The Easiest Chicken Stir Fry

Ingredients and Substitutions

• Chicken. I used boneless skinless chicken breasts but you can use boneless chicken thighs too.
• Vegetables: I often just use a store-bought pack of stir-fry vegetables, especially when I’m low on time and energy. Cabbage, onions, spinach or kale, carrots, bell peppers, cauliflower, mushrooms, snow peas, broccoli, bok choy, sugar snap peas and baby corn are all delicious in stir fries.
• Noodles. Any egg noodles or stir fry noodles will work. Ramen noodles work in a pinch.
• Stir Fry sauce. I used my easy stir fry sauce recipe to add flavor. You can use teriyaki sauce too.
• Optional: Sesame seeds, cashews or peanuts can all be added.

Tips For The Best Chicken Stir Fry

1. Tenderize the chicken: The key to Chinese Restaurant-tender chicken is to velvet the chicken before cooking. Velveting can be done in a few ways. The easiest is by sprinkling some baking soda over the chicken and allowing it to marinate before rinsing the chicken and cooking over high heat. You can also coat the chicken in cornstarch but this is best done if you plan on deep-frying or blanching the chicken. Traditionally you would use around 1-1.5tsp of baking soda per pound of chicken, allow it to marinate for 15 minutes then rinse, pat dry and cook as directed.
2. Don’t overcook the vegetables: Nothing is worse than a stir-fry with soggy vegetables. After cooking the chicken, make sure your pan is very hot before adding a splash of oil and cooking the vegetables quickly, stirring constantly, until they are just cooked and crisp-tender.
3. Don’t forget the sauce: A good stir fry sauce is the secret ingredient to a truly delicious stir fry. My stir fry sauce recipe is my go-to but teriyaki sauce or simply soy sauce, some sesame oil and a drop of honey is great too.
4. Add noodles or rice: Or go carb-free. We love this easy stir fry with noodles (Chow Mein style) but white rice is also delicious. Brown rice, quinoa or low-carb noodles are good healthier alternatives.