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Easy Basic Chicken Stir Fry

Chicken Stir Fry

5 from 35 reviews

Anyone can make amazing Chicken Stir Fry right in their own kitchen with these helpful tip on mastering stir fry.

Ingredients

Scale
  • 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
  • 23 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
  • 23 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

  1. In large Ziploc bag combine chicken, soy sauce, ginger and cornstarch. Shake to coat. Marinate for 30 minutes turning frequently.
  2. Heat 1 tablespoon of oil over high heat in 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.
  3. Heat 1 tablespoon of oil over high heat in wok Add onion and bell pepper and cook 2-3 minutes or until crisp tender; stirring frequently. Remove to plate with chicken.
  4. 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.
  5. In 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 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.

Keywords: how to make stir fry, easy stir fry sauce, chicken broccoli stir fry, stir fry chicken and vegetables

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