An easy chicken stir-fry that uses what you already have in the pantry to make a tasty, healthy meal. None of those special sauces here. Just follow these easy step by step photo instructions.
This Chicken Stir Fry Recipe is so much better than takeout! It is a great base recipe to use what you have on hand and no special sauce.
The recipe is based on one from Allrecipes. I did a little simplification and used chicken broth to replace some water and bouillon.
It's is a solid 4.
🥣What is Stir Fry?
Stir fry is what we call an ancient Chinese cooking technique that uses a small amount of very hot oil in a wok to quickly cook ingredients that are added while being stirred. So it is very similar to sauteing.
While stir-frying is a very old Chinese technique, it has now spread across the world and has been known in the west as stir fry since the middle of last century.
There are not a lot of rules about what we put in stir fry so it is a good way to use up some of your “must go” ingredients.
I used skinless boneless chicken breast, but thighs would be good here. Other meats or fish would also work well. Or skip all the meat if you want.
Go wild here. Again add what you want. One medium head of broccoli will produce about 2 cups when trimmed.
The pictures are for a double batch. I had a lot of chicken and broccoli and was going for leftovers, which were very good. I also had company to help eat it all.
Trim and slice about 1 pound of skinless boneless chicken breast into thin slices or cubes.
Heat 2 tablespoons oil in a nonstick pan over medium-high heat and add the chicken when hot. Stir frequently.
Combine soy sauce, ground ginger and garlic powder in a small bowl. Mix well.
After chicken is cooked for about 5 minutes, add the soy sauce mixture and continue to cook until tender (about 6-8 minutes) and break into bite-size pieces with a wooden spoon.
While the chicken is cooking, chop two stalks of celery, two medium carrots, and a medium onion. Prep 2 cups broccoli florets.
Add all the veggies to the pan. Add an 8 oz can of drained water chestnuts if you want. Stir and cook for about 5 minutes.
While the dish is cooking mix 8 oz of chicken broth with 2-3 tablespoons cornstarch until dissolved. After about 5 minutes of cooking, add the chicken broth/ cornstarch mixture and stir continuously until thickened and veggies are tender. About 5 minutes. Longer for a double batch.
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Editor's Note: Originally Published December 17, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.