If you’re like me, your family, neighbours, and friends often come over for dinner, and you’re always on the hunt for quick, easy, and delicious recipes to prepare. One of my go-to recipes for such occasions is Chicken Stir-Fry. It’s a dish that my mother used to make when we had surprise visitors. I remember one time when our neighbours came over unexpectedly, and my mom whipped up this dish in no time. It was a hit then, and it still is a hit now whenever I make it for my family and friends.
How to Prepare Chicken Stir-Fry
Ingredients for Chicken Stir-Fry
- 4 cups water
- 2 cups white rice
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons sesame oil, divided
- 1 head broccoli, broken into florets
- 1 onion, cut into large chunks
- 1 cup sliced carrots
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 green bell pepper, cut into matchsticks
Directions for Chicken Stir-Fry
- Start by bringing the water and rice to a boil in a saucepan over high heat. Then, reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 to 25 minutes.
- In the meantime, combine the soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl and stir until smooth. Add the ginger, garlic, and red pepper flakes, then add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
- Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the broccoli, onion, carrots, water chestnuts, and bell pepper. Cook and stir until just tender, about 5 minutes. Transfer the vegetables into a dish and set aside.
- In the same wok or skillet, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add the chicken, reserving the marinade, and cook until just browned, about 2 minutes per side. Stir in the vegetables and reserved marinade. Bring to a boil, then cook and stir until the chicken is no longer pink in the center and the vegetables are tender, about 5 to 7 minutes. Serve over rice.
Can I use a different type of rice?
Yes, you can use any type of rice you prefer. Just follow the cooking instructions on the package.
Can I add other vegetables to the stir-fry?
Absolutely! Feel free to add or substitute any vegetables you like. Just make sure to adjust the cooking time as needed.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Just make sure to slice them thinly and adjust the cooking time as needed.
How can I store the leftovers?
Store any leftovers in a shallow, airtight container in the refrigerator for up to five days. To reheat, place in the microwave or on the stove until piping hot. If the rice seems dry, add a splash of water before reheating.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time and store them in separate containers in the refrigerator. When you’re ready to cook, just follow the directions from step 3.
Can I use a different type of protein?
Yes, you can substitute the chicken with any protein you prefer, such as beef, pork, tofu, or shrimp. Just adjust the cooking time as needed.
Chicken Stir-Fry
Ingredients
- 4 cups water
- 2 cups white rice
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 skinless boneless chicken breast halves, thinly sliced
- 2 tablespoons sesame oil divided
- 1 head broccoli broken into florets
- 1 onion cut into large chunks
- 1 cup sliced carrots
- 1 8 ounce can sliced water chestnuts, drained
- 1 green bell pepper cut into matchsticks
Instructions
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
- Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.
