Chicken Stir-Fry
Chicken Stir-Fry is a delicious, quick, and healthy dish that combines tender chicken with a medley of vibrant vegetables and a savory-sweet stir-fry sauce.It’s an easy-to-make, versatile recipe that can be customized with different vegetables and proteins. Ready in under 30 minutes, it’s perfect for a busy weeknight or meal prep!
Equipment
- Wok or Large Skillet: 1
- Knife (1)
- Cutting Board: 1 unit
- Small Bowl: 1 (for mixing the stir-fry sauce)
- Measuring spoons (1 set)
- Spoon or Spatula: 1 (for stirring)
Ingredients
- 1 lb Chicken Boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp Vegetable Oil or sesame oil for added flavor
- 1 Bell Pepper Sliced any color
- 1 cup Broccoli Cut into florets
- 1 cup Carrots Sliced or julienned
- 1 cup Snap Peas or snow peas trimmed
- 2 tbsp Soy Sauce low-sodium preferred
- 2 tbsp Hoisin Sauce
- 1 tbsp Sesame Oil
- 2 cloves Garlic Minced
- 1 tsp Ginger Freshly grated
- 1 tbsp Rice Vinegar
- 1 tsp Honey or Brown Sugar
- 1 tsp Cornstarch optional
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces.Optionally, marinate the chicken for 10-15 minutes with soy sauce and a little sesame oil for added flavor and tenderness.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, rice vinegar, honey (or brown sugar), and cornstarch (if using).
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.Add the chicken and cook for 5-7 minutes, stirring occasionally until golden brown and cooked through. Remove from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the remaining oil. Add the sliced bell peppers, broccoli florets, carrots, and snap peas. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
- Add the Sauce and Chicken: Return the cooked chicken to the pan with the vegetables. Pour the stir-fry sauce over the chicken and vegetables, stirring well to coat everything evenly. Let the sauce simmer for 1-2 minutes until it thickens and coats the chicken and veggies.
- Serve: Once the stir-fry is ready, remove from heat and serve immediately. Garnish with optional toppings like chopped green onions or sesame seeds.
Notes
- Vegetable Variations: Feel free to use any vegetables you have on hand, such as mushrooms, zucchini, or baby corn.
- Protein Options: You can swap out the chicken for beef, shrimp, tofu, or a combination of your favorite proteins.
- Spice It Up: For added heat, stir in some chili flakes, Sriracha, or fresh sliced chilies into the sauce.
- Meal Prep: This recipe is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
- Serve With: This stir-fry pairs wonderfully with steamed rice, noodles, or even cauliflower rice for a low-carb option.