Tatiana’s Table

Stir fry has always been one of my favorite “use what you have” meals. It’s quick, colorful, and endlessly adaptable. It’s the kind of dinner that comes together without a strict plan. A few vegetables from the fridge, a good protein, and a flavorful sauce are really all you need to create something delicious.

In this version, tender pieces of chicken are tossed with crisp vegetables and coated in a sweet, savory sauce made with homemade brown sugar. That little extra depth from the molasses gives the sauce a richer flavor that clings beautifully to every bite. It’s the kind of sauce that turns simple ingredients into something that tastes like it took far more effort than it actually did.

The best part about stir fry, though, is how flexible it is. Not a fan of chicken? Thinly sliced beef, shrimp, or tofu work just as well. Prefer different vegetables than the ones I used? Go for it. Broccoli, snap peas, mushrooms, zucchini, carrots- whatever needs using up will fit right in. Think of this recipe less as a strict formula and more as a guide for building a meal that works for you.

Served over rice or noodles, this stir fry is the kind of dinner that can shift and change depending on the day, the season, or whatever happens to be in your kitchen. It’s simple, satisfying, and proof that a good sauce and a hot pan can bring just about anything together.

Chicken Stir Fry

This chicken stir fry has a sweet, yet savory sauce.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Chinese

Servings 6

Calories 280 kcal

Equipment

• Wok
• Cutting Board
• Chef's Knife
• Measuring cups and spoons
• Mixing bowl
• Ramekin
• Vegetable Peeler
• Garlic press

Ingredients

  

For Stir Fry

• 1 head of broccoli
• 1 yellow bell pepper
• 1 red bell pepper
• 2 carrots
• 1 lb chicken breast
• 2 tbsp avocado oil or other oil of choice
• salt and pepper to taste
• 8 oz canned water chestnuts drained- these are optional

For Sauce

• 1 tbsp corn starch
• 2 tbsp water
• 1 tbsp sesame oil
• 3 cloves garlic minced
• 1/2 tsp ginger minced
• 1/4 cup brown sugar
• 1/4 cup soy sauce I prefer to use low sodium
• 1/2 cup chicken broth
• salt and pepper to taste

Instructions

 

To Prep

• Using a cutting board and knife, cut the broccoli off of the stem, into manageable pieces. Place the florets into a medium bowl.

  1 head of broccoli
• Using the cutting board and the knife, remove the bell pepper cap and seeds. Slice the bell pepper into manageable pieces. Place the pieces into the medium bowl. Set the bowl aside.

  1 yellow bell pepper

  1 red bell pepper
• Using the vegetable peeler, peel the carrots and trim off the ends. Using the cutting board and knife, slice the carrot into small slices, about 1/8 of an inch in width. Place the carrots into a small bowl. Set aside.

  2 carrots
• Using the cutting board and knife or garlic press, peel and mince the garlic and ginger. Place in a small bowl. Set aside.

  3 cloves garlic

  1/2 tsp ginger
• Using the cutting board and knife, cut the chicken into manageable strips. Season all over with salt and pepper. Place into a small bowl and set aside.

  1 lb chicken breast
• In a small bowl. combine the corn starch and water, stirring to create a slurry. Set aside.

  1 tbsp corn starch

  2 tbsp water

Cooking the Stir Fry

• Heat 1 tbsp of the avocado oil to your wok (or large skillet) on medium to medium high heat. Once heated, add the chicken and cook it until it is cooked through, about 3-5 minutes. Transfer to a clean bowl and set aside.
• To the now empty wok, add the other 1 tbsp of avocado oil. Once heated, add your carrots and cook for 3 minutes on medium heat. After the 3 minutes, add the medium bowl of vegetables to the wok with the carrots. Cook for 3 more minutes and then place a lid on top, turning the heat down to medium low. Stir every minute for about 5 minutes.
• While the vegetables soften a little, add the sesame oil to a small sauce pan at medium heat. Once heated, add the garlic and ginger to the oil and let them cook just until they become aromatic, about 30 seconds to a minute. Do not let them brown- this will cause them to become bitter.

  1 tbsp sesame oil
• Immediately add the brown sugar, soy sauce and chicken stock to the sauce pan. Add salt and pepper to taste. Stir to combine. Let the mixture come to a boil.

  1/4 cup brown sugar

  1/4 cup soy sauce

  1/2 cup chicken broth
• Once mixture is boiling, add the slurry to the sauce pan and stir continuously until the mixture begins to thicken- about 1 minute. Turn the sauce down and let the mixture simmer for 5 minutes.
• Once the mixture has simmered, add the chicken back to the wok, as well as the water chestnuts. Add the sauce to the wok, and stir everything, thoroughly coating each piece in the sauce. Remove from heat.

  8 oz canned water chestnuts
• Serve it with whatever you'd like- our favorite is rice. The sauce soaks so well into the rice and truly becomes such a wonderful pairing. Enjoy!

Keyword Dinner, Easy, Stir fry, Versatile