Classic Chicken Stir-Fry
Here's a Classic Chicken Stir-Fry recipe that's as vibrant as it is flavorful. Perfect for a weeknight dinner, it brings together tender chicken and colorful veggies in a savory sauce that hits all the right notes.
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Ingredients for Classic Chicken Stir-Fry
Boneless, skinless chicken breast is the star here, providing lean protein. Slicing it thinly ensures it cooks quickly and evenly. Vegetable oil has a high smoke point, perfect for stir-frying. Broccoli, red bell pepper, and yellow bell pepper add color, crunch, and nutrients. Sugar snap peas enhance the dish with their sweet, crisp texture. Garlic and ginger infuse the dish with aromatic, bold flavors. The soy sauce and oyster sauce combination creates a rich umami base, while the cornstarch mixed with water thickens the sauce, coating each piece evenly. A drizzle of sesame oil at the end adds a nutty, aromatic finish.
Classic Chicken Stir-Fry Tips & Tricks
- Prep everything before you start cooking. Stir-frying is fast-paced, so having your ingredients ready is key.
- Cut the chicken and veggies into uniform sizes for even cooking.
- If you prefer more sauce, double the soy sauce mixture and adjust the seasoning as needed.
- Don't crowd the pan; if your pan is small, cook in batches.
Serving Ideas for Classic Chicken Stir-Fry
This stir-fry pairs wonderfully with steamed jasmine or basmati rice, allowing the sauce to soak in. For a low-carb option, serve it over cauliflower rice or alongside some mixed greens for a light, refreshing contrast.
Frequently Asked Questions
- Can I use a different protein?
- Absolutely! This recipe works well with shrimp, beef, or even tofu for a vegetarian option.
- What can I substitute for oyster sauce?
- Hoisin sauce or a vegetarian mushroom sauce can be a good substitute if you're looking to avoid oyster sauce.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken.
Classic Chicken Stir-Fry Recipe Walkthrough
Start by heating a tablespoon of vegetable oil in a large pan or wok over medium-high heat. Toss in the thinly sliced chicken breast, seasoning it lightly with salt and pepper. Stir-fry the chicken for about 5 to 7 minutes, ensuring it's fully cooked through but still juicy. Once done, remove it from the pan and set it aside for later.
With the chicken set aside, add the remaining tablespoon of vegetable oil to the same pan. Time to get those veggies in—start with the broccoli, then add the red and yellow bell peppers along with the sugar snap peas. Stir-fry these for about 3 to 4 minutes until they're just tender but still crisp. The goal is to keep that vibrant color and crunch.
Next, add the minced garlic and ginger. Stir them into the veggies for about a minute until they release their fragrant aroma. This step is quick but crucial for layering flavors.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Pour this mixture over your veggies, stirring well to ensure everything gets coated. Return the cooked chicken to the pan, mixing everything together until the sauce thickens and clings to the ingredients—this should take about 2 to 3 minutes.
Finish with a drizzle of sesame oil, giving it all one last stir. Serve your stir-fry warm, and enjoy the medley of flavors and textures.
Why This Classic Chicken Stir-Fry Works
- Quick and easy: Ready in under 30 minutes, making it ideal for busy nights.
- Flexible: Easily swap out veggies based on what you have on hand.
- Healthy: Loaded with lean protein and fresh vegetables.
- Flavor-packed: A balanced sauce that ties everything together with a hint of sesame.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- Salt and pepper to taste
Step-by-step Instructions
- 1. Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat.
- 2. Add the sliced chicken breast and season with salt and pepper. Stir-fry until the chicken is cooked through, about 5-7 minutes. Remove from the pan and set aside.
- 3. In the same pan, add the remaining vegetable oil. Add broccoli, red bell pepper, yellow bell pepper, and sugar snap peas. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
- 4. Add the minced garlic and ginger to the vegetables and stir-fry for another minute until fragrant.
- 5. In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water. Pour this sauce over the vegetables and stir well.
- 6. Return the cooked chicken to the pan and mix everything together until well coated with the sauce. Stir-fry for an additional 2-3 minutes until the sauce has thickened.
- 7. Drizzle with sesame oil, give a final stir, and serve warm.