Chicken Stir Fry – This chicken stir fry is a mouthwatering dish that’s perfect for busy weeknights. The combination of tender chicken and fresh veggies, coated in a delicious homemade sauce, makes for a satisfying and nutritious meal. With just a few simple ingredients and easy-to-follow steps, this recipe is sure to become a family favorite.
Whenever I’m short on time but want to serve up something delicious and healthy for my family, this easy chicken stir fry recipe is my go-to. It’s a recipe that I’ve been making for years and it never fails to impress my husband and kids. In fact, it’s become such a staple in our household that my son often requests it for his birthday dinner! I love how versatile it is too – I can mix up the veggies or add extra spice depending on our mood.
Why This Chicken Stir Fry Recipe Is a Must-Try for Every Home Cook?
- This recipe is incredibly easy to make, with minimal prep and only one pan needed for cooking.
- The homemade sauce is what makes this dish stand out, with a perfect balance of savory, sweet, and slightly spicy flavors.
- This stir fry is packed with nutritious ingredients like protein-rich chicken, fiber-packed veggies, and healthy fats from the peanut oil.
- It’s a great way to get in your daily dose of veggies, as the recipe calls for broccoli, celery, bell peppers, onions, and carrots.
- The optional garnishes add extra texture and flavor, making this dish even more irresistible.
Ingredients:
- 1/2 cup sliced onion (70g)
- 3 cloves garlic, minced
- 3 tablespoons peanut oil
- 1 lb. boneless, skinless chicken breast, cut into bite-sized cubes (450g)
- Salt and white pepper, to taste
- 2 cups broccoli florets (170g)
- 2 sticks celery, diced (70g)
- 1/2 red bell pepper, sliced (60g)
- 1/2 green bell pepper, sliced (60g)
- 3/4 cup baby carrots, quartered (90g)
Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sweet and sour sauce (La Choy brand recommended)
- 1 tablespoon honey
- 1/4 teaspoon sesame oil
- 1-2 pinches red pepper flakes (optional)
Optional Garnishes:
- Cashews, peanuts, green onions, sesame seeds, crunchy chow mein noodles
Directions:
Start by whisking the corn starch and water in a medium bowl until well-combined. Add the chicken broth, soy sauce, Hoisin sauce, sweet and sour sauce, honey, sesame oil, and red pepper flakes (if using) to the bowl, and whisk to combine. Set aside.
Heat the peanut oil in a large skillet or wok over medium heat. Add the sliced onions and minced garlic, and cook for 1 minute, stirring occasionally.
Add the cubed chicken breast to the skillet and increase the heat to medium-high. Cook for 2 minutes, stirring occasionally, until the chicken is about halfway cooked.
Add the broccoli florets to the skillet and cook for another 2-3 minutes, stirring occasionally. By now, the chicken should be almost done.
Add the diced celery, quartered baby carrots, sliced red bell pepper, and sliced green bell pepper to the skillet. Stir everything together and cook for 2 more minutes.
Pour the sauce mixture over the chicken and vegetables in the skillet, and stir to coat everything evenly.
Let the sauce come to a bubble and thicken, stirring occasionally. This should take about 2-3 minutes.
Once the sauce has thickened, remove the skillet from the heat. Top with optional garnishes like cashews, peanuts, green onions, sesame seeds, or crunchy chow mein noodles.
Serve the stir-fry hot and enjoy!
Notes:
- You can use any combination of vegetables you like in this stir-fry. Snow peas, mushrooms, bok choy, and water chestnuts are all great options.
- If you don’t have peanut oil, you can use vegetable oil or canola oil instead.
- If you prefer a thicker sauce, you can increase the amount of cornstarch in the recipe. Just make sure to whisk it with an equal amount of water before adding it to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
In conclusion, this Easy Chicken Stir Fry is a delicious and healthy meal that you can make in no time. With a flavorful sauce and a variety of colorful vegetables, it’s sure to please your taste buds and satisfy your hunger. Whether you’re a busy mom looking for a quick weeknight dinner or a college student on a budget, this recipe is a great option. So go ahead and give it a try – you won’t be disappointed!
FAQs
Can I make this stir-fry ahead of time?
While this dish is best when served immediately, you can definitely prep some of the ingredients ahead of time to make cooking faster. Cut up the vegetables and chicken, and make the sauce a day ahead of time, then store everything separately in the refrigerator until you’re ready to cook.
Can I substitute the chicken for another protein?
Yes! This recipe would work well with beef, pork, shrimp, or tofu.
Can I make this recipe gluten-free?
Absolutely! Just make sure to use a gluten-free soy sauce and Hoisin sauce. You could also use arrowroot powder instead of cornstarch to thicken the sauce.
Can I freeze this stir-fry?
We don’t recommend freezing this recipe, as the vegetables can become mushy when thawed and reheated. It’s best to enjoy this dish fresh!
Is this stir-fry spicy?
The recipe as written is fairly mild, but you can definitely add more red pepper flakes to make it spicier. You could also add some Sriracha or chili paste to the sauce.
Chicken Stir Fry
Ingredients
- 1/2 cup sliced onion 70g
- 3 cloves garlic minced
- 3 tablespoons peanut oil
- 1 lb. boneless skinless chicken breast, cut into bite-sized cubes (450g)
- Salt and white pepper to taste
- 2 cups broccoli florets 170g
- 2 sticks celery diced (70g)
- 1/2 red bell pepper sliced (60g)
- 1/2 green bell pepper sliced (60g)
- 3/4 cup baby carrots quartered (90g)
Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sweet and sour sauce La Choy brand recommended
- 1 tablespoon honey
- 1/4 teaspoon sesame oil
- 1-2 pinches red pepper flakes optional
Optional Garnishes:
- Cashews peanuts, green onions, sesame seeds, crunchy chow mein noodles
Instructions
- Start by whisking the corn starch and water in a medium bowl until well-combined. Add the chicken broth, soy sauce, Hoisin sauce, sweet and sour sauce, honey, sesame oil, and red pepper flakes (if using) to the bowl, and whisk to combine. Set aside.
- Heat the peanut oil in a large skillet or wok over medium heat. Add the sliced onions and minced garlic, and cook for 1 minute, stirring occasionally.
- Add the cubed chicken breast to the skillet and increase the heat to medium-high. Cook for 2 minutes, stirring occasionally, until the chicken is about halfway cooked.
- Add the broccoli florets to the skillet and cook for another 2-3 minutes, stirring occasionally. By now, the chicken should be almost done.
- Add the diced celery, quartered baby carrots, sliced red bell pepper, and sliced green bell pepper to the skillet. Stir everything together and cook for 2 more minutes.
- Pour the sauce mixture over the chicken and vegetables in the skillet, and stir to coat everything evenly.
- Let the sauce come to a bubble and thicken, stirring occasionally. This should take about 2-3 minutes.
- Once the sauce has thickened, remove the skillet from the heat. Top with optional garnishes like cashews, peanuts, green onions, sesame seeds, or crunchy chow mein noodles.
- Serve the stir-fry hot and enjoy!
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