What vegetables are best to use in a chicken stir fry?

Common vegetables for chicken stir fry include broccoli, bell peppers, carrots, snow peas, mushrooms, and green onions. These vegetables cook quickly and retain some crunch, which adds texture to the dish. You can mix and match based on your preference or what’s in season. Fresh vegetables are ideal for the best flavor, but frozen mixes can be a convenient alternative if needed.

Can I use chicken thighs instead of chicken breasts for stir fry?

Yes, chicken thighs can be used in place of chicken breasts for stir fry. They tend to be more tender and flavorful due to their higher fat content. When using chicken thighs, cut them into small, uniform pieces to ensure even cooking. Both types work well, so choose based on your taste and dietary preference.

What ingredients make a good chicken stir fry sauce?

A popular chicken stir fry sauce typically includes low-sodium soy sauce for saltiness, honey or a similar sweetener, toasted sesame oil for flavor, chicken broth to loosen the sauce, and cornstarch mixed with water to thicken it. Adding crushed red pepper flakes can give the sauce a mild spicy kick. Adjust ingredient amounts to balance sweetness, saltiness, and heat.

How long does it take to prepare and cook a chicken stir fry?

Preparing and cooking chicken stir fry usually takes about 20 minutes. This includes chopping vegetables and chicken, making the sauce, and stir-frying everything over high heat. Working with small, uniform pieces speeds up cooking and helps keep vegetables crisp. Having all ingredients prepped before cooking will make the process smoother.

How should I store and reheat leftover chicken stir fry?

Store leftover chicken stir fry in an airtight container in the refrigerator for up to five days. To reheat, warm it on the stove over medium heat or in the microwave until heated through. Adding a splash of water before reheating can help prevent the rice and vegetables from drying out. Avoid reheating multiple times to maintain taste and food safety.

Chicken Stir Fry Recipe For Easy And Flavorful Dinners

Name: Chicken Stir Fry
Prep time: PT-495052H10M56S
Cook time: PT-495052H10M56S
Total time: PT-495052H10M56S
Cuisine: Asian
Ingredients: – 1 pound boneless, skinless chicken breast, cut into 1-inch cubes; – Salt and pepper, to taste; – 2 tablespoons olive oil (or neutral oil like canola), divided; – 2 cups broccoli florets; – ½ yellow bell pepper, cut into 1-inch pieces; – ½ red bell pepper, cut into 1-inch pieces; – ½ cup sliced baby carrots; – 2 teaspoons minced fresh ginger; – 2 garlic cloves, minced; – 1 tablespoon cornstarch; – 2 tablespoons cold water; – ¼ cup low sodium chicken broth (or water); – 3 tablespoons low sodium soy sauce (adjust to taste); – ¼ cup honey; – 1 tablespoon toasted sesame oil; – ½ teaspoon crushed red pepper flakes (optional)

Ingredients

– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes

– Salt and pepper, to taste

– 2 tablespoons olive oil (or neutral oil like canola), divided

– 2 cups broccoli florets

– ½ yellow bell pepper, cut into 1-inch pieces

– ½ red bell pepper, cut into 1-inch pieces

– ½ cup sliced baby carrots

– 2 teaspoons minced fresh ginger

– 2 garlic cloves, minced

– 1 tablespoon cornstarch

– 2 tablespoons cold water

– ¼ cup low sodium chicken broth (or water)

– 3 tablespoons low sodium soy sauce (adjust to taste)

– ¼ cup honey

– 1 tablespoon toasted sesame oil

– ½ teaspoon crushed red pepper flakes (optional)

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Instructions

Prepare ingredients: Wash and chop 2 cups broccoli florets, ½ yellow bell pepper, ½ red bell pepper into 1-inch pieces, and slice ½ cup baby carrots. Cut 1 pound boneless, skinless chicken breast into 1-inch cubes. Mince 2 garlic cloves and 2 teaspoons fresh ginger.

Make the sauce: In a medium bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Add ¼ cup low sodium chicken broth, 3 tablespoons low sodium soy sauce (adjust to taste), ¼ cup honey, 1 tablespoon toasted sesame oil, and ½ teaspoon crushed red pepper flakes (optional). Set aside.

Cook the chicken: Heat 1 tablespoon olive or neutral oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken in batches, cooking 3–5 minutes per batch until browned and cooked through. Remove and set aside.

Cook the vegetables: Lower heat to medium. Add remaining oil and stir-fry broccoli, bell peppers, and carrots for 4–6 minutes until crisp-tender. Add minced ginger and garlic and cook 1 additional minute until fragrant.

Combine chicken and vegetables: Return chicken to the pan and stir to combine.

Add the sauce: Pour sauce over chicken and vegetables, stir gently, bring to a boil, then reduce heat and simmer 1–2 minutes until sauce thickens and evenly coats ingredients.

Serve immediately: Garnish with sliced green onions and enjoy with white or brown rice, noodles, or cauliflower rice. Adjust seasoning as desired.

Last Step:

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Notes

👨‍🍳 Cooking the chicken first allows it to brown and develop flavor, enhancing the dish.
🥦 Using fresh vegetables rather than frozen improves taste and texture.
🌿 Toasted sesame oil adds authentic Asian flavor but should be used sparingly due to its strong aroma.

Author: Brandi Oshea
Prep Time: 8 to 15 minutes
Cook Time: 10 to 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Asian
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: Approximately 343
Sugar: Varies
Sodium: 570-1125 mg
Fat: 7-13 g
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0 g
Carbohydrates: 29-45 g
Fiber: 2-5 g
Protein: 25-26 g
Cholesterol: Varies