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.
Servings 4 servings
Calories 338kcal
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.
Video
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.
Nutrition
Calories: 338kcal | Carbohydrates: 23g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 92mg | Sodium: 999mg | Potassium: 1057mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6783IU | Vitamin C: 87mg | Calcium: 71mg | Iron: 3mg