Let’s talk Comfort Food. Remember those nights when you’re staring into the fridge, wondering what to make, and the takeout? Why do menus call my name?Chicken stir-fryWhat is your new best friend? Is it faster, healthier, and honestly, more delicious than anything you’ll get delivered? Think of it as the weeknight hero that saves the day, like a quick pasta dish but with vibrant, colorful colors. What a flavorful My family practically inhales this stuff; it’s a certified crowd-pleaser! What is this ramen noodle bowl?
What is stir-fry?
Let’s break it down.Chicken stir-fryAt its heart, is all about taking bite-sized pieces of chicken and quickly cooking them in a wok. If you have a large skillet, saute some vegetables and serve it with hot sauce, add the vegetables to the pan and enjoy! Think of it as a symphony of textures and tastes, where crispy veggies meet tender chicken, all all at the same time. What is a savory-sweet sauce? What is essentially a complete meal in One Pan? What is my family’s take on Asian cuisine? What are some of the best picky eaters recipes?
Why you’ll love this recipe?
Where do I start? We’re talking a perfect balance of savory, sweet, and just .a hint of spicy that will make your taste. What is the simplicity factor?Chicken stir-fryIs it possible to make a meal in 30 minutes? What I love most is how adaptable it is. What vegetables do you have on hand? Broccoli, bell peppers, carrots and snow peas? Is there an infinite number of possibilities Is it a good meal to eat chicken and veggies in bulk? What are the health benefits? Is this a meal you can feel good about serving your family? I always find myself comparing it to those restaurant Lo Mein dishes but this is way healthier. What are some quick and flavorful recipes like tacos? Will hit the spot!
How do you make a stir fry for chicken?
Quick Overview
This Chicken stir-fryIs it surprisingly easy? How do I prepare chicken and veggies? If you’re cooking a Chicken Breast, stir-fry it until it’s cooked through. Next, you’ll add the veggies and stir-fry them until they’re tender-crisp. Lastly, pour in the sauce and let it thicken slightly. What is the key to a good stir-fry? What happens very quickly? What are some of the best stir-fry recipes?
Ingredients
For the Chicken: What is the best
* 1.5 lbs boneless, skinless Chicken Breasts, cut into 1-inch pieces. I like chicken breasts, but you can also use chicken thighs for a richer flavor. Just make sure to trim off any excess fat.
* 1 tablespoon soy sauce. Use low-sodium to control the salt level.
* 1 tablespoon cornstarch. This helps to tenderize the chicken and thicken the sauce.
* 1 teaspoon sesame oil. Adds a delicious nutty flavor.
For the Stir-Fry: How
* 2 tablespoons vegetable oil. You can also use canola or peanut oil if you like.
* 1 onion, sliced. I usually use a yellow onion but you can also use white onion.
* 2 cloves garlic, minced. Fresh garlic is key for the best flavor!
* 1 bell pepper (any color), sliced. I love mixing colors for a more vibrant dish.
* 2 cups broccoli florets. You can also use frozen broccoli.
I like to use baby carrots for convenience. * 1 cup sliced carrot. I use a whole carrot for about 2 days.
* 1/2 cup snow peas. These add a nice crunch to the stir-fry.
For the Sauce:
* 1/4 cup soy sauce. Again, low-sodium is best.
* 2 tablespoons brown sugar. Adds a touch of sweetness.
* 2 tablespoons rice vinegar. This adds a tangy flavor that balances out the sweetness.
* 1 tablespoon cornstarch. Helps to thicken the sauce.
* 1/2 cup chicken broth. You can also use vegetable broth if you like.
* 1 teaspoon sesame oil. For extra flavor.
* 1/2 teaspoon ground ginger. You can also use fresh ginger, minced.
* 1/4 teaspoon red pepper flakes (optional) for a little kick!
How do I follow step
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and salt. Set aside. Is it safe to use sesame oil? Is it safe to toss everything and let it marinate for 15 minutes? This step is important because it helps to tenderize the chicken and infuse it with flavor. I usually prep this while I’m chopping the veggies.
Step 2: Prepare the Sauce
In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice. Set aside. 1 tablespoon cornstarch, 1/2 cup chicken broth, 1 teaspoon sesame oil, 1/4 teaspoon ground black pepper. Ginger, 1/4 teaspoon red pepper flakes (if using). Make sure there are no lumps of cornstarch in the sauce. Set aside.
Step 3: Stir-Fry the Chicken
In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat. Remove from heat and set aside. Add the marinated chicken and stir-fry until it’s cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant. What is the best way to burn garlic?
Step 5: Add the Remaining Vegetables
Add the bell pepper, broccoli florets, and carrots to the wok. Stir-fry until the vegetables are tender, about 5-7 minutes. If the vegetables start to stick to the wok, add a splash of water or chicken broth.
Step 6: Combine Everything
How do you cook chicken in a wok? Stir-fry until the sauce thickens and coats everything evenly, about 1-2 minutes. How do I make a sauce?
Step 7: Serve
Serve the Chicken stir-fry immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired. My kids love it with a side of steamed rice!
What to Serve It With
This chicken stir-fry is a complete meal on its own, but it’s also delicious served with a variety of sides.
For a Classic Asian Meal: Steamed rice is a must-have, of course! You could also add a side of spring rolls or egg rolls for a little extra crunch. And don’t forget the chopsticks! My family has a tradition of making miso soup along with this recipe. So delicious!
For a Healthier Option: Serve it over quinoa or brown rice for a more nutritious meal. You could also add a side of steamed edamame or a simple green salad.
For a Fun Twist: Try serving the chicken stir-fry over crispy chow mein noodles or even in lettuce wraps. This is always a hit with kids!
For a Cozy Night In: Pair it with a comforting bowl of wonton soup or a simple seaweed salad. And don’t forget the fortune cookies!
I always feel like it goes well when paired with something light and fresh to balance the flavors!
Top Tips for Perfecting Your Chicken Stir-Fry
Okay, here are a few insider tips that I’ve learned over the years:
Chicken Prep: Make sure to cut the chicken into even-sized pieces so that it cooks evenly. Don’t overcrowd the wok, or the chicken will steam instead of stir-fry. If you’re using frozen chicken, make sure to thaw it completely before cooking.
Vegetable Variety: Feel free to experiment with different vegetables. Mushrooms, bok choy, and bean sprouts are all great additions. Just make sure to adjust the cooking time accordingly. I don’t like adding too much veggies because it gets too watery!
Sauce Consistency: If the sauce is too thin, whisk together a little more cornstarch with water and add it to the wok. If the sauce is too thick, add a little more chicken broth. I usually use 1 tablespoon of cornstarch and 1 tablespoon of water.
Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re not a fan of spice, you can omit them altogether. My kids are not big fans of spicy so I don’t put any red pepper flakes.
Ingredient Swaps: If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar. If you don’t have brown sugar, you can use honey or maple syrup. I always make sure to buy vinegar in bulk because I always run out!
Stir-Frying Technique: The key to a good stir-fry is to keep everything moving! Use a wok or a large skillet with high sides. Cook over high heat and stir constantly to prevent sticking and burning. This way, you get the perfect tender texture.
Storing and Reheating Tips
This chicken stir-fry is best served fresh, but it can also be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out.
Room Temperature: I really don’t recommend leaving it at room temperature for more than 2 hours, especially if you’re serving it to kids or elderly people.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to label the container with the date so you know when it was made.
Freezer Instructions: You can freeze the chicken stir-fry for up to 2-3 months. To freeze, let it cool completely and then transfer it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and then reheat.
Reheating: You can reheat the chicken stir-fry in the microwave or on the stovetop. If reheating in the microwave, cover the dish with a damp paper towel to prevent it from drying out. If reheating on the stovetop, add a little water or chicken broth to the wok to prevent sticking.
Glaze Timing Advice:I will not glaze if I know I will eat it the next day, glaze after you reheat it.
Frequently Asked Questions
Final Thoughts
So there you have it, my friend! My family’s favorite chicken stir-fry recipe that’s quick, easy, and bursting with flavor. I promise you, once you try this, you’ll never order takeout again! It’s a total lifesaver on busy weeknights, and it’s always a hit with kids and adults alike. If you love this recipe, be sure to check out my other stir-fry recipes for more delicious and easy meal ideas! I hope you give it a try and let me know what you think in the comments below. Happy cooking! Can’t wait to see yours turns out! And feel free to adjust to your liking!
Easy Chicken Stir-Fry: 7 Tips for a Perfect Weeknight Dinner
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
- 1 cup Broccoli florets Fresh or frozen
- 1 cup Sliced carrots
- 1 cup Snap peas
- 2 tablespoons Soy sauce Low sodium
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 1 teaspoon Ginger Grated
- 1 teaspoon Garlic Minced
Instructions
Preparation Steps
- In a small bowl, whisk together soy sauce, honey, cornstarch, ginger, and garlic.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
- Add broccoli, carrots, and snap peas to the skillet and stir-fry for 5-7 minutes, or until tender-crisp.
- Pour the sauce over the chicken and vegetables and cook for 1-2 minutes, or until the sauce has thickened.
- Serve over rice.
