Chicken Stir Fry
This chicken stir fry comes together in under 30 minutes, uses simple pantry staples, and delivers those deep, savory-sweet flavors that make you wonder why you ever bother ordering takeout.
Equipment
- Large wok or 12-inch skillet - Heavy-bottomed for even heat distribution
- Sharp chef's knife
- Cutting board
- Two small mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Plate or Tray - For resting cooked chicken
- Rice cooker or medium saucepan - For serving (optional)
Ingredients
- 1.5 lb boneless, skinless chicken breasts - 680g, cut into 1-inch (2.5cm) pieces
- 2 cups broccoli florets - 180g
- 1 large red bell pepper - sliced into thin strips
- 1 medium carrot - thinly sliced on a diagonal
- 1 cup snap peas - 90g
- 3 green onions - sliced, white and green parts separated
- 3 tablespoons vegetable oil - 45ml, divided
For the Stir Fry Sauce
- 0.25 cup low-sodium soy sauce - 60ml
- 2 tablespoons toasted sesame oil - 30ml
- 2 tablespoons honey - 42g
- 0.5 cup low-sodium chicken broth - 120ml
- 1 tablespoon rice vinegar - 15ml
- 3 cloves garlic - finely minced
- 1 teaspoon fresh ginger - grated, about a ½-inch knob
- 2 tablespoons cornstarch - 16g
- 1 tablespoon water - 15ml
- 0.5 teaspoon red pepper flakes - optional, for heat
For Serving
- cooked white or jasmine rice
- sesame seeds - for garnish
- additional green onion tops - for garnish
Instructions
- In a small mixing bowl, combine soy sauce, toasted sesame oil, honey, chicken broth, and rice vinegar. Add minced garlic and grated ginger directly into the bowl.
- In a separate tiny bowl, whisk together cornstarch and 1 tablespoon of water until completely smooth. Pour the cornstarch slurry into the sauce mixture and whisk until fully combined. Set aside near the stove.
- Pat the chicken breasts dry with paper towels and cut into 1-inch cubes. Set aside on a clean plate.
- Cut the broccoli into bite-sized florets, slice the bell pepper into thin strips, slice the carrot thinly on a diagonal, trim the snap peas, and slice the green onions (keeping white and dark green parts separate).
- Place your wok or large skillet over medium-high heat and preheat for about 2 minutes. Add 1.5 tablespoons of vegetable oil and swirl to coat.
- Add the chicken pieces in a single layer without overcrowding. Cook for 3 to 4 minutes without stirring until a golden crust develops. Flip and cook for another 2 to 3 minutes until barely cooked through. Transfer to a clean plate and set aside.
- Return the pan to high heat and add the remaining 1.5 tablespoons of oil. Once shimmering, add the broccoli and carrots. Stir fry for 2 minutes, tossing frequently.
- Add the sliced red bell pepper and white parts of the green onions. Continue stir frying for another 2 minutes until crisp-tender. Add the snap peas in the last 30 to 60 seconds.
- Return the seared chicken back to the pan. Give the sauce a quick re-whisk and pour evenly over the chicken and vegetables. Toss to coat and cook over medium-high heat for 2 to 3 minutes, stirring frequently, until the sauce thickens and turns glossy.
- Remove from heat and stir in the dark green tops of the sliced green onions. Spoon over steamed rice, garnish with sesame seeds and additional green onion tops, and serve immediately.
Notes
- Mise en place is mandatory. Have every ingredient prepped, measured, and positioned near the stove before you start cooking because stir fry moves quickly.
- Use the highest heat your stove allows to create that golden sear and caramelized edges. Medium heat will just steam everything.
- Patting the chicken dry with paper towels before cooking is one of the easiest ways to guarantee a better sear.
- Don't overcrowd the pan. If your pan can't fit all the chicken in a single layer, cook it in batches. Crowding drops the temperature and turns searing into steaming.
- Cut everything to the same size. Uniform pieces of chicken and vegetables cook at the same rate, so nothing ends up over- or undercooked.
- Add dense vegetables first. Broccoli and carrots take longer than peppers and snap peas. Staggering when you add things to the pan keeps every component at the right level of doneness.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Keep the stir fry separate from the rice to prevent the rice from absorbing all the sauce.
- Freeze the cooled stir fry in a freezer-safe container for up to 3 months. Vegetables may soften slightly after freezing and thawing.
- For reheating, add leftovers to a skillet over medium heat with a splash of chicken broth or water. Heat for 3 to 5 minutes until warmed through.