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.
Find it online: https://www.smalltownwoman.com/easy-basic-chicken-stir-fry/