Chicken Stir Fry Recipes

Chicken stir fry is a quick and healthy meal that’s easy to customize with your favorite vegetables and sauces. Whether you’re craving something classic or want to try a twist, here are three tasty Chicken Stir Fry recipes for you to try:

1. Classic Chicken Stir Fry

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
• 2 tablespoons vegetable oil (for cooking)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 carrots, julienned
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for extra flavor)
• 1 tablespoon hoisin sauce (optional, for sweetness)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (optional, for thicker sauce)
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Prepare the sauce: In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, and a little water. If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce mixture.

2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.

3. Stir fry the vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add the garlic, ginger, and onions, and sauté for 1-2 minutes until fragrant. Then add the bell peppers, carrots, and broccoli. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

4. Combine the chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour in the sauce and toss everything together to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is well combined.

5. Serve: Serve the stir fry over rice or noodles and garnish with sesame seeds if desired.

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2. Spicy Honey Garlic Chicken Stir Fry

Ingredients:

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1/2 cup snap peas or snow peas
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha or chili paste (adjust to your spice preference)
• 1 tablespoon cornstarch (optional, for thickening)
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)
• Cooked rice or quinoa, for serving

Instructions:

1. Prepare the sauce: In a small bowl, mix the soy sauce, honey, rice vinegar, sriracha, and cornstarch (if using). Stir until well combined and set aside.

2. Cook the chicken: Heat the olive oil in a large pan or wok over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and set it aside.

3. Stir fry the veggies: In the same pan, add the sesame oil and sauté the garlic and ginger for 1 minute until fragrant. Add the red bell pepper, snap peas, and zucchini. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

4. Combine the chicken and sauce: Return the chicken to the pan, then pour in the sauce mixture. Toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

5. Serve: Serve the stir fry over cooked rice or quinoa and garnish with chopped green onions and sesame seeds.

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3. Lemon Ginger Chicken Stir Fry

Ingredients:

• 1 lb (450g) chicken breasts, thinly sliced
• 1 tablespoon vegetable oil
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, sliced (any color)
• 1/2 cup snow peas or peas
• 1/2 cup broccoli florets
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• Cooked rice or noodles, for serving
• Lemon slices, for garnish

Instructions:

1. Make the sauce: In a small bowl, whisk together the soy sauce, honey, lemon juice, lemon zest, and cornstarch (if using). Set aside.

2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set it aside.

3. Stir fry the vegetables: In the same pan, add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant. Add the carrots, bell peppers, snow peas, and broccoli. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.

4. Combine the chicken and sauce: Return the chicken to the pan and pour the sauce over the mixture. Stir to coat everything and cook for 2-3 minutes, until the sauce thickens slightly and the chicken is well coated.

5. Serve: Serve the stir fry over rice or noodles and garnish with lemon slices.

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Tips:

• Use any vegetables you like: Stir fry is super customizable! Feel free to add mushrooms, bok choy, baby corn, or any other veggie you love.
• Make it gluten-free: Use tamari instead of soy sauce to keep it gluten-free.
• Add some crunch: Sprinkle some toasted cashews, peanuts, or almonds on top for extra texture and flavor.
• Meal prep: These stir fries are great for meal prep. Just store the stir fry in an airtight container in the fridge for up to 3-4 days.

Enjoy these tasty and easy Chicken Stir Fry recipes! They’re packed with flavor and perfect for busy weeknights. Let me know how they turn out if you give them a try!