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- 2 boneless, skinless chicken breasts, thinly sliced - 2 cups mixed bell peppers (red, yellow, green), sliced - 1 cup snap peas, trimmed - 3 green onions, chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - Salt and pepper to taste - Cooked jasmine rice or quinoa, for serving In this quick chicken stir-fry, chicken is the star. You want tender, thin slices. I prefer boneless, skinless chicken breasts because they cook fast. Next, we have our vibrant vegetables. Mixed bell peppers add color and flavor. Snap peas give a nice crunch. They are fresh and sweet, making the dish lively. Now, let’s talk about the sauces and seasonings. Soy sauce adds depth. Honey brings a hint of sweetness. Sesame oil provides a nutty flavor that ties it all together. Garlic and ginger enhance the dish with their warm, aromatic notes. The cornstarch mixture thickens the sauce. Do not skip it! It makes the stir-fry glossy and rich. Salt and pepper are essential to balance all the flavors. Finally, serve your stir-fry over jasmine rice or quinoa. This meal is simple but full of taste. Enjoy the ease of cooking and the joy of eating. {{ingredient_image_1}} First, take your thinly sliced chicken breasts. Place them in a bowl. Add one tablespoon of soy sauce, salt, and pepper. Mix well to coat all the chicken pieces. Let this marinate for about 10 minutes. This step makes the chicken tender and flavorful. Heat sesame oil in a large skillet over medium-high heat. Once hot, add the marinated chicken. Stir-fry for about 5 to 7 minutes. Cook until the chicken turns golden brown and is no longer pink inside. Once done, remove the chicken and set it aside. In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until you smell their aroma. Next, toss in the sliced bell peppers and snap peas. Fry these for 3 to 4 minutes. You want them tender but still crisp. Now, return the chicken to the skillet. Pour in the remaining soy sauce and honey. Mix well to combine. Finally, add the cornstarch mixture while stirring. This will thicken your sauce in about 1 to 2 minutes. Stir in chopped green onions and cook for one more minute. Now, your quick chicken stir-fry is ready to be served over jasmine rice or quinoa! - Correct temperature for cooking: Heat is key for stir-frying. Use medium-high heat. This will give you quick cooking while keeping the food tender. If your pan is too cool, your food will steam, not fry. - Stir-frying techniques: Keep the food moving. Use a spatula or wooden spoon to slide the food around. This helps cook evenly and prevents burning. Stir-fry in small batches if your pan is crowded. - Adjusting spice levels: Keep spices mild for kids. You can skip the garlic and ginger or add them in small amounts. Let kids add their own sauce for more fun. - Additional vegetable options: Try adding carrots, broccoli, or zucchini. These veggies not only taste great but also add color. Kids may like them more if they are cut into fun shapes. - Time-saving prep techniques: Slice chicken and veggies ahead of time. Store them in the fridge in labeled bags. This cuts down on cooking time and makes weeknight meals easier. - Alternatives for common ingredients: Don't have soy sauce? Use tamari or coconut aminos. If you lack sesame oil, olive oil works too. Get creative with what you have! Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 10 minutes enhances its flavor and tenderness. High Heat for Stir-Frying: Use medium-high heat to ensure the chicken cooks quickly and remains juicy, while vegetables stay crisp. Veggie Variety: Feel free to mix in other vegetables like broccoli or carrots to add more color and nutrition to your stir-fry. Thickening the Sauce: Stir the cornstarch mixture into the sauce gradually to achieve the desired thickness without clumping. {{image_2}} You can switch chicken with beef, shrimp, or tofu. Each protein changes the dish's taste. - For beef, use flank steak. Slice it thinly. Cook it for about 3-5 minutes. - Shrimp cooks fast. Stir-fry for just 2-3 minutes. - Tofu is a great plant-based choice. Use firm tofu and fry until golden, about 5-7 minutes. Adding seasonal veggies keeps your stir-fry fresh and exciting. - Use broccoli in winter or zucchini in summer. Try carrots for color and crunch. - Mix bell peppers with snap peas for a vibrant look. They add great texture too. You can play with sauces for different flavors. - Try teriyaki sauce for a sweet twist or oyster sauce for depth. - Add spices like red pepper flakes for heat or sesame seeds for crunch. Experimenting with these options ensures your quick chicken stir-fry stays fun and flavorful! To store your chicken stir-fry, use airtight containers. Glass or plastic containers work well. Make sure the stir-fry is cool before sealing. This helps prevent moisture buildup. Place it in the fridge. It stays fresh for up to three days. You can reheat your stir-fry in two ways: microwave or stovetop. In the microwave, use a microwave-safe dish. Heat for one to two minutes, stirring halfway. For stovetop, heat the stir-fry in a skillet over low heat. Add a splash of water to keep it moist. Stir often to avoid burning. This keeps the texture nice and tasty. You can freeze your stir-fry for later use. To do this, let it cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. It can last for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop for the best results. This way, your meal tastes fresh and delicious. Making a quick chicken stir-fry takes about 30 minutes total. Here’s how it breaks down: - Prep Time: 15 minutes. This includes slicing the chicken and veggies. - Cooking Time: 15 minutes. You’ll cook the chicken, then add veggies and sauce. In just half an hour, you’ll have a tasty meal ready to enjoy. Yes, you can make this stir-fry ahead of time. Here are some tips to help: - Meal Prep: Cook the chicken and veggies, then store them in a container. - Storage: Keep it in the fridge for up to three days. - Reheat: Warm it in a pan on the stove for best results. This way, you save time on busy days and still enjoy a fresh meal. You can serve chicken stir-fry with several options: - Grains: Jasmine rice or quinoa are great choices. They soak up the sauce well. - Veggies: Add a side of steamed broccoli or a simple salad for extra crunch. - Noodles: Serve it over rice noodles for a fun twist. These sides make your meal balanced and even more delicious. In this post, we explored how to make a tasty chicken stir-fry. We covered the main ingredients like chicken, veggies, and sauces. You learned how to marinate, cook the chicken, and combine all ingredients. I shared tips for perfect stir-frying and ways to make it kid-friendly. Remember, cooking can be fun and easy. Use different proteins and veggies to mix things up. Store your leftovers well to enjoy later. With these tips, you're ready to create a delicious meal the whole family will love.

Quick Chicken Stir-Fry

A quick and delicious stir-fry featuring chicken and colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken, thinly sliced
  • 2 cups mixed bell peppers, sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • to taste salt and pepper
  • for serving cooked jasmine rice or quinoa

Instructions
 

  • In a bowl, combine the sliced chicken breast, 1 tablespoon of soy sauce, a pinch of salt and pepper, and let marinate for 10 minutes.
  • Heat sesame oil in a large skillet or wok over medium-high heat.
  • Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes, or until cooked through. Remove the chicken and set aside.
  • In the same skillet, add minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
  • Add the sliced bell peppers and snap peas to the skillet, frying for around 3-4 minutes until they are just tender but still crisp.
  • Return the chicken to the skillet and pour in the remaining soy sauce and honey. Stir to combine.
  • Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens (about 1-2 minutes).
  • Stir in chopped green onions, cook for another minute, then remove from heat.
  • Serve the stir-fry over cooked jasmine rice or quinoa for a delicious meal.

Notes

Serve with jasmine rice or quinoa for a complete meal.
Keyword chicken, healthy, quick meal, stir-fry