Chicken Stir Fry

An easy weeknight meal that's packed with protein, fresh vegetables and made with an easy sauce, this Chicken Stir Fry recipe is on the table in under 30 minutes.

Course Chicken, Dinner, Lunch, Main Course, Main Dish, Meal Prep, Take Out

Cuisine Asian, Chinese, Dinner, Family Meal, Fast Food, Healthy, Lunch, Meal Prep, Restaurant-Style, Takeout, Weeknight Meal

Keyword Chicken Stir Fry

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 515kcal

Author Chrissie

Equipment

Ingredients

1 pound chicken breast
1 tablespoon olive oil

For the Chicken

2 tablespoon soy sauce
2 tablespoon cornstarch
1 tablespoon rice vinegar

For the vegetables

1 tablespoon olive oil
1 large red bell pepper cut in thin slices
1 cup snow peas
2 carrots Julienned or very thinly sliced
2 cups mushrooms cut in half
2 cups broccoli florets in bite-sized pieces
1/2 cup baby corn
1 large red onion sliced in thin wedges

For the stir fry sauce

2/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons brown sugar or 3-4 tablespoons honey
2 tablespoons hoisin sauce optional
1-3 teaspoons Sriracha optional, but a little bit of heat is recommended for flavour
3 tablespoons sesame oil
5 cloves garlic
2 tablespoons ginger or 1.5 inch knob of ginger, grated. To substitute powdered ginger for fresh, use 1 1/2 teaspoons of powdered ginger.
4 tablespoons cornstarch
8 tablespoons water

US Customary - Metric

Instructions

Cut the chicken into 1 inch cubes and add to a bowl. Over the chicken add soy sauce, rice vinegar and cornstarch. Mix well and set to the side.
Wash and chop your veggies.
Heat a large skillet or wok over medium-high heat and add the olive oil. When the oil is hot, add in the chicken so the bottom of the pan is covered but not overcrowded. You may have to cook it in two batches.
When the chicken is browned on all sides and cooked through, remove it to a plate repeat with the remaining chicken.
Measure out the sauce ingredients, mix them and set aside.
Add 1 tablespoon of olive oil to the skillet or wok.
Add the carrots, onions, mushrooms, peppers and baby corn and cook. As they're cooking, add the broccoli florets and snow peas to the skillet and sauté for just a few moments. Make sure the veggies are vibrant in colour and still have a bite to them.
Add the chicken (with the juices on the plate) back in and mix. Add the sauce ingredients to the pan and mix them well until you get a nice, velvety sauce that thickens slightly.
Serve over rice or noodles.

Video

Notes

Recipe Substitutions

For this chicken stir fry recipe you can use chicken tenders, chicken breast or even boneless skinless chicken thighs.

Storage Instructions

This stir fry keeps well in an airtight container in the fridge for up to 3 days.

Freezer Instructions

Although we don't recommend freezing this stir fry after cooking (for best results), it is possible to freeze it in an airtight container for up to 3 months.

Nutrition