Chicken Stir Fry
Chicken Stir Fry is one of those dishes I can make with my eyes closed!
It’s a family favorite. I’m sure I probably followed a recipe at some point — maybe back when I was single, living with my roomie, Trish. Ages ago! (Let’s not even think about that!)
I haven’t followed a recipe or measured anything for this dish for at least the last couple decades. And, of course, the dish has evolved over time.
For example, I’ve found that squeezing a little lemon over the chicken results in some very tender chicken! (Thank you, Benihana, for that tip!)
And the addition of a little fish sauce is the most recent improvement to this stir fry. Not a “fishy” flavor — just an awesome flavor! I thank my daughter, Alyssa, for this clever tip!
Of course, you can make a perfectly delicious Chicken Stir Fry without the fish sauce, but why would you?!
Today I slowed things down a bit to record measurements and technique so I could share this Chicken Stir Fry with you. Serve it with white or brown rice. Wench Fried Rice would be an excellent side dish as well!
I hope this Chicken Stir Fry brings as many happy mealtime memories to your family as it has to mine!
Enjoy!
Chicken Stir Fry — Happiness in a Skillet!
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Meal type | Main Dish |
Ingredients
- 2-3 Tablespoons butter, divided
- 1/2 Medium onion (thinly sliced)
- 1 Large yellow bell pepper (diced into 3/4 inch cubes (about 2 cups))
- 2 Cups sliced mushrooms
- 2 Cups diced zucchini (about 3/4 inch cubes)
- 2 Cups frozen baby broccoli florets (thawed, if possible)
- 6 Tablespoons soy sauce, divided (I prefer Kikkoman brand)
- 1 tablespoon roasted sesame seeds
- 2 Tablespoons oil (vegetable, peanut, olive -- whatever you prefer)
- 4 Medium boneless, skinless chicken breasts (cut into 1 inch cubes)
- 1/2 lemon
- 1/2 teaspoon black pepper
- 1 tablespoon FISH SAUCE ... Yes!
- 1 cup chicken broth
- 2 Tablespoons cornstarch
- 1/2 Teaspoons sesame oil
Note
This Chicken Stir Fry is one of those meals I have been making for years without ever following a recipe.
I finally sat down and measured everything to share with you so that you could enjoy Chicken Stir Fry with your friends and family. The vegetables I use change from time to time, depending on what's in season and what looks good at the market. Our favorite vegetables for stir fry are broccoli and mushrooms. In this recipe, I used frozen baby broccoli florets. Fresh broccoli is awesome in this stir fry, but I would recommend steaming to the point of crisp tender beforehand. Serve with white or brown rice. Also great with Wench Fried Rice!
Enjoy - The Recipe Wench
Directions
| Step 1 | |
| You will need a large skillet and a large bowl or serving dish. Heat 1 Tablespoon butter in large skillet over medium heat. Add onions and bell peppers. Cook 2 minutes. Add sliced mushrooms, zucchini, broccoli and 2 Tablespoons soy sauce. Cook another 3 minutes. Pour all into large bowl or serving dish, sprinkle with 1 Tablespoon sesame seeds and set aside for the time being. | |
| Step 2 | |
| Return skillet to stove top over medium-high heat and add oil. Once oil is heated, add chicken and the remaining butter. Stir the chicken so that it cooks on all sides. After 2 minutes, squeeze the lemon juice over the chicken. Add 2 Tablespoons soy sauce and black pepper. When chicken is cooked through, use a slotted spoon to move chicken to bowl with vegetables, leaving the delicious juices behind in the skillet. | |
| Step 3 | |
| Bring the liquid left behind in the skillet to a simmer. Add fish sauce and sesame oil. Mix cornstarch with chicken broth and whisk into skillet. Cook until sauce has thickened to your preference. Return vegetables and chicken to skillet. Stir to combine. Serve piping hot over white or brown rice. | |
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