Chicken Stir-Fry

This quick and easy chicken stir fry recipe is sure to become a mainstay in your weeknight dinner rotation.

How to Make Chicken Stir Fry

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make chicken stir fry at home:

1. Stir the soy sauce, sugar, cornstarch, and spices together.
2. Add the chicken and toss. Cover and marinate.
3. Cook the vegetables and water chestnuts in sesame oil.
4. Cook the marinated chicken, then stir in the veggies and reserved marinade.
5. Boil until the chicken is fully cooked. Serve over rice.

Best Chicken for Chicken Stir Fry

Chicken breasts and chicken thighs both work well for stir fries. Just make sure the pieces are relatively small and thin. Plus, they should be about the same size so the chicken cooks evenly.

What to Serve With Chicken Stir Fry

This easy dinner is complete with protein, veggies, and rice — so there’s really no need to pair it with any side dishes. However, if you want to add something else, try one of these top-rated recipes:

· Pork Dumplings
· Fresh Spring Rolls
· Hot and Sour Soup

How to Store Chicken Stir Fry

Store your leftovers in a shallow, airtight container for up to five days. Reheat in the microwave or on the stove until piping hot. If you’re worried about the rice drying out, add a splash of water before reheating.

Allrecipes Community Tips and Praise

“This is a quick, easy, and delicious way to use any leftover vegetables you may have in your fridge,” according to Jen. “I added mushrooms and it just makes it that much better!”

“The sauce is delicious, sweet, and just a bit spicy,” raves Rita. “My family loved this dish.”

“I’m sure to make it again,” says Lauretta Jean Campbell. “The only change that I made was adding asparagus instead of broccoli because it’s what I had on hand. No chance to photograph because we ate it immediately.”

Editorial contributions by Corey Williams.

Ingredients

• 4 cups water
• 2 cups white rice
• ⅔ cup soy sauce
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ¼ 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

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Directions

1. 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.
2. 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.
3. 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.
4. 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.