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- 1 lb chicken breast, sliced into thin strips - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 3 green onions, chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon honey - Salt and pepper to taste - Cooked jasmine or brown rice for serving - Sesame seeds for garnish - Fresh cilantro leaves for garnish - Additional vegetables like mushrooms or carrots - Use tamari instead of soy sauce for gluten-free needs. - Swap chicken for tofu or chickpeas for a plant-based meal. - Replace vegetable oil with olive oil or avocado oil for a different taste. {{ingredient_image_1}} First, take your chicken breast and slice it into thin strips. This helps it cook faster and stay tender. Next, place the chicken in a bowl. Add 2 tablespoons of cornstarch and mix well. Make sure each piece is fully coated. This coating will give your chicken a nice crispy texture when cooked. Now, heat a large skillet or wok over medium-high heat. Pour in 1 tablespoon of vegetable oil. Once the oil is hot, add the chicken strips in a single layer. Cook them for about 5 to 7 minutes. You want them golden brown and fully cooked. When done, remove the chicken from the skillet and set it aside. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in 4 cloves of minced garlic and 1 tablespoon of grated ginger. Cook these for about 30 seconds until they smell amazing. Next, add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cup of broccoli florets, and 1 cup of snap peas. Stir-fry these veggies for about 3 to 5 minutes. You want them to be tender-crisp. After that, return the cooked chicken to the skillet. Pour in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of honey. Stir everything together for 1 to 2 minutes. This will heat it all through and blend the flavors nicely. Finally, season with salt and pepper to taste. To get crispy chicken, start with cornstarch. Coat the chicken well; it creates crunch. Make sure your oil is hot. This helps seal the chicken quickly. Cook in a single layer. Don’t crowd the pan; give it space. Flip the chicken only once to get that golden color. High heat is key for stir-frying. Use a large skillet or wok. Make sure your oil is hot before adding ingredients. Add aromatics like garlic and ginger first. They add a lot of flavor! Then, add your veggies. Keep them moving for even cooking. Stir-fry quickly for about 3-5 minutes. This keeps the veggies crisp. To boost flavor, try adding some chili flakes for heat. Fresh herbs like cilantro also brighten the dish. You can swap the soy sauce for tamari for a gluten-free option. Add a splash of lime juice for tang. Always taste as you go and adjust the seasoning. This way, you get a meal that fits your taste perfectly. Pro Tips Use High Heat: Cooking on high heat allows the chicken to sear quickly, locking in juices and creating a delicious crispy exterior. Prep Your Ingredients: Have all your vegetables and sauces ready to go before starting to cook, as stir-frying is a quick process. Don’t Overcrowd the Pan: To ensure even cooking, stir-fry in batches if necessary, allowing enough space for the chicken and vegetables to sear properly. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for a personalized touch! {{image_2}} You can easily make this dish vegetarian or vegan. Swap the chicken for tofu or tempeh. Both absorb flavors well and add great texture. Press the tofu to remove extra water, then cut it into strips. Toss it in cornstarch just like the chicken for that crispy bite. Use vegetable broth instead of soy sauce for added depth. This way, you keep the taste while keeping it plant-based. Feel free to change the type of protein in this stir fry. You can use shrimp, beef, or pork instead of chicken. Each protein brings its own flavor and texture. If using shrimp, cook it for just a few minutes until it turns pink. For beef or pork, slice thinly against the grain for tenderness. Adjust cooking times to ensure your protein is cooked through but not overdone. Using seasonal vegetables can elevate your stir fry. It adds color and freshness. In spring, try adding asparagus or snap peas. In summer, zucchini or bell peppers shine. Autumn calls for squash or carrots, while winter is perfect for hearty greens like kale. Mix and match according to what’s fresh and on hand. This not only boosts flavor but also keeps your meals exciting and nutritious. After enjoying your Better-Than-Takeout Chicken Stir Fry, let the dish cool. Use airtight containers to store leftovers. This keeps the flavors fresh and tasty. You can store the stir fry in the fridge for up to three days. Make sure to separate the rice from the chicken and veggies. This helps maintain the texture. When reheating, I recommend using a skillet on medium heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. This usually takes about 5-7 minutes. You can also use a microwave, but cover the dish with a damp paper towel. This prevents the chicken from drying out. Heat in short bursts of 30 seconds, stirring in between. For meal prep, freezing is a great option. Cool the stir fry completely before freezing. Use freezer-safe containers or bags. Label them with the date for easy tracking. The stir fry can freeze well for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as described above for the best taste. Yes, you can use frozen chicken or vegetables. Just remember to thaw them first. For chicken, let it sit in the fridge overnight. You can also run it under cold water for quicker thawing. For vegetables, microwave them for a few minutes. This helps them cook evenly in the stir fry. Using frozen ingredients might change the texture a bit. Frozen chicken may release more water. This can make your stir fry watery. If that happens, just cook it a bit longer. This way, you will get a nice, thick sauce. If you need a soy sauce substitute, try tamari. Tamari is gluten-free and tastes similar. You can also use coconut aminos, which is a bit sweeter. Another option is to mix water with a little Worcestershire sauce. This gives a nice flavor too. For a homemade soy sauce alternative, mix 1/4 cup of broth with 1 tablespoon of vinegar. Add a pinch of salt for extra flavor. This works great in a pinch! To spice up your stir fry, add red pepper flakes. Start with a pinch and adjust to your taste. You can also chop fresh chili peppers and throw them in while cooking. Sriracha is another great option. Just drizzle some on top before serving. If you love heat, consider using spicy sesame oil. This adds a kick without changing the recipe too much. Remember, start small and keep tasting. You can always add more spice, but you can't take it away! This blog outlined key ingredients and easy steps to cook chicken. You learned tips for crispy texture and stir-frying veggies right. I shared how to adapt the recipe for different diets and store leftovers safely. In conclusion, cooking can be simple and fun with these methods. Use these ideas to make meals you love. Enjoy experimenting and sharing your dishes with friends!

Better-Than-Takeout Chicken Stir Fry

A delicious and easy chicken stir fry that rivals your favorite takeout.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, sliced into thin strips
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 green onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Cooked jasmine or brown rice for serving

Instructions
 

  • In a bowl, toss the sliced chicken in cornstarch until fully coated. This will help create a crispy texture once cooked.
  • Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken strips in a single layer. Cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  • Add the sliced bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
  • Return the cooked chicken to the skillet. Pour in the soy sauce, rice vinegar, sesame oil, and honey. Stir well to combine everything and cook for an additional 1-2 minutes until heated through.
  • Season with salt and pepper to taste, adjusting flavors as needed.
  • Serve the stir fry over cooked jasmine or brown rice, topped with chopped green onions.

Notes

Serve in a large bowl or individual plates with a sprinkle of sesame seeds and fresh cilantro for garnish.
Keyword chicken, healthy, quick meal, stir-fry