Chicken Stir-Fry

ByIrene Woodward

Chicken Stir-Fry

Introduction

Chicken Stir-Fry is a quick and easy meal that everyone will love! With colorful veggies and tender chicken, it's packed with flavor and good for you, too. Perfect for busy weeknights or family gatherings!

Why Make This Recipe

This Chicken Stir-Fry is a fantastic choice for so many reasons. It cooks up fast, uses simple ingredients, and is highly customizable. You can make it as spicy or mild as you like. Plus, it’s a great way to sneak in some veggies!

How to Make Chicken Stir-Fry

Ingredients:

  • 4 cups water
  • 2 cups white rice
  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons sesame oil, divided
  • 1 head broccoli, broken into florets
  • 1 onion, cut into large chunks
  • 1 cup sliced carrots
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 green bell pepper, cut into matchsticks

Directions:

  1. Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and let it simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.

  2. Meanwhile, mix soy sauce, brown sugar, and cornstarch in a medium bowl. Stir until smooth. Add ginger, garlic, and red pepper flakes. Add the sliced chicken and stir well to coat. Cover and marinate in the fridge for at least 15 minutes.

  3. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper. Cook and stir until they are just tender, about 5 minutes. Set the veggies aside in a dish.

  4. In the same wok or skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken (save that marinade!) and cook until browning, about 2 minutes on each side. Then, stir in the cooked veggies and the reserved marinade. Bring it to a boil and cook until the chicken is no longer pink in the center and the veggies are tender, about 5 to 7 minutes. Serve over the rice!

How to Serve Chicken Stir-Fry

Serve your Chicken Stir-Fry warm over fluffy white rice. You can also sprinkle some sesame seeds on top for extra crunch and flavor!

How to Store Chicken Stir-Fry

Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove until it's warmed through.

Tips to Make Chicken Stir-Fry

  • Prepare all your ingredients ahead of time for a faster cooking experience.
  • Feel free to swap in different veggies like snap peas or bell peppers, based on what you love and have at home.
  • Adjust the soy sauce or brown sugar based on your preference for sweetness and saltiness.

Variation

You can easily turn this into a veggie stir-fry by skipping the chicken, or try it with shrimp or beef instead.

FAQs

1. Can I use frozen vegetables?
Yes! Frozen veggies work well and save you time. Just make sure to cook them a bit longer to ensure they're tender.

2. Can I make this dish ahead of time?
You can prepare the chicken and veggies ahead of time, just cook it fresh when you’re ready to eat for the best taste.

3. What other sauces can I use?
Feel free to experiment with teriyaki sauce or garlic sauce for a different flavor profile! Just keep the proportions balanced.

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