How To Make Stir Fry Recipe

So, picture this: I’ve just unlocked the ultimate weeknight dinner hack—a sizzling chicken stir-fry that comes together faster than you can say “delivery app.” Bursting with vibrant veggies and zingy ginger-garlic flavors, it’s the kind of dish that makes your taste buds do a happy dance while you feel like a culinary rockstar in the kitchen. Let’s dive into this flavor fiesta!

A meal that I enjoy and that is over quickly yet full of flavor, and requires little in the way of cooking time, is a stir-fry. There’s always room for a stir-fry in a meal rotation!

In this variant, I’ve used buttery, pan-seared chicken breast (see this post for how to slice the chicken): colorful, crisp veggies (as always, feel free to use what you have); and an aromatic sauce that combines soy and oyster sauce with minced garlic and fresh ginger. I garnish it with green onions.

Ingredients

• Chicken Breast: High in protein, low in fat, essential for muscle growth.
• Broccoli: Rich in fiber, vitamin C, promotes healthy digestion.
• Red Bell Pepper: High in vitamin A and C, adds sweetness and vibrant color.
• Garlic: Contains antioxidants, boosts immune system, enhances flavor.
• Ginger: Anti-inflammatory properties, aids in digestion, adds a zing.
• Soy Sauce: Adds umami and depth, essential in Asian cuisine.
• Oyster Sauce: Adds savory and slightly sweet flavor complexity.
• Sesame Oil: Adds a rich, nutty aroma and flavor.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast, sliced thinly
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1/4 cup chopped green onions
• Salt and pepper to taste

How to Make this

1. In a tiny bowl, combine cornstarch and water to form a slurry and set it aside.

2. In a large skillet or wok, over medium-high heat, heat 1 tablespoon of vegetable oil.

3. In the pan, place the chicken, which has been sliced, and season it with salt and pepper. Stir it around for about 5 to 7 minutes, ensuring that it cooks through completely. Once the meat no longer shows any signs of pink and is in no way, shape, or form raw, remove it from the pan. You can set it aside and cover it to keep it warm.

4. In the same frying pan, add the leftover tablespoon of vegetable oil.

5. Insert the broccoli, red bell pepper, and carrot into the skillet. Stir-fry for 3-4 minutes as the vegetables start to soften.

6. In a skillet with vegetables, add minced garlic and ginger. Stir-fry for an extra 1-2 minutes until they are very fragrant.

7. Place the cooked chicken back in the skillet with the mixed vegetables.

8. Add the soy sauce and oyster sauce, and stir everything together to combine.

9. To thicken the sauce, you need to add the cornstarch slurry to the skillet, and then stir it around with a spatula, making sure that the slurry is evenly incorporated and that it is all mixing together nicely. And then just let it hang out over the fire for about a minute or so—don’t go too much longer or you may start to lose that lovely cornstarch smoothness.

10. Sew a line using the sewing machine’s zigzag stitch. This creates a finishing stitch to secure the layers of fabric together and prevents fraying. If you don’t have a sewing machine, you can sew the same line by hand using a needle and thread.

Equipment Needed

1. Small mixing bowl
2. Large skillet or wok
3. Measuring spoons
4. Knife
5. Cutting board
6. Spatula
7. Tongs or a wooden spoon
8. Stove or cooking burner

FAQ

• Can I use frozen vegetables for this stir fry?Certainly! Using frozen vegetables is perfectly acceptable; however, it is crucial to ensure they are completely thawed and patted dry before cooking. This will accomplish two things: first, it will prevent excess moisture from compromising your dish, and second, it will allow you to see how well the vegetables have retained their shape and color, thus enabling you to make an informed choice about using them or not.
• What can I substitute for oyster sauce?Hoisin sauce, or a combination of soy sauce and sugar, can take the place of oyster sauce.
• Is it possible to make this dish vegetarian?Definitely! Replace chicken with tofu or your choice of plant protein and utilize a vegetarian oyster sauce.
• How do I ensure the chicken stays tender?Cut the chicken into very thin slices. Quickly fry the slices in a pan over high heat. Be careful not to overcook the chicken; you want to keep it tender.
• Can I add other vegetables to this recipe?Certainly! You can include any of your preferred vegetables in the stir fry, like snap peas, mushrooms, or baby corn.
• How can I make the stir fry sauce thicker?If you want a thicker sauce, add a little more cornstarch mixed with water.
• What is the best way to serve this stir fry?Serve it piping hot over a bed of steamed rice or noodles, and you have a commanding meal.

How To Make Stir Fry Recipe Substitutions and Variations

Vegetable oil: Replace it with olive oil or sunflower oil for a different flavor profile.
Try using shrimp or tofu for a vegetarian or seafood option.
Tamari or coconut aminos can serve as gluten-free substitutions for soy sauce.
Oyster sauce: Hoisin sauce or mushroom stir-fry sauce for a similar savory depth.
Sesame oil: Substitute with a light drizzle of toasted sesame seeds for a nutty finish.

Pro Tips

1. Marinate the Chicken: For extra flavor, marinate the sliced chicken in a mixture of soy sauce, a dash of sesame oil, and a bit of minced garlic for at least 30 minutes before cooking. This will infuse the chicken with more depth of flavor.