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Food

How to Make a Perfect Stir-Fry: Simple Chicken Stir-Fry Recipe

Written by MasterClass

Last updated: Nov 9, 2020 • 1 min read

If stir-frying isn't already one of your favorite weeknight cooking techniques, get started with this easy chicken stir-fry recipe.

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What Is Stir-Fry?

Stir-fry is a Chinese cooking technique that involves cooking food over high heat in a wok. Constantly tossing the ingredients allows food to become crispy without getting scorched. This method is especially useful for veggies and quick-cooking proteins like chicken breast, and it is most successful when every ingredient is cut into small, uniform pieces. Although stir-fry is technically a method of cooking, in many non-Asian countries, it's also the name of a dish.

What to Serve With Chicken Stir-Fry?

White rice is the most common side dish for stir-fry. Don't skimp on the rice: Any leftovers can be turned into fried rice the next day. If you want to shake things up, try brown rice or quinoa. A side of hot sauce is a good idea if you prefer your food on the spicy side.

Simple Chicken Stir-Fry Recipe

Serves
4
Prep Time
15 min
Total Time
25 min
Cook Time
10 min

Ingredients

  • ¼ cup low-sodium soy sauce
  • 1 tablespoon low-sodium chicken broth
  • 1 teaspoon brown sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons red pepper flakes
  • 1 tablespoon sesame seeds
  • 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
  • ⅓ cup sesame oil
  • 1-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 4 green onions, sliced ¼ inch thick, white and green parts separated
  • 1 red bell pepper, diced into ½-inch pieces
  • 1 cup green beans, sliced ½ inch thick
  • 2 cups snow peas or sugar snap peas, cut in half
  • 1 zucchini, sliced into half moons
  • 2 cups broccoli florets (or substitute cauliflower)
  • 1 head baby bok choy, thinly sliced
  • 1 cup baby corn
  • ¾ cup water chestnuts (or substitute cashews)
  • Rice, to serve (optional)
  1. Make the stir-fry sauce. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, cornstarch, red pepper flakes, and sesame seeds.
  2. Add chicken pieces to the stir-fry sauce and toss to coat. Set aside.
  3. In a wok or large skillet over high heat, heat sesame oil until shimmering. Add ginger, garlic, and the white part of the scallions and stir-fry until fragrant, about 1 minute.
  4. Add chicken and any leftover marinade and stir-fry until no longer pink, about 3 minutes.
  5. Add the remaining ingredients. Stir-fry until vegetables are crisp-tender, chicken is cooked through, and ingredients are fully coated with sauce, about 5 minutes.
  6. Serve hot over rice.

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