideal, but if you’re short on time, pre-grated ginger can be a quick substitute.

When it comes to creating a quick, delicious meal, this recipe stands out. The blend of flavors and textures is one you’ll want to share with friends and family. Don’t hesitate to play with the ingredients, adjusting it to fit your taste. The options are endless, and I truly hope you enjoy every bite!

Recipe FAQs

Can I use frozen vegetables for this stir fry?

Absolutely! Frozen vegetables are a convenient option and will work just fine. Just remember to toss them in the skillet for a bit longer to ensure they’re heated through, as they retain more moisture.

How can I make this dish gluten-free?

To make it gluten-free, use tamari instead of regular soy sauce. Check your sriracha for gluten-free labeling as well. With these small changes, you can still enjoy this tasty stir fry!

What can I serve with chicken stir fry?

While this dish is delicious on its own, serving it over steamed rice or noodles is a classic choice. You could also try cauliflower rice for a low-carb option or even enjoy it on a bed of fresh greens for a lighter meal.

Can I make this ahead of time?

You can prep all your ingredients in advance! Chop your vegetables and chicken, mix the sauce, and store them separately in the refrigerator. When it’s mealtime, just stir-fry everything together for a fresh, quick meal.

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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

This Chicken Stir Fry is a delightful medley of fresh vegetables and tender chicken, all coated in a savory sauce. It’s a quick and satisfying meal that’s perfect for busy nights or health-conscious diners, packed with flavor and freshness that everyone will love!

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

Prepare the stir fry sauce by mixing soy sauce, brown sugar, sesame oil, garlic, ginger, sriracha, cornstarch, and water in a small bowl. Set it aside.
Chop broccoli into florets and slice red bell pepper, onion, and carrots into similar sizes. Chop green onions for garnishing. Set these aside.
Cut chicken breasts into small, bite-sized pieces about ½ inch thick.
In a large skillet or wok over medium-high heat, add 2 tablespoons of cooking oil. Once hot, add the chicken and cook until browned on all sides, then remove and set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Stir-fry broccoli and carrots for about 1 minute until the broccoli is bright green.
Add red bell pepper and onion to the skillet, stir-frying for an additional 1-2 minutes.
Stir the sauce again, then return the cooked chicken to the skillet and pour the sauce over everything. Stir to combine and let the sauce simmer until thickened and glossy, cooking for another 1-2 minutes until vegetables are tender to your liking.
Remove from heat, garnish with chopped green onions and sesame seeds if desired, and serve.

Notes

Feel free to add your favorite vegetables to this stir fry for more variety.
For a spicier dish, increase the amount of sriracha or add fresh chili peppers.
This stir fry pairs well with steamed rice or noodles.