How to Make Chicken Stir-Fry - A Step-by-Step Guide

Chicken stir-fry is a versatile and delicious dish that is perfect for a quick and easy weeknight meal. This recipe is packed with flavor and full of wholesome ingredients, making it a great choice for both dinner and lunch.

Stir-frying is a popular cooking method in Asian cuisine that involves quickly cooking ingredients in a hot pan or wok. This method allows the food to retain its nutrients and natural flavors, while also developing a lovely char and smoky aroma.

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Ingredients

  • 4 cups water
  • 2 cups white rice
  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • ¼ teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons sesame oil, divided
  • 1 head broccoli, broken into florets
  • 1 onion, cut into large chunks
  • 1 cup sliced carrots
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 green bell pepper, cut into matchsticks

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 6

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
  • Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
  • Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.
  • Nutrition

    700 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 161mg
    • Sodium: 1790mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 5g
    • Total Sugars: 14g
    • Protein: 68g
    • Vitamin C: 66mg
    • Calcium: 109mg
    • Iron: 6mg
    • Potassium: 1001mg