Chicken and Vegetable Stir Fry

In our household, weeknights are a whirlwind. Between school runs, after-school activities, and the general chaos of family life, dinner often feels like a last-minute scramble. That’s where the magic of the Chicken and Vegetable Stir Fry comes in. This isn’t just a recipe; it’s a lifesaver. I stumbled upon a version of this years ago, tweaked it to perfection, and it has become a staple. The beauty lies in its simplicity and incredible versatility. Even my pickiest eater, who usually eyes vegetables with suspicion, devours this dish. The vibrant colors, the satisfying crunch, and the savory-sweet sauce create a symphony of flavors and textures that are simply irresistible. Plus, it’s healthy, packed with goodness, and on the table in under 30 minutes – truly a weeknight win. If you’re looking for a recipe that’s delicious, nutritious, and family-friendly, look no further. This Chicken and Vegetable Stir Fry will quickly become a beloved part of your meal rotation, just like it has in mine.

Ingredients: Your Stir Fry Shopping List

This recipe is incredibly flexible, but here are the core ingredients we use to create our perfect Chicken and Vegetable Stir Fry. Don’t be afraid to swap out vegetables based on what you have on hand or what’s in season!

• Chicken Breast: Lean protein, about 1.5 lbs, boneless and skinless, cut into bite-sized pieces for quick cooking.
• Broccoli Florets: About 2 cups, adds a lovely green color and cruciferous vegetable goodness, cut into small, even-sized florets.
• Carrots: 2 medium, vibrant orange and slightly sweet, peeled and sliced thinly on a bias for visual appeal and even cooking.
• Bell Peppers: 2 (any color, we love a mix!), adds sweetness and crunch, seeded and sliced into strips.
• Snap Peas: 1 cup, provides a delightful snap and fresh sweetness, trimmed and halved if large.
• Onion: 1 medium, forms the aromatic base of the stir fry, yellow or white, thinly sliced.
• Garlic: 3-4 cloves, essential for flavor, minced for even distribution.
• Ginger: 1 tablespoon, freshly grated, adds warmth and a zesty kick, peeled before grating.
• Soy Sauce (Low Sodium): ½ cup, the salty umami backbone of the sauce, low sodium to control salt content.
• Hoisin Sauce: ¼ cup, sweet and savory, adds depth and richness to the sauce, a key stir fry flavor component.
• Rice Vinegar: 2 tablespoons, adds a touch of acidity to balance the sweetness, also helps tenderize the chicken.
• Sesame Oil: 1 tablespoon, nutty and fragrant, adds a distinctive Asian flavor, use toasted sesame oil for the best aroma.
• Cornstarch: 1 tablespoon, used as a thickening agent for the sauce, ensures a glossy and clinging sauce.
• Water or Chicken Broth: ¼ cup, helps to create the sauce consistency and adds moisture.
• Vegetable Oil: 2 tablespoons, for stir frying, neutral flavor and high smoke point, canola or peanut oil also work well.
• Optional Garnishes: Sesame seeds, chopped green onions, red pepper flakes (for heat).

Instructions: Stir Fry Success in Simple Steps

Follow these step-by-step instructions to create a delicious and satisfying Chicken and Vegetable Stir Fry. Don’t be intimidated – stir frying is all about speed and efficiency!

1. Prepare the Chicken: In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly. This helps tenderize the chicken and creates a slight coating for better browning. Let it marinate while you prepare the vegetables.
2. Prep the Vegetables: Wash and chop all your vegetables according to the ingredient list. Having everything prepped and ready to go is crucial for stir frying, as the cooking process is quick. Place all your chopped vegetables in separate bowls or organized piles for easy access.
3. Make the Stir Fry Sauce: In a small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, sesame oil, and water (or chicken broth). Set aside. Taste and adjust seasonings if needed – you might want a touch more soy sauce for saltiness or rice vinegar for tanginess.
4. Heat the Wok or Skillet: Place a large wok or a large skillet over high heat. Allow it to get very hot. This high heat is essential for achieving that signature stir fry char and preventing the vegetables from becoming soggy.
5. Add Oil and Cook Chicken: Once the wok is hot, add the vegetable oil. Swirl it around to coat the bottom and sides. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Stir fry the chicken for 3-5 minutes, or until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.
6. Stir Fry Aromatics: Add the sliced onion to the wok and stir fry for 1-2 minutes until softened and fragrant. Then, add the minced garlic and grated ginger and stir fry for another 30 seconds until fragrant, being careful not to burn the garlic.
7. Stir Fry Hearty Vegetables: Add the carrots and broccoli florets to the wok. Stir fry for 3-4 minutes, until they are slightly tender-crisp. These vegetables take a bit longer to cook, so add them first.
8. Add Remaining Vegetables: Add the bell peppers and snap peas to the wok. Stir fry for another 2-3 minutes, until they are tender-crisp and vibrant in color. You want them to retain some crunch.
9. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Pour the stir fry sauce over everything. Stir fry for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients evenly. The cornstarch in the sauce will help it thicken quickly.
10. Serve Immediately: Remove the Chicken and Vegetable Stir Fry from the heat and serve immediately over your choice of rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and red pepper flakes (if using) for added flavor and visual appeal. Enjoy your delicious and healthy homemade stir fry!

Nutrition Facts: A Healthy and Balanced Meal

This Chicken and Vegetable Stir Fry is not only delicious but also packed with nutrients! Here are some approximate nutrition facts per serving (based on 4 servings):

• Serving Size: Approximately 1.5 cups
• Calories: 350-450 kcal (depending on exact ingredients and serving size)
• Protein: 30-35g

Note: These are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a recipe analyzer with your exact ingredients. This stir fry is a good source of lean protein, vitamins, minerals, and fiber, making it a healthy and balanced meal choice.

Preparation Time: Quick and Efficient Cooking

This Chicken and Vegetable Stir Fry is perfect for busy weeknights because it comes together so quickly!

• Prep Time: 20-25 minutes (chopping vegetables, preparing sauce, marinating chicken)
• Cook Time: 15-20 minutes (stir frying chicken and vegetables)
• Total Time: 35-45 minutes

The key to speed is efficient vegetable chopping and having all ingredients ready before you start cooking. Once the wok is hot, the cooking process is very fast, making this a truly quick and satisfying meal.

How to Serve: Versatile Serving Suggestions

Chicken and Vegetable Stir Fry is delicious on its own, but here are some fantastic ways to serve it to make it a complete and satisfying meal:

• Rice:
  • White Rice: A classic and simple choice, perfect for soaking up the flavorful sauce.
  • Brown Rice: For a healthier, whole-grain option with added fiber and a nutty flavor.
  • Jasmine Rice: Fragrant and slightly sticky, complements the Asian flavors beautifully.
  • Cauliflower Rice: A low-carb alternative for those watching their carbohydrate intake.
• Noodles:
  • Egg Noodles: Wide and chewy, great for stir fry and hold the sauce well.
  • Udon Noodles: Thick and chewy Japanese wheat noodles, a hearty option.
  • Rice Noodles: Gluten-free option, choose wide or thin rice noodles based on preference.
  • Lo Mein Noodles: Pre-cooked egg noodles often used in Chinese takeout, readily available.
• Grains and Alternatives:
  • Quinoa: A protein-rich grain that adds a nutty flavor and different texture.
  • Couscous: Quick-cooking and light, a good alternative to rice.
  • Lettuce Wraps: For a low-carb and refreshing option, serve the stir fry in crisp lettuce cups.
• Garnishes:
  • Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal.
  • Chopped Green Onions: Fresh and mild onion flavor, adds a pop of color.
  • Red Pepper Flakes: For a touch of heat, sprinkle red pepper flakes over the finished dish.
  • Chopped Peanuts or Cashews: Adds crunch and nutty flavor (ensure no allergies).
  • Cilantro: Fresh cilantro adds a bright and herbaceous note (optional).

Additional Tips for Stir Fry Perfection

Elevate your Chicken and Vegetable Stir Fry from good to amazing with these helpful tips and tricks:

1. Prep is Key: Mise en Place is Your Friend: Before you even turn on the heat, have all your ingredients chopped, measured, and ready to go. Stir frying is a fast cooking method, and there’s no time to chop vegetables once you start. This “mise en place” (French for “everything in its place”) is crucial for stir fry success.
2. High Heat is Essential: Stir frying requires high heat to quickly cook the ingredients and achieve that slightly charred, smoky flavor. Make sure your wok or skillet is screaming hot before adding oil and ingredients. Don’t be afraid of the heat – it’s what makes stir fry stir fry!
3. Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the vegetables to steam instead of stir fry, resulting in soggy vegetables. Cook in batches if necessary to ensure everything cooks evenly and gets that desirable stir fry texture.
4. Cut Vegetables Evenly: Cut your vegetables into similar sizes and shapes to ensure they cook evenly. Thinly sliced vegetables will cook faster than thick chunks, so aim for uniform pieces. Bias-cut carrots and angled cuts for bell peppers not only look nice but also cook consistently.
5. Start with Aromatics, Then Hearty Vegetables: Begin by stir frying your aromatics (onion, garlic, ginger) to infuse the oil with flavor. Then, add the harder, denser vegetables (carrots, broccoli) that take longer to cook, followed by softer vegetables (bell peppers, snap peas) that cook quickly.
6. Don’t Overcook the Vegetables: The beauty of stir fry vegetables is their crisp-tender texture. Avoid overcooking them to the point of mushiness. They should still have a slight bite to them. Stir frying is fast; keep a close eye on the vegetables and cook until they are just tender-crisp.
7. Taste and Adjust the Sauce: Before adding the sauce to the stir fry, taste it and adjust seasonings to your liking. You might want to add a touch more soy sauce for saltiness, rice vinegar for tanginess, or a pinch of sugar for sweetness. Personalize the sauce to your taste preferences.
8. Use Quality Ingredients: While stir fry is a forgiving dish, using fresh, high-quality ingredients will make a noticeable difference in the final flavor. Fresh vegetables, good quality chicken, and flavorful sauces will all contribute to a tastier stir fry. Especially with soy sauce and sesame oil, opt for good brands for richer flavor.

FAQ: Your Stir Fry Questions Answered

Got questions about making the perfect Chicken and Vegetable Stir Fry? Here are some frequently asked questions and their answers:

Q1: Can I use different vegetables in this stir fry?
A: Absolutely! One of the best things about stir fry is its versatility. Feel free to substitute vegetables based on your preferences and what’s in season. Good options include zucchini, mushrooms, bok choy, asparagus, snow peas, green beans, and cabbage. Just adjust cooking times accordingly – denser vegetables will need to cook longer.

Q2: What other protein can I use besides chicken?
A: You can easily swap out chicken for other proteins. Beef, shrimp, pork, or tofu all work wonderfully in stir fry. For beef, use thinly sliced cuts like flank steak or sirloin. For shrimp, use peeled and deveined shrimp. For pork, use thinly sliced pork tenderloin or shoulder. For tofu, use firm or extra-firm tofu, pressed to remove excess water and cubed. Adjust cooking times based on the protein you choose.

Q3: Can I make this stir fry vegetarian or vegan?
A: Yes, definitely! To make it vegetarian, simply omit the chicken and add more vegetables or vegetarian protein sources like tofu, tempeh, or edamame. To make it vegan, ensure your hoisin sauce is vegan-friendly (some contain honey) and use vegetable broth instead of chicken broth if using.

Q4: How can I make my stir fry sauce thicker?
A: This recipe already uses cornstarch to thicken the sauce. If you prefer an even thicker sauce, you can mix an extra ½ teaspoon of cornstarch with 1 tablespoon of cold water and add it to the stir fry in the last minute of cooking. Be careful not to add too much cornstarch, as it can make the sauce gluey.

Q5: How do I make my stir fry spicier?
A: There are several ways to add heat to your stir fry. You can add a pinch of red pepper flakes to the sauce or stir fry while cooking. You can also add a chopped fresh chili pepper (like jalapeño or Thai chili) along with the aromatics. Sriracha or chili garlic sauce can also be stirred in at the end for a spicy kick.

Q6: Can I prepare this stir fry ahead of time?
A: While stir fry is best served immediately for optimal texture, you can prep components ahead of time. You can chop all the vegetables, marinate the chicken, and make the sauce ahead of time and store them separately in the refrigerator. When you’re ready to cook, the stir fry will come together very quickly. However, cooked stir fry is best consumed within 1-2 days, as the vegetables can become softer over time.

Q7: How do I reheat leftover stir fry?
A: Leftover stir fry can be reheated in a skillet or wok over medium heat. Add a tablespoon of water or broth to the pan to help prevent it from drying out. Stir fry until heated through. You can also reheat it in the microwave, but the texture of the vegetables may become softer.

Q8: What if I don’t have a wok? Can I still make stir fry?
A: Absolutely! While a wok is ideal for stir frying due to its shape and heat distribution, you can definitely make stir fry in a large skillet. A large cast iron skillet or a large stainless steel skillet works well. Just make sure it’s large enough to prevent overcrowding and can get very hot. The key is still high heat, regardless of the pan type.

Print