Description
Master the perfect chicken stir fry with our foolproof recipe. Restaurant-quality flavor, easy steps, and endless variations in just 20 minutes.
Ingredients
Scale
-
For the Chicken
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) sesame oil
- 2 cloves garlic, minced
- 1 tbsp (15g) cornstarch
- Salt and pepper to taste
-
For the Stir Fry Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup (150g) broccoli florets
- 1 cup (150g) snap peas
- 1 medium carrot, julienned
- 1 small onion, sliced
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For the Sauce
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tbsp (30ml) oyster sauce
- 1 tbsp (15ml) honey
- 1 tbsp (15ml) rice vinegar
- 1 tsp (5g) ground ginger
- 2 cloves garlic, minced
- 1 tsp (5g) red pepper flakes (optional)
Instructions
- Prepare the Chicken:
- Slice chicken into 1-inch uniform pieces
- Mix soy sauce, rice vinegar, sesame oil, minced garlic
- Coat chicken, let marinate 15-30 minutes
- Sprinkle cornstarch before cooking for crispy exterior
- Prepare the Sauce:
- Whisk soy sauce, oyster sauce, honey, rice vinegar
- Add minced garlic, ground ginger, red pepper flakes
- Set aside
- Prepare Vegetables:
- Wash and chop all vegetables
- Cut into similar-sized pieces for even cooking
- Separate vegetables by cooking time
- Cook the Chicken:
- Heat vegetable oil in wok or large skillet
- Cook chicken in batches, 2-3 minutes per side
- Remove and set aside when golden and cooked through
- Stir Fry Vegetables:
- In same pan, add more oil if needed
- Start with harder vegetables (carrots, broccoli)
- Add softer vegetables (peppers, snap peas)
- Cook 3-4 minutes until crisp-tender
- Combine and Finish:
- Return chicken to pan
- Pour sauce over chicken and vegetables
- Stir quickly to coat and heat through
- Cook 1-2 minutes until sauce thickens
- Serve:
- Garnish with sesame seeds and green onions
- Serve over rice or noodles
- Enjoy immediately for best texture