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, cut into small bite-sized pieces; 3 tablespoon cooking oil, divided

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The Best Chicken Stir Fry Recipe is a delightful blend of juicy chicken, vibrant vegetables, and a savory sauce. Each bite offers a fantastic mix of textures and flavors that come together in a colorful presentation. With crisp broccoli, sweet carrots, and tender chicken pieces coated in a glossy sauce, you might find yourself craving this dish time and again. It’s like going to your favorite Chinese restaurant but from the comfort of your own kitchen.

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 discovered this recipe while experimenting one busy weeknight when the fridge felt more bare than usual. I thought about what would be quick yet delicious and this Chicken Stir Fry turned out to be just the answer! It’s easy to make, using simple ingredients you might already have. Plus, it’s a crowd-pleaser, perfect for family dinners or impressing guests. You’ll be amazed at how effortlessly you can whip up the best chicken stir fry recipe in about 50 minutes!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and 35 minutes of cooking!
Irresistible Flavor: Soy sauce and sesame oil bring a rich depth to each bite.
Eye-Catching Appeal: A colorful mix of veggies makes your plate pop.
Flexible Serving: Perfect for lunch, dinner, or meal prep for the week!
Diet-Friendly Options: Easily adaptable to be gluten-free or vegan.

Ingredients You’ll Need

⅓ cup soy sauce: This adds salt and umami flavor. You can use low-sodium soy sauce if you’re watching your salt intake.
3 tablespoons brown sugar: It balances the salty flavor of the soy sauce. Alternatively, you could use honey or maple syrup for a different sweetness.
2 teaspoons toasted sesame oil: Adds a delightful nutty aroma to the dish. Make sure to get toasted for full flavor!
2 cloves garlic, minced: This enriches the dish with aromatic depth. Fresh garlic is essential for the best taste.
2 teaspoons grated fresh ginger: This spice brings warmth and punch. If you don’t have fresh ginger on hand, use a pinch of ground ginger.
1½ tablespoons cornstarch: Helps to thicken the sauce, giving it a nice, rich consistency. If you need a gluten-free option, use tapioca starch instead.
⅓ cup water: This helps to thin the sauce slightly. You can substitute this with chicken broth for added flavor.
1 teaspoon sriracha: For that subtle heat! Adjust according to your spice tolerance.
¾ lb. broccoli, cut into small florets: Fresh broccoli for its vibrant color and crunch. You can use frozen if you’re in a pinch.
2 carrots, sliced into thin matchsticks: Sweet and crunchy, they add a delightful texture.
1 red bell pepper, sliced into strips: This adds sweetness and vivid color. Feel free to swap for another bell pepper if you prefer.
1 small onion, thinly sliced: A base ingredient for flavor depth. Yellow onion works best, but white or red are fine too.
2 green onions, chopped, for garnish: They add a fresh pop at the end. You could also use chives if you prefer.
2 boneless skinless chicken breasts, cut into small bite-sized pieces (about 1.5 lb. total): The star protein that makes this dish hearty. For a twist, substitute with shrimp or tofu.
3 tablespoons cooking oil, divided (for sautéing): Use a high smoke-point oil like canola or peanut oil for best results.

How to Make The Best Chicken Stir Fry Recipe

Make the sauce: Combine ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 minced garlic cloves, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1½ tablespoons cornstarch, and ⅓ cup water in a small bowl. Whisk until smooth, then set this savory blend aside to thicken.

Prep the vegetables: Chop the broccoli into small florets, slice the carrots into thin matchsticks, and the red bell pepper and onion into strips. Also, chop your green onions for garnish. Set everything aside; this will make cooking easier.

Cut the chicken: Slice the 2 boneless skinless chicken breasts into small ½-inch pieces. Make sure they are uniform to ensure even cooking.

Sauté the chicken: Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons cooking oil, swirling to coat. Then, add the chicken pieces and cook until they are browned on all sides (about 6-8 minutes). Be careful not to overcook them. Once browned, remove them to a plate and set aside.

Stir-fry the vegetables: In the same skillet, add the remaining 1 tablespoon of cooking oil, along with the carrots and broccoli. Stir-fry for about 1 minute, just until the broccoli turns bright green. This quick cooking keeps them crunchy.

Add more veggies: Toss in the sliced red bell pepper and onion, stirring for another 1-2 minutes until softened but still vibrant.

Combine everything: Give the sauce a quick stir, then add the cooked chicken back into the skillet. Pour the savory sauce over the chicken and vegetables, stirring everything together. Allow the sauce to simmer until it thickens, about 1-2 minutes, so it clings perfectly to the ingredients.

Finish and serve: Remove the skillet from the heat. Garnish with the chopped green onions (and sesame seeds, if desired) before serving. This boosts the dish’s aroma and freshness beautifully.

Storing & Reheating

To store your chicken stir fry, let it cool before transferring it to an airtight container. You can keep it at room temperature for up to 2 hours or in the fridge for about 3-4 days. If you want to freeze leftovers, make sure to do so in a freezer-safe container, where it can last for up to 3 months. Reheat in a microwave or on the stovetop, adding a splash of water if needed to bring back the moisture, keeping the dish vibrant and enjoyable.

Chef’s Helpful Tips

Ensure your skillet or wok is really hot when cooking the chicken. This avoids steaming and delivers a better sear.
Cut your chicken and vegetables uniformly to ensure even cooking.
If your sauce turns too thick while cooking, you can add a splash of water to adjust the consistency.
For added depth, consider toasting the sesame seeds before sprinkling them on top for serving.
This dish can be prepped ahead of time—prep your veggies and chicken, then stir-fry whenever you’re ready.

So there you have it, the best chicken stir fry recipe that combines ease of cooking with incredible flavor. Not only is it a dish that satisfies the taste buds, but it also allows room for creativity and personalization. Feel free to toss in your favorite vegetables or adjust the spice levels to make it uniquely yours! Enjoy every vibrant bite, and happy cooking!

Recipe FAQs

Can I use frozen vegetables for this stir fry?

Absolutely! Frozen vegetables can be a great time-saver. Just add them directly to the skillet and increase the cooking time slightly to ensure they’re heated through.

How can I make this chicken stir fry spicy?

If you love heat, feel free to increase the sriracha in the sauce. You might also add a pinch of red pepper flakes or even spicy chili oil to amp up the heat.

What can I serve with chicken stir fry?

This dish pairs wonderfully with steamed rice, quinoa, or noodles. You could also serve it over cauliflower rice for a low-carb option.

Can I make this chicken stir fry ahead of time?

Certainly! You can prepare the chicken and vegetables ahead of time, storing them separately in the fridge. Stir-fry when you’re ready for a quicker dinner!