Chicken Stir Fry

This easy chicken stir fry is one of Dr. J’s favorite weeknight meals because it gets plenty of vegetables onto the plate and comes together quickly. Chicken breast, bell pepper, onion, snow peas, carrots, bamboo shoots and water chestnuts are tossed in a savory hoisin-tamari sauce with fresh ginger, garlic, five-spice and sriracha, then served over rice.

It is also designed around Dr. J’s “one day of prep—a week full of meals” approach. The chicken, onion and bell pepper can be prepped ahead, and a bag of frozen stir-fry vegetables can replace the individual vegetables when convenience matters more. That makes this homemade chicken stir fry a practical alternative for a busy night without giving up the colorful mix of vegetables that makes the recipe one of her favorites.

Dr. J’s Kitchen

Chicken Stir Fry

No ratings yet

A quick chicken stir fry loaded with colorful vegetables and a savory hoisin-tamari sauce, perfect over rice.

Print Recipe Pin Recipe Favorite Favorited

Pinterest Facebook Share on X

Share Recipe

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Chinese

Ingredients Method Video

Ingredients

  

1x2x3x?

• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 4 tablespoons grapeseed oil
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced or grated
• 3 scallions, thinly sliced
• 3/4 cup grated carrots
• 3/4 cup snow peas
• 1 (5-ounce) can sliced water chestnuts
• 1 (5-ounce) can bamboo shoots
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 tablespoon five-spice powder
• 2 cups low-sodium chicken stock
• 1/2 cup hoisin sauce
• 1 tablespoon sriracha
• 2 teaspoons tamari or soy sauce
• 2 tablespoons cornstarch
• Kosher salt and ground black pepper, to taste
• Cooked jasmine rice, for serving

Method

 

1. Whisk chicken stock, hoisin sauce, sriracha, tamari and cornstarch together for the sauce.
2. Toss chicken with five-spice powder while a large skillet heats over medium-high heat.
3. Add grapeseed oil and chicken; season with salt and pepper and cook 6–8 minutes until cooked through. Transfer to a platter.
4. Cook onion and bell pepper 3–4 minutes with a pinch of salt and pepper. Add garlic and ginger and cook 1 minute.
5. Add scallions, snow peas, carrots, bamboo shoots and water chestnuts; cook 2 minutes.
6. Return chicken and juices to the skillet. Add sauce and cook 3–4 minutes until thickened. Serve over rice.

Video

Tried this recipe?

Let us know how it was!

Why you’ll love this chicken stir fry

A mix of crisp vegetables gives every serving color and texture, while the hoisin-based sauce brings the chicken and vegetables together.

Cooking the chicken first and adding it back near the end helps keep the stir-fry process organized and gives the vegetables their own short cooking time.

Mix the sauce before you start cooking

Whisk the chicken stock, hoisin, sriracha, tamari and cornstarch together before the skillet gets busy. Because the cornstarch is already dispersed in the liquid, the sauce can go straight into the pan during the final stage and thicken as it cooks.

Build the vegetables in stages

The onion and bell pepper cook first, followed by garlic and ginger. Scallions, snow peas, carrots, bamboo shoots and water chestnuts go in later for a shorter cook before the chicken and sauce return to the skillet.

Watch Dr. J Make Chicken Stir Fry

Watch Dr. J make Chicken Stir Fry and see how it comes together.