Go Back
Chicken stir fry - Image 3

Ultimate Chicken Stir Fry

This quick and easy chicken stir fry features tender, juicy chicken and crisp vegetables in a savory, glossy sauce. It's a customizable one-pan meal that's faster than takeout and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main
Cuisine: Asian-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tbsp cornstarch divided
  • 3 tbsp neutral oil such as avocado or vegetable oil, divided
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper sliced
  • 1 broccoli crown cut into florets
  • 1 cup snow peas or sugar snap peas trimmed
  • 3 green onions sliced, whites and greens separated

Equipment

  • Large wok or 12-inch skillet
  • Sharp chef's knife and cutting board
  • Mixing bowls (small and medium)
  • Whisk or fork

Method
 

  1. In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated. This creates a light crust that helps the chicken sear beautifully and stay juicy. Let it sit while you prep your vegetables.
  2. Heat a large wok or heavy-bottomed skillet over high heat until very hot, about 2 minutes. Add 2 tablespoons of oil. Working in batches to avoid crowding, add the chicken in a single layer. Let it sear undisturbed for 1-2 minutes until golden, then stir-fry for 3-4 more minutes until cooked through. Transfer to a clean plate.
  3. Reduce heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add the garlic, ginger, and the white parts of the green onions. Stir-fry for just 30 seconds until fragrant—be careful not to burn them.
  4. Add the harder vegetables first: the broccoli and bell pepper. Stir-fry for 2-3 minutes. Then add the snow peas and stir-fry for another 1-2 minutes until all vegetables are crisp-tender and brightly colored.
  5. Return the cooked chicken to the wok. Pour the prepared sauce over everything. Stir-fry vigorously for 1-2 minutes until the sauce thickens into a glossy coating that clings to the chicken and vegetables. Remove from heat and stir in the green onion tops.

Notes

Chef's Tips:
• Prep all ingredients before you start cooking (mise en place). Stir-frying happens fast!
• Do not overcrowd the pan when cooking the chicken, or it will steam instead of sear.
• Serve immediately over steamed jasmine rice or noodles for a complete meal.
Food Safety:
• Use separate cutting boards for raw chicken and vegetables to prevent cross-contamination.
• Ensure chicken reaches an internal temperature of 165°F (74°C).