Chicken Stir Fry

About This Recipe

Chicken stir fry is a quick-cooking dish featuring bite-sized chicken pieces and vegetables seared in a wok or skillet. This method uses high heat to retain texture and nutrients while incorporating savory sauces.

Why You’ll Love This Recipe

• Requires only 25 minutes total preparation and cooking time
• Uses commonly available ingredients
• Allows for flexible vegetable substitutions
• Provides balanced protein and vegetable servings

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Step by Step Instructions

1. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
2. Add chicken cubes in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3-4 minutes until cooked through. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
4. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Return chicken to the wok. Add soy sauce, oyster sauce, and sesame oil.
6. Toss all ingredients together for 1-2 minutes until evenly coated and heated through.
7. Remove from heat and garnish with sliced green onions.

FAQ

Can I use frozen vegetables?
Yes, frozen stir-fry vegetable blends may be substituted. Add directly to the wok without thawing and increase cooking time by 1-2 minutes.

Is oyster sauce essential?
Oyster sauce adds depth but may be omitted. Substitute with additional 1 tbsp soy sauce or hoisin sauce.

Can I use chicken thighs?
Yes, boneless skinless chicken thighs may replace chicken breasts. Adjust cooking time to 5-6 minutes as thighs require longer cooking.

You Must Know

• Prepare all ingredients before starting cooking due to fast process
• Cut chicken and vegetables to uniform size for even cooking
• Maintain high heat throughout cooking to prevent steaming
• Do not overcrowd the wok to ensure proper searing

Storage Tips

• Refrigerate leftovers in airtight containers for up to 3 days
• Reheat in a skillet over medium heat until thoroughly warmed
• Freezing is not recommended due to vegetable texture changes