Introduction
Chicken stir fry is a reliable go-to meal when you need something fast, nutritious, and full of flavor. It combines tender chicken, crisp vegetables, and a savory sauce that comes together in minutes, making it ideal for busy weeknights. I started making this dish at home to cut back on takeout, and it quickly became a staple in my kitchen. The beauty of chicken stir fry lies in its flexibility, as you can easily adjust the vegetables, sauce intensity, or spice level to suit your taste. Cooking everything quickly over high heat keeps the ingredients vibrant and preserves their natural textures. Whether served over rice, noodles, or enjoyed on its own, this chicken stir fry delivers satisfying results with minimal effort and maximum freshness.
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Chicken Stir Fry – Quick, Flavorful, and Better Than Takeout
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A quick and healthy chicken stir fry made with tender chicken breast, colorful vegetables, and a savory soy-garlic sauce.
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken slices and cook until lightly browned and cooked through. Remove and set aside.
- In the same pan, add garlic and ginger and sauté for 30 seconds until fragrant.
- Add broccoli, bell pepper, snap peas, and carrot. Stir fry for 3–4 minutes until crisp-tender.
- Return chicken to the pan and pour in the sauce.
- Stir continuously and cook for 2–3 minutes until the sauce thickens and coats everything evenly.
- Serve hot on its own or over rice or noodles.
Notes
- Use high heat for best stir fry results.
- You can substitute vegetables based on preference.
- Ensure sauces are halal-certified if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Why You’ll Love This Recipe
This recipe is fast, taking less than 30 minutes from start to finish. It uses simple ingredients and one pan, making cleanup easy. The flavors are bold and customizable, and the dish is naturally balanced with protein and vegetables. It is also ideal for meal prep and reheats well.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast
Chicken breast cooks quickly and stays tender when sliced thinly against the grain, making it perfect for stir frying.
Bell peppers
Bell peppers add sweetness, crunch, and vibrant color to the dish, balancing the savory sauce.
Broccoli florets
Broccoli provides texture and absorbs the sauce well while adding nutritional value.
Carrots
Carrots contribute natural sweetness and a slight crunch that holds up during high-heat cooking.
Soy sauce
Soy sauce forms the salty, umami base of the stir fry sauce and enhances all the other ingredients.
Garlic
Garlic adds aromatic depth and boosts the overall flavor profile.
Fresh ginger
Ginger provides warmth and freshness that brightens the entire dish.
Sesame oil
Sesame oil adds a nutty aroma and should be used sparingly for maximum impact.
Cornstarch
Cornstarch helps thicken the sauce so it clings evenly to the chicken and vegetables.
Vegetable oil
Vegetable oil is ideal for high-heat cooking and prevents sticking.
Directions
Start by slicing the chicken breast thinly against the grain and setting it aside. In a small bowl, whisk together soy sauce, a little water, sesame oil, and cornstarch until smooth. Prepare all vegetables before cooking, as stir frying moves quickly.
Heat vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook for a few minutes until lightly browned and just cooked through. Remove the chicken and set aside.
In the same pan, add a bit more oil if needed, then cook the garlic and ginger briefly until fragrant. Add the vegetables and stir fry for 3 to 4 minutes until crisp-tender. Return the chicken to the pan, pour in the sauce, and toss everything together. Cook for another 2 to 3 minutes until the sauce thickens and coats the ingredients evenly. Serve immediately.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people. Preparation time is about 15 minutes, cooking time is 10 to 12 minutes, and total time is under 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if the sauce thickens too much.
Variations and Customizations
You can substitute chicken thighs for a juicier texture. Snow peas, snap peas, zucchini, or mushrooms work well in place of or alongside the listed vegetables. For a spicy version, add chili flakes or a drizzle of chili oil. To make it gluten-free, use gluten-free soy sauce or tamari. I have also tried this recipe with a splash of honey in the sauce, which adds a subtle sweetness that pairs beautifully with the savory elements.
Nutrition and Dietary Info
Chicken stir fry is high in protein and rich in vitamins from fresh vegetables. Using minimal oil keeps the dish lighter than many takeout versions. Sodium levels can be adjusted by choosing low-sodium soy sauce.
Expert Tips & Customizations
High Heat Cooking
Always cook stir fry over high heat to maintain crisp vegetables.
Prep Before You Start
Have all ingredients ready before turning on the stove.
Do Not Overcrowd
Cook chicken in batches if necessary to ensure proper browning.
FAQs
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess moisture.
What oil is best for stir fry?
Neutral oils like vegetable or canola oil work best.
Can I make this ahead of time?
Yes, but it is best enjoyed fresh for optimal texture.
How do I keep chicken tender?
Slice thinly and avoid overcooking.
Is this recipe healthy?
Yes, it is balanced and customizable to dietary needs.
Can I add noodles?
Yes, cooked noodles can be tossed in at the end.
What sauce alternatives can I use?
Oyster sauce or hoisin sauce can be used in small amounts.
Can I make it vegetarian?
Replace chicken with tofu or tempeh.
Why is my stir fry watery?
Too much moisture from vegetables or low heat can cause this.
Can I double the recipe?
Yes, cook in batches to maintain high heat.
Conclusion
This chicken stir fry is a fast, flavorful dish that proves homemade meals can be just as satisfying as takeout. With its versatility, balanced nutrition, and quick cooking time, it is a recipe worth keeping in regular rotation.
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