Global Stir-Fry Secrets
A versatile chicken stir-fry base recipe that adapts to various global flavors, ensuring juicy chicken and quick preparation for any weeknight meal.
Ingredients
- 1 pound boneless skinless chicken breast or thigh
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 1 cup broccoli florets
- 1 cup sliced bell peppers any color
- 1/2 cup sliced carrots
- 1/2 cup snap peas
- 2 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 1 tbsp water (slurry)
Instructions
- In a bowl, combine sliced chicken with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
- Prepare all vegetables (broccoli, bell peppers, carrots, snap peas), mince garlic, and grate ginger. In a separate small bowl, whisk together chicken broth, 2 tbsp soy sauce, hoisin sauce, and sugar for the stir-fry sauce. Have the cornstarch slurry ready.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and cook for 2-3 minutes until browned on one side, then stir-fry until cooked through, about 2-3 more minutes. Remove chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add broccoli, bell peppers, and carrots. Stir-fry for 3-4 minutes until crisp-tender. Add snap peas, minced garlic, and grated ginger and stir-fry for another minute until fragrant.
- Return the cooked chicken to the wok. Give the prepared stir-fry sauce a quick whisk and pour it into the wok. Bring to a simmer.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens to your desired consistency.
- Serve immediately over steamed rice or noodles, garnished with sesame seeds or chopped green onions if desired.
Notes
For extra juicy chicken, consider velveting with 1 tsp cornstarch and 1/2 tsp baking soda mixed into the marinade. Feel free to swap the vegetables based on what's in season or your preference. To explore global twists, replace the basic stir-fry sauce with your favorite teriyaki, peanut, or sweet chili sauce. Serve over rice, noodles, or in lettuce wraps.