Sizzlin' Chicken Stir Fry

$To make this easy chicken stir fry, you need: - 2 boneless, skinless chicken breasts, sliced thin - 2 cups mixed bell peppers (red, yellow, green), cut into strips - 1 cup broccoli florets - 2 carrots, julienned - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 3 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 teaspoons cornstarch - 1 tablespoon water - Salt and pepper to taste - Sesame seeds for garnish - Cooked rice or noodles for serving These ingredients can add more depth to your stir fry: - Green onions, sliced - Fresh cilantro, chopped - Red pepper flakes for heat - Peanuts for crunch - Lemon juice for brightness You can swap out some ingredients if you need to: - Chicken: Try shrimp, beef, or tofu for a different protein. - Bell peppers: Use snap peas, zucchini, or mushrooms instead. - Broccoli: Cauliflower or bok choy work well too. - Soy sauce: Coconut aminos are a great gluten-free option. - Sesame oil: Use olive oil or peanut oil if needed. These swaps keep your dish tasty and fun! {{ingredient_image_1}} Start by gathering all your ingredients. You need two boneless, skinless chicken breasts. Slice them thin so they cook fast. Next, get two cups of mixed bell peppers. Use red, yellow, and green for color. Cut them into strips. Grab one cup of broccoli florets and two carrots. Julienne the carrots into thin strips. Don’t forget three cloves of garlic. Mince them well. For a kick, you need a one-inch piece of ginger. Grate it finely. Set these aside. In a small bowl, mix two teaspoons of cornstarch with one tablespoon of water. This will help thicken your sauce later. Heat a large skillet or wok over medium-high heat. Add one tablespoon of vegetable oil to the pan. Once hot, add the sliced chicken. Season it with salt and pepper. Cook for five to seven minutes. You want the chicken to be browned and cooked all the way through. Once done, remove the chicken from the skillet and set it aside. This keeps it juicy and tasty. In the same skillet, add the minced garlic and grated ginger. Sauté them for about 30 seconds. You want to smell those wonderful aromas. Then, toss in the mixed bell peppers, broccoli, and carrots. Stir-fry these colorful veggies for about four to five minutes. They should be tender-crisp. After that, return the cooked chicken to the skillet. Drizzle three tablespoons of low-sodium soy sauce and one tablespoon of sesame oil over everything. Stir well to combine. Finally, pour in the cornstarch slurry. Stir again to thicken the sauce. Cook for one to two more minutes, then remove from heat. Garnish with sesame seeds before serving. Enjoy your easy chicken stir fry! To make your stir fry burst with flavor, use fresh ingredients. Fresh veggies and herbs add life to your dish. Try to use low-sodium soy sauce. It keeps the taste strong without being too salty. Adding ginger and garlic gives a nice kick. Don't skip on the sesame oil; it adds a great nutty taste. Heat is key in a stir fry. Use high heat to get that nice sear on your chicken. Cook the chicken until it's brown and cooked through. Then, remove it to keep it juicy. Stir-fry your veggies quickly. Aim for that tender-crisp texture. This means they should stay bright and colorful, not mushy. Finally, add the cornstarch slurry at the end. This will thicken your sauce and coat everything nicely. Prep your ingredients before you start cooking. Slice the chicken and chop the veggies ahead of time. You can even do this the night before. Use pre-cut veggies from the store if you're in a rush. Cook your rice or noodles while you stir-fry. This saves time and keeps everything warm. With these steps, you can have a quick and tasty meal ready in no time! Pro Tips Slice Chicken Thinly: This ensures that the chicken cooks quickly and evenly, making it tender and juicy. Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and texture of your stir fry, making it more vibrant and delicious. High Heat Cooking: Stir frying is best done at high heat to achieve that signature char and keep the vegetables crisp. Customize Your Veggies: Feel free to add or substitute your favorite vegetables, such as snap peas or bok choy, to suit your taste. {{image_2}} You can switch up the veggies in your stir fry. Try adding snow peas for crunch. Zucchini or snap peas also work well. You can use bok choy or mushrooms for a rich taste. Carrots give a nice sweetness, but feel free to add any veggies you love. Just keep them cut small for even cooking. Want some heat? Add sliced jalapeños or a dash of chili flakes. You can also mix in a spicy sauce. Sriracha or chili garlic sauce adds great flavor. For a kick, use a spicy soy sauce. Adjust the spice level to suit your taste. Start small, then add more if you like it hot! To make this dish gluten-free, use tamari instead of soy sauce. It has a similar flavor but no gluten. Check your vegetable oil and sesame oil for gluten-free labels. You can also serve it with rice instead of noodles. Always read labels to ensure your ingredients are safe to use. To store your chicken stir fry, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, storing it properly is key. Make sure to separate the rice or noodles from the stir fry. This keeps everything fresh and tasty. When you want to reheat the stir fry, use the stove for best results. Heat a pan over medium heat. Add a splash of water or oil to keep it moist. Stir it often until it's hot. You can also use the microwave if you’re in a hurry. Heat it on high for one to two minutes. Stir halfway through for even warming. You can freeze chicken stir fry for future meals. Place it in a freezer-safe container. It can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. This way, you have a quick meal ready to go! Yes, you can use other proteins. Tofu, shrimp, or beef work well. Just slice them thin, like the chicken. Cook them until they're done, just like with chicken. Adjust the cooking time as needed. For shrimp, cook for 3-4 minutes. For beef, it may take a bit longer. This way, you have options for everyone! I love serving chicken stir fry over rice or noodles. It makes the meal filling and tasty. You can use white rice, brown rice, or even quinoa. Noodles like lo mein or rice noodles are great too. For a pop of color, sprinkle fresh cilantro or green onions on top. It adds that nice crunch and freshness. To make a vegetarian stir fry, use your favorite veggies. Bell peppers, broccoli, and carrots are great choices. You can also add mushrooms, snap peas, or zucchini. Replace the chicken with tofu for protein. Use soy sauce and sesame oil for flavor, just like in the chicken stir fry. Cook the veggies until they are tender-crisp. Enjoy a colorful and healthy meal! This blog post covers how to make a tasty chicken stir fry. We talked about the key and optional ingredients, along with smart substitutions. I shared step-by-step instructions to prepare ingredients and cook the chicken. Helpful tips ensure your stir fry is flavorful and quick. We explored variations like spicy options and gluten-free adjustments. Finally, I included storage tips for leftovers. Remember, cooking can be fun and easy. Enjoy creating your next stir fry dish!$

Sizzlin' Chicken Stir Fry

A vibrant and flavorful stir fry featuring tender chicken and a mix of colorful vegetables.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

2 breasts boneless, skinless chicken, sliced thin
2 cups mixed bell peppers, cut into strips
1 cup broccoli florets
2 carrots julienned
3 cloves garlic, minced
1 inch piece of ginger, grated
3 tablespoons soy sauce (low sodium)
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 teaspoons cornstarch
1 tablespoon water
to taste salt and pepper
for garnish sesame seeds
for serving cooked rice or noodles

Instructions

In a small bowl, mix the cornstarch and water to create a slurry; set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the mixed bell peppers, broccoli, and carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes or until they are tender-crisp.
Return the cooked chicken to the skillet. Drizzle the soy sauce and sesame oil over the mixture. Stir everything together to combine well.
Pour the cornstarch slurry into the skillet and stir to thicken the sauce, cooking for an additional 1-2 minutes.
Remove from heat and garnish with sesame seeds.

Notes

Serve over rice or noodles and garnish with sesame seeds and fresh herbs.

Keyword chicken, quick meal, stir fry, vegetables