Hey friends, Jacob Allen here, cooking up a storm on “Beyond the Bayou Blog.†Today, I’m sharing a dish that’s one of my absolute favorites: chicken stir fry.
Chicken stir fry always brings back memories of my nanny’s kitchen. Sunday afternoons, we’d gather around the table while she worked her magic. The sizzle of the wok and the smell of garlic and ginger in the air—it was pure comfort. My nanny had a way of turning simple ingredients into something truly special, and her chicken stir fry was no exception. She’d serve it with steaming bowls of rice, and we’d sit around listening to her stories about the old days.
One thing I like about stir fry is its flexibility. It’s easy to throw together, but it always feels like a treat. It’s the perfect mix of crunchy veggies and tender chicken, all wrapped up in a savory sauce. Pair it with a nice cold drink, and you’ve got a winning combination.
So, grab your wok and let’s get cooking! This chicken stir fry recipe comes straight from my nanny’s kitchen, with a little twist from me. It’s made with love and a lot of happy memories. Enjoy!
Overview: How to Make Chicken Stir Fry?
Sure thing, let me break it down for you. This chicken stir fry is all about simple, fresh ingredients coming together to create a delicious and satisfying meal. The beauty of stir fry is its versatility; you can add or change vegetables to suit your taste. It’s quick to prepare and doesn’t require a ton of special equipment. All you need is a wok or a large skillet, and you’re good to go.
To start, you’ll marinate bite-sized pieces of chicken with a mix of soy sauce and cornstarch. This step adds flavor and keeps the chicken tender during cooking. Then, it’s time to fire up your wok. Add some oil and cook the chicken until it’s golden brown. Once the chicken’s done, remove it from the pan and toss in your favorite veggies. Think bell peppers, onions, broccoli, or carrots—whatever you have on hand works great. Cook until the vegetables are just tender but still have some crunch.
Next, return the chicken to the wok and add your sauce. A simple mix of oyster sauce and rice vinegar gives the dish a savory, tangy kick. Stir everything together, and you’re done! Serve the chicken stir fry over rice or noodles for a complete meal. This recipe is perfect for a weeknight dinner when you want something quick, tasty, and packed with flavor. Enjoy!
Chicken Stir Fry Recipe
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowls
- Measuring Spoons
- Wok or large skillet
- Wooden Spoon or Spatula
- Rice cooker or saucepan
- Serving plates or bowls
Ingredients
- 1 pound chicken breast or thighs
- 2 tbps soy sauce
- 1 tbps cornstarch
- 2 tbps vegetable oil or sesame oil
- 1 large bell pepper
- 1 medium onion
- 1 cup broccoli florets
- 1 carrot
- 2 cloves garlic
- 1 tbp ginger
- 2 tbps oyster sauce
- 1 tbp rice vinegar or mirin optional
- Salt and pepper
- Green onions
- Cooked rice or noodles
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces, soy sauce, and cornstarch. Mix well and let sit for 10-15 minutes while you prep the vegetables.
- Heat the wok or skillet: Place a large wok or skillet over medium-high heat. Add 1 tablespoon of oil.
- Cook the chicken: Once the oil is hot, add the marinated chicken pieces in a single layer. Let them cook undisturbed for a minute, then stir-fry until the chicken is cooked through and golden brown, about 4-5 minutes. Remove the chicken from the wok and set it aside.
- Stir-fry the vegetables: Add another tablespoon of oil to the wok, then add the bell pepper, onion, broccoli, and carrot. Stir-fry for 4-5 minutes, or until the vegetables start to soften but are still crisp.
- Add garlic and ginger: Add the minced garlic and ginger to the wok. Stir-fry for another 1-2 minutes until fragrant.
- Combine chicken and vegetables: Return the chicken to the wok, then add the oyster sauce and rice vinegar. Stir everything together, ensuring the sauce evenly coats the chicken and vegetables.
- Season and serve: Taste the stir-fry and adjust the seasoning with salt, pepper, or additional soy sauce if needed. Garnish with chopped green onions. Serve hot over rice or noodles.
Notes
- Prep Everything Before Cooking Stir fry is all about quick cooking at high heat, so make sure to have all your ingredients prepped and ready to go before you start. Chop the vegetables, marinate the chicken, and measure out the sauce ingredients ahead of time. This will ensure a smooth cooking process.
- High Heat is Key To get that perfect stir fry texture, you need to cook at high heat. Use a wok or large skillet, and make sure it’s hot before adding the oil and chicken. This way, you’ll get a nice sear on the chicken and keep the veggies crisp-tender.
- Don’t Overcrowd the Pan When stir-frying, it’s important not to overcrowd the pan. If there’s too much in the pan, you’ll end up steaming instead of stir-frying, which can make the dish soggy. Cook the chicken in batches if necessary, and give the vegetables enough room to sear and caramelize.
Nutrition
Here is a list of dishes that would complement chicken stir fry:
These options offer a mix of textures and flavors to create a balanced meal alongside chicken stir fry.
What kind of chicken is best for stir fry?
Great question! You can use either chicken breast or thighs for stir fry, depending on your preference. Chicken breast is leaner, while thighs are juicier. Just make sure to cut the chicken into bite-sized pieces so it cooks quickly and evenly.
What vegetables can I use in stir fry?
Almost anything goes with stir fry, which is why it’s so flexible! Popular choices are bell peppers, onions, broccoli, and carrots. But you can also add snap peas, mushrooms, zucchini, or baby corn. Just aim for a good mix of colors and textures to make the dish more interest
Some Tips and Tricks
Tip 1: I Get the Pan Really Hot When I’m making stir fry, the first thing I do is get my wok or skillet super hot. You want it hot enough that when you add the chicken, it sizzles. This helps get a nice sear on the meat and keeps the veggies from getting soggy.
Tip 2: I Don’t Overcook the Vegetables I try not to overcook the vegetables because I like them with a little crunch. My trick is to add the slower-cooking ones first—like carrots and broccoli. Once they start to soften, I add the quicker-cooking ones, like bell peppers and onions. That way, they all end up just right.
Tip 3: I Keep Stirring In stir fry, the key is to keep things moving. I use a wooden spoon or spatula to constantly stir everything around. This way, the chicken cooks evenly, and the veggies don’t burn. Plus, it helps the flavors mix together nicely.