Chicken and vegetable stir-fry with step by step photos and a video recipe. Easy chicken stir-fry recipe made with chicken and colorful vegetables, cooked in a flavorful stir-fried sauce. Quick and easy dinner recipe, made in one pan, in just 30 minutes. It tastes better than Chinese takeout. Serve with steamed rice or noodles. Dairy-free recipe.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main, Side Dish
Cuisine: Chinese
Servings: 4people
Author: Preeti
Equipment
1 Wok or Heavy bottom pan
1 small mixing bowl
Ingredients
For Stir-fry sauce
½cupchicken broth(low sodium)
2tablespoonlight soy sauce(low sodium)
2tablespoondark soy sauce(low sodium)
1teaspoonfreshly ground black pepper
1tablespoonsweet chili garlic saucesubstitute with any sweet chili sauce
1teaspoonbrown sugar(or use white sugar or honey)
1tablespooncorn flour/cornstarch
1teaspoonvinegar
1teaspoonred pepper flakes(skip if you prefer less spicy)
For the Chicken Stir-fry
2chicken breasts, cubed (400 gram)
salt to taste
½teaspoonground black pepper
3clovesof garlic, minced
1teaspoongrated ginger
¼cupfinely chopped spring onion whites (or green onions)
1cupsteam cooked broccoli florets
½green bell pepper, cubed
½red bell pepper, cubed
½onion, cubed
2tablespoonoil
1tablespoonbutter (unsalted)(optional)
¼cuproasted cashews
spring onion greens
1teaspoonroasted sesame seeds
Instructions
Preparations
Cut the chicken breast uniformly into 1-inch pieces. Sprinkle some salt and pepper over it. Keep it aside.
Finely chop ginger, garlic and spring onion whites.
Cut red onions, and bell peppers into cubes.
Chop spring onion greens.
Make Stir-fry Sauce - In a mixing bowl, combine all the sauce ingredients and set it aside. Homemade stir-fry sauce is ready.
Making chicken stir-fry with veggies
Heat 2 tablespoon oil and 1 tablespoon butter in a heavy bottom pan over medium high heat.
When the pan is hot enough, add chicken in a single layer over the pan. Do not overlap the chicken pieces. Let it cook for a minute.
Now cook the chicken stirring continuously until the chicken is cooked (internal temperature reaches 165 degrees F). Do not overcook the chicken otherwise the chicken will turn hard and rubbery. Remove the chicken to a plate (leave oil in the pan).
In the same pan, add onion, ginger and garlic to the pan. Stir-fry them for a minute.
Add the onion and bell pepper cubes. Stir-fry them for 2-3 minutes.
Now, add broccoli, cashews, and stir-fried chicken back to the pan.
Give the stir-fry sauce a quick mix and then add it to the pan. Stir to combine the chicken and vegetables well with the sauce.
Cook stirring continuously, until the sauce comes to a boil and thickens. Remove from heat.
Garnish with spring onion greens and roasted sesame seeds.
Serve immediately with steamed rice or noodles.
Video
Notes
Stir-fry recipes require some prep time. Chopping and prepping the vegetables and chicken can be done the previous day. Store it in an airtight container in the refrigerator.
You need a traditional wok to make stir-fry recipes. But if you do not have any, use a heavy bottom pan/skillet.
Keep everything ready - For stir-fry recipes, make sure all the sauces and other ingredients are kept nearby before you start cooking.
Cut the chicken breast uniformly. It ensures that all the pieces are cooked evenly at the same time.
Cook on high heat, stirring frequently so that the chicken and the vegetables are cooked evenly and stay crisp.
Make sure that the pan is hot enough before you place the chicken to cook over it.
Spread the chicken pieces over the pan in a single layer. There should be some space between the chicken pieces. Do not overlap them. It will make sure that the chicken pieces are cooked crisp rather than getting steam cooked.
Stir continuously while cooking to make sure everything gets cooked evenly.
Whisk the stir-fry sauce again before adding it to the pan. The corn flour/cornstarch sits at the bottom. So give it a quick mix and then add it to the pan.