A Chinese takeaway classic in the comfort of your home.
Originating in China over 600 years ago during the Ming Dynasty, stir-frying is a simple cooking technique that lets flavors mix and mingle in little to no time!
With a hearty combination of tender, juicy chicken and bright, sautéed veggies, this has become a staple meal in East and Southeast Asian cuisines and restaurants around the world. It’s easy to make and even easier to enjoy, satisfying your cravings for a tasty takeout while providing a nutritious homemade alternative.
My favorite part of this recipe is its simplicity. Want more heat? Crank it up with a dash or two of your favorite hot sauce, fresh chili peppers, or chili powder. Want it more sweet? Add two tablespoons of honey instead of one, or deepen the sweetness with one tablespoon of maple syrup.
Is Chicken Stir-Fry Healthy?
With a nice balance of protein, fiber, vitamins, and minerals, this rainbow dish covers all your bases. Amazingly, all the vegetables (bell peppers, broccoli, and carrots) are decent sources of vitamin C, which supports the immune system.
If you’re looking for less sodium and a little more sweetness, consider using coconut aminos instead of soy sauce. You can brighten the dish even more if you use coconut oil instead of olive oil (which will also be less likely to burn or splatter).
Overall, this recipe is gluten-free and dairy-free. To make it vegan, simply swap out chicken for tofu or steamed cauliflower. You can also add roasted cashews and steamed edamame to boost the plant-based protein.
Rules for Stellar Stir-Frying
While there are, as they say, “many ways to fry a fish,” (or in this case, a bird) there are one or two rules that make it the best of the best.
While some recommend choosing only one vegetable per stir-fry, I think three veggies is a good rule of thumb. This rule has some wiggle room though; feel free to swap broccoli with cauliflower, or carrots with sweet potatoes. The possibilities are endless!
Also, remember to add the sauce last, after the meat and veggies are well-cooked. This ensures the liquid won’t evaporate while you wait for everything else to be fully cooked, and you can enjoy the rich, juicy sauce to the fullest.
How to make ahead and store
You can make the sauce ahead of time and store it in a refrigerator-safe container for up to 48 hours before serving. If you’re preparing all the ingredients, remember to keep each one in a separate container in the refrigerator. These pre-prepared veggies will last up to 2 days before they start to soften and brown.
Once your stir-fry has been cooked, leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When thawing, simply leave in the fridge overnight before re-frying on the stove the next day.
Serving Suggestions
While this dish is classically served on a beautiful bed of soft rice, I recommend trying it on a mountain of fluffy quinoa, especially if you’re looking for a boost of plant-based protein and fiber. You can also add noodles directly into the stir-fry, like in this Chicken Lo Mein recipe.
A more unique option would be using this stir-fry as a filling for these Thai-inspired Chicken Lettuce Wraps, combining two epic recipes into one!
Ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium carrot thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together soy sauce, honey, cornstarch, and water. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and nearly cooked through, about 5 to 7 minutes.
- Turn up the heat to high and add garlic, ginger, broccoli, bell peppers, and carrot to the skillet. Stir-fry for about 3 to 4 minutes until vegetables are just tender.
- Pour the sauce over the chicken and vegetables. Stir well to combine and continue to cook for another 2 to 3 minutes or until the sauce has thickened and the chicken is cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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