Chicken Stir Fry Recipe

Chicken breast: Thinly sliced to ensure quick and even cooking.

Soy sauce: Adds a salty, umami flavor to the dish.

Oyster sauce: Provides a rich, savory taste that enhances the overall flavor.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to release its aromatic flavor.

Bell pepper: Sliced for a sweet and crunchy texture.

Onion: Sliced to add a mild, sweet flavor.

Broccoli florets: Adds a nutritious and crunchy element to the stir fry.

When preparing a stir-fry, it's crucial to have all your ingredients prepped and ready to go before you start cooking. This technique is known as mise en place. Because stir-frying is a fast cooking method, having everything sliced, minced, and measured out ensures that you can add each component at the right time without overcooking or burning any elements. Additionally, make sure your wok or pan is properly heated before adding the oil to achieve that perfect sear on the chicken and maintain the crispness of the vegetables.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable replacement for chicken in stir fry.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor similar to oyster sauce, making it a good alternative.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements stir fry dishes well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different flavor profile.

• bell pepper - Substitute with zucchini: Zucchini offers a similar texture and can add a different but pleasant flavor to the stir fry.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, making them a good alternative.

• broccoli florets - Substitute with snap peas: Snap peas provide a similar crunch and a fresh, sweet flavor that works well in stir fry dishes.

• Allow the chicken stir fry to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled stir fry into airtight containers. Divide into meal-sized portions for convenience.
• Store in the refrigerator for up to 3-4 days. Make sure the containers are sealed tightly to maintain freshness.
• For longer storage, place the stir fry in freezer-safe containers or heavy-duty freezer bags. Label with the date to keep track of storage time.
• Freeze for up to 2-3 months. To prevent freezer burn, ensure as much air as possible is removed from the bags before sealing.
• When ready to eat, thaw the stir fry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat in a skillet over medium heat, adding a splash of soy sauce or vegetable oil if needed to refresh the flavors. Stir occasionally until heated through.
• Alternatively, reheat in the microwave. Place the stir fry in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid reheating multiple times, as this can degrade the quality and safety of the chicken stir fry.
• Pair with freshly cooked rice or noodles to complete your meal.

• For the stovetop method, heat a non-stick skillet over medium heat. Add a splash of vegetable oil or a bit of chicken broth to prevent sticking. Add the leftover chicken stir fry and stir occasionally until heated through, about 5-7 minutes. This method helps maintain the vegetables' crispiness and the chicken's tenderness.

• For the microwave method, place the leftover chicken stir fry in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on high for 2-3 minutes, stirring halfway through. If needed, add a splash of water or soy sauce to keep it moist.

• For the oven method, preheat your oven to 350°F (175°C). Spread the leftover chicken stir fry evenly on a baking sheet or in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method is great for reheating larger portions.

• For the air fryer method, preheat your air fryer to 350°F (175°C). Place the leftover chicken stir fry in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method keeps the vegetables crisp and the chicken juicy.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Cutting board: A durable surface on which to slice the chicken, bell pepper, onion, and broccoli.

• Chef's knife: A sharp knife essential for slicing the chicken breast and vegetables thinly and uniformly.

• Measuring spoons: Tools used to measure out the soy sauce, oyster sauce, and vegetable oil accurately.

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

• Mixing bowl: A bowl used to combine the chicken with the sauces before cooking, if desired.

• Tongs: A tool to handle and turn the chicken pieces while stir-frying.

• Rice cooker: An appliance to cook rice perfectly to serve alongside the stir fry.

• Serving dish: A dish to present the finished chicken stir fry attractively.

Prep ingredients ahead: Slice the chicken, bell pepper, and onion in advance. Store them in airtight containers in the fridge.

Use pre-cut vegetables: Buy pre-cut broccoli florets and other vegetables to save chopping time.

Marinate the chicken: Marinate the chicken with soy sauce and oyster sauce the night before for quicker cooking.

Cook rice or noodles simultaneously: While stir-frying, cook your rice or noodles on a separate burner to save time.

Use a large wok: A large wok allows you to cook everything in one batch, reducing cooking time.