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.
Notes
Storing and Reheating Tips: Let cool completely, store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 2-3 months. Reheat on the stovetop for best results.
