Simple Chicken Stir-Fry with Rice

This simple chicken stir-fry recipe has become a staple in our home for busy weeknights, and for good reason! It’s incredibly quick to prepare, bursting with flavor, and packed with healthy vegetables. Even my pickiest eaters happily devour their plates when this fragrant dish hits the table. The tender chicken, crisp-tender veggies, and savory sauce served over fluffy rice create a satisfying and wholesome meal that’s perfect for any night of the week. If you’re looking for a fuss-free dinner that’s both delicious and nutritious, look no further – this chicken stir-fry is guaranteed to become a new family favorite.

Ingredients

• Boneless, Skinless Chicken Breasts (1.5 lbs): The star protein of our dish, providing lean protein and a satisfying bite. Cut into bite-sized pieces for quick cooking.
• Soy Sauce (1/2 cup): The foundation of our savory stir-fry sauce, adding umami and saltiness. Opt for low-sodium soy sauce to control the salt content.
• Oyster Sauce (2 tablespoons): Adds a rich, savory depth and subtle sweetness to the sauce, enhancing the overall flavor profile.
• Rice Vinegar (2 tablespoons): Provides a tangy counterpoint to the savory sauces, balancing the flavors and adding brightness.
• Sesame Oil (1 tablespoon): Infuses the stir-fry with a distinct nutty aroma and flavor, essential for authentic stir-fry taste.
• Cornstarch (1 tablespoon): Used to thicken the stir-fry sauce, creating a glossy and clinging texture that coats the chicken and vegetables beautifully.
• Garlic (3 cloves): Aromatic and pungent, garlic is a flavor powerhouse that adds depth and complexity to the stir-fry. Mince finely for even distribution.
• Ginger (1 tablespoon, fresh): Fresh ginger brings a warm, zesty, and slightly spicy note to the stir-fry, complementing the garlic and other flavors. Grate or mince finely.
• Vegetable Oil (2 tablespoons): For stir-frying, a neutral oil with a high smoke point is ideal. Vegetable oil, canola oil, or peanut oil work well.
• Broccoli Florets (1 head): A nutritious and readily available vegetable, broccoli adds a vibrant green color and satisfying crunch to the stir-fry. Cut into bite-sized pieces.
• Carrots (2 medium): Adds sweetness, color, and a satisfying texture. Slice thinly or julienne for even cooking.
• Bell Pepper (1 large, any color): Provides sweetness, color, and a slightly crisp texture. Remove seeds and membranes and slice into strips.
• Onion (1 medium): Adds a savory base flavor and aroma to the stir-fry. Slice thinly or into wedges.
• Snow Peas (4 oz): Adds a delicate sweetness and crisp-tender texture, enhancing the visual appeal and flavor of the stir-fry.
• Cooked Rice (for serving): The perfect accompaniment to soak up the delicious stir-fry sauce. Choose your favorite type of rice – white, brown, or jasmine all work well.
• Sesame Seeds (for garnish, optional): Adds a nutty flavor and visual appeal as a final touch.
• Green Onions (for garnish, optional): Adds a fresh, mild onion flavor and vibrant green color as a garnish. Slice thinly on a bias.

Instructions

1. Prepare the Chicken: Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes. This ensures quick and even cooking in the stir-fry. Place the chicken pieces in a bowl.
2. Make the Stir-Fry Sauce: In a separate medium bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch until well combined and smooth. This ensures the cornstarch is fully dissolved and won’t clump in the stir-fry. Set the sauce aside.
3. Prep the Aromatics and Vegetables: Mince the garlic and ginger finely. Prepare your vegetables: cut the broccoli into florets, slice the carrots thinly or julienne them, remove the seeds and membranes from the bell pepper and slice it into strips, and slice the onion thinly or into wedges. If using snow peas, trim the ends. Having all your ingredients prepped and ready to go before you start cooking is crucial for successful stir-frying as it’s a fast-paced cooking method.
4. Heat the Wok or Skillet: Heat a large wok or a large skillet over medium-high heat. Add the vegetable oil and let it heat up until it shimmers. The wok or skillet should be hot before adding the chicken to ensure proper searing and to prevent sticking.
5. Stir-Fry the Chicken: Add the diced chicken to the hot wok or skillet in a single layer (avoid overcrowding the pan, you may need to cook in batches). Stir-fry the chicken, tossing and stirring frequently, until it is cooked through and lightly browned on all sides. This should take about 5-7 minutes, depending on the size of your chicken pieces and the heat of your pan. Remove the cooked chicken from the wok or skillet and set aside.
6. Stir-Fry the Vegetables: Add the minced garlic and ginger to the wok or skillet and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic and ginger; they should just become aromatic. Then, add the onions, carrots, and broccoli florets to the wok or skillet. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender – they should still have a slight bite to them. Add the bell pepper and snow peas and stir-fry for another 2-3 minutes, until they are also crisp-tender and heated through.
7. Combine and Simmer: Return the cooked chicken to the wok or skillet with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir everything together to ensure the chicken and vegetables are evenly coated with the sauce. Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly and is glossy. The cornstarch in the sauce will activate and thicken it as it heats up.
8. Serve Immediately: Serve the chicken stir-fry hot over cooked rice. Garnish with sesame seeds and sliced green onions, if desired, for added flavor and visual appeal. Enjoy your delicious and easy homemade chicken stir-fry!

Nutrition Facts

(Per Serving, approximately 1.5 cups stir-fry, excluding rice. Nutritional values are estimates and may vary based on specific ingredients and serving sizes.)

• Servings: 6
• Calories: 350
• Protein: 35g

Preparation Time

Quick and Easy Prep for a Speedy Weeknight Meal: This simple chicken stir-fry recipe is designed for busy weeknights. The preparation time is incredibly efficient, taking approximately 20-25 minutes to chop the vegetables, prepare the sauce, and cut the chicken. The actual cooking time is even faster, around 15-20 minutes, making this a complete meal ready in under 45 minutes from start to finish. This makes it a perfect choice when you need a healthy and flavorful dinner on the table in a hurry without sacrificing taste or nutrition.

How to Serve

This versatile chicken stir-fry is delicious on its own, but here are some serving suggestions to elevate your meal and create a complete dining experience:

• Classic Rice Bowl:
  • White Rice: The most traditional choice, fluffy white rice provides a neutral base that perfectly soaks up the flavorful stir-fry sauce.
  • Brown Rice: For a healthier option, brown rice offers a nutty flavor and added fiber, complementing the stir-fry beautifully.
  • Jasmine Rice: Fragrant jasmine rice adds an aromatic touch and slightly sticky texture, enhancing the overall dining experience.
  • Quinoa: For a protein-packed and gluten-free alternative, quinoa provides a nutritious and satisfying base.
• Noodle Variations:
  • Lo Mein Noodles: Toss the chicken stir-fry with cooked lo mein noodles for a heartier and more substantial meal.
  • Udon Noodles: Thick and chewy udon noodles are excellent for soaking up the stir-fry sauce and adding a satisfying texture.
  • Rice Noodles: For a gluten-free noodle option, stir-fry rice noodles are light and delicate, pairing well with the chicken and vegetables.
• Side Dish Pairings:
  • Spring Rolls or Egg Rolls: Serve with crispy spring rolls or egg rolls for a classic Asian-inspired appetizer.
  • Miso Soup: A warm bowl of miso soup provides a light and savory starter to complement the stir-fry.
  • Edamame: Steamed or pan-fried edamame sprinkled with salt makes a healthy and easy side dish.
  • Asian Salad: A refreshing Asian-style salad with a light vinaigrette can balance the richness of the stir-fry.
• Garnish Enhancements:
  • Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal.
  • Green Onions: Sliced green onions provide a fresh, mild onion flavor and vibrant green color.
  • Red Pepper Flakes: For those who like a little heat, a sprinkle of red pepper flakes adds a spicy kick.
  • Chopped Peanuts or Cashews: Add a crunchy texture and nutty flavor with chopped peanuts or cashews.
  • Fresh Cilantro or Basil: Fresh herbs like cilantro or basil can add a bright and aromatic finish.

Additional Tips for Perfect Chicken Stir-Fry

1. Prep Everything in Advance (Mise en Place): Stir-frying is a fast cooking method, so having all your ingredients chopped, measured, and ready to go before you start cooking is absolutely crucial. This includes your vegetables, chicken, sauce, and aromatics. “Mise en place,” the French culinary phrase meaning “everything in its place,” is your secret weapon for stir-fry success. This streamlined approach prevents burning ingredients and ensures a smooth and efficient cooking process, especially important when working with high heat.
2. Use High Heat: Stir-frying is best done over high heat to quickly cook the ingredients and achieve that desirable crisp-tender texture in the vegetables and slightly browned chicken. High heat also helps to create that signature “wok hei” or “breath of the wok,” a slightly smoky and charred flavor that is characteristic of authentic stir-fries. Ensure your wok or skillet is properly heated before adding oil and ingredients.
3. Don’t Overcrowd the Pan: Overcrowding the wok or skillet will lower the temperature and cause the ingredients to steam instead of stir-fry. This results in soggy vegetables and less flavorful chicken. Cook the chicken and vegetables in batches if necessary to ensure they have enough space to cook properly and maintain high heat. Giving ingredients space allows for better browning and prevents steaming, leading to superior texture and flavor.
4. Cut Vegetables into Uniform Sizes: Cutting your vegetables into similar sizes ensures they cook evenly and at the same rate. This prevents some vegetables from being overcooked and mushy while others are still undercooked and crunchy. Uniformity in size contributes to both the texture and visual appeal of your stir-fry. Take the time to cut vegetables consistently for the best results.
5. Marinate the Chicken (Optional, but Recommended): While this recipe is quick, marinating the chicken for even just 15-20 minutes can significantly improve its flavor and tenderness. A simple marinade of soy sauce, a touch of sesame oil, and a pinch of cornstarch can work wonders. The marinade helps to tenderize the chicken, infuse it with flavor, and keep it moist during the stir-frying process. This step, though optional, is a worthwhile addition when you have a little extra time.
6. Adjust the Sauce to Your Taste: The provided sauce recipe is a great starting point, but feel free to adjust it to your personal preferences. If you like it sweeter, add a touch more oyster sauce or a drizzle of honey. For more heat, add a pinch of red pepper flakes or a dash of chili garlic sauce. If you prefer a tangier flavor, increase the amount of rice vinegar. Taste the sauce before adding it to the stir-fry and adjust seasonings as needed to create your perfect flavor profile.
7. Use Fresh, High-Quality Ingredients: The quality of your ingredients directly impacts the flavor of your stir-fry. Use fresh, crisp vegetables and high-quality chicken breasts for the best results. Fresh ginger and garlic are also essential for their vibrant flavors. While frozen vegetables can be used in a pinch, fresh vegetables generally provide better texture and flavor in stir-fries. Investing in quality ingredients will elevate your final dish.
8. Don’t Overcook the Vegetables: The hallmark of a good stir-fry is crisp-tender vegetables. Avoid overcooking them, as they will become mushy and lose their vibrant color and nutrients. Stir-fry the vegetables just until they are tender-crisp, meaning they are cooked through but still retain a slight bite. They should be vibrant and slightly firm, not soft or wilted. Keep a close eye on the vegetables during the stir-frying process and remove them from the heat when they reach the desired texture.

FAQ – Frequently Asked Questions About Chicken Stir-Fry

Q1: Can I use frozen vegetables in this chicken stir-fry recipe?

A: Yes, you can definitely use frozen vegetables in a chicken stir-fry, especially for convenience. However, it’s important to thaw them slightly and pat them dry before adding them to the wok or skillet. Frozen vegetables tend to release more water than fresh vegetables, which can lead to steaming instead of stir-frying if not properly prepared. Thawing and drying them helps to minimize excess moisture and allows them to stir-fry more effectively, achieving a better texture. Choose frozen vegetable blends or individual frozen vegetables like broccoli, carrots, peas, and bell peppers.

Q2: Can I substitute other proteins for chicken in this stir-fry?

A: Absolutely! This stir-fry recipe is very versatile, and you can easily substitute other proteins for chicken. Beef (such as thinly sliced steak or sirloin), shrimp, tofu (firm or extra-firm, pressed and cubed), or pork (thinly sliced pork tenderloin or pork chops) all work wonderfully. Adjust the cooking time accordingly based on the protein you choose. Beef and pork will take slightly longer to cook than chicken or shrimp. Tofu should be browned and heated through. Experiment with different proteins to create variations of this stir-fry and find your favorites.

Q3: How do I make the stir-fry sauce thicker if it’s too thin?

A: If your stir-fry sauce is too thin, there are a few easy ways to thicken it. The most common method is to make a cornstarch slurry. In a small bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Slowly drizzle this slurry into the simmering stir-fry sauce while stirring continuously. The sauce should thicken within a minute or two as the cornstarch activates in the heat. Alternatively, you can let the sauce simmer for a bit longer over medium heat, allowing it to reduce naturally and thicken slightly. Avoid adding cornstarch directly to hot liquid, as it can clump.

Q4: Can I make this chicken stir-fry ahead of time?

A: While chicken stir-fry is best enjoyed fresh and hot right after cooking for optimal texture and flavor, you can prepare components ahead of time to save time on busy weeknights. You can chop the vegetables, prepare the stir-fry sauce, and even marinate the chicken in advance and store them separately in the refrigerator. Then, when you’re ready to cook, the stir-fry process will be much faster. However, it’s generally not recommended to fully cook and then reheat stir-fry, as the vegetables can become soggy and the chicken can dry out. If you must make it ahead, store it in an airtight container in the refrigerator and reheat gently in a skillet or microwave, but be aware that the texture may not be as ideal as freshly made stir-fry.

Q5: What type of wok or skillet is best for stir-frying?

A: A wok is traditionally used for stir-frying due to its shape, which allows for high heat and even cooking. The sloping sides of a wok help to keep ingredients hot and allow for easy tossing and stirring. However, if you don’t have a wok, a large, heavy-bottomed skillet (preferably cast iron or stainless steel) also works well. The key is to have a pan that can retain high heat and distribute it evenly. A flat-bottomed wok is suitable for electric or induction cooktops, while a traditional round-bottom wok is ideal for gas stoves. Avoid using non-stick skillets for high-heat stir-frying, as the non-stick coating can break down under high temperatures.

Q6: How can I make this stir-fry spicier?

A: If you like your stir-fry with a spicy kick, there are several ways to add heat! You can add a pinch of red pepper flakes to the stir-fry sauce or directly to the wok while cooking the vegetables. Alternatively, you can use chili garlic sauce, sriracha, or sambal oelek in the sauce for a deeper, more complex heat. Fresh chili peppers, such as Thai bird chilis or jalapeños, finely chopped and stir-fried with the garlic and ginger, will also add significant heat. Start with a small amount of spice and taste as you go, adding more to reach your desired level of spiciness.

Q7: Can I add different vegetables to this stir-fry?

A: Absolutely! One of the great things about stir-fries is their versatility. Feel free to customize this recipe with your favorite vegetables or whatever you have on hand. Other vegetables that work well in stir-fries include: snap peas, baby corn, mushrooms (such as shiitake or cremini), water chestnuts, bok choy, Napa cabbage, zucchini, and eggplant. Consider the cooking time of different vegetables and add them to the wok in stages, starting with harder vegetables that take longer to cook (like carrots and broccoli) and adding softer vegetables (like snow peas and bell peppers) later.

Q8: Is this chicken stir-fry recipe gluten-free?

A: As written, this chicken stir-fry recipe is not gluten-free due to the soy sauce and oyster sauce, which typically contain wheat. However, you can easily make it gluten-free by substituting gluten-free soy sauce (tamari or coconut aminos) and gluten-free oyster sauce (ensure you check the label carefully, as some brands offer gluten-free versions). Always double-check the labels of all your ingredients to ensure they are certified gluten-free if you are following a strict gluten-free diet. With these simple substitutions, you can enjoy a delicious and gluten-free chicken stir-fry.

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