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 aroma of sizzling chicken mingled with vibrant vegetables fills the kitchen, igniting sensations of savory, sweet, and a hint of spice—this is what makes a classic stir fry so incredibly satisfying. Chicken stir fry isn’t just a dish; it’s a quick culinary adventure that captures the delights of Asian cuisine. With its colorful palette and tantalizing flavors, this dish has the power to transport you to far-off lands with every delightful bite. Plus, it’s remarkably versatile, easily tailored to your taste preferences or what you have on hand.

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 crafted my version of chicken stir fry. It was a weeknight, busy and chaotic, with everyone craving something hearty yet quick. That’s when I discovered the magic of stir fry—aromatic garlic, zingy ginger, and tender chicken quickly come together to create a meal that’s both comforting and full of flavor. Now, it’s one of our go-to family meals, celebrated for its simplicity and the way it brings everyone together at the table. So grab your ingredients and let’s explore the best chicken stir fry recipe.

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just 50 minutes, making it perfect for a weekday dinner.
Irresistible Flavor: Who can resist that perfect blend of salty, sweet, and spicy? It’s an explosion of taste in every bite!
Eye-Catching Appeal: With its vibrant colors, this meal is as beautiful as it is delicious.
Flexible Serving: Enjoy it for dinner or serve it as a delightful party dish—it’s always a hit!
Diet-Friendly Options: Easily adaptable for gluten-free by substituting with tamari.

Ingredients You’ll Need

⅓ cup soy sauce: A must for that salty, umami flavor that defines many Asian dishes. If gluten-free, swap for tamari.
3 tablespoons brown sugar: This balances the savory soy sauce, enhancing flavor without being overly sweet.
2 teaspoons toasted sesame oil: Adds a nutty aroma and depth; regular sesame oil can be used if unavailable.
2 cloves garlic, minced: This adds an aromatic and slightly pungent kick to the sauce.
2 teaspoons grated fresh ginger: This warms the dish, providing a refreshing spice that uplifts the overall flavor.
1 ½ tablespoons cornstarch: Essential for thickening the sauce, resulting in a desirable glossy finish.
⅓ cup water: Used to thin the sauce to your preferred consistency; adjust based on your texture preference.
1 teaspoon sriracha: For those who enjoy a little heat—feel free to adjust based on your spice tolerance.
¾ lb. broccoli, cut into small florets: Not only does broccoli add an appealing green color, it also packs a nutritional punch.
2 carrots, sliced into thin matchsticks: They bring a pleasant crunch and sweetness that complements the savory notes.
1 red bell pepper, sliced into strips: This adds a hint of sweetness and vibrant color to your dish.
1 small onion, thinly sliced: Onions contribute a slight sweetness and depth of flavor.
2 green onions, chopped: A fresh garnish that adds a nice visual touch and additional flavor.
2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces: The heart of your stir fry; chicken breasts are tender and easy to work with. You can also use chicken thighs for a richer flavor.
3 tablespoons cooking oil (divided): Essential for sautéing. Use a high-heat oil like canola or avocado oil for best results.

How to Make The Best Chicken Stir Fry Recipe

Make the Sauce: Start by combining the ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, minced garlic (2 cloves), grated ginger (2 teaspoons), sriracha (1 teaspoon), 1 ½ tablespoons cornstarch, and ⅓ cup water in a small bowl. Stir until everything is well blended and set this delicious sauce aside.

Prepare the Vegetables: As the sauce rests, chop the broccoli into small florets and slice the red bell pepper, onion, and carrots into similar-sized pieces. You want them all to cook evenly, so keep sizes consistent. Lastly, slice the green onions for garnish and set everything aside.

Cut the Chicken: Take your chicken breasts and cut them into small ½-inch pieces. This helps them cook quickly and evenly, ensuring a tender bite.

Heat the Skillet: Grab a large skillet or wok and bring it to medium-high heat. Once hot, add 2 tablespoons of cooking oil, swirling it to coat the surface. Add the chicken pieces, cooking until they are browned on all sides—this should take roughly 5-7 minutes. Remove the chicken from the skillet and set it aside. Be careful not to overcook it, so it remains juicy.

Stir-Fry the Broccoli and Carrots: In the same skillet, add the remaining 1 tablespoon of cooking oil along with the sliced carrots and broccoli florets. Stir-fry these veggies for about 1 minute, just until the broccoli turns bright green and vibrant.

Add the Remaining Vegetables: Toss in the sliced red bell pepper and onion, continuing to stir-fry for another 1-2 minutes. You want everything to soften a bit but still maintain a crunch.

Combine Everything: Give the sauce another stir to ensure it’s well mixed, then add the cooked chicken back into the skillet. Pour the sauce over the chicken and vegetables, stirring everything together. Allow the mixture to simmer for about 1-2 more minutes, letting the sauce thicken and become glossy. Cook until the vegetables have reached your desired softness.

Garnish and Serve: Once done, remove the stir-fry from heat. Garnish with chopped green onions and, if you like, sprinkle some sesame seeds for an extra touch. Now, it’s time to serve your delightful chicken stir fry!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, transfer the chicken stir fry to a freezer-safe container, and it will last up to 3 months in the freezer. When reheating, simply microwave it for about 2-3 minutes or heat gently on the stovetop until warmed through. Keep in mind that the texture of the veggies may soften over time, but a little re-stir in the pan can help revive them.

Chef’s Helpful Tips

Avoid overcooking the chicken—remove it from the heat as soon as it’s browned to ensure it stays juicy and tender.
Prep all your ingredients beforehand for smooth cooking; stir fry is a fast process, so everything needs to be ready.
Adjust the heat level by increasing or decreasing the amount of sriracha according to your preference.
If you prefer additional texture, consider adding nuts such as cashews or peanuts during the last minute of cooking.
For more flavor, let the sauce sit for a few minutes after mixing, allowing the garlic and ginger to infuse.

The best chicken stir fry recipe is more than just a meal; it’s an experience bursting with flavors and textures that will bring everyone to the table. With these simple steps, you’ll be able to create a lovely dish that satisfies and impresses. Don’t hesitate to tweak the ingredients, explore different vegetables, or even add a dash of your favorite spices. The beauty of stir fry lies in its versatility, so have fun and make it your own! I invite you to savor each delightful bite and enjoy the comforting warmth that comes from a home-cooked meal.

Recipe FAQs

Can I use frozen vegetables for this chicken stir fry?

Absolutely! Frozen vegetables can make your prep even quicker. Just toss them in when the skillet is hot, and adjust cooking time as they may need a minute or two longer to heat through properly.

What can I substitute for soy sauce if I want a gluten-free option?

Tamari is an excellent gluten-free alternative to soy sauce and maintains that rich, savory flavor. Coconut aminos are another popular substitute, though they are slightly sweeter.

How spicy is this chicken stir fry?

The heat level can be adjusted according to your taste. This recipe calls for 1 teaspoon of sriracha, which gives a mild kick. If you prefer it spicier, feel free to add more, or consider topping with crushed red pepper flakes.

Can I prep this dish ahead of time?

You can chop all your vegetables and chicken ahead of time, storing them in the fridge for a day or two. Just make sure you mix the sauce right before cooking to keep the cornstarch from settling. When you’re ready, it all comes together in just a matter of minutes!

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The Best Chicken Stir Fry

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Author: Anna
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 all about incredible flavor and easy preparation. With tender chicken, fresh vegetables, and a delicious sauce, it’s an ideal quick dinner option that satisfies every craving.

Ingredients

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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

In a small bowl, mix the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch, and water to create the stir fry sauce. Set it aside.
Chop broccoli into small florets, slice the red bell pepper, onion, and carrots, and prepare the green onions for garnish.
Cut the chicken breasts into ½-inch pieces.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of cooking oil and swirl to coat. Cook the chicken until browned, then remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil with the carrots and broccoli. Stir-fry for about 1 minute, until the broccoli is bright green.
Add the red bell pepper and onion, continuing to stir-fry for an additional 1-2 minutes.
Stir the sauce again, then incorporate the cooked chicken back into the skillet. Pour the sauce over the mixture and stir well, letting it simmer for a couple of minutes until thickened and glossy. Cook until the vegetables reach your desired tenderness.
Remove from heat, garnish with chopped green onions and sesame seeds if desired, then serve.

Notes

For extra flavor, let the stir fry sauce sit for a few minutes before cooking.
This recipe can easily be customized with your favorite vegetables or proteins. Just ensure they’re cut to similar sizes for even cooking.
Serve with rice or noodles for a complete meal.