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A bowl of quick basic chicken stir fry with rice

Quick Basic Chicken Stir Fry

A dinner classic recipe that you'll find yourself using over and over again. It's easily adaptable with any veggies or protein of your choice.
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Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

Stir Fry
  • 2 tablespoon olive oil
  • 1.5 lb boneless skinless chicken breast cut into strips or cubes
  • 1 red pepper cut into strips
  • 1 cup bean sprouts
  • 1 can cut baby corn
  • 1 ½ cups mini or regular broccoli
  • 1 cup sliced mushrooms
  • ¾ cup baby carrots cut in half
  • ¾ cup sugar snap or snow peas
Stir Fry Sauce
  • ⅓ cup low sodium soy sauce or coconut aminos
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch or arrowroot starch
  • 2 cloves garlic, minced
  • 1 tablespoon honey optional, for a sweeter variation

Method
 

  1. Start by prepping the sauce. Combine all the ingredients in a bowl or jar. Whisk to combine or shake. Set aside.
  2. Cut all the veggies and transfer to a large bowl. Cut the chicken according to your preference.
  3. Heat up a large skillet or wok to medium heat. Cook the chicken pieces for a few minutes until they are lightly browned. Remove them from the pan with a slotted spoon and set aside.
  4. Add in your veggies and cook for 7-10 minutes, until they are softened. Pour in the sauce and cook for an additional 5-7 minutes. It should be thick and coat the vegetables. Add in the chicken and cook for an additional 5 minutes.
  5. Serve over rice or noodles.