You are going to love this Easy Chicken Stir-Fry recipe. It’s easy to make, super flavourful, and makes awesome leftovers (trust me, I’ve even enjoyed it the next day for breakfast!).
The combination of oyster sauce, fish sauce, and sugar makes a wicked stir-fry sauce that will have you asking for more. Don’t forget the importance of the ginger and garlic, though — they add the aroma to the sauce.
The trick to a successful stir-fry is having everything prepped (mise en place) before you head to the stove. Stir-frys cook very quickly, so there’s no time to be prepping as you go. Before you even put anything in the frying pan, get the rice started so the rice and stir-fry finish cooking at the same time. Having everything ready before you start cooking will also help to make sure nothing overcooks, you want the veggies to stay tender crisp and your chicken to stay juicy.
If you don’t like the combination of broccoli, mushrooms, and red bell peppers — that’s okay, use whatever you have in your fridge. Add longer cooking vegetables like carrots, onions, and celery at the beginning because they take the longest to cook. Ingredients like bean sprouts, zucchini, and spinach should be added at the end because they only need a very short time to become tender.
Easy Chicken Stir-fry Tips:
- To make this stir-fry very aromatic, add a few torn Sweet basil or Thai basil leaves.
- Mincing ginger is easy when you have a sharp knife, but if you don’t, use a grater. Finely grate the ginger if you want a mellow ginger flavour in your stir-fry, or use the larger holes on the grater to make the ginger flavour stand out.
- If your only option at the grocery store is a large bag of Thai chilies, buy it and then freeze what you don’t use. They’ll keep for months! If you can’t find those tiny red chilies, you can use serrano chiles instead — or just a sprinkle cayenne or chili flakes will do. The sauce isn’t meant to be spicy, it’s only supposed to warm your tongue a little.
- Chicken can be tough to cut, especially if you use a dull knife. To make slicing the chicken easier, place the chicken breasts on a plate and leave in the freezer for 5 to 10 minutes until they firm up and they’ll be easier to slice.
- Oyster sauce can be found in the Asian/International section of the grocery store. If you can’t find it, try subbing oyster sauce for hoisin sauce.