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Chicken Stir Fry

Chicken Stir Fry
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This recipe outlines how to prepare a delicious Chicken Stir Fry, featuring tender chicken pieces and a colorful array of fresh vegetables, all coated in a savory homemade stir-fry sauce. It’s a quick and easy meal perfect for a weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp olive oil or sesame oil
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 2 carrots, thinly sliced or julienned
  • 1/2 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • For the Stir Fry Sauce:
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce (optional, or more soy sauce for vegetarian)
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1/4 cup chicken broth or water

Instructions

  1. In a medium bowl, toss chicken pieces with 1 tbsp cornstarch and 1 tbsp soy sauce. Let marinate for at least 15 minutes while you prepare vegetables and sauce.
  2. In a small bowl, whisk together all stir-fry sauce ingredients: soy sauce, oyster sauce (if using), rice vinegar, brown sugar, sesame oil, 1 tbsp cornstarch, and chicken broth/water. Set aside.
  3. Heat 1 tbsp olive oil (or sesame oil) in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. Add broccoli florets to the hot skillet and stir-fry for 3-4 minutes until tender-crisp. Add a splash of water if needed to help steam.
  5. Add sliced red bell pepper, sliced carrots, and snap peas. Stir-fry for another 3-5 minutes until vegetables are tender-crisp.
  6. Push vegetables to one side of the skillet. Add minced garlic and grated ginger to the empty side and cook for 30 seconds until fragrant, then mix with vegetables.
  7. Return cooked chicken to the skillet with the vegetables. Give the stir-fry sauce a quick whisk, then pour it over the chicken and vegetables.
  8. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
  9. Serve immediately over steamed rice or noodles.

Notes

  • For a vegetarian option, omit the chicken and oyster sauce. You can substitute with firm tofu or additional vegetables.
  • Adjust the amount of brown sugar/honey to your preference for sweetness.
  • Feel free to customize the vegetables based on what you have on hand or prefer, such as mushrooms, water chestnuts, or baby corn.
  • Serve with a sprinkle of sesame seeds or chopped green onions for garnish.

Find it online: https://www.masterthecook.com/chicken-stir-fry/