Chicken Stir Fry

Chicken stir fry became my favorite quick dinner one night when I needed something fast colorful and full of flavor and I remember tossing tender chicken with bright crisp veggies in a savory sauce and when I took that first bite it was so fresh and satisfying that I immediately added it to my weekly rotation and ever since then it’s been my go-to when I want a healthy dinner that still feels exciting and delicious.

I love how chicken stir fry combines juicy chicken with crunchy vegetables all coated in a glossy flavorful sauce and I enjoy that it’s so easy to make in one pan and ready in minutes and I especially love that I can use whatever veggies I have on hand making it the perfect clean-out-the-fridge dinner that never gets boring.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breast – The lean protein base that cooks quickly and soaks up the sauce.
• Broccoli – Adds a hearty crunch and soaks up the stir fry flavors.
• Bell peppers – Bring sweetness, color, and extra crispness.
• Snap peas – Add a juicy fresh bite and bright green color.
• Soy sauce – Provides the salty umami base for the sauce.
• Oyster sauce – Adds rich, savory depth.
• Garlic – Gives the stir fry its warm, aromatic base.
• Ginger – Adds a fresh, zesty kick to the sauce.
• Cornstarch – Helps thicken the sauce and coat the chicken.
• Olive oil or sesame oil – For cooking and adding a nutty finish.

Tools You’ll Need

• Knife and cutting board – For prepping the chicken and chopping all the veggies.
• Large skillet or wok – The essential pan for quick even cooking.
• Mixing bowl – To toss the chicken with cornstarch or seasonings.
• Spoon or spatula – For stirring and tossing everything in the pan.

Instructions

Step 1: Prep the chicken

I start by slicing the chicken breast into thin strips. I toss it in a bowl with a little cornstarch, salt, and pepper to help it brown nicely.

Step 2: Make the sauce

In a small bowl, I whisk together soy sauce, oyster sauce, minced garlic, and grated ginger. Sometimes I add a splash of water or chicken broth if I want more sauce.

Step 3: Cook the chicken

I heat oil in a large skillet or wok over medium-high heat. I add the chicken and cook until golden and cooked through, then set it aside on a plate.

Step 4: Cook the veggies

In the same pan, I add a little more oil if needed and stir fry the broccoli, bell peppers, and snap peas for about 3-4 minutes until crisp-tender.

Step 5: Combine everything

I add the chicken back to the pan, pour in the sauce, and toss everything together until coated and heated through.

Step 6: Serve

I remove it from the heat and serve immediately, often over steamed rice or noodles.

Tips

If you love extra flavor, I sometimes add a drizzle of sesame oil at the end for a nutty finish. You can swap in other veggies like carrots, mushrooms, or baby corn depending on what you have. For a bit of spice, I like adding red pepper flakes or a squeeze of sriracha.

Ways to Serve

I love serving chicken stir fry over steamed jasmine rice or brown rice for a hearty meal. It’s also delicious tossed with noodles or served on its own for a lighter option. Leftovers make a fantastic lunch and reheat beautifully in a skillet.

Frequently Asked Questions

Can I make Chicken Stir Fry ahead of time?

Yes! You can prep all the ingredients and the sauce ahead so it’s ready to cook quickly.

Can I use chicken thighs instead of chicken breast?

Absolutely! Thighs stay juicy and flavorful and work perfectly in stir fry.

Can I make Chicken Stir Fry gluten-free?

Yes. Just use gluten-free soy sauce or tamari and check your other sauces for hidden gluten.

See You in the Kitchen

I hope you try this chicken stir fry soon! It’s quick, colorful, and full of flavor — perfect for busy nights when you still want a fresh homemade meal. Let me know if you make it and what veggies you choose!

Happy Cooking!

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