Basic Chicken Stir Fry is quickly made using seasonal vegetables, an easy chicken marinade, and a simple gravy that can be adjusted to suit your taste. I love making stir fry at home. I can control all the ingredients and the amount of sodium.
For a company-worthy meal, serve with homemade crab rangoon and pork dumplings.
Do you like stir fry but worry that you are not quite sure what you are doing? This Easy Basic Chicken Stir Fry will start you in the right direction. With a few helpful hints and some good advice, anyone can make better than take-out stir fry right at home. The other huge advantage to cooking your own stir fry meals is that you control the ingredients. If you don’t like onions substitute snow peas or water chestnuts. Are you on a sodium-restricted diet? You can reduce the amount of soy sauce by half and make up the flavor by adding minced garlic or more sambel oleck to the gravy.
How to make Easy Basic Chicken Stir Fry
As with all great stir-fries, this one starts with good-quality diced vegetables. Not too small and not too large. When dicing or chopping my vegetables in preparation, I think of being able to pick them up with chopsticks. Carrots do take a little longer to cook, though, so I cut them in matchstick style or very thin rounds. Broccoli also takes a little longer, so I cut them in the small bite-size range by splitting the florets in half or thirds.
Marinate the chicken
I cut the chicken into small thin bite size pieces and marinate it with a little soy sauce, ginger, rice vinegar, and cornstarch. I just dump it all in a large plastic bag and let sit for 30 minutes, mixing it around every now and then.
Cook the chicken
Now I heat up that wok or large skillet over high heat. Do NOT use a nonstick skillet, as they can not handle this kind of heat. I add a tablespoon or two of oil with a high smoke point, like canola or peanut. I get the wok and oil good and hot. Using a pair of tongs, I remove the chicken, letting the excess marinade drain off. I add the chicken to the wok or skillet in batches and cook just until done, removing cooked pieces to a large plate or bowl. Stir fry moves very fast, so this is not the time to fold any laundry. Thin-cut slices of chicken are done in less than five minutes.
Cook the vegetables
Pour another tablespoon of oil into the wok over high heat. Add the vegetables in batches. I usually separate my vegetables into three different batches; hard vegetables (like carrots, broccoli, and cauliflower), semi-hard vegetables (like onions, peppers, zucchini, and mushrooms), and soft vegetables (like cabbage, spinach, tomatoes, and snow peas). Hard vegetables are done in 3-4 minutes. I usually place the top of the wok on during the last minute for the broccoli to steam just a touch. Semi-hard vegetables are done in 2-3 minutes at the most, and soft vegetables are done in 1 – 1 1/2 minutes. All the vegetables need to be stirred frequently, so they do not burn. I remove them as they cook to the bowl with the chicken.
Cook the gravy
I prepare the gravy using chicken broth, soy sauce, ginger, sesame oil, brown sugar, rice vinegar, and cornstarch. If you like a little heat add a touch of sambel oleck or sriracha. I turn the heat on the wok to medium-low and pour the liquid into the wok. Stir or whisk continuously until it thickens. I add everything back to the wok for a couple of minutes to reheat.
Recipe notes and helpful tips
- Cook the chicken and vegetables in a very hot wok so everything is stir-fried crisp-tender.
- Use an oil with a high smoking point, like canola or peanut, because you do not want your oil burning. Swirl it in the base of the wok.
- Don’t overcrowd the wok. Therefore work in batches.
- Vegetables should be dry, so they stir fry, not steam.
- Remove meat from the marinade with tongs to allow most of the marinade to drip off. You don’t want your meat to boil hence you want it to stir fry.
- Cook meat in a single layer so it can sear against the wok.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cooking stir fry dishes are not all difficult and can be accomplished with just a little forethought and practice.
Other Asian recipes you will love!
Easy Basic Chicken Stir Fry
Anyone can make amazing Chicken Stir Fry right in their own kitchen with these helpful tips on mastering stir fry.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Meal
- Method: Stir fry
- Cuisine: Chinese
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts cut in thin bite size pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon fresh ginger
- 1 1/2 tablespoon cornstarch
- 2–3 tablespoon canola oil
- 1 small onion diced
- 1 large bell pepper diced (you can use any color although the red is sweeter)
- 2 large carrots cut in matchstick
- 2–3 cups broccoli florets
- 1/2 lb. asparagus cut in one inch segments
Gravy
- 1 cup chicken broth
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- Optional: 1 tablespoon fresh ginger
- Optional: 1 tablespoon sambel oleck
Instructions
- In a large Ziploc bag, combine chicken, soy sauce, ginger, and cornstarch. Shake to coat. Marinate for 30 minutes, turning frequently.
- Heat 1 tablespoon of oil over high heat in a wok or large stainless steel skillet. Add chicken and cook, stirring several times, until the chicken is done; 3-4 minutes. Cook in small batches removing the cooked chicken to a plate.
- Heat 1 tablespoon of oil over high heat in a wok Add onion and bell pepper and cook 2-3 minutes or until crisp-tender; stirring frequently. Remove to plate with chicken.
- If necessary, add another tablespoon of oil to wok over high heat. Add carrots, broccoli, and asparagus and cook for 3-4 minutes, stirring frequently. Place lid on wok for the last minute of cooking. Remove vegetables to plate.
- In a small bowl, whisk together chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch. If desired, add ginger and/or sambel oleck. Pour into a wok over low heat and whisk until thickened; 2-3 minutes. Return chicken and veggies to wok and warm. Serve immediately over rice or udon noodles.
Notes
- Cook the chicken and vegetables in a very hot wok so everything is stir-fried crisp-tender.
- Use an oil with a high smoking point, like canola or peanut, because you do not want your oil burning. Swirl it in the base of the wok.
- Don’t overcrowd the wok. Therefore work in batches.
- Vegetables should be dry, so they stir fry, not steam.
- Remove meat from the marinade with tongs to allow most of the marinade to drip off. You don’t want your meat to boil hence you want it to stir fry.
- Cook meat in a single layer so it can sear against the wok.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: how to make stir fry, easy stir fry sauce, chicken broccoli stir fry, stir fry chicken and vegetables
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Barbara
I have a non-stick wok! Will that work? Thanks!
Beth Pierce
Yes it sure will!
Dannii
This looks so vibrant and delicious. The chicken looks perfectly cooked too. YUM!
★★★★★
Journa
I love how simple this stir fry was prepared! And it looks restaurant quality!
★★★★★
rika
The sauce looks so delicious. ! I love stir fry, a quick meal solution for any weeknight dinner and lunch!
★★★★★
Tracy
LOVE a stir fry like this! This is so easy to make and delicious. What a great dinner!
★★★★★
Jessie
Stir Fry is one of my favorites and is great as leftovers too. This one is awesome!
★★★★★
Joyce
Sounds delicious will be making
★★★★
Beth Pierce
Thanks Joyce! Enjoy!
Rosie
How much rice vinegar is in the marinade?
Beth Pierce
1 tablespoon. Thanks for the heads up.
Christie
Didn’t have a wok so I used a regular pan but it still turned out great! So easy and so good! Can’t wait to make it again. Probably next week 🙂
★★★★★
Beth Pierce
Thanks so much Christie! Glad to hear that you liked it and are going to make it again soon!
Jessica Formicola
This is one of my family’s go to weeknight meals! We make it all the time and it always turns out perfectly!
★★★★★
Taryn
My kids loved this! It is going into our dinner rotation.
★★★★★
Anita
Can I use a cast iron wok to make this recipe in?
Beth Pierce
Yes you most certainly can!
Erin
These sound delicious right about now!
★★★★★
Krista
I love a good stir fry! And that sauce looks amazing!
★★★★★
Jade Manning
My favorite recipes entail loads of veggies, this looks incredible!
★★★★★
Catalina
This look tasty and easy to make! Perfect weeknight dinner!
★★★★★
Chrissie
This sounds fantastic! Looks tasty! This recipe is perfect for me and my family. Thank you!
★★★★★
Sara
I love this! I can skip take out and make my own stir fry in my kitchen! Looks delicious!
★★★★★
Veena
A Bowl full of health and Nutrition. Would love to grab such an amazing Bowl at any meal. Crunchy and delicious and amazing combinations.
★★★★★
Jacque Hooper
I love how easy this is! And to think, I am always ordering take out, when I can just make this myself! Looks delish!
★★★★★
Rosa
So simple and delicious, my entire family enjoyed!!
★★★★★
Beth
I am in love with this colorful, flavorful and veggie-ful stir fry! Delish!
★★★★★
Melanie
Wow, everything I love in one dish! So tasty and flavorful, definitely having this on our table!
★★★★★
Caitlyn
I love how simple this recipe is! I am always looking for easy weeknight meals that can save well, and this one looks great!
★★★★★
Sharon
Forget my go-to takeout when I can make this easy chicken stir fry right at home. Looks delicious!
★★★★★
Sara
I love when I can skip the take out and make a great copycat recipe in the comfort of my own kitchen! This was fabulous!
★★★★★
Shannon Graham
This looks so good. I can’t believe how easy it is!
★★★★★
Erin
YUM!!! I love this delicious version!!! This is seriously making me hungry!
★★★★★
Demeter
Stir fries are such an easy way to get dinner on the table fast. I love that you can customize it to what you have in the fridge too.
★★★★★
Elise Marie
Thank you so much for including a how-to video. Your narrative is perfect for me. I am slowly teaching myself the correct way to cook Asian food. I very much look forward to making this and your other recipes.
★★★★★
Beth Pierce
Thanks so much Elise Marie! I love stir fry! So delicious and so good for you!
krissy
i love this recipe! its basic, its easy, its fast, and most importantly of all my family loved it too! i will be making this again.
★★★★★
Beth Pierce
Thanks so much Krissy. I am glad that they liked it!
Kristyn
Love stir fry!! This looks so delicious! I love everything in it, so I need to make it! Thanks!
★★★★★
Beth Pierce
My pleasure Kristyn! I hope you enjoy it as much as we do!
Cheryl S
This has become a family favorite!! packed with flavor!
★★★★★
Beth Pierce
Thanks so much Cheryl!
Julie
This looks so filling! I can’t wait to try it!
★★★★★
Jessica
These were delicious! Thank you so much for sharing!
★★★★★
Beth Pierce
My pleasure Jessica! I am glad that you liked it!
Marianne
Made this for my Mum & Daughter and they loved it. Tks. It was great.
★★★★★
Beth Pierce
Thanks Marianne! I am glad that you loved it!
Debotah
Can you use hot sesame oil
★★★★★
Beth Pierce
Yes you most certainly can!
Vickieg
Make it weekly. Swap asparagus with snow peas or bok Choy, add straw mushrooms and water chestnuts. Alternate between boneless thighs , sliced pork tenderloin and shrimp. Serve with rice and egg rolls or dumplings. Delicious.
★★★★★
Beth Pierce
Fantastic ideas! I love it! Thanks for the heads up!!