This Chicken Stir-Fry is a perfect weeknight dinner that’s both quick to make and loaded with healthy veggies. Customize it with your favorite vegetables like snap peas, bean sprouts, or bamboo shoots. Serve it over white rice, brown rice, or noodles for a complete meal.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6
How to Make Chicken Stir-Fry
This quick and easy chicken stir-fry recipe involves minimal prep and delivers maximum flavor. Here’s a brief guide to making it:
- Whisk together soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flakes.
- Toss the chicken in the marinade and refrigerate.
- Stir-fry the vegetables in sesame oil until tender.
- Cook the marinated chicken, then combine it with the veggies and reserved marinade.
- Simmer until everything is fully cooked, and serve it over your favorite rice or noodles.
Choosing the Best Chicken for Stir-Fry
Both chicken breasts and chicken thighs work great in stir-fries. Cut them into thin, even-sized pieces for faster, uniform cooking.
Perfect Sides for Chicken Stir-Fry
While this stir-fry is a complete meal on its own, you can pair it with sides like fresh spring rolls or hot and sour soup for an extra special touch.
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to five days. Reheat in the microwave or on the stove with a splash of water to keep the rice moist.
Ingredients:
- 4 cups water
- 2 cups white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- ¼ tsp red pepper flakes
- 3 boneless, skinless chicken breasts, thinly sliced
- 2 tbsp sesame oil, divided
- 1 head broccoli, cut into florets
- 1 onion, cut into chunks
- 1 cup sliced carrots
- 1 (8 oz) can water chestnuts, drained
- 1 green bell pepper, sliced
Directions:
Step 1: Cook rice by boiling water and reducing heat to a simmer until fully tender (about 20-25 minutes).
Step 2: Marinate chicken in a mixture of soy sauce, brown sugar, cornstarch, ginger, garlic, and red pepper flakes. Refrigerate for 15 minutes.
Step 3: Stir-fry the broccoli, onion, carrots, water chestnuts, and bell pepper in 1 tablespoon of sesame oil for 5 minutes. Set aside.
Step 4: In the same pan, cook marinated chicken in the remaining sesame oil until browned. Stir in the cooked veggies and leftover marinade. Cook until chicken is done and veggies are tender (5-7 minutes).
Serve hot over rice and enjoy!
Nutrition Facts (Per Serving):
- Calories: 700
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 161mg
- Sodium: 1790mg
- Total Carbs: 77g
- Dietary Fiber: 5g
- Sugars: 14g
- Protein: 68g
- Vitamin C: 73%
- Iron: 34%
- Potassium: 21%
This flavorful Chicken Stir-Fry is an ideal combination of protein, vegetables, and rice, making it a nutritious and delicious meal for the whole family!