Chicken Stir Fry: The Ultimate Chicken Stir Fry Recipe
Introduction to Chicken Stir Fry
Chicken stir fry is a delightful dish that brings together tender chicken and a colorful array of vegetables, all cooked quickly to retain their fresh flavors and nutrients. This dish not only provides a hearty meal but also showcases the vibrant colors and textures of the ingredients, making it a feast for both the eyes and the palate. Perfect for busy weeknights, this quick recipe is both satisfying and nutritious, allowing you to whip up a wholesome dinner in no time.
A Personal Story Behind My Chicken Stir Fry Journey
Growing up, my family often enjoyed stir-fry dishes, as they were a great way to use up leftover vegetables and proteins. I recall my mother preparing a big batch of chicken stir fry, filling the kitchen with tantalizing aromas that drew everyone to the dinner table. It became a staple in our home, and I cherished the moments spent cooking together. Now, I love sharing this recipe with my friends and family, passing down the joy and memories associated with this comforting dish.
What Makes This Chicken Stir Fry Recipe Special?
What sets this chicken stir fry apart is its simplicity and versatility. You can easily customize it with different vegetables based on what’s in season or what you have on hand. The combination of shiitake mushrooms and green cabbage adds a unique flavor and texture, while the ginger provides a warm, aromatic touch. Plus, the easy-to-make sauce made from soy sauce and hoisin sauce elevates the dish without overwhelming the natural flavors of the ingredients. It’s a healthy, quick option that balances taste and nutrition perfectly.
The Full Chicken Stir Fry Recipe
Ingredients
- 1 lb. boneless, skinless chicken breasts, thinly sliced
- 3 tbsp canola oil, divided
- 2 large eggs, beaten
- 1 cup sliced shiitake mushrooms
- 3 cups sliced green cabbage
- 2 tsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1/2 tsp sesame oil
- 2 tsp cornstarch
For serving:
- Mandarin pancakes or flour tortillas
- Sliced green onions
- Extra hoisin or soy sauce
Instructions
- In a large nonstick skillet over medium heat, heat 1 tbsp of oil. Pour in the beaten eggs seasoned with salt and pepper. Cook until an omelet forms, about 3-4 minutes. Flip and cook for another 1-2 minutes. Cut the eggs into strips and set aside. Tip: Make sure not to overcook the eggs to keep them soft.
- Add 1 tbsp of oil to the skillet over medium-high heat. Cook the chicken strips seasoned with salt and pepper until done, around 5-6 minutes. Transfer to a bowl. Tip: Ensure the chicken is cooked through and no longer pink in the center.
- Pour the remaining 1 tbsp of oil into the skillet. Add mushrooms, cabbage, and ginger. Cook for 2-3 minutes until tender. Tip: Stir frequently to prevent sticking and ensure even cooking.
- In a small bowl, mix soy sauce, hoisin sauce, sesame oil, and cornstarch until smooth.
- Return the chicken and eggs to the skillet with the vegetables. Pour in the sauce and stir well. Simmer for 30 seconds to 1 minute until slightly thickened and heated through. Serve hot with your choice of pancakes or tortillas, green onions, and extra sauce.
Serving Suggestions and Variations for Chicken Stir Fry
This chicken stir fry is incredibly versatile! You can serve it with warm mandarin pancakes for a delightful twist or opt for flour tortillas for a more traditional wrap. For those who prefer a vegetarian option, you can easily substitute the chicken with tofu or add more vegetables like bell peppers and snap peas. Feel free to sprinkle some sesame seeds on top for added crunch and flavor. This dish is also fantastic over a bed of steamed rice or quinoa, making it a complete meal.
Frequently Asked Questions About Chicken Stir Fry
Q: Can I make this stir fry ahead of time?
A: Yes, you can prepare the chicken and vegetables in advance and store them in the refrigerator. When ready to eat, just stir-fry them together and add the sauce for a quick meal.
Q: How can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet or microwave until warmed through.
Q: What if I don’t have shiitake mushrooms?
A: You can substitute shiitake mushrooms with any other mushrooms you prefer, such as button or portobello mushrooms.
Q: Can I freeze this stir fry?
A: While it’s best enjoyed fresh, you can freeze the cooked stir fry in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Chicken Stir Fry with Vegetables
Equipment
- Nonstick skillet For cooking the stir fry.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 tbsp canola oil, divided
- 2 large eggs, beaten
- 1 cup sliced shiitake mushrooms
- 3 cups sliced green cabbage
- 2 tsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 2 tsp sesame oil
- 2 tsp cornstarch
Instructions
- In a large nonstick skillet over medium heat, heat 1 tbsp of oil. Pour in the beaten eggs seasoned with salt and pepper. Cook until an omelet forms, about 3-4 minutes. Flip and cook for another 1-2 minutes. Cut the eggs into strips and set aside.
- Add 1 tbsp of oil to the skillet over medium-high heat. Cook the chicken strips seasoned with salt and pepper until done, around 5-6 minutes. Transfer to a bowl.
- Pour the remaining 1 tbsp of oil into the skillet. Add mushrooms, cabbage, and ginger. Cook for 2-3 minutes until tender.
- In a small bowl, mix soy sauce, hoisin sauce, sesame oil, and cornstarch until smooth.
- Return the chicken and eggs to the skillet with the vegetables. Pour in the sauce and stir well. Simmer for 30 seconds to 1 minute until slightly thickened and heated through. Serve hot with your choice of pancakes or tortillas, green onions, and extra sauce.