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- 1 pound boneless, skinless chicken breast, sliced into thin strips - 2 cups mixed bell peppers (red, yellow, green), sliced - 1 cup broccoli florets - 1 cup snap peas - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 3 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening sauce) - Salt and pepper to taste - Cooked rice or quinoa, for serving - Sesame seeds and chopped green onions for garnish You can swap chicken for tofu or shrimp if you prefer. For veggies, try zucchini or carrots instead of bell peppers. Use tamari sauce for a gluten-free option. Coconut aminos also work well if you want a sweeter taste. Choose chicken that feels firm and is pink in color. Look for bell peppers that are bright and crisp. Broccoli should be deep green with tight florets. Snap peas should snap when you bend them. Always check for a fresh smell when buying garlic and ginger. Fresh ingredients make your stir fry taste great! {{ingredient_image_1}} Start by cutting the chicken breast into thin strips. This helps the chicken cook fast and evenly. Place the chicken in a bowl. Add two tablespoons of soy sauce, salt, and pepper. Mix well and let it sit for about 15 minutes. This step adds a lot of flavor to your chicken. Use a large non-stick skillet or wok for stir-frying. Heat one tablespoon of olive oil over medium-high heat. Once the oil is hot, add the marinated chicken. Cook it for about 5 to 7 minutes. Stir it often until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and set it aside. Now, add minced garlic and grated ginger to the same skillet. Sauté for about 30 seconds. This will make your kitchen smell great! Next, add sliced bell peppers, broccoli, and snap peas. Stir-fry these for 3 to 4 minutes. You want them to be bright and a bit crunchy. Finally, return the chicken to the skillet. Pour in the remaining soy sauce and hoisin sauce. Stir to mix everything well. To thicken the sauce, add the cornstarch slurry. Stir constantly for about 2 minutes until the sauce coats the chicken and veggies. Timing and temperature are key in stir-frying. Make sure your oil is hot before adding chicken. This helps the chicken brown nicely. Don’t overcrowd the skillet. If you do, the chicken will steam instead of fry. Stir everything quickly to keep it cooking evenly. This will give you a great texture and taste. To get juicy chicken, start by cutting the chicken breast into thin strips. Thin pieces cook faster and stay tender. Marinate the chicken for 15 minutes in soy sauce, salt, and pepper. This step adds flavor and moisture. Heat your skillet or wok before adding chicken. Cook it for about 5-7 minutes until golden brown. Make sure not to overcrowd the pan; this helps it cook evenly. Sauces are key to a great stir fry. Use soy sauce for saltiness and hoisin sauce for sweetness. Sesame oil adds a nutty flavor, making your dish richer. Don't forget the garlic and ginger! They give a fresh, aromatic taste. Mix cornstarch with water to thicken the sauce. This makes everything stick together and taste better. Taste your stir fry and adjust the seasoning if needed. One common mistake is overcooking the chicken. This can make it dry. Make sure to watch the time and remove it from the heat once it’s done. Another mistake is not prepping your ingredients ahead of time. Stir frying is fast! If you don’t have your veggies ready, they might cook too long. Lastly, avoid using too much sauce. This can make your stir fry soggy. Aim for balance for a perfect meal. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes to enhance its flavor and tenderness. High Heat is Key: Use medium-high heat for stir-frying to ensure the chicken cooks quickly and retains its juiciness. Keep Vegetables Crisp: Stir-fry the vegetables until they are vibrant and slightly tender to maintain their crunch and nutrients. Customize Your Sauce: Feel free to adjust the soy sauce and hoisin sauce according to your taste preferences for a more personalized flavor. {{image_2}} You can change up your stir fry by adding other veggies. Try carrots, zucchini, or mushrooms. Each vegetable adds its own taste and texture. For a colorful mix, use purple cabbage or baby corn. Just cut them into small pieces for quick cooking. Stir-frying keeps veggies crunchy and bright. This makes your meal not only tasty but also fun to look at. If you want to switch proteins, try beef, shrimp, or tofu. Thinly sliced beef cooks quickly and adds a rich flavor. Shrimp is light and cooks fast, too. For a plant-based option, use firm tofu; it absorbs flavors well. Just remember to press tofu to remove excess water before cooking. This helps it get a nice texture in the pan. For gluten-free options, use tamari instead of soy sauce. Tamari has a similar taste but is safe for gluten-free diets. You can also swap rice for cauliflower rice to cut carbs. Cauliflower rice is low in calories and still fills you up. This way, you enjoy a hearty meal without the extra carbs. These easy swaps help you meet your dietary needs while staying delicious. To store your chicken stir fry, let it cool down first. Place it in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to separate the rice or quinoa if you have any left. This keeps everything fresh. When you are ready to eat, take the stir fry out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, warm it in a pan over medium heat. Stir often until it's hot. If using a microwave, cover the bowl and heat for 1-2 minutes. Stir once and check if it’s warm enough. You can freeze the chicken stir fry for later use. Place it in a freezer-safe container. It will stay good for up to 3 months. When you are ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. This makes meal prep easy and saves time! The best type of chicken for stir fry is boneless, skinless chicken breast. It cooks fast and stays tender. I like to slice it into thin strips. This helps it cook evenly and soak up flavors. Yes, you can make this stir fry in advance. Cook it fully and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just reheat it in a pan or microwave before serving. To make your stir fry less oily, use less oil when cooking. You only need a tablespoon of olive oil for this recipe. You can also use a non-stick skillet to reduce the amount of oil needed. Lastly, drain any excess oil before serving. In this blog post, we walked through the key ingredients and their fresh alternatives for your stir-fry. We shared techniques for marinating and stir-frying chicken, focusing on timing and temperature. You learned tips for achieving perfectly cooked chicken and enhancing flavor. We also discussed variations with vegetables and protein options, plus storage tips. Stir-frying is an easy and fun way to cook. With practice, you will master this healthy dish. Enjoy your cooking journey!

Best Chicken Stir Fry

A quick and delicious stir fry featuring chicken and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast, sliced into thin strips
  • 2 cups mixed bell peppers (red, yellow, green), sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening sauce)
  • to taste salt and pepper
  • for serving cooked rice or quinoa
  • for garnish sesame seeds and chopped green onions

Instructions
 

  • Begin by marinating the chicken strips in a mixture of 2 tablespoons soy sauce, salt, and pepper. Let it sit for about 15 minutes while you prepare the vegetables.
  • Heat olive oil in a large non-stick skillet or wok over medium-high heat.
  • Add the marinated chicken strips to the hot skillet and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
  • Add the sliced bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are vibrant and slightly tender, but still crisp.
  • Return the cooked chicken to the skillet and pour in the remaining 1 tablespoon of soy sauce and hoisin sauce. Stir well to combine.
  • Add the cornstarch slurry to the skillet to thicken the sauce. Stir constantly until the sauce coats the chicken and vegetables, cooking for an additional 2 minutes.
  • Drizzle sesame oil over the stir fry for added flavor and toss to combine.
  • Serve the stir fry over cooked rice or quinoa. Garnish with sesame seeds and chopped green onions before serving.

Notes

Feel free to add any other vegetables you like.
Keyword chicken, healthy, quick meal, stir-fry