Stir-frying chicken is similar to sautéing. It involves quickly cooking the chicken in very little oil and high heat. The main difference between these two cooking methods is that stir-frying cook’s smaller pieces of meat while sautéing uses large amounts of oil. Stir-frying uses smaller pieces of meat that have been cut into small pieces, cubes, or dice.
Stir-frying is a method that involves cooking meats and other ingredients at different times. These are combined at the end to create one dish. The cooking time of each ingredient determines how fast it cooks. The fastest food is added last.
The process generally involves cooking the chicken first and then cooking the slowest vegetables, such as onions, carrots, and cauliflower. After the first ingredients have been stir-fried, vegetables like broccoli, green beans, peppers, and sugar snap peas, and snow peas are added. After a few minutes, vegetables such as mushrooms and celery, peas, and even scallions are added. You should add fresh herbs at the end of the cooking process. You can also use fruits in stir-fry recipes.
Stir-frying is fast and efficient cooking. It is essential that all ingredients are ready before you start to cook. All oil, seasonings, sauce ingredients, and chicken should be pre-measured. Stir-frying requires a large skillet with deep sides. This will allow for ingredients to be stirred and tossed in the pan without letting them drip over the edges. Traditional stir-frying pans are made with a wok that has tapered sides. A wok is a good option, but it’s not essential. A deep non-stick skillet works well as well.
How to Cook Chicken Stir-Fry in a Pan
For chicken stir-fry, boneless, skinless chicken breasts must be cut into cubes. You will also need broccoli, carrots, and soy sauce. Heat the vegetables in a large saucepan. Once the vegetables are cooked, add the diced chicken breasts and minced garlic. Once the chicken has been cooked, return the vegetables to the saucepan. Mix together the soy sauce, honey, cornstarch, and chicken broth. Pour over the chicken and vegetables.
A flavourful sauce is a key to good stir-fry. This recipe will make use of the best stir-fry sauce. This homemade sauce tastes so much better than any you can buy in a restaurant or store. It can be made in 10 minutes and is delicious with fresh ginger or garlic.
- You get more nutrients the more colorful vegetables you include in your diet. To add color, this stir fry of chicken and broccoli also includes bell peppers and carrots. All of these veggies taste amazing when coated in the delicious sauce.
- Serve your stir fry over fluffy rice to get the best results. You can use perfect stovetop brown rice, Instant Pot white, or Instant Pot brown rice. You can add any sauce to the rice, and it will absorb it. Stir fry can also be served with Quinoa and cauliflower rice.
- Preparing all your ingredients ahead of time is key to a successful stir-fry. The recipe will move quickly once you add ingredients to the hot skillet or wok. You won’t have the time to chop or make the stir-fry sauce.
- Stir Fry Sauce: Combine the following ingredients in a bowl: Chicken broth, fresh ginger, sesame oils, honey, soy sauce, garlic, corn starch, and sesame oil. Set aside.
- Chop the vegetable and the chicken. Be sure to slice the broccoli into small pieces. Cut the carrots into matchsticks. You will be adding the carrots and broccoli to the stir-fry in the same bowl. Cut the bell peppers into small pieces and place them in a separate bowl. The green onions can be sliced and put aside. After the vegetables have been chopped, be sure to cut the chicken breasts into smaller 1-inch cubes.
- In your large wok added some olive oil and heat it. Once the pan has reached a high temperature, add the chicken cubes and cook until they begin to brown and are almost done. Transfer the chicken to an oven-safe plate. When the chicken is done cooking, you can add the sauce to the skillet.
- Stir-Fry Vegetables Cook for 2 minutes, stirring frequently. Also, fry your bell peppers for two minutes.
- Add the Sauce to the Chicken: Return the chicken and vegetables to the saucepan. Stir in the sauce. Continue cooking, stirring until sauce thickens. Within 2/ 3 minutes it will be done.
- Serve over rice: Stir in the green onions, and then serve your stir-fry with rice. Enjoy!
Variations on Recipes
- Try shrimp, extra-firm tofu, or chickpeas instead of chicken.
- Stir-fries make a great recipe. It doesn’t matter what vegetables you have, and you can make use of them. You can try mushrooms, baby corn, red or yellow onion, snow peas, and sugar snap peas. You may find some vegetables cook faster than others, so be sure to add the firmest veggies first.
- You can spice it up by adding crushed red pepper flakes or sweet chili sauce.
- Gluten-free tamari and gluten-free soy sauce can be used in this recipe instead of regular soy sauce.
Tips to Get the Best Chicken Stir Fry
- To ensure even cooking, cut your vegetables into equal-sized pieces. To ensure that the carrots cook quickly, I recommend cutting them very thin.
- This recipe is suitable for garlic lovers. It contains four cloves of garlic. You can reduce this amount by half if you aren’t a huge garlic fan.
- Stir-fry chicken is delicious served with rice, quinoa, or cauliflower rice, as well as noodles. To reduce the sodium content of the dish, I recommend low-sodium chicken broth. You can also use low sodium soy sauce according to your choice. To make this recipe gluten-free, you can use a tamari marinade.
Serve Your Stir-Fry
After you finish stir-frying the chicken, you will have a large pan of bright green broccoli and tender chicken. This stir-fry can be served hot straight from the pan or rice, soba noodles, or pasta.
Stir-fry chicken is an easy and quick meal if you know how to cook chicken stir fry in a pan that’s packed with flavor. This colorful and healthy dish is easy to make with a large frying pan.