Discovering the Perfect Stir-Fry
My Favorite is Classic Chicken Stir-Fry and One of my favorite recipes to make on a busy weeknight is my Classic Chicken Stir-Fry. It’s a dish that brings together juicy chicken, crisp vegetables, and a flavorful sauce in just 30 minutes. I remember the first time I made this stir-fry; I was looking for something quick yet satisfying. I wanted a recipe that would make my family happy and fill our bellies with deliciousness. The combination of bell peppers, broccoli, and a savory sauce made it an instant hit.
Cooking Up a Storm
As I chopped the chicken and vegetables, the colors on my cutting board were like a vibrant painting. The red and yellow bell peppers and the green broccoli florets looked so fresh and inviting. When I heated up the olive oil and added the chicken to the pan, the sizzle was music to my ears. I cooked the chicken until it was perfectly golden and tender. Then, tossing the vegetables into the same pan and adding the garlic and ginger filled my kitchen with an irresistible aroma.
Crafting the Savory Sauce
Making the sauce was the next step, and it was surprisingly easy. I mixed soy sauce with rice vinegar and added a cornstarch slurry to thicken it up. The sauce came together beautifully, creating a glossy coating for the chicken and vegetables. When I poured it over the stir-fry, the smell was so mouthwatering that I could hardly wait to taste it. Sprinkling sesame seeds and green onions on top added a delightful crunch and a burst of freshness.
A Meal to Remember
When we finally sat down to eat, everyone’s eyes lit up. The stir-fry was just as delicious as I had hoped—each bite was a perfect balance of flavors and textures. My family loved it so much that it quickly became a go-to recipe. Now, whenever I make Classic Chicken Stir-Fry, it feels like a comforting reminder of those busy evenings where we all came together for a simple yet wonderful meal. It’s a dish that brings joy and satisfaction with every bite.
Table of Contents
Chef’s Notes-Classic Chicken Stir-Fry
- Slice the chicken and vegetables into uniform pieces for even cooking. This helps ensure that everything cooks at the same rate and the flavors blend well.
- Cook the chicken over medium-high heat to get a nice sear and lock in the juices. Don’t overcrowd the pan; if needed, cook the chicken in batches.
- To avoid lumps in the sauce, mix the cornstarch with water to make a slurry before adding it to the stir-fry. Stir continuously to ensure the sauce thickens smoothly.
- For extra depth of flavor, consider adding a splash of sesame oil or a teaspoon of hoisin sauce to the stir-fry sauce.
- Feel free to experiment with other vegetables like snap peas, mushrooms, or carrots. Just adjust the cooking time according to the vegetables used.
Classic Chicken Stir-Fry
4
servings15
minutes15
minutes350
kcal30
minutesGet ready to whip up a delicious and nutritious Classic Chicken Stir-Fry! This recipe is perfect for busy weeknights, offering a quick and easy meal that’s packed with flavor. With tender chicken, vibrant veggies, and a savory sauce, this dish is sure to become a family favorite. Plus, it’s customizable to suit your taste preferences. Let’s get cooking!
Ingredients
For the Stir-Fry
1 lb boneless skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
2 cups broccoli florets
3 green onions, chopped
For the Sauce
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
3 garlic cloves, minced
1 tablespoon fresh ginger root, grated
For Garnish
1 tablespoon sesame seeds
- Alternative Ingredients:
Chicken: Substitute with tofu for a vegetarian option.
Soy Sauce: Use tamari for a gluten-free version.
Olive Oil: Replace with avocado oil for a different flavor profile.
Rice Vinegar: Apple cider vinegar can be used as an alternative.
Directions
- Prepare Ingredients: Slice the chicken breasts into thin strips and set aside. Chop the bell peppers into strips and cut the broccoli into florets. Mince the garlic and grate the ginger.
- Cook Chicken: Heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Add the chicken strips and cook until they are no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining olive oil. Toss in the bell peppers and broccoli florets. Sauté until the vegetables are tender-crisp, approximately 5 minutes.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the minced garlic and grated ginger. Stir well to combine.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the stir-fry before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 20g
- Protein: 30g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 600mg
- Potassium: 800mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 1500IU
- Vitamin C: 120mg
- Calcium: 60mg
- Iron: 2mg
FAQ-Classic Chicken Stir-Fry
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used. They are more flavorful and slightly juicier but may need a bit longer to cook.
What can I use as a substitute for soy sauce if I need a gluten-free option?
You can use tamari as a gluten-free alternative to soy sauce.
Can I make this recipe ahead of time?
Yes, you can cook the stir-fry ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator. For longer storage, you can freeze the stir-fry in a freezer-safe container for up to 3 months.
Can I use a different type of vinegar if I don’t have rice vinegar?
Yes, apple cider vinegar is a good substitute for rice vinegar. It has a similar acidity and will work well in the sauce.
