Easy Homemade Chicken Stir Fry Recipe
Happy Stir Fry-day! We’ve got this delicious homemade chicken stir fry for you today, a remarkably quick dinner to whip in 30 minutes or less, and full of rich nutrients and flavor. Full of zesty Asian flair, the real star of the show is the homemade stir fry sauce with its subtle sweetness thanks to the honey and slight kick of heat from red pepper flakes.
Big han of stir fry
Stir Frying is a classic Chinese cooking technique, where ingredients are fried in a small amount of very hot oil in a pan called a Wok. It’s believed that the Wok was used as early as the Han Dynasty, around 206 B.C but didn’t reach the modern version so many are used to until the Ming dynasty in 1368. For the longest time, only restaurants and affluent families could afford the oil and fuel needed for stir fry, but as oil and fuel became more accessible, stir fry became more popular and helped spread the technique around the world. The English term “stir fry’ came from Yuen Ren Chao in the 1945 book How to Cook and Eat In Chinese. The term was used to describe the chǎo technique
Chǎo technique can be compared most readily to sautéing. The basic concept of Chǎo is that you heat a Wok to a high temperature, right before it starts to smoke, a small amount of cooking oil is added down the side of the wok, then seasonings are added and stirred until fragrant. Then, the proteins are added, and when those are nearly cooked the rest of the ingredients are added.
- 1 lb boneless, skinless chicken breast cut into 1-inch cubes
- Dan-O’s Original
- 2 tbsp neutral oil
- 1/2 yellow bell pepper cut into 1-inch pieces
- 2 cups broccoli florets
- 1/2 red bell pepper cut into 1-inch pieces
- 3/4 cup baby carrots sliced
- 2 tsp minced ginger
- 2 garlic cloves minced
Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
- In a medium-size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
- Add chicken (in batches if necessary) and season with Dan-O’s Original. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp-tender. Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.