Basic Stir-Fry
A quick and versatile stir-fry featuring tender chicken strips and vibrant vegetables, coated in a savory sauce. Perfect for a weeknight dinner, it offers a balance of flavors and textures that appeals to both meat lovers and vegetable enthusiasts alike.
Ingredients
- 10 oz. boneless, skinless chicken breasts, cut in strips ⓘ
- soy sauce to taste ⓘ
- garlic powder to taste
- 4 tsp. peanut oil
- 1/2 c. broccoli florets ⓘ
- 1/2 c. cauliflower, chopped ⓘ
- 1/2 c. onions, chopped ⓘ
- 1/2 c. carrots, diagonally sliced ⓘ
- 1/2 c. celery, diagonally sliced ⓘ
- 1/2 c. green bell peppers, sliced in strips ⓘ
Instructions
- In a glass bowl, combine chicken breasts, soy sauce, and garlic powder; stir well and set aside.
- Heat 2 teaspoons of peanut oil in a skillet or wok. Add all vegetables and stir-fry for 3 to 5 minutes until onions are translucent.
- Remove vegetables to a bowl and set aside.
- Heat remaining 2 teaspoons of peanut oil. Add chicken and stir-fry until cooked through, about 5 minutes.
- Return vegetables to the skillet or wok with the chicken.
- Stir in the cornstarch dissolved in water and cook until the sauce thickens.
- Divide the mixture evenly among serving plates.
Tips & Substitutions
For added flavor, consider marinating the chicken in the soy sauce and garlic powder for at least 30 minutes before cooking. You can substitute the chicken with tofu or shrimp for a different protein option. Feel free to add other vegetables like snap peas or bell peppers, or use a pre-packaged stir-fry mix if you're short on time. This recipe is a great base for exploring various Chinese recipes.
Serving Suggestions
Serve this stir-fry over steamed rice or noodles for a complete meal. It pairs beautifully with additional sides like egg rolls or a side salad. For variety, consider serving with a sauce like sweet and sour or pairing it with Chicken Pasta Stir-Fry for a delightful twist on flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or stir-fry in a skillet over medium heat until warmed through. Avoid overheating to keep the chicken tender and vegetables crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Stir-Fry contains roughly 799 calories, with 22g protein, 75g carbohydrates, and 46g fat. It is an excellent source of vitamin A (116% of the Daily Value), protein (43% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this stir-fry?
Yes, you can use frozen vegetables to save time. Just make sure to thaw and drain them before adding to the skillet to avoid excess moisture. Adjust cooking time accordingly, as frozen vegetables may take a bit longer to heat through.
What if I don't have peanut oil?
If you don't have peanut oil, you can substitute it with vegetable oil or canola oil, which will work just as well. However, if you want a bit of flavor, sesame oil is also a great alternative, though it has a stronger taste.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. You can cut into a piece to check for doneness or use a meat thermometer for accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).