Chicken Stir Fry Recipes

Karen Frazier
Chicken and Tri-Pepper Stir Fry

Chicken stir-fries are quick and easy to whip up on a weeknight, and because they contain protein and lots of veggies, they are often a very nutritious meal, as well. These three easy stir-fry recipes make a great weeknight meal.

Chicken and Tri-Pepper Stir-Fry

Bell peppers cook quickly and they add tremendous flavor that is slightly sweet with a bit of bite. While the recipe calls for the peppers to be julienned, if you don't want to spend the time cutting them in this way, just be sure you cut them into even-sized pieces so they cook evenly. The recipe serves 4. Enjoy it by itself or serve over rice.

Ingredients

  • Juice of 2 limes
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated gingerroot
  • 1/2 teaspoon Chinese hot mustard
  • 1/2 teaspoon sea salt
  • 1 pound of boneless, skinless chicken breast, cut into one-inch pieces
  • 2 tablespoons oil
  • 1 red bell pepper, stemmed, seeded, and julienned
  • 1 green bell pepper, stemmed, seeded, and julienned
  • 1 orange bell pepper, stemmed, seeded, and julienned
  • 1 onion, thinly sliced
  • 1 zucchini, julienned
  • Juice of 1 orange
  • 1 tablespoon cornstarch

Instructions

  1. In a medium bowl, whisk together the lime juice, olive oil, garlic, ginger, hot mustard, and salt.
  2. Add the chicken and toss to coat. Cover, refrigerate, and allow to marinate for at least an hour.
  3. In a large skillet or wok, heat the oil on medium-high until it shimmers. Remove the chicken from the marinade reserving any marinade and cook it in the hot oil, stirring occasionally, until it is cooked, about five minutes. Remove it from the pan with a slotted spoon and set it aside on platter tented with foil to keep warm.
  4. Add the bell peppers, onion, and zucchini to the hot oil and cook, stirring occasionally, until cooked through and vegetables are crisp yet tender, three to four minutes.
  5. Return the chicken and any juices that have collected on the platter to the pan.
  6. In a bowl, whisk the reserved marinade with the orange juice and cornstarch. Add to the stir fry. Cook, stirring, until the liquid thickens, one or two minutes more.

Sweet Chili Chicken Noodles With Edamame and Spinach

If you like your stir-fry with a little sweet and a little spice, you'll love this chicken dish, which gets a sweet heat from the chili sauce. While the recipe calls for soba noodles, you can choose any noodles you'd like. The recipe serves 4.

Ingredients

  • Chicken edamame
    2 tablespoons oil
  • 1 pound boneless skinless chicken breast, cut into 1/2 to 1-inch pieces
  • 1 onion, peeled and sliced
  • 1 1/2 cups frozen edamame, thawed
  • 2 cups of baby spinach
  • 3 garlic cloves, minced
  • 1 bundle soba noodles, cooked according to package directions
  • 1/4 cup sweet chili sauce
  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup peanuts (optional)

Instructions

  1. In a large wok or skillet, heat the oil on medium-high until it is hot. Add the chicken and cook, stirring occasionally, until the chicken is cooked, about five minutes. Remove the chicken from the oil with a slotted spoon and set aside on a platter tented with foil to keep warm.
  2. Add the onion and edamame and cook, stirring, for three minutes. Add the spinach and cook, stirring, for two minutes more. Add the garlic and cook, stirring constantly, until it is fragrant, about 30 seconds.
  3. Return the chicken to the pan along with any juices that have collected on the platter. Add the soba noodles.
  4. In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, and cornstarch. Add to the hot pan. Cook, stirring, until the sauce thickens, one to two minutes more. Garnish with peanuts if you wish.

Chicken and Bok Choy Stir-Fry

This stir-fry is fragrant with sesame oil and has a dash of heat from chili oil and ginger. The flavors in the sauce perfectly complement the earthy flavors of the bok choy and the sweetness of the other vegetables. It makes 4 servings.

Ingredients

  • Chicken Bok Choy
    2 tablespoons oil
  • 1 one-inch piece of ginger root, peeled and sliced
  • 1 pound boneless skinless chicken breast or thigh, cut into 1/2 to 1 inch pieces
  • 1 onion, sliced
  • 2 carrots, peeled, and julienned
  • 1 head of bok choy, chopped
  • 1 cup of bean sprouts
  • 2 garlic cloves, minced
  • 1/4 cup of sake
  • 1/4 cup of mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili oil, or to taste
  • 2 tablespoons cornstarch

Instructions

  1. In a large skillet or wok, heat the oil on medium-high until it shimmers. Add the ginger root and cook for two minutes, stirring. Remove the ginger with a slotted spoon from the oil and discard.
  2. Add the chicken to the flavored hot oil and cook, stirring, until the chicken is cooked through, about five minutes. Remove the chicken from the pan with a slotted spoon and set aside on a platter, tented with foil to keep warm.
  3. Add the onion, carrots, bok choy, and bean sprouts. Cook, stirring, until the vegetables are crisp-tender, three to five minutes.
  4. Return the chicken and any juices that have collected on the platter to the pan. Add the garlic and cook, stirring constantly, until it is fragrant, about 30 seconds.
  5. In a small bowl, whisk together the sake, mirin, sesame oil, chili oil, and cornstarch. Add to the hot pan.
  6. Cook, stirring, until the sauce thickens, about two minutes.

A Versatile Meal

The great thing about chicken stir-fries is how easy they are to make changes to suit your own tastes - or what's in your refrigerator. Try adding mushrooms, snow peas, celery, other vegetables, or even tropical fruits like mango or pineapple to any of these recipes. You can also switch the protein - beef works well, as does shrimp. With so much flexibility, it's easy to make stir-fries to suit even the pickiest of eaters.

Chicken Stir Fry Recipes