Chicken Stir-Fry

Why Make This Recipe

There’s a special kind of joy that comes from sharing a delicious meal with loved ones. This recipe is a real crowd-pleaser that my husband simply can’t resist. It’s quick, easy, and perfect for busy weeknights. Plus, it leaves enough for leftovers, so you can enjoy it again! Let’s dive into this delightful dish that’s sure to become a favorite in your home.

How to Make Chicken Stir-Fry

Ingredients:

• 1 pound of chicken breast, sliced into strips
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 2 tablespoons of vegetable oil
• 1 bell pepper, sliced
• 1 cup of broccoli florets
• 2 cloves of garlic, minced
• 1 teaspoon of ginger, grated
• 1 tablespoon of sesame seeds (optional)
• Cooked rice or noodles, for serving

Directions:

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced chicken and cook until browned, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
4. Add the sliced bell pepper and broccoli florets to the skillet. Sauté for 3-4 minutes until the veggies are tender yet crisp.
5. Pour in the soy sauce and oyster sauce. Stir well to coat everything evenly. Cook for another 2-3 minutes.
6. If you’d like, sprinkle sesame seeds on top before serving.

How to Serve Chicken Stir-Fry

Serve the chicken stir-fry hot, right from the skillet. It’s wonderful over a bed of warm, fluffy rice or tossed with noodles. A dash of extra soy sauce can add a nice touch, too!

How to Store Chicken Stir-Fry

If you have leftovers (which I highly recommend you do!), let the stir-fry cool down. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for about 3 days. You can also freeze it for future meals – just ensure it’s in a freezer-safe container!

Tips to Make Chicken Stir-Fry

• Prep Ahead: Chop your veggies and slice the chicken ahead of time. This makes cooking even quicker.
• Customize Your Veggies: Feel free to swap out the broccoli and bell pepper for any vegetables you have on hand, like carrots or snap peas.
• Spice It Up: Add some red pepper flakes or a splash of sriracha if you enjoy a bit of heat in your stir-fry.

Variation

You can easily change this recipe by using tofu instead of chicken for a vegetarian option, or switching to shrimp for a seafood twist.

FAQs

Q: Can I use frozen chicken or veggies?

A: Yes! Just make sure to thaw and drain the chicken or veggies before cooking to avoid too much water in the stir-fry.

Q: How long does it take to cook?

A: This recipe takes about 20-25 minutes from start to finish, making it perfect for a quick weeknight dinner.

Q: Can I double the recipe?

A: Absolutely! Just ensure you have a large enough skillet or divide it into two batches for even cooking.

Chicken Stir-Fry

A quick and easy chicken stir-fry perfect for busy weeknights, loaded with vegetables and flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken breast, sliced into strips
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 1 bell pepper sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds (optional)
• as needed Cooked rice or noodles, for serving

Method

 

Cooking

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced chicken and cook until browned, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
4. Add the sliced bell pepper and broccoli florets to the skillet. Sauté for 3-4 minutes until the veggies are tender yet crisp.
5. Pour in the soy sauce and oyster sauce. Stir well to coat everything evenly. Cook for another 2-3 minutes.
6. If you’d like, sprinkle sesame seeds on top before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for future meals. For a vegetarian option, use tofu, or try shrimp for a seafood twist.