Juicy Chicken Stir-Fry Secrets
A versatile chicken stir-fry recipe focused on achieving juicy chicken, emphasizing proper preparation, and offering creative global flavor variations for a restaurant-quality meal.
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 tbsp soy sauce for marinade
- 1 tsp cornstarch for marinade
- 2 tbsp vegetable oil divided
- 1 cup broccoli florets
- 1 cup bell pepper sliced (any color)
- 0.5 cup carrots julienned
- 0.25 cup onion sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 0.5 cup stir-fry sauce (e.g.
- 0.25 cup water or broth
- 2 cup cooked rice or noodles for serving
Instructions
- Marinate chicken: In a bowl, toss chicken pieces with 1 tbsp soy sauce and cornstarch. Let sit for 10 minutes.
- Heat wok: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
- Cook chicken: Add chicken in a single layer and stir-fry for 3-4 minutes until browned and cooked through. Remove chicken from wok and set aside.
- Sauté aromatics: Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.
- Cook vegetables: Add broccoli, bell pepper, and carrots. Stir-fry for 3-5 minutes until tender-crisp.
- Combine: Return chicken to the wok. Pour in stir-fry sauce and water/broth. Toss everything together and cook for 1-2 minutes until sauce thickens slightly.
- Serve: Serve immediately over cooked rice or noodles, or in lettuce wraps.
Notes
Always prep all ingredients before cooking. Experiment with different vegetables and sauces like teriyaki, sriracha, hoisin, or oyster sauce. Serve with rice, noodles, or crisp lettuce wraps.