I am thrilled by my version of chicken stir fry. I marinate tender chicken with soy sauce and cornstarch then mix it with crisp broccoli, red bell pepper, carrots, and snap peas. My take on Stir Fry Over Rice offers a striking mix of flavors ideal for a healthy weeknight dinner.

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I recently tried making my BEST Chicken Stir Fry and it quickly became one of my all-time favorite healthy dinner recipes. I start by marinating 1 lb of boneless, skinless chicken breasts, thinly sliced in 2 tablespoons soy sauce and 1 tablespoon cornstarch then tossing it aside waiting for the magic to happen.

I then heat 2 tablespoons vegetable oil and add in 1 red bell pepper, 1 cup broccoli florets, a medium carrot julienned, and 1 cup snap peas along with sliced onion, minced garlic and a teaspoon of freshly grated ginger. I love how this dish reminds me of those fun experiments from Crockpot Stirfry Chicken recipes and even the Pioneer Woman Chicken Stir Fry twists I saw online.

To finish it off I drizzle a homemade stir fry sauce made with soy sauce, oyster sauce, rice vinegar, brown sugar, chicken broth and sesame oil over the sizzling ingredients and serve it over rice. Enjoy experimenting with this dish its full of flavor and versatility

Why I Like this Recipe

I really love this chicken stir fry recipe for several reasons. First, I like how the marinated chicken turns out so tender and flavorful. I don’t usually have a lot of time to cook on weeknights, but this recipe comes together really quick, which is a big plus for me. I also appreciate how packed the dish is with fresh veggies like red bell pepper, broccoli and snap peas – it makes the meal feel healthy without compromisin on taste. Lastly, the sauce is amazing – it’s a perfect mix of salty, sweet, and tangy that really ties everything together. Overall, it just feels like a hearty, satisfying meal that doesn’t take forever to make.

Ingredients

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Chicken breasts: Lean protein that builds muscle; it’s versatile and low in fat.
Broccoli florets: Rich in fibre and vitamins.
Crunchy texture adds nutrition and color.
Red bell pepper: Packed with vitamin C.
It offers a sweet, vibrant flavor to dishes.
Carrot: Provides natural sweetness, fibre and vitamins.
Adds a crisp crunch to stir fry.
Snap peas: Offer fibre and vitamins.
They deliver a fresh, crisper taste in each bite.
Garlic: Enhances flavor with a spicy kick and helps boost immunity naturally.
Oyster sauce: Adds a tangy mix of sweetness and saltiness, boosting the umami flavor.
Rice vinegar: Provides a mild acidic kick that balances out all the flavors.
Sesame oil: Contributes a nutty aroma and subtle richness enhancing stir fry flavors.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce (for marinating)

1 tablespoon cornstarch (for marinating)

2 tablespoons vegetable oil

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 medium carrot, julienned

1 cup snap peas

1 medium onion, sliced

2 cloves garlic, minced

1 teaspoon freshly grated ginger

For the stir fry sauce:

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1/4 cup chicken broth

1 teaspoon sesame oil

1 teaspoon cornstarch (dissolved in the sauce)

How to Make this

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1. Cut the chicken into thin slices and toss it with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for about 15 minutes.

2. In a small bowl, mix together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/4 cup chicken broth, 1 teaspoon sesame oil and 1 teaspoon cornstarch dissolved in a little water. Set the sauce aside.

3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

4. Add the marinated chicken and cook for 3 to 4 minutes until it starts to brown on the edges. Remove the chicken from the pan and set it aside.

5. In the same skillet, add the sliced red bell pepper, broccoli florets, julienned carrot, snap peas, and sliced onion.

6. Stir-fry the vegetables for about 3 minutes, letting them get a little tender but still crunchy.

7. Add in the minced garlic and freshly grated ginger then cook for another minute.

8. Return the chicken to the skillet, pour in the stir fry sauce, and stir everything together.

9. Let the mixture simmer for 2 to 3 minutes or until the chicken is cooked through and the sauce has thickened.

10. Serve your chicken stir fry hot over rice and enjoy!

Equipment Needed

1. A sharp knife and cutting board for slicing the chicken and veggies
2. Measuring spoons and a measuring cup for getting the sauce ingredients right
3. A small bowl to mix the marinade and another for the stir fry sauce
4. A large skillet or wok for stir frying the chicken and vegetables
5. A spatula or wooden spoon for stirring everything together
6. A grater for the ginger if you dont have a garlic press that also works for ginger
7. A pot or rice cooker if you plan to cook rice to serve with the dish

FAQ

How do i slice the chicken thinly? – To get thin slices its easiest if you slightly freeze the chicken for about 15 minutes before slicing it, that makes it firmer and easier to work with.

Can i use any other vegetables? – Yes, you can mix it up with veggies like zucchini or mushrooms if you not have the ones listed, but the cook time might change a bit.

Do i need to marinate the chicken? – Marinating helps a lot, as the soy sauce and cornstarch makes the chicken more tender and flavorful, but if you're short on time, you can skip it though it may not be as juicy.

What if i dont have oyster sauce? – You can substitute with hoisin sauce, though it gives a slightly different flavour, just use a little less so it don't overwhelm the dish.

How do i know when the chicken is fully cooked? – The chicken should be white and firm throughout, and if you're not sure, cut a piece to check that it's no longer pink in the middle.

Can i make the sauce ahead of time? – Sure you can prep the sauce ahead and stir it in later, but be careful as the cornstarch might settle if left too long, so give it a quick whisk before adding it to the pan.

Chicken Stir Fry Recipe Substitutions and Variations

If you dont have boneless chicken breasts, you can substitute with thinly sliced pork tenderloin or even firm tofu for a vegetarian twist.
Instead of regular soy sauce for marinating, try using tamari or coconut aminos if youre looking for a gluten-free alternative.
If you dont have vegetable oil, you can use peanut oil or canola oil; both work really well for stir fry.
You can swap the red bell pepper with green or yellow bell pepper for a slightly different flavor and color.
Instead of chicken broth in the sauce, you can use beef broth or even water if you dont have it on hand.

Pro Tips

1. One thing to keep in mind is not to crowd the pan. If you put too much chicken or veggies at once then they steam instead of sear properly. It’s better to cook in batches if needed so that everything gets a nice browning.

2. Make sure your wok or skillet is really hot before adding any ingredients. This helps get that quick sear on the chicken and gives the vegetables a crisp texture instead of them turning mushy.

3. Keep an eye on the stir fry sauce while simmering. Sometimes the heat can make it thicken too much or stick to the pan fast so you might want to stir it more frequently to keep it smooth.

4. Try to prep all your ingredients in advance and keep them nearby as you cook. This way, you can add veggies and garlic at just the right moment without overcooking anything, making the final dish more balanced in flavor.