Easy Chicken Stir Fry
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This Chicken Stir Fry is pure comfort in a dish. With crunchy veggies and tender chicken, it’s a simple treat that fills your kitchen with mouthwatering aromas.
Easy Chicken Stir Fry Recipe
This Chicken Stir Fry brings together all your favorite veggies, perfectly seasoned chicken, and a killer sauce. It’s the sort of comfort food that keeps you coming back for seconds. Quick, tasty, and fuss-free, this dish is a weeknight winner!
- Celery: Adds a crisp texture; swap with bok choy stems or bell pepper for a similar crunch.
- Carrot: Provides sweetness and color; parsnips or bell peppers can fill in.
- Red Pepper: Offers a sweet, vibrant crunch; exchange with yellow or orange peppers for varied color.
- Shiitake Mushrooms: Delivers an earthy depth; white or cremini mushrooms are also great.
- Broccoli Florets: Contributes to the dish’s heartiness; cauliflower or snap peas can step in.
- Baby Corn: Introduces a unique texture; can be substituted with bell peppers or regular corn kernels.
- Green Onions: For a mild oniony kick; chives or white onions work as replacements.
- Bean Sprouts: Lend a fresh crunch; replace with shredded cabbage or julienned zucchini.
- Chicken Breasts: The main protein; tofu, beef, or shrimp are solid alternatives.
- Sesame Oil: Gives that authentic Asian flavor; peanut or vegetable oil can be used, but the distinct taste will differ.
- Olive Oil: For frying; vegetable or canola oil will work too.
- Teriyaki Sauce: The main sauce flavor; hoisin or oyster sauce are close swaps.
- Soy Sauce: Salty depth; use tamari for a gluten-free option.
- Chili Sauce: Adds heat; red pepper flakes or sriracha can turn up the spice.
- Sesame Seeds: For a toasty finish; flaxseeds or sunflower seeds are good alternatives.
- Pepper: Seasoning to enhance flavor; white pepper or ground coriander can be experimented with.
In a sizzling wok, swiftly stir-fry bite-sized chicken pieces in a mix of sesame and olive oils until they’re fully cooked. Toss in vibrant veggies like carrots, celery, red pepper, broccoli, mushrooms, and baby corn, letting them soak up a homemade blend of teriyaki, soy, and chili sauce.
Right before dishing out, stir in crunchy bean sprouts, sliced green onions, and a sprinkle of sesame seeds. Best enjoyed over fluffy steamed rice.
Expert Tips
- Velvet the Chicken: For extra tender chicken, try the Chinese technique of “velveting” — briefly marinating the chicken in a mixture of egg white, cornstarch, and rice wine before stir-frying.
- High Heat is Key: Ensure your wok or pan is smoking hot before adding ingredients. This gives the veggies a crisp-tender texture and seals in the chicken’s juices.
- Sauce Thickness: If you prefer a thicker sauce, mix a teaspoon of cornstarch with two teaspoons of water and add to the stir-fry at the end, cooking until the sauce thickens.
- Vegetable Crunch: Avoid overcooking the vegetables; they should retain a bit of crunch. If you’re new to stir-frying, add the hardest veggies (like carrots and broccoli) first, as they take longer to cook.
- Variations: Feel free to experiment with other vegetables like snow peas, bell peppers of different colors, or zucchini. Adjust the cooking time accordingly.
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Easy Chicken Stir Fry
Ingredients
- 1 stalk celery ( cut into thin strips)
- 1 large carrot (2″ long, cut into thin strips)
- 1 red pepper (cut into thin strips)
- 1 cups shiitake mushrooms (sliced)
- 2 cups broccoli florets
- 1 cup baby corn
- 3 green onions (sliced)
- 2 cups bean sprouts
- 1 pound chicken breasts (boneless skinless (about 2 large or 3 small))
- 2 teaspoon sesame oil
- 2 tablespoon olive oil
- ½ cup teriyaki sauce
- ¼ cup soy sauce
- 1 teaspoon chili sauce
- 2 tablespoon sesame seeds
- ½ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by chopping and slicing all the vegetables and the chicken.
- In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
- In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
- Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
- Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
- Serve over steamed rice.
Notes
- Teriyaki Sauce: Store-bought teriyaki sauces can vary in sweetness and thickness. Taste your sauce and adjust the quantity based on your preference.
- Soy Sauce: Opt for low-sodium soy sauce if you’re watching your salt intake. You can always add a pinch of salt later if needed.
- Chili Sauce Heat: The spiciness of chili sauces can differ. Add gradually and taste to get the heat level you desire.
- Serving Suggestion: This stir fry pairs wonderfully with both steamed rice and noodles. For a low-carb option, consider serving with cauliflower rice.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
