Chicken Stir Fry

Name: Chicken Stir Fry
Total time: 20 min
Yield: For Two
Cuisine: Asian
Ingredients: 400 g chicken breast, sliced; 400 g mixed stir-fry vegetables; 3 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp each garlic and ginger

Chicken Stir Fry is a fast, colorful dish of tender chicken pieces and crisp vegetables tossed in a savory, glossy sauce over high heat. It is quick to make, full of fresh flavor, and endlessly adaptable to whatever vegetables you have on hand. Serve it hot over steamed rice or noodles for a satisfying weeknight dinner for two.

Asian Chinese High-Protein Stovetop Dinner Quick (15-min) 30-Minute Chicken

⏱ 20 min
📊 easy
🍽 For Two

Ingredients

400 g chicken breast, sliced
400 g mixed stir-fry vegetables
3 tbsp soy sauce
1 tbsp cornstarch
1 tbsp each garlic and ginger

Instructions

Slice about 300 grams (10 ounces) of chicken breast into thin even strips and toss with a teaspoon of cornstarch, a splash of soy sauce, and a little oil to keep it tender.
Prepare the sauce by whisking together soy sauce, a spoon of oyster sauce, a little honey, grated ginger, garlic, and a teaspoon of cornstarch with a splash of water.
Chop your vegetables, such as bell pepper, broccoli, and carrot, into bite-sized pieces so they cook quickly and evenly.

Heat a wok or large skillet over high heat until very hot, add a tablespoon of oil, then add the chicken in a single layer and let it sear undisturbed for about 1 minute before stir-frying until golden and just cooked through.
Remove the chicken to a plate, add a little more oil, then stir-fry the firmer vegetables first for 2 minutes followed by the softer ones until crisp-tender and bright.
Return the chicken to the pan, pour in the sauce, and toss everything together over high heat for about 1 minute until the sauce thickens and coats every piece in a glossy glaze.
Serve immediately over steamed rice or noodles, garnished with sliced green onion and a sprinkle of sesame seeds.

💡 Chef's tip

Cut the chicken into uniform thin strips and cook it in a single layer without stirring for the first minute, because letting it sear undisturbed builds flavor and keeps the meat from steaming and turning rubbery.

Velveting the chicken in a little cornstarch and soy before cooking gives it that silky, tender coating you get at Chinese restaurants but rarely at home.