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Chicken Stir Fry Recipe

Chicken Stir Fry Recipe
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4.5 from 99 reviews

This Chicken Stir Fry is a vibrant and nutritious dish featuring tender chicken, crisp vegetables, and a savory-sweet sauce. Fast, versatile, and family-friendly, it pairs perfectly with fluffy white rice for a satisfying meal any night of the week.

  • Author: Emma
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 servings
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Fat

Ingredients

For the Rice

  • 4 cups water
  • 2 cups white rice

For the Stir Fry Sauce & Marinade

  • 2/3 cup low-sodium soy sauce, or to taste
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red chili flakes

For the Stir Fry

  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons sesame oil, divided
  • 1 head broccoli, broken into florets
  • 1 onion, cut into large chunks
  • 1 cup sliced carrots
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 green bell pepper, cut into matchsticks

Instructions

  1. Cook the Rice: In a medium saucepan, bring the water and rice to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been fully absorbed, about 20 to 25 minutes.
  2. Prepare the Sauce & Marinade: While the rice cooks, combine the soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl. Stir until smooth. Add the ginger, garlic, and red chili flakes, mixing well.
  3. Marinate the Chicken: Add the sliced chicken breast into the marinade, stirring to coat all pieces evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to infuse.
  4. Stir Fry the Vegetables: Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the broccoli florets, onion, carrots, water chestnuts, and bell pepper. Stir fry until the vegetables are just tender but still crisp, about 5 minutes. Transfer the vegetables to a dish and set aside.
  5. Cook the Chicken: In the same wok or skillet, add the remaining tablespoon of sesame oil over medium-high heat. Remove the chicken from the marinade, reserving the marinade, and add the chicken to the hot pan. Cook until the pieces are just browned, about 2 minutes per side.
  6. Combine and Finish: Return the vegetables to the pan with the chicken. Pour in the reserved marinade. Bring everything to a boil, then cook and stir until the chicken is cooked through and the vegetables are tender, about 5 to 7 minutes more.
  7. Serve: Spoon the stir fry over cooked white rice and enjoy immediately.

Notes

  • Customize the veggies based on what’s in season or your preferences; snap peas, bean sprouts, or bamboo shoots work well.
  • Cut your vegetables and chicken into similar-sized pieces for even cooking.
  • This dish is excellent for meal prep and leftovers reheat beautifully.
  • If you prefer a gluten-free version, use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.

Nutrition

Find it online: https://allcookedup.com/chicken-stir-fry-recipe/