Best Chicken Stir Fry Recipe: Restaurant Quality at Home!

Craving a delicious and healthy weeknight meal that’s ready in under 30 minutes? Look no further! This chicken stir fry recipe delivers the savory, flavorful punch you’d expect from your favorite takeout spot, but with fresher ingredients and complete control over the sodium and spice levels. We’ve perfected the balance of tender chicken, crisp-tender vegetables, and a luscious sauce that will have everyone asking for seconds. Forget complicated recipes and long ingredient lists. This is your new go-to for a quick, satisfying, and customizable stir fry experience.

Why This Recipe Works

This isn’t just another stir fry recipe; it’s a carefully crafted formula for success. Here’s why it consistently delivers amazing results:

• Perfectly Tender Chicken: The key is a quick marinade that tenderizes the chicken and infuses it with flavor. We use a simple combination of soy sauce, cornstarch, and a touch of sesame oil to create a juicy and flavorful base.
• Crisp-Tender Vegetables: Nobody wants soggy vegetables! We use the right cooking technique – high heat and short cooking times – to ensure your vegetables retain their vibrant color and satisfying crunch. The order in which you add the vegetables is also crucial, allowing denser vegetables to cook longer than more delicate ones.
• Flavorful Sauce: The sauce is the heart of any good stir fry. Our recipe uses a balanced blend of soy sauce, hoisin sauce, brown sugar, ginger, and garlic to create a sweet, savory, and slightly tangy sauce that coats every ingredient beautifully. A touch of cornstarch thickens the sauce to the perfect consistency.
• Customizable: This recipe is a fantastic base for experimentation. Feel free to swap out vegetables, add different proteins (like shrimp or tofu), or adjust the spice level to suit your preferences.
• Quick and Easy: From start to finish, this recipe takes less than 30 minutes, making it perfect for busy weeknights. The prep work is minimal, and the cooking process is straightforward.

Ingredients

• For the Chicken:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
• For the Vegetables:
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1/2 cup sliced carrots
• For the Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cornstarch
  • 1/4 cup water
  • Optional: 1/4 teaspoon red pepper flakes (for heat)
• For Serving:
  • Cooked rice or noodles
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let the chicken marinate for at least 15 minutes, or up to 30 minutes, while you prepare the vegetables.
2. Prepare the Sauce: In a small bowl, whisk together the 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon cornstarch, and 1/4 cup water. Set aside. Add red pepper flakes if desired.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and cook, stirring constantly, until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
4. Sauté the Aromatics: Add the sliced onion to the wok and cook until softened, about 2 minutes. Add the minced garlic and grated ginger and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic.
5. Stir-Fry the Vegetables: Add the sliced bell peppers, broccoli florets, and sliced carrots to the wok. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender. Add the snow peas and stir-fry for another minute.
6. Combine and Simmer: Return the cooked chicken to the wok with the vegetables. Pour the sauce over the chicken and vegetables and stir well to combine. Bring the sauce to a simmer and cook for 1-2 minutes, until the sauce has thickened and coats everything evenly.
7. Serve: Serve the chicken stir fry immediately over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Tips for Success

Follow these tips to ensure your chicken stir fry is a resounding success:

• High Heat is Key: Stir-frying requires high heat to cook the ingredients quickly and evenly while maintaining their texture. Make sure your wok or skillet is very hot before adding any ingredients.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the vegetables to steam instead of stir-fry. Cook the chicken in batches if necessary.
• Prepare All Ingredients Beforehand: Stir-frying is a fast process, so it’s essential to have all your ingredients prepped and ready to go before you start cooking. This includes chopping the vegetables, marinating the chicken, and mixing the sauce.
• Use Fresh Ingredients: Fresh vegetables and high-quality chicken will make a big difference in the flavor and texture of your stir fry.
• Adjust the Sauce to Your Liking: Taste the sauce before adding it to the stir fry and adjust the seasonings to your liking. You can add more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for heat.
• Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Cook the chicken until it’s just cooked through, and then remove it from the wok to prevent it from overcooking while you cook the vegetables.

Storage Instructions

Leftover chicken stir fry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through. The vegetables may soften slightly upon reheating, but the flavor will still be delicious. It is not recommended to freeze chicken stir fry, as the vegetables can become mushy upon thawing.

FAQ

Q: Can I use different vegetables?

A: Absolutely! This recipe is very versatile. Feel free to substitute your favorite vegetables, such as mushrooms, zucchini, bok choy, or water chestnuts.

Q: Can I use a different protein?

A: Yes, you can substitute shrimp, beef, pork, or tofu for the chicken. Adjust the cooking time accordingly.

Q: Can I make this recipe gluten-free?

A: Yes, use tamari instead of soy sauce, as tamari is a gluten-free soy sauce alternative. Also, double-check the hoisin sauce label to ensure it is gluten-free.

Q: Can I make this recipe ahead of time?

A: You can prepare the chicken and vegetables ahead of time and store them separately in the refrigerator. However, it’s best to cook the stir fry fresh for the best flavor and texture.

Q: How can I make this spicier?

A: Add more red pepper flakes to the sauce, or add a pinch of cayenne pepper to the chicken marinade.

Conclusion

This chicken stir fry recipe is a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious. With its perfectly tender chicken, crisp-tender vegetables, and flavorful sauce, it’s sure to become a staple in your weeknight dinner rotation. So, ditch the takeout menus and give this recipe a try – you won’t be disappointed! Enjoy!