Quick and Flavorful Chicken Stir-Fry: A Weeknight Favorite
This Chicken Stir-Fry is the ultimate weeknight dinner solution, combining tender chicken with a medley of crisp vegetables and a savory sauce. Perfect for busy evenings, this dish comes together in no time and offers a satisfying balance of flavors and textures. Whether served over rice or noodles, it’s a versatile recipe that’s sure to please the whole family. Ideal for quick meals, meal prep, or a casual family dinner, this Chicken Stir-Fry is a must-try for any home cook.
Chicken Stir-Fry is perfect for a quick weeknight dinner, a casual family gathering, or a fun weekend meal. Its vibrant flavors and colorful presentation make it an ideal choice for any occasion where you need a satisfying, balanced meal.
How to Make From Scratch Chicken Stir-Fry
- Prepare the Ingredients:
- Thinly slice chicken breasts into bite-sized pieces.
- Chop a variety of vegetables such as bell peppers, broccoli, carrots, and snap peas.
- Mince garlic and ginger for added flavor.
- Make the Sauce Chicken Stir-Fry:
- In a bowl, mix together soy sauce, hoisin sauce, rice vinegar, a touch of honey, and a splash of sesame oil. Adjust seasoning with salt and pepper.
- Stir-Fry the Chicken:
- Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-7 minutes.
- Remove chicken from the pan and set aside.
- Cook the Vegetables:
- In the same pan, add a bit more oil if needed. Stir-fry the vegetables until just tender but still crisp, about 3-4 minutes.
- Combine and Finish:
- Return the chicken to the pan. Pour the sauce over the mixture and stir to coat everything evenly. Cook for another 2-3 minutes until everything is heated through and the sauce is thickened.
- Serve:
- Garnish with sliced green onions and sesame seeds if desired. Serve over cooked rice or noodles.
When to Flip Chicken Stir-Fry
Stir-fry the chicken and vegetables until they are nicely browned and tender. Do not overcook; the vegetables should remain crisp, and the chicken should be fully cooked but not dry.
How to Reheat Chicken Stir-Fry
Reheat leftovers in a skillet over medium heat until heated through, or in the microwave in short bursts, stirring in between to ensure even heating.
Can You Save Batter Chicken Stir-Fry?
As this recipe doesn’t use batter, there’s no batter to save. However, you can save leftover stir-fry in the fridge for up to 3-4 days.
Can You Freeze Chicken Stir-Fry?
Yes, you can freeze the chicken stir-fry. Store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Ingredients
- 1 lb chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
- Cooked rice or noodles for serving
Directions
- Prepare all ingredients as described.
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry until golden brown and cooked through.
- Remove chicken and set aside.
- In the same pan, add vegetables and stir-fry until tender-crisp.
- Return chicken to the pan, add sauce, and stir to coat evenly.
- Cook until heated through and the sauce is thickened.
- Garnish with green onions and sesame seeds, and serve over rice or noodles.
Editor’s Note:
This Chicken Stir-Fry is a versatile and quick meal that can be customized with your favorite vegetables and sauces. It’s perfect for busy weeknights and can easily be adjusted to suit dietary preferences.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 320
- Protein: 25g
- Carbohydrates: 20g
- Fat: 16g
- Fiber: 4g
- Sugar: 8g
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