Chicken Stir-Fry Recipe – Easy Asian Dinner
Quick, colorful, and delicious—this chicken stir-fry recipe is the perfect balance of tender chicken, crisp vegetables, and savory sauce. Ready in minutes, it’s a healthy and easy Asian-inspired dinner that’s ideal for busy weeknights or meal prep.
Equipment
- Large skillet or wok
- Knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
Ingredients
- 1 lb boneless chicken (breasts or thighs), sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ cup soy sauce
- 2 tbsp sesame oil
- 2 scallions, sliced
- Optional add‑ins: cashews, chili flakes, mushrooms
- Pro Tip: Cut chicken and vegetables into uniform pieces for even cooking.
Instructions
- Prep Ingredients: Slice chicken and chop vegetables into bite‑sized pieces.
- Heat Pan/Wok: Heat oil in a large skillet or wok over high heat.
- Cook Chicken: Add chicken and sear until golden and cooked through. Remove and set aside.
- Add Vegetables: Stir‑fry broccoli, peppers, carrots, and snap peas until crisp‑tender.
- Add Sauce: Return chicken to the pan. Stir in soy sauce, garlic, ginger, and sesame oil. Toss to coat evenly.
- Finish & Serve: Garnish with scallions or sesame seeds. Serve hot over rice or noodles.
- Important Tip: Keep the pan hot and avoid overcrowding—this ensures crisp vegetables and properly seared chicken.
Notes
- Use chicken thighs for juicier texture, breasts for leaner option.
- Add vegetables in stages—harder ones first, softer ones last.
- Adjust sauce with honey or chili flakes for sweetness or heat.
- Store leftovers in the fridge for up to 3 days; reheat quickly in a hot pan.
- Great for meal prep—cook chicken and chop vegetables ahead of time.