Chicken Stir Fry
I love making stir fries for dinner, what’s better than throwing veggies and protein into a wok and having dinner ready in minutes. More easy stir fry recipes I love are Broccoli Beef Stir Fry, 10-Minute Soba Noodle Stir Fry and Chicken Asparagus Lemon Stir Fry.
Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). I have made this with Chicken and Zucchini or Chicken and Broccoli to name a few. You can serve it as is or over brown rice, quinoa, noodles, cauliflower “rice”, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I’m cooking. What’s better than satisfying those takeout cravings without all the heavy fried flavors.
Tips on How to Make Chicken Stir Fry:
Make sure when you are ready to cook your meat, the wok is already very hot. If you don’t have a wok, use a large skillet.
When it comes to making that authentic Chinese stir-fry, one of the most important things is the way you slice your chicken. The thinner the chicken the more tender it becomes and the better it is for reheating too.
HOW TO CUT CHICKEN THIN FOR A STIR-FRY:
To make it easy to cut the chicken thin for stir frying, freeze the chicken for about one hour before slicing.
When it is partially frozen you can easily slice the chicken very thinly against the grain. Don’t worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes.
By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!
More Asian Chicken Recipes you might enjoy:
- General Tso’s Chicken
- Filipino Adobo Chicken
- Chicken Satay with Peanut Sauce
- Thai Basil Chicken
- Korean Grilled Chicken
Spring Stir Fried Chicken with Sugar Snap Peas and Carrots
For the sauce:
- 1 tbsp low sodium soy sauce or GF tamari, or Coconut Aminos for W30
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 tsp cornstarch or arrowroot
For the Stir Fry:
- 1 lb skinless, boneless chicken breast, sliced thin
- salt, to taste
- 1 tbsp canola or coconut oil
- 2 tsp fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup sugar snap peas
- 1 cup carrots, sliced diagonally
- scallions for garnish
- Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
- Season chicken lightly with salt. Heat a large wok over high heat.
- When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
- With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
- Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
- Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
- Serve immediately and top with fresh scallions.