You can make this easy chicken stir fry recipe in a wok, or a cast iron pan, in just 15 minutes. This is a healthy cooking method which you really need to grasp if you don’t already.
I’ve got a question for you (Well, more like two).
How many of you like to stir-fry, and does that sound like a complicated process to you?
I am asking this because a few days ago, I was telling a fellow foodie that I am making an easy chicken stir fry recipe for this week’s post and she told me she has never stir-fried before because it sounds daunting.
‘Daunting?’, I asked surprised. This is such an easy and healthy method of cooking, there’s nothing daunting about it.
But then she raised a few questions which made me realize that many foodies may think like her because they don’t know all the facts about stir-frying.
Hence, today I will show you how to make chicken and vegetables stir fry and I will also answer some questions about this process.
More Chicken Recipes:
- Easy Chicken Fajitas
- Cheese Chicken Spaghetti Squash
- Mozzarella Chicken In Tomato Sauce
- Bruschetta Chicken Pasta
And don’t worry, I didn’t forget. As always, I will include my best tips and tricks.
So let’s start with the basics.
What Is Stir-Frying?
This is an easy method which you can use to cook small pieces of meat, veggies, seafood and poultry, in a cast iron pan or most often in a wok, over high heat.
As the name suggests, it implies stirring frequently, but not as vigorously as we usually see in cooking shows or on TV.
This should be done gently, letting the ingredients cook properly before rolling them over.
Apart from being quick and easy, this cooking method is also healthy. It helps veggies retain most of their nutrients and keeps the fat content to a minimum because you don’t use much oil.
Which pan should you use?
The best vessel for stir-frying is a wok.
However, if you don’t have one, you can use a cast iron pan. Your food will come out just as tasty, but the cooking process will be much longer.
If you don’t have a wok but would like to purchase one, go for the 14inch carbon steel version.
This is the perfect size for home chefs because it’s not too large to handle, nor too small to fit all ingredients in.
Choosing between a rounded or flat-bottom wok
The traditional Chinese wok is rounded. However, this one is not practical on a Western stove, as you’ll never be able to keep it stable while cooking.
So the flat-bottomed would be the best choice.
What material should I go for?
Avoid nonstick woks, as they are not made to be used at high temperatures, and you can only stir-fry on high heat.
Instead, get a carbon steel wok and season it constantly. In time, this will create a coating layer which will be naturally nonstick.
I believe these were some of the most popular questions about stir-frying, but if you still want to know more, don’t hesitate to ask.
I love chatting about cooking 🙂
And now it’s time for my usual tips and trick.
How To Make Chicken And Vegetables Stir Fry In A Wok – Best Tips & Tricks
1. Prep the chicken and veggies before heating up the pan
Cut the ingredients into bite-sized pieces so they’ll get cooked quickly and evenly.
Make sure you don’t squeeze too many inside because they won’t cook evenly.
Keep in mind that you shouldn’t stuff more than a pound of meat.
2. Don’t overcook
Stir-frying is a fast cooking process because it implies small pieces of ingredients and a high temperature. So keep an eye on your timer because it’s quite easy to overcook.
It shouldn’t take more than 12 minutes for the meat to get well cooked through and the veggies to turn crispy and tender.
3. Marinate the chicken
I know I said this is going to be a quick and easy chicken stir fry recipe, but if you really want to make the best of it, you need to marinate the meat before cooking.
This will make it tender and it will be bursting with flavors (crazy delish, trust me).
Also, the marinating process is quite easy.
Just mix the meat with a bit of olive oil, garlic, ginger and any other seasoning you might like. Then cover and refrigerate for at least 30 minutes (overnight is best).
And that’s it. With this simple tweak, you’ll make the best chicken stir fry recipe.
4. Heating the wok
Before you stir-fry chicken and veggies, you need to heat the wok on your stove’s highest temperature.
But how do you know when it’s hot enough to cook?
Well, there’s a simple trick here.
Start drizzling water drops and when you see them evaporate within 1-2 seconds that’s when you should begin stir-frying.
5. Changing the ingredients of this recipe
This easy chicken stir fry recipe is quite flexible, which means that you can tweak it to your taste.
So if you don’t like the veggies I used you can switch them with your favorites, like mushrooms, green beans, snow peas, asparagus, carrots, bok chow etc
Heck, you can even change the meat.
Finally, I hope that everybody sees now just how easy it is to make chicken and vegetables stir fry in a wok. Not to mention healthy!
And if you have more questions about it, just drop them in the comments and I’ll be more than happy to help.
Now, with all these tips and tricks, I am sure you know how to make chicken stir fry.
So fire up the stove and let the fun begin.
And if you liked my easy chicken stir fry recipe and want to see more like it, please Subscribe to my YouTube Channel.
Easy Chicken Stir Fry Recipe (With Vegetables And Cashew)
An easy chicken stir fry recipe that you can cook in just 15 minutes.
- 1 lb/450g boneless, skinless chicken breasts cut into strips
- 1 Tbsp vegetable oil
- 2-3 garlic cloves finely chopped or minced
- 1 red chili chopped
- 1"/2.5cm knob of fresh ginger finely chopped
- 1/3 cup cashew
- 2 red bell pepper seeded and sliced into thin strips
- 2 cups mange tout or sugar snap peas
- green onion thinly sliced to garnish
- 1/4 cup reduced-sodium soy sauce
- 2 tsp cornstarch or gluten-free flour
- 1 cup broth
Heat oil in a wok or large skillet over medium-high heat.
Add garlic, chili and ginger and cook for 1 minute until fragrant.
Add chicken and cook for about 3-4 minutes, until it turns brown, stirring constantly.
Add peppers, snap peas and cashew and cook for another 2-3 minutes.
Add soy sauce and cook 2 minutes, until the veggies are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add it to the wok.
Simmer for an additional 2 minutes, until the sauce thickens. Stir to combine.
Serve over rice garnished with green onions.
! Please read the tips and tricks in the article before making this recipe!