Quick Chicken Stir Fry Recipe

Introduction

This quick chicken stir fry is a vibrant and flavorful dish perfect for busy weeknights. Packed with colorful vegetables and a tangy, sweet sauce, it comes together fast and pairs wonderfully with rice or noodles.

Ingredients

• 3 chicken breast fillets (sliced into bite-size pieces)
• 2 tbsp cornflour/cornstarch
• Pinch salt
• Pinch pepper
• 2 tbsp vegetable oil
• 85 g (1 cup) sugar snap peas or snow peas
• 1 yellow pepper (deseeded and sliced)
• 1 red pepper (deseeded and sliced)
• 2 cloves garlic (peeled and minced)
• 4 tbsp soy sauce
• 2 tbsp Chinese rice vinegar
• 3 tbsp brown sugar
• 3 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• 1 bunch spring onions/scallions (chopped)
• 1 small red chilli (deseeded and sliced)
• Boiled rice or noodles, to serve

Instructions

1. Step 1: Place the chicken pieces onto a plate. Add the cornflour, salt, and pepper, then toss everything together until the chicken is evenly coated.
2. Step 2: Heat the vegetable oil in a wok over high heat. When the oil is very hot, add the chicken and fry for 5-6 minutes, turning occasionally, until the chicken is lightly browned.
3. Step 3: Add the sugar snap peas and sliced peppers to the wok and stir-fry for another 2 minutes.
4. Step 4: Add the minced garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Stir well and continue cooking on high heat, tossing everything together, until heated through. Check that the chicken is cooked by cutting a piece in half — it should no longer be pink inside.
5. Step 5: Stir in the chopped spring onions and sliced red chilli. Cook for one more minute so they heat through but remain crisp.
6. Step 6: Serve the stir fry hot with boiled rice or noodles.

Tips & Variations

• For extra crunch, add cashew nuts or chopped peanuts just before serving.
• Swap chicken for firm tofu or shrimp to suit your preference.
• If you like it spicier, include some sliced fresh chilli or add a dash of chilli oil.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, you can use frozen vegetables. Just make sure to thaw and drain any excess water before adding them to the wok to avoid soggy stir fry.

What can I serve with this chicken stir fry?

This dish pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it alongside steamed greens for a more substantial meal.

Quick Chicken Stir Fry Recipe

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★★★★★

4.8 from 53 reviews

This Quick Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken breast pieces tossed with crisp sugar snap peas, colorful bell peppers, and a deliciously tangy and sweet sauce. Perfectly cooked in a hot wok, this stir fry is both quick to prepare and satisfying, making it an ideal meal for busy weeknights. Serve it over steamed rice or noodles for a complete and delicious dinner.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken and Coating

• 3 chicken breast fillets, sliced into bite-size pieces
• 2 tbsp cornflour (cornstarch)
• pinch of salt
• pinch of pepper

Vegetables

• 85 g (1 cup) sugar snap peas or snow peas
• 1 yellow pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 2 cloves garlic, peeled and minced
• 1 bunch spring onions (scallions), chopped
• 1 small red chilli, deseeded and sliced

Sauces and Seasonings

• 2 tbsp vegetable oil
• 4 tbsp soy sauce
• 2 tbsp Chinese rice vinegar
• 3 tbsp brown sugar
• 3 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup

To Serve

• Boiled rice or noodles

Instructions

1. Coat the chicken: Place the chicken pieces onto a plate. Add the cornflour, a pinch of salt, and pepper. Toss everything together thoroughly to evenly coat the chicken pieces with the cornflour mixture.
2. Cook the chicken: Heat the vegetable oil in a wok over high heat until very hot. Add the coated chicken pieces and fry for 5-6 minutes, turning occasionally until the chicken is lightly browned and cooked through.
3. Add the vegetables: Add the sugar snap peas and sliced yellow and red peppers to the wok. Stir-fry them with the chicken for an additional 2 minutes to maintain a crisp texture.
4. Make the sauce and combine: Add the minced garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup to the wok. Continue stir-frying on high heat, tossing everything together with a spatula until the sauce is heated through. Check the chicken is fully cooked by slicing one piece to ensure there is no pink inside.
5. Add fresh aromatics: Stir through the chopped spring onions and sliced red chilli. Cook for 1 more minute until these ingredients are heated but remain crunchy.
6. Serve: Remove from heat and serve immediately with boiled rice or noodles to complete the meal.

Notes

• Ensure the wok or pan is very hot before adding the chicken to get a nice sear and avoid steaming.
• Adjust the amount of chilli according to your spice preference.
• Use fresh vegetables to keep the stir fry crisp and colorful.
• You can substitute chicken breast with thigh meat for a juicier texture.
• Leftovers can be stored in the fridge for up to 2 days; reheat gently before serving.

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