Quick and Easy Chicken Stir Fry

5 from 1 vote

If pieces of tender chicken and a colorful array of vibrant veggies cooked in a flavorful sauce sound like a delicious meal, then you must make this Chicken Stir Fry recipe! It cooks up fast which makes it a great option for busy weeknights.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

2 Tablespoons vegetable oil or other high heat oil
1 pound boneless chicken thighs cut into thin strips, see note
2 cups broccoli fresh florets cut into bite sized pieces
1 red bell pepper cut into thin strips
2 large carrots peeled and cut into thin strips
1 small zucchini thinly sliced into strips
2 green onions thinly sliced
1 teaspoon garlic minced (1 teaspoon equivalent to 1-2 cloves)
1/2 teaspoon ginger freshly grated
1/2 teaspoon red pepper flakes
2 Tablespoons soy sauce
2 Tablespoons fish sauce
2 Tablespoons sesame seeds toasted

Instructions

Prep work: Ensure meat and all vegetables are cut prior to cooking.
Sear chicken: Heat vegetable oil in a large wok or skillet over high heat. When oil is near its smoking point, add chicken and arrange in a single layer. Allow it to cook, undisturbed, for 3 to 4 minutes. It will continue cooking later, so it doesn't need to be fully cooked at this point. You just want a nice sear on it. Transfer the chicken to a bowl.
Sear vegetables: Add broccoli, bell pepper, carrots, zucchini, and green onion to the center of the wok. Cook for 2 minutes, tossing and stirring only to prevent burning. Add garlic, ginger, and red pepper flakes and stir well.
Add chicken and sauce: Add the seared chicken back into the wok with the vegetables and add the soy sauce, fish sauce, and sesame seeds. Continue to cook and stir until vegetables are tender and everything is heated through, about 2-5 more minutes.
Serve hot over rice or noodles.

Notes

Slicing meat that is partially frozen or very cold is easiest. Slice against the grain to get the most tender bite.

Cooking tip: Throughout entire recipe, do not overcrowd your wok. You're better off cooking in small batches, setting aside, and combining everything at the end. You want everything to have a nice sear on it but not be soggy and overly cooked.

Nutrition