Chicken Stir Fry Recipe
User Reviews
4.8
Chicken Stir Fry Recipe
Description
Preparation starts with mixing a stir fry sauce from soy sauce, brown sugar, toasted sesame oil, minced garlic, grated fresh ginger, sriracha, cornstarch, and water. Vegetables are chopped into bite-sized pieces for even cooking, including broccoli florets, carrots, red bell pepper strips, onion slices, and sliced green onions. The boneless, skinless chicken breast is cubed into small pieces.
Cooking begins by browning the chicken in a large skillet or wok with cooking oil until no longer pink, then set aside. The vegetables are then sautéed starting with carrots and broccoli, quickly cooking to just bright green and slightly tender stages, followed by bell peppers and onions, allowing each vegetable to retain some crispness.
The chicken returns to the pan along with the sauce, which thickens and coats all ingredients evenly. The dish showcases a pleasant combination of tender chicken, crisp vegetables, and a slightly sweet and spicy sauce. It's adaptable with different vegetables or chicken thighs substituted if preferred.
Neutral oils like vegetable or canola are recommended; the fresh ginger and garlic give distinct aromatic notes. Detailed step-by-step instructions with images support the process. This stir fry works well served over rice or noodles.
Ingredients
Stir Fry Sauce
- ⅓ cup soy sauce $0.44
- 3 Tbsp brown sugar $0.12
- 2 tsp sesame oil $0.20, toasted
- 2 garlic $0.16, cloves, minced
- 2 tsp ginger $0.20, grated fresh
- 1 ½ Tbsp cornstarch $0.08
- ⅓ cup water $0.00
- 1 tsp sriracha $0.05
Stir Fry
- ¾ lb. broccoli 1.75
- 2 carrot $0.50
- 1 red bell pepper $1.39
- 1 small onion $0.39
- 2 green onions $0.22
- 2 chicken breast $6.25, boneless and skinless; about 1.5 lb total
- 3 Tbsp cooking oil $0.12, divided
Instructions
- Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
- Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
- Next, cut the chicken breasts into small ½ inch sized pieces.
- Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
- In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
- Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
- Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
- Remove it from the heat, top with green onions and sesame seeds (optional) and serve!
Notes
- Use finely minced garlic and grated fresh ginger to maximize sauce flavor.
- Vegetables can be varied based on availability; broccoli, carrots, bell pepper, and onion are suggested but substitutions work well.
- Boneless, skinless chicken breasts are used, but thighs are a budget-friendly alternative.
- Use a neutral oil like vegetable or canola for stir-frying to avoid overpowering flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(about 1 cup each)
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 198kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Sodium | 819mg | 34% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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