Quick Asian Chicken Stir Fry
This stir fry is what I make when we are craving Chinese takeout but I want something healthier and faster. The homemade sauce comes together in seconds and tastes so much better than anything from a bottle. Fresh garlic, ginger, a little honey for sweetness, and that glossy finish from the cornstarch slurry.
The secret to great stir fry is mise en place - having everything prepped and ready to go before you start cooking. Once that wok gets hot, things move fast. Cut your vegetables, mix your sauce, and have everything within arm's reach. Then it is just a few minutes of high-heat cooking to perfection.
I change up the vegetables based on what is in my fridge. Broccoli and bell peppers are my go-to, but mushrooms, zucchini, baby corn, and water chestnuts all work great. Serve over steamed rice and you have a complete meal that beats delivery every time.
Ingredients
- 1.5 pounds boneless skinless chicken breast, cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tbsp water
- 2 tablespoons vegetable oil
- Sesame seeds and green onions for garnish
Instructions
- 1
Make the Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until the honey dissolves. In a separate small bowl, mix cornstarch with water to create a slurry. Set both aside. Prep all vegetables and have everything ready before you start cooking.
- 2
Cook the Chicken
Heat vegetable oil in a large wok or skillet over high heat until smoking. Add chicken pieces in a single layer and cook without stirring for 2 minutes to get a nice sear. Stir and continue cooking until chicken is golden and cooked through, about 4-5 minutes total. Transfer to a plate.
- 3
Stir Fry Vegetables
Add a little more oil to the wok if needed. Add broccoli and cook 2 minutes. Add bell pepper, snap peas, garlic, and ginger. Stir fry for another 2-3 minutes until vegetables are crisp-tender and garlic is fragrant. Do not overcook - vegetables should still have a slight crunch.
- 4
Combine and Finish
Return chicken to the wok. Pour the sauce over everything and toss to coat. Add the cornstarch slurry and stir constantly for 30-60 seconds until the sauce thickens and becomes glossy. Remove from heat immediately. Serve over rice, garnished with sesame seeds and sliced green onions.
Maya Quick Tips
- Prep everything first. Stir fry moves fast once you start.
- High heat is essential. Use the hottest burner you have.
- Do not overcrowd. Cook in batches for proper browning.
- Cut evenly. Same size pieces cook at the same rate.
- Make it spicy. Add red pepper flakes or sriracha to the sauce.
Nutrition Facts
Per serving (with 1/2 cup rice)