chicken stir fry recipes
This quick and easy chicken stir fry recipe is packed with colorful vegetables and bursting with flavor. It's a perfect weeknight dinner that can be prepared in just 30 minutes. Serve it over rice or noodles for a satisfying meal.
Equipment
- 1 large skillet or wok
- 1 cooking spatula
- 1 measuring cups
- 1 cutting board
- 4 serving bowls
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons vegetable oil
- 2 cups bell peppers, sliced Any color.
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ΒΌ cup soy sauce
- 1 tablespoon oyster sauce Optional.
- 1 teaspoon cornstarch Mixed with 2 tablespoons water.
- to taste salt and pepper
- cooked rice or noodles For serving.
Instructions
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Once the oil is hot, add the sliced chicken strips and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Season with salt and pepper.
- Add the minced garlic and ginger to the skillet, stirring for 1 minute until fragrant.
- Incorporate the bell peppers, broccoli, and snap peas into the pan. Stir-fry for an additional 3-5 minutes until the vegetables are tender-crisp.
- Pour the soy sauce and oyster sauce (if using) over the chicken and vegetables. Stir well to combine.
- Add the cornstarch mixture to the skillet and cook for another 1-2 minutes until the sauce thickens slightly.
- Remove from heat and serve the stir fry over cooked rice or noodles.
Notes
Feel free to customize your stir fry with other vegetables like carrots, zucchini, or mushrooms.
For extra flavor, top with sesame seeds or chopped green onions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a stovetop until warmed through.