Chicken Stir Fry Recipe
You could prepare a quick and easy chicken stir-fry dish that is loaded with vegetables. You can add bean sprouts, bamboo shoots, snap peas, or other vegetables of your choice to make it even more nutritious. Enjoy it with your preferred accompaniment, be it white or brown rice or noodles. To keep your leftovers fresh, use a shallow container with an airtight lid, and they will last for up to five days. To reheat, simply use the microwave or stove until it's thoroughly heated. If you're worried about the rice drying out, add a little water before reheating.
Ingredients to make Chicken Stir Fry
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4 cups water
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2 cups white rice
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⅔ cup soy sauce
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¼ cup brown sugar
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1 tablespoon cornstarch
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1 tablespoon minced fresh ginger
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1 tablespoon minced garlic
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¼ teaspoon red pepper flakes
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3 skinless, boneless chicken breast halves, thinly sliced
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2 tablespoons sesame oil, divided
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1 head broccoli, broken into florets
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1 onion, cut into large chunks
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1 cup sliced carrots
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1 (8 ounce) can sliced water chestnuts, drained
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1 green bell pepper, cut into matchsticks
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How to make Chicken Stir Fry?
You could make the Chicken Stir Fry with simple steps.
- Begin by bringing water and rice to a boil in a saucepan over high heat.
- Once it boils, reduce the heat to medium-low, cover, and let it simmer until the rice becomes tender and the liquid is absorbed, which usually takes 20 to 25 minutes.
- While the rice is cooking, prepare the chicken stir-fry. Start by combining soy sauce, brown sugar, and cornstarch in a medium bowl made of glass or ceramic and stirring the ingredients until they are smooth.
- Add ginger, garlic, and red pepper flakes to the bowl and stir the mixture. Then add the chicken to the bowl and stir until it is coated with the marinade.
- Cover the bowl and let it marinate in the refrigerator for at least 15 minutes.
- Next, heat a wok or a large skillet over medium-high heat with one tablespoon of sesame oil. Once heated, add broccoli, onion, carrots, water chestnuts, and bell pepper to the wok and stir the vegetables until they become tender, which takes about 5 minutes.
- Once done, transfer the vegetables to a dish and set them aside.
- Using the same wok or skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the chicken to the skillet, but be sure to reserve the marinade. Cook the chicken until it is lightly browned, for about 2 minutes per side.
- Then add the vegetables and the reserved marinade to the skillet and stir the ingredients. Bring the mixture to a boil and cook it while stirring until the chicken is no longer pink in the center and the vegetables are tender, which takes about 5 to 7 minutes.
- Finally, serve the chicken stir-fry over rice, either white or brown, or noodles.
Alternative method to cook Chicken Stir Fry
What are the steps to making a chicken and frozen vegetable stir-fry?
- First, combine the stir-fry sauce ingredients in a measuring cup or mixing bowl and whisk until well combined.
- Next, stir-fry the frozen vegetables in oil in a large nonstick pan or wok for 6-7 minutes, until they are bright green and fully cooked.
- Transfer the cooked vegetables to a bowl.
- Then, stir-fry the chicken in oil in the same pan or wok for 5–7 minutes, until golden brown and fully cooked.
- Add the cooked vegetables back to the pan and pour in the stir-fry sauce.
- Bring the sauce to a simmer and cook for 2–3 minutes, stirring frequently, until the sauce thickens.
- Finally, serve the stir-fry over rice or quinoa.
- Some recipe pro-tips include preheating the pan before adding ingredients, stirring the chicken and vegetables often during cooking, and prepping all ingredients before starting the recipe to keep up with its fast pace.
- For leftovers, store in a shallow, airtight container for up to five days and reheat in the microwave or on the stove until piping hot.
- If the rice dries out, add a splash of water before reheating.
Ingredients to Make Chicken Stir Fry
- Boneless skinless chicken
- Low-sodium soy sauce
- Garlic and ginger powder
- Honey
- Rice wine vinegar
- Red pepper flakes
- Toasted sesame oil
- Cornstarch
- Olive oil or avocado oil
- Frozen vegetables
- Water
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