Go Back
–+ servings
Chicken Stir Fry

Chicken Stir Fry

Make restaurant-style Chicken Stir Fry in 30 minutes with this easy one-pan recipe. Tender chicken, crisp vegetables & savory sauce for a fast, healthy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 red bell pepper cut into strips
  • 1 yellow or orange bell pepper cut into strips
  • 2 cups broccoli florets
  • 1 medium carrot thinly sliced
  • 1 cup snap peas trimmed
  • 3 green onions cut into 1-inch pieces
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red pepper flakes optional
  • 3 tablespoons vegetable oil divided

Equipment

  • Large wok or skillet
  • Long-handled spatula or wok turner
  • Sharp chef's knife
  • Cutting board
  • Medium mixing bowls
  • Measuring spoons and cups

Method
 

  1. Prepare the chicken marinade by coating chicken pieces with soy sauce, cornstarch, rice wine, sesame oil, and white pepper. Let it sit for at least 15 minutes.
  2. Cut all vegetables into uniform, bite-sized pieces and arrange them on a plate.
  3. Whisk together sauce ingredients (soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chicken broth, cornstarch, and red pepper flakes) in a bowl.
  4. Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil.
  5. Cook half of the marinated chicken in a single layer, without moving for 90 seconds, until golden brown, then flip and cook until just cooked through. Set aside and repeat with remaining chicken.
  6. Add the remaining tablespoon of oil to the pan, heat, then stir fry carrots and broccoli for about 2 minutes.
  7. Add bell peppers and snap peas, cooking for another 1-2 minutes. Push veggies to the side, then add garlic and ginger in the center for 15-20 seconds.
  8. Return chicken to the pan, pour in the sauce and stir until thickened, about 1-2 minutes.
  9. Serve immediately, garnished with sesame seeds and green onions over rice or noodles.
  10. Enjoy your delicious chicken stir fry!

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

This recipe is easy and tasty. Perfect for busy weeknights and can be customized with your favorite vegetables and proteins!
Tried this recipe?Let us know how it was!