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.

Course main meal

Cuisine Chinese

Keyword chicken stir fry recipe, how do you make chicken stir fry, how to make stir fry, how to stir fry chicken and broccoli, stir fry chicken and vegetables

Prep Time 35

Cook Time 20

Servings servings

Calories 338kcal

Author Beth Pierce

Ingredients

1¼ lbs boneless skinless chicken breasts cut in thin bite size pieces
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger
1½ 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
½ lb. snow peas
2-3 cups broccoli florets

Gravy

1 cup chicken broth
2 tablespoons low sodium soy sauce
½ 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 the 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 large skillet or wok. Add chicken and cook for 3-4 minutes or until it is cooked through, stirring several times. Cook in small batches removing the cooked chicken to a plate.
Heat ½ tablespoon of oil in the skillet over high heat. Add the onions and bell peppers, and cook for 4 minutes or until crisp-tender; stirring frequently. Remove them to a plate. Add the snow peas and cook for 1-1½ minutes or until crisp-tender. Remove them to a plate with the rest of the vegetables.
If necessary, add another ½ tablespoon of oil to the skillet over medium-high heat. Add the broccoli and cook for 3-4 minutes, stirring frequently. Add 1/4 cup of water and place a lid on the skillet for the last minute of cooking. Remove the brocoli to the plate with the other vegetables.
In a small bowl, whisk the chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch. If desired, add ginger and/or sambel oleck. Add to the skillet over medium-low heat and cook until thickened
Add the chicken and vegetables back to the skillet and stir to coat and warm.

Video

Notes

All vegetables should be dry, so they stir fry, not steam.
Cook the chicken and vegetables in a very hot skillet or wok, so everything is stir-fried and crisp-tender.
Don't overcrowd the skillet or wok. Work in batches.
Remove the chicken from the marinade with tongs to allow most of the marinade to drip off. You want your chicken to stir fry, not boil. Cook it in a single layer so it can sear against the skillet.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

Nutrition