Easy Chicken Stir Fry

Chicken stir fry combines crispy chicken, broccoli, red bell pepper, onion, and snow peas in a savory ginger sauce with a hint of heat. It quickly comes together and can be made in a wok or a large skillet.

My family loves stir fry. It’s so yummy and nutritious. Are you a stir-fry kind of person? It is a lot easier than you would think. If you like this recipe, try Hunan chicken, chicken and broccoli stir fry, and Mongolian chicken.

The key to a good stir fry is keeping the pan hot and working quickly. You want the meat to be slightly crispy on the outside and tender in the middle, and the vegetables should be somewhat tender yet crisp. For the best results, use oil with a high smoking point, such as canola or peanut oil.

Ingredient Notes and Substitutions

• Chicken: boneless, skinless, chicken breasts or thighs
• Soy sauce: low-sodium
• Fresh ginger: freshly grated or ginger paste. Ginger paste works just as well as fresh ginger; once opened, it lasts about one month in the fridge.
• Oil: Use an oil with a high smoking point, like canola or peanut, to prevent the oil from burning. Swirl it in the base of the wok or skillet.
• Vegetables: onions, bell peppers, broccoli, and snow peas, but endless possibilities exist. Try carrots, mushrooms, water chestnuts, and baby corn,

How to Make Chicken Stir Fry

Combine the chicken, soy sauce, ginger, and cornstarch in a large Ziploc bag. Shake to coat. Marinate for 30 minutes, turning frequently. Heat a little oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and add to the skillet in a single layer without crowding. Work in batches, removing the cooked chicken and putting it on a plate.

Pour another tablespoon of oil into the wok over high heat. Add the vegetables in batches. Hard vegetables such as carrots, broccoli, and cauliflower cook for 3-4 minutes; semi-hard vegetables such as onions, bell peppers, zucchini, and mushrooms cook for 2-3 minutes; and soft vegetables such as cabbage, spinach, tomatoes, and snow peas cook for 1-1 1/2 minutes. Stir them frequently and remove them to a plate as they cook.

Whisk the ingredients for the gravy in a medium bowl. Add to the skillet over medium-low heat and cook until thickened. Add the chicken and vegetables back to the skillet and stir to coat and warm.

Preparation Tips and Storage

• All vegetables should be dry, so they stir fry, not steam.
• Cook the chicken and vegetables in a very hot skillet or wok, so everything is stir-fried and crisp-tender.
• Don’t overcrowd the skillet or wok. Work in batches.
• Remove the chicken from the marinade with tongs to allow most of the marinade to drip off. You want your chicken to stir fry, not boil. Cook it in a single layer so it can sear against the skillet.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

Serving Suggestions

Serve over white or brown rice or Chinese noodles. I love to serve this dish with homemade egg rolls, chicken lettuce wraps, cream cheese wontons, or gyoza.

More Asian Recipes

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