Why Make This Recipe
Easy Chicken Stir Fry is a fast and tasty dish that brings flavor and nutrition to your table. It’s perfect for busy evenings when you want a healthy meal without spending hours in the kitchen. This recipe includes colorful vegetables, tender chicken, and a delicious sauce that ties everything together. Plus, it’s flexible! You can easily swap in your favorite veggies or adjust the flavors to suit your taste.
How to Make Easy Chicken Stir Fry
Ingredients:
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast (cut into small 1-inch bite-sized pieces)
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper (seeds and membrane discarded, cut into 1-inch pieces)
- 1 medium onion (cut into 1-inch pieces)
- 2 scallions (diced small)
- Cooked white rice for serving
Directions:
- In a small bowl, combine all the ingredients for the sauce and set aside.
- Warm one tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add the chicken, seasoning it with salt and pepper. Sauté for 5-6 minutes or until the chicken is cooked through.
- Transfer the chicken to a plate and keep warm.
- Reduce the heat to medium and add the remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and onion. Sauté, stirring occasionally, until the vegetables are slightly charred and crisp-tender, about 3-4 minutes.
- Return the cooked chicken to the skillet and toss to combine.
- Stir the sauce, pour it over the chicken and vegetables, and mix well.
- Bring the mixture to a boil to thicken. Then, remove from heat and stir in the scallions.
- Serve over hot cooked rice.
How to Serve Easy Chicken Stir Fry
Serve your stir fry hot over a bed of fluffy white rice. You can also sprinkle extra scallions on top for added flavor. This dish pairs well with chopsticks or a fork, making it easy for everyone to enjoy!
How to Store Easy Chicken Stir Fry
To store leftovers, let the stir fry cool completely. Place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can also freeze it for up to three months. When ready to eat, simply reheat in the microwave or on the stovetop until heated through.
Tips to Make Easy Chicken Stir Fry
- Prep Ingredients First: Cut up all vegetables and chicken before cooking to make the process smoother.
- High Heat is Key: Cooking on high heat helps to keep the vegetables crisp and the chicken tender.
- Customize Your Veggies: Feel free to add or substitute vegetables like snap peas, carrots, or mushrooms based on your preferences.
Variation
You can easily make this recipe vegetarian by replacing the chicken with tofu. Just sauté the tofu until golden and then follow the same steps as above. You can also add more vegetables or use different sauces to change up the flavor.
FAQs
1. Can I use other proteins instead of chicken?
Yes, you can use shrimp, beef, or tofu! Just adjust the cooking time as needed.
2. What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry works well. You could also omit it, but it adds nice flavor.
3. Is this recipe gluten-free?
To make this stir fry gluten-free, use tamari sauce instead of soy sauce and ensure your chicken broth is gluten-free.
Easy Chicken Stir Fry
Ingredients
For the Sauce
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Shaoxing wine or dry sherry optional
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
For the Stir Fry
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast (cut into small 1-inch bite-sized pieces)
- 2 cups broccoli florets
- 1 medium red bell pepper (seeds and membrane discarded, cut into 1-inch pieces)
- 1 medium onion (cut into 1-inch pieces)
Instructions
Preparation
- In a small bowl, combine all the ingredients for the sauce and set aside.
- Prep all vegetables and chicken before cooking to make the process smoother.
Cooking Chicken
- Warm one tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add the chicken, seasoning it with salt and pepper. Sauté for 5-6 minutes or until the chicken is cooked through.
- Transfer the chicken to a plate and keep warm.
Cooking Vegetables
- Reduce the heat to medium and add the remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and onion. Sauté, stirring occasionally, until the vegetables are slightly charred and crisp-tender, about 3-4 minutes.
Combining and Serving
- Return the cooked chicken to the skillet and toss to combine.
- Stir the sauce, pour it over the chicken and vegetables, and mix well.
- Bring the mixture to a boil to thicken. Then, remove from heat and stir in the scallions.
- Serve over hot cooked rice.