Are you searching for the absolute best chicken stir-fry recipe? Look no further! This incredibly versatile dish is your answer for a fast, flavorful, and healthy meal that comes together in minutes, perfect for busy weeknights. Get ready to impress yourself and your family with this simple yet satisfying creation.
Key Ingredients for The Best Chicken Stir-Fry
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil (vegetable, canola, or peanut oil)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1/2 cup sliced carrots
- For the Stir-Fry Sauce:
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce (optional, for added depth)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water or chicken broth
How to Make The Best Chicken Stir-Fry
This best chicken stir-fry is your go-to for a quick, delicious meal that’s both easy to prepare and incredibly satisfying. With minimal prep and vibrant, fresh ingredients, you’ll have a restaurant-quality dish on your table in under 30 minutes from start to finish. Get ready for crisp-tender vegetables and perfectly cooked chicken coated in a savory, lightly sweet sauce that will keep you coming back for more.
Step-by-Step Instructions
Step 1: Prepare the Chicken and Marinade
In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss well to ensure each piece is evenly coated. Let this marinate for at least 10 minutes while you prep your vegetables. This step is crucial for tender, flavorful chicken that sears beautifully.
Step 2: Mix the Stir-Fry Sauce
In a small bowl or liquid measuring cup, whisk together all the ingredients for the stir-fry sauce: 1/4 cup soy sauce, 2 tablespoons oyster sauce (if using), 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1 teaspoon cornstarch, and 2 tablespoons water or chicken broth. Stir until the cornstarch is fully dissolved and there are no lumps. Set aside.
Step 3: Prepare Your Vegetables
Wash and chop all your vegetables as indicated in the ingredients list. Having everything prepped and ready before you start cooking is key to successful stir-frying. This ensures you can add ingredients to the wok or pan at the right time, preventing overcooking.
Step 4: Cook the Chicken
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once shimmering, add the marinated chicken in a single layer. Cook for 3-5 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked chicken from the pan and set it aside on a plate.
Step 5: Sauté Aromatics and Harder Vegetables
Add the remaining 1 tablespoon of cooking oil to the same skillet or wok. Add the sliced onion and cook for 1-2 minutes until it begins to soften. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic. Then, add the sliced carrots and broccoli florets, as these take slightly longer to cook. Stir-fry for 2-3 minutes.
Step 6: Add Softer Vegetables
Now, add the sliced red and green bell peppers, and the snap peas (or snow peas) to the skillet. Continue to stir-fry for another 2-3 minutes. The vegetables should be bright and crisp-tender, not mushy.
Step 7: Combine and Sauce the Stir-Fry
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again to ensure the cornstarch hasn’t settled, then pour it over the chicken and vegetables. Stir everything together, coating all the ingredients evenly. Cook for another 1-2 minutes, stirring continuously, until the sauce thickens and coats everything in a glossy finish.
Step 8: Serve Immediately
Remove the best chicken stir-fry from the heat. Serve hot over your favorite rice (white, brown, or jasmine) or noodles. Garnish with sesame seeds or chopped green onions if desired.
Why You’ll Love This The Best Chicken Stir-Fry
You’re going to absolutely adore this best chicken stir-fry for so many reasons! Its vibrant medley of crisp-tender vegetables paired with succulent, perfectly seasoned chicken offers a satisfying crunch and a burst of fresh flavors that’s both healthy and incredibly delicious. Plus, whipping up this dish at home is significantly more budget-friendly than ordering takeout, allowing you to enjoy a restaurant-quality meal without breaking the bank. Consider it your new weeknight hero, a healthier and tastier alternative to typical fried rice or even chow mein, ready to become a staple in your recipe rotation. Give it a try – your taste buds will thank you!
Storing and Reheating Tips
To store your delicious best chicken stir-fry, let it cool down completely at room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, freezing is an excellent option. Once cooled, portion the stir-fry into freezer-safe containers or zip-top bags, removing as much air as possible. Frozen stir-fry will keep its best quality for 2-3 months.
To reheat, the best method is on the stovetop. Gently warm a tablespoon of oil in a skillet or wok over medium heat. Add the stir-fry and cook, stirring occasionally, until heated through. This helps retain the crispness of the vegetables. You can also microwave it, but the vegetables may become softer. Reheat from frozen by first thawing it in the refrigerator overnight, then following the stovetop method.
Final Thoughts
This best chicken stir-fry is a true champion of weeknight meals, delivering incredible flavor and healthy goodness with minimal effort. We encourage you to gather your ingredients and create this vibrant dish at home – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
The Best Chicken Stir-Fry
Ingredients
Equipment
Method
- In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss well to ensure each piece is evenly coated. Let this marinate for at least 10 minutes while you prep your vegetables. This step is crucial for tender, flavorful chicken that sears beautifully.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons soy sauce, 1 tablespoon cornstarch
- In a small bowl or liquid measuring cup, whisk together all the ingredients for the stir-fry sauce: 1/4 cup soy sauce, 2 tablespoons oyster sauce (if using), 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1 teaspoon cornstarch, and 2 tablespoons water or chicken broth. Stir until the cornstarch is fully dissolved and there are no lumps. Set aside.1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1 teaspoon cornstarch, 2 tablespoons water or chicken broth
- Wash and chop all your vegetables as indicated in the ingredients list. Having everything prepped and ready before you start cooking is key to successful stir-frying. This ensures you can add ingredients to the wok or pan at the right time, preventing overcooking.1 large onion, 2 cloves garlic, 1 tablespoon fresh ginger, 1 red bell pepper, 1 green bell pepper, 1 cup broccoli florets, 1 cup snap peas or snow peas, 1/2 cup carrots
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once shimmering, add the marinated chicken in a single layer. Cook for 3-5 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked chicken from the pan and set it aside on a plate.2 tablespoons cooking oil
- Add the remaining 1 tablespoon of cooking oil to the same skillet or wok. Add the sliced onion and cook for 1-2 minutes until it begins to soften. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic. Then, add the sliced carrots and broccoli florets, as these take slightly longer to cook. Stir-fry for 2-3 minutes.2 tablespoons cooking oil, 1 large onion, 2 cloves garlic, 1 tablespoon fresh ginger, 1/2 cup carrots, 1 cup broccoli florets
- Now, add the sliced red and green bell peppers, and the snap peas (or snow peas) to the skillet. Continue to stir-fry for another 2-3 minutes. The vegetables should be bright and crisp-tender, not mushy.1 red bell pepper, 1 green bell pepper, 1 cup snap peas or snow peas
- Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again to ensure the cornstarch hasn’t settled, then pour it over the chicken and vegetables. Stir everything together, coating all the ingredients evenly. Cook for another 1-2 minutes, stirring continuously, until the sauce thickens and coats everything in a glossy finish.
- Remove the best chicken stir-fry from the heat. Serve hot over your favorite rice (white, brown, or jasmine) or noodles. Garnish with sesame seeds or chopped green onions if desired.