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Easy Chicken Stir Fry Recipe
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Looking for a quick, healthy, and delicious meal to whip up on a busy weeknight? This easy chicken stir fry recipe is exactly what you need. Packed with tender chicken, crisp vegetables, and a flavorful sauce, it’s a dish that will definitely satisfy your taste buds and leave you craving for more. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this recipe simple to follow and incredibly rewarding. Let’s dive into what makes this chicken stir fry so special and how you can make it at home.
Why You Will Love This Chicken Stir Fry Recipe
This chicken stir fry recipe is perfect for those who want a nutritious, flavorful meal without spending hours in the kitchen, and here is why:
Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Healthy: Packed with lean protein from chicken thighs and plenty of colorful vegetables.
Versatile: Easily customizable with your favorite vegetables and protein.
Flavorful: The sauce is a perfect balance of savory, sweet, and tangy, enhancing the overall taste of the dish.
Great for Meal Prep: This stir fry keeps well in the fridge and freezer, making it an excellent option for meal prepping.
Substitutions and Variations
Here are some ideas for substitutions and variations:
Protein: Substitute chicken thighs with chicken breast, shrimp, tofu, or beef strips.
Vegetables: Feel free to add or replace the vegetables with broccoli, snap peas, carrots, or mushrooms.
Sauce: Adjust the sweetness by using honey or brown sugar instead of coconut sugar. For a gluten-free option, use gluten-free tamari.
Spice: Add some heat with red pepper flakes or a splash of sriracha.
Tips for Making the Best Chicken Stir Fry
Prep Ingredients in Advance: Have all your ingredients prepped and ready to go before you start cooking. Stir frying is a quick process, and having everything ready will make it so much easier.
Use High Heat: Ensure your wok or skillet is hot before adding the chicken or vegetables to achieve a good sear and prevent sticking.
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
Marinate for Flavor: Let the chicken marinate for at least 15 minutes to absorb the flavors from the tamari and spices.
Stir Constantly: Keep stirring and folding the ingredients once the sauce is added to ensure even coating and to prevent burning.
What to Serve With Stir Fry Chicken
Chicken stir fry is a versatile dish that pairs well with various sides. Here are some suggestions:
Rice: Serve with Jasmine rice, brown rice, or cauliflower rice for a low-carb option.
Noodles: Enjoy the stir fry over a bed of rice noodles, soba noodles, or zucchini noodles.
Salad: Pair with a fresh green salad or Asian-inspired slaw for added crunch and nutrition.
Spring Rolls: Serve alongside vegetable spring rolls or dumplings for a complete meal.
How to Store & Reheat Chicken Stir Fry
Storing
If you have leftovers or want to meal prep, store the chicken stir fry in an airtight container in the refrigerator for 4-5 days. For longer storage, place the stir fry in a freezer-safe container and freeze for up to 3 months.
Reheating
To reheat, warm the stir fry in a skillet over medium heat until heated through. You can also microwave it in a microwave-safe dish, stirring occasionally to ensure even heating. If frozen, thaw in the refrigerator overnight before reheating.
Easy Chicken Stir Fry Recipe
Ingredients & Tools You Need for Chicken Stir-Fry
Substitution
Note
- 2 lb chicken thighs, fat trimmed and sliced into 2-inch strips
-
1 tablespoon low sodium tamari
soy sauce or liquid aminos can also be used
-
1 tablespoon arrowroot
- or cornstarch
- 1.5 tablespoons fresh cracked (white) pepper
-
1/3 cup low sodium chicken broth
or water
- 3 tablespoons low sodium soy sauce
-
4 tablespoons coconut sugar
- or Stevia in the raw, 1g or 2g
-
3 tablespoons Shaoxing wine
- or Sherry wine, mirin, or dry white wine
-
1 tablespoon rice vinegar
- or white vinegar
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, chopped into squares
-
1 green bell pepper, chopped into squares
- 1 small white onion, sliced into moon-shaped pieces
- 4 green onion stalks, green part only and chopped into 1-inch pieces
- 3 tablespoons avocado oil, divided
-
1/3 cup arrowroot
- (or cornstarch) for batter
- 2 green onion stalks, chopped
- Toasted sesame seeds and fresh lime for garnish
How to Make This Easy Chicken Stir Fry
Step 1
Prepare the Chicken
Remove the chicken from the packaging and pat it dry with a paper towel. Slice the chicken into 2-inch strips. To make it easier to cut, partially freeze the chicken for about 2 hours; this way, it slices like a block of cheese. Add the tamari, arrowroot, and fresh cracked white pepper to the chicken. Use tongs to massage the seasoning thoroughly into the chicken, ensuring every piece is well-coated. Set the chicken aside to marinate.
Step 2
Make the Sauce
In a bowl, combine the low sodium chicken broth, low sodium soy sauce, coconut sugar, Shaoxing wine, rice vinegar, and freshly minced ginger. Whisk these ingredients together until well blended. Season to taste with lime, tamari, or lemon juice, and set the sauce aside.
Step 3
Coat the Chicken
Once the chicken has marinated, add the pieces to a bowl with the remaining arrowroot. Lightly coat each piece, shaking off any excess. Place the coated chicken in a container until ready to cook. Using tongs for this step makes the process easier and cleaner.
Step 4
Cook the Chicken
Heat a nonstick wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of avocado oil and a portion of the chicken. Spread the chicken out in the wok or skillet and let it sear for 2-3 minutes without moving it. Then, use a spatula or spoon to stir and mix the chicken in the wok, flipping it to the other side. Cook until the chicken is cooked through which shouldn’t take more than 8-10 minutes. Set the cooked chicken aside and repeat with the remaining chicken, adding up to 2 more tablespoons of oil as needed.
Step 5
Cook the Vegetables
In the same wok, add the chopped red and green bell peppers and the sliced white onion. Let the veggies sear against the hot surface of the wok without stirring for 2-3 minutes. Then, use a spatula or wooden utensils to toss the veggies in the wok until the onions turn slightly brown, about 6-8 minutes.
Step 6
Combine and Finish
Reduce the heat to medium and add the cooked chicken and green onions to the wok. Toss everything together. Pour in the sauce and stir immediately, folding the ingredients to ensure the sauce thickens and coats the veggies and chicken evenly. Continue stirring and folding until everything is well combined. Remove from the heat.
Step 7
Serve
Garnish the stir fry with toasted sesame seeds and a squeeze of fresh lime. Serve immediately with your choice of grains, for example Jasmine rice. This dish is perfect for a weeknight meal or for meal prep for the week.
Want more Chicken recipes?
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Easy Chicken Stir Fry Recipe
Kevin Curry
INGREDIENTS
- 2 lb chicken thighs, fat trimmed and sliced into 2-inch strips
-
1 tablespoon low sodium tamari
- soy sauce or liquid aminos can also be used
-
1 tablespoon arrowroot
- or cornstarch
- 1.5 tablespoons fresh cracked (white) pepper
-
1/3 cup low sodium chicken broth
- or water
- 3 tablespoons low sodium soy sauce
-
4 tablespoons coconut sugar
- or Stevia in the raw, 1g or 2g
-
3 tablespoons Shaoxing wine
- or Sherry wine, mirin, or dry white wine
-
1 tablespoon rice vinegar
- or white vinegar
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, chopped into squares
-
1 green bell pepper, chopped into squares
- 1 small white onion, sliced into moon-shaped pieces
- 4 green onion stalks, green part only and chopped into 1-inch pieces
- 3 tablespoons avocado oil, divided
-
1/3 cup arrowroot
- (or cornstarch) for batter
- 2 green onion stalks, chopped
- Toasted sesame seeds and fresh lime for garnish
INSTRUCTIONS
-
Prepare the Chicken
Remove the chicken from the packaging and pat it dry with a paper towel. Slice the chicken into 2-inch strips. To make it easier to cut, partially freeze the chicken for about 2 hours; this way, it slices like a block of cheese. Add the tamari, arrowroot, and fresh cracked white pepper to the chicken. Use tongs to massage the seasoning thoroughly into the chicken, ensuring every piece is well-coated. Set the chicken aside to marinate.
-
Make the Sauce
In a bowl, combine the low sodium chicken broth, low sodium soy sauce, coconut sugar, Shaoxing wine, rice vinegar, and freshly minced ginger. Whisk these ingredients together until well blended. Season to taste with lime, tamari, or lemon juice, and set the sauce aside.
-
Coat the Chicken
Once the chicken has marinated, add the pieces to a bowl with the remaining arrowroot. Lightly coat each piece, shaking off any excess. Place the coated chicken in a container until ready to cook. Using tongs for this step makes the process easier and cleaner.
-
Cook the Chicken
Heat a nonstick wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of avocado oil and a portion of the chicken. Spread the chicken out in the wok or skillet and let it sear for 2-3 minutes without moving it. Then, use a spatula or spoon to stir and mix the chicken in the wok, flipping it to the other side. Cook until the chicken is cooked through which shouldn’t take more than 8-10 minutes. Set the cooked chicken aside and repeat with the remaining chicken, adding up to 2 more tablespoons of oil as needed.
-
Cook the Vegetables
In the same wok, add the chopped red and green bell peppers and the sliced white onion. Let the veggies sear against the hot surface of the wok without stirring for 2-3 minutes. Then, use a spatula or wooden utensils to toss the veggies in the wok until the onions turn slightly brown, about 6-8 minutes.
-
Combine and Finish
Reduce the heat to medium and add the cooked chicken and green onions to the wok. Toss everything together. Pour in the sauce and stir immediately, folding the ingredients to ensure the sauce thickens and coats the veggies and chicken evenly. Continue stirring and folding until everything is well combined. Remove from the heat.
-
Serve
Garnish the stir fry with toasted sesame seeds and a squeeze of fresh lime. Serve immediately with your choice of grains, for example Jasmine rice. This dish is perfect for a weeknight meal or for meal prep for the week.
Nutrition per serving
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Jan 18 2024
I decided to use this recipe to test out a new wok I got for Christmas. It turned out SO GOOD, and it was pretty easy too. Definitely will make this recipe again. I ate it with brown rice noodles. ?
Awesome, glad you like it!