Chicken Stir-Fry(Method: Skillet)
A quick and flavorful chicken stir-fry featuring tender chicken, crisp vegetables, and savory soy sauce, perfect for a satisfying weeknight dinner or lunch.
Ingredients
Instructions
- Put 2 tablespoons of oil in a skillet and heat.
- Cook the sliced chicken for about 2 minutes, stirring often, then remove from the skillet.
- Add the remaining oil, carrots, scallions, mushrooms, garlic, and water chestnuts to the skillet.
- Stir-fry until the carrots are tender, about 2 minutes.
- Return the cooked chicken to the skillet, add soy sauce and broccoli.
- Stir-fry until the broccoli is tender, about 1 minute.
Tips & Substitutions
For a more vibrant dish, consider adding bell peppers or snap peas for extra color and crunch. If you prefer a spicy kick, a dash of red pepper flakes can enhance the flavor. You can substitute the chicken with tofu or shrimp for a different protein. Adjust the soy sauce to taste, especially if you're using low-sodium options.
Serving Suggestions
Serve this Chicken Stir-Fry over steamed rice or noodles for a complete meal. It pairs beautifully with a light salad or spring rolls on the side. For a refreshing touch, garnish with sesame seeds or chopped cilantro. This dish is a great way to explore various chicken recipes, especially for a quick weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the stir-fry in a skillet over medium heat until heated through, adding a splash of water or broth to prevent sticking. Alternatively, you can microwave in short intervals, stirring frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Stir-Fry(Method: Skillet) contains roughly 1516 calories, with 16g protein, 77g carbohydrates, and 131g fat. It is an excellent source of vitamin A (123% of the Daily Value), dietary fiber (47% of the Daily Value), and vitamin C (34% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 2722mg per serving (118% 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 instead of fresh ones?
Yes, frozen vegetables can be used as a convenient alternative. Just be sure to thaw them beforehand and drain any excess moisture to avoid a soggy stir-fry. Keep in mind that you may need to adjust cooking times slightly for the best texture.
What type of oil is best for stir-frying?
High smoke point oils like canola, peanut, or vegetable oil are ideal for stir-frying, as they can withstand the high heat without burning. Olive oil can also be used, but it has a lower smoke point and may impart a stronger flavor.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and store them separately in the fridge. When ready to cook, simply stir-fry as directed for a quick meal. However, it's best to eat the stir-fry fresh for optimal flavor and texture.
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).