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
Easy Basic Chicken Stir Fry
Ingredients
- 1¼ lbs boneless skinless chicken breasts cut in thin bite size pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon fresh ginger
- 1½ tablespoon cornstarch
- 2-3 tablespoon canola oil
- 1 small onion diced
- 1 large bell pepper diced you can use any color although the red is sweeter
- ½ lb. snow peas
- 2-3 cups broccoli florets
Gravy
- 1 cup chicken broth
- 2 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- Optional: 1 tablespoon fresh ginger
- Optional: 1 tablespoon sambel oleck
Instructions
- In a large Ziploc bag, combine the chicken, soy sauce, ginger, and cornstarch. Shake to coat. Marinate for 30 minutes, turning frequently.
- Heat 1 tablespoon of oil over high heat in a large skillet or wok. Add chicken and cook for 3-4 minutes or until it is cooked through, stirring several times. Cook in small batches removing the cooked chicken to a plate.
- Heat ½ tablespoon of oil in the skillet over high heat. Add the onions and bell peppers, and cook for 4 minutes or until crisp-tender; stirring frequently. Remove them to a plate. Add the snow peas and cook for 1-1½ minutes or until crisp-tender. Remove them to a plate with the rest of the vegetables.
- If necessary, add another ½ tablespoon of oil to the skillet over medium-high heat. Add the broccoli and cook for 3-4 minutes, stirring frequently. Add 1/4 cup of water and place a lid on the skillet for the last minute of cooking. Remove the brocoli to the plate with the other vegetables.
- In a small bowl, whisk the chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch. If desired, add ginger and/or sambel oleck. 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.
Video
Notes
- 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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Beth
I am in love with this colorful, flavorful and veggie-ful stir fry! Delish!
Melanie
Wow, everything I love in one dish! So tasty and flavorful, definitely having this on our table!
Caitlyn
I love how simple this recipe is! I am always looking for easy weeknight meals that can save well, and this one looks great!
Sharon
Forget my go-to takeout when I can make this easy chicken stir fry right at home. Looks delicious!
Sara
I love when I can skip the take out and make a great copycat recipe in the comfort of my own kitchen! This was fabulous!
Shannon Graham
This looks so good. I can’t believe how easy it is!
Erin
YUM!!! I love this delicious version!!! This is seriously making me hungry!
Demeter
Stir fries are such an easy way to get dinner on the table fast. I love that you can customize it to what you have in the fridge too.
Elise Marie
Thank you so much for including a how-to video. Your narrative is perfect for me. I am slowly teaching myself the correct way to cook Asian food. I very much look forward to making this and your other recipes.
Beth Pierce
Thanks so much Elise Marie! I love stir fry! So delicious and so good for you!
krissy
i love this recipe! its basic, its easy, its fast, and most importantly of all my family loved it too! i will be making this again.
Beth Pierce
Thanks so much Krissy. I am glad that they liked it!
Kristyn
Love stir fry!! This looks so delicious! I love everything in it, so I need to make it! Thanks!
Beth Pierce
My pleasure Kristyn! I hope you enjoy it as much as we do!
Cheryl S
This has become a family favorite!! packed with flavor!
Beth Pierce
Thanks so much Cheryl!
Julie
This looks so filling! I can’t wait to try it!
Jessica
These were delicious! Thank you so much for sharing!
Beth Pierce
My pleasure Jessica! I am glad that you liked it!
Marianne
Made this for my Mum & Daughter and they loved it. Tks. It was great.
Beth Pierce
Thanks Marianne! I am glad that you loved it!
Debotah
Can you use hot sesame oil
Beth Pierce
Yes you most certainly can!
Vickieg
Make it weekly. Swap asparagus with snow peas or bok Choy, add straw mushrooms and water chestnuts. Alternate between boneless thighs , sliced pork tenderloin and shrimp. Serve with rice and egg rolls or dumplings. Delicious.
Beth Pierce
Fantastic ideas! I love it! Thanks for the heads up!!