When I made my Stir Fry Chicken recipe one of my kids exclaimed, “This is so good! You can make this every day for the rest of my life.” Thank goodness it’s super easy to make, because if she really means what she says, then she can make it herself every day of her life. It is pretty dang good though.
Our Lemon Chicken with Pasta is another chicken recipe that we’re sure you’ll love.
A few tricks to making the best and yummiest Stir Fry Chicken is to cut up all your vegetables uniformly so they all cook at about the same time. Same goes with the chicken. Also, sometimes the chicken is very juicy and while you are frying it in the first step it can create quite a bit of liquid in the bottom of your pan. Remember, this is a stir FRY…you shouldn’t be steaming your chicken or vegetables so pour off excess liquid (add a little oil if you need to). Also, be sure you do not overcook your veggies as you want them still slightly crunchy and not soggy when serving.
Stir Fry Chicken
- 1 lb thin cut chicken breasts (no skin, no bone), sliced into bite size pieces
- 1 yellow bell pepper, julienned
- 1 red bell pepper, julienned
- 1 white onion, halved and then cut into thin strips
- 2 cups sugar snap peas
- 2 cups shredded carrots (not finely shredded)
- 2 Tablespoons soy sauce
- 2 Tablespoons oyster sauce
- 1/3 cup brown sugar
- 1/2 teaspoon ground ginger
- 3-4 garlic cloves, minced
- green onion, sliced, for garnish
- sesame seeds, for garnish (optional)
- oil for frying — use a high heat oil such as canola or peanut
In a large wok or skillet heat oil over medium high heat. Add chicken all at once and fry until cooked through and no pink shows. Drain off excess liquid and add a small amount of oil if needed.
Add vegetables and fry for about a minute.
Add soy sauce, oyster sauce, brown sugar, and garlic. Stir and fry for another minute or two.
Remove from heat and top with green onion.
Garnish with sesame seeds, if desired. Serve over warm, cooked rice.