Easy Chicken Stir Fry Recipe
This Chicken Stir Fry brings together all your favorite veggies, perfectly seasoned chicken, and a killer sauce. It’s the sort of comfort food that keeps you coming back for seconds. Quick, tasty, and fuss-free, this dish is a weeknight winner!
Celery: Adds a crisp texture; swap with bok choy stems or bell pepper for a similar crunch. Carrot: Provides sweetness and color; parsnips or bell peppers can fill in. Red Pepper: Offers a sweet, vibrant crunch; exchange with yellow or orange peppers for varied color. Shiitake Mushrooms: Delivers an earthy depth; white or cremini mushrooms are also great. Broccoli Florets: Contributes to the dish’s heartiness; cauliflower or snap peas can step in. Baby Corn: Introduces a unique texture; can be substituted with bell peppers or regular corn kernels. Green Onions: For a mild oniony kick; chives or white onions work as replacements. Bean Sprouts: Lend a fresh crunch; replace with shredded cabbage or julienned zucchini. Chicken Breasts: The main protein; tofu, beef, or shrimp are solid alternatives. Sesame Oil: Gives that authentic Asian flavor; peanut or vegetable oil can be used, but the distinct taste will differ. Olive Oil: For frying; vegetable or canola oil will work too. Teriyaki Sauce: The main sauce flavor; hoisin or oyster sauce are close swaps. Soy Sauce: Salty depth; use tamari for a gluten-free option. Chili Sauce: Adds heat; red pepper flakes or sriracha can turn up the spice. Sesame Seeds: For a toasty finish; flaxseeds or sunflower seeds are good alternatives. Pepper: Seasoning to enhance flavor; white pepper or ground coriander can be experimented with.
In a sizzling wok, swiftly stir-fry bite-sized chicken pieces in a mix of sesame and olive oils until they’re fully cooked. Toss in vibrant veggies like carrots, celery, red pepper, broccoli, mushrooms, and baby corn, letting them soak up a homemade blend of teriyaki, soy, and chili sauce. Right before dishing out, stir in crunchy bean sprouts, sliced green onions, and a sprinkle of sesame seeds. Best enjoyed over fluffy steamed rice.
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title: “Easy Chicken Stir Fry” ShowToc: true date: “2024-10-09” author: “Ellen Cason”
Be sure to try my Shrimp Fried Rice and Chinese Chicken Salad recipes next!
Easy Chicken Stir Fry
Nothing beats a 30 minute meal, especially one that lets you clean out the veggies in your fridge! I conjured this up just by grabbing what I had in my fridge. I shared it on my Instagram story, and you guys wanted the recipe! (Can’t blame you there.) You can even add in a swirl of peanut butter to the mix if you love peanut sauce. It’s fun to experiment with different ingredients.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine stir fry sauce ingredients and set aside. Sauté the onions and garlic over medium heat for 1 minute. Add the chicken and increase to medium-high heat. Cook for 2 minutes, until the chicken is about halfway cooked. Add the broccoli and cook for another 2-3 minutes. By now the chicken should be almost done.
Add remaining vegetables and cook for 2 more minutes, then add the sauce. Let the sauce come to a bubble and thicken. Toss to coat the vegetables. Remove from heat once thick. Top with optional garnishes and serve.
What to Add to Stir Fry For Flavor
Vegetables:
This recipe includes broccoli, carrots, celery, onions, and bell peppers. Additional options include kale, green beans, cauliflower, asparagus, snap peas, water chestnuts, and baby corn.
Meat:
This recipe uses chicken breast, but ground turkey, ground chicken, beef tips, or sausage can also be used.
Garnishes:
Garnishes include cashews, peanuts, green onions, sesame seeds, and crunchy chow mein noodles.
Sauce Additions:
Feel free to add 2-3 Tablespoons peanut butter to the sauce if you like peanut sauce. Red pepper flakes, hot sauce, hot paprika add a nice kick. Minced ginger can also be added.
What to Serve with Stir Fry:
Noodles and Rice pair well with this stir fry.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Tried This Recipe?
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Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc.
8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
