Simple Chicken Stir Fry
Are you looking for something quick and easy to whip up for dinner tonight? This simple chicken stir fry is a healthy option.
A quick and easy Chinese-inspired chicken stir fry. This recipe uses only a few staple ingredients and comes together fast. Serve over rice, and dinner is on the table in under 30 minutes. This recipe is well-balanced, healthy, and of course delicious!
It’s just me tonight. On rare occasions, I get the RV all to myself. Jacob is at work, and Ken has gone out. I have an entire evening alone, but I still have to eat.
It’s nights like this that I want to throw something together quickly so I can enjoy the evening, and not have a lot of dishes to clean up afterward. This simple chicken stir fry is perfect for times like this.
Alone time is precious people. Let’s get cooking!
Even though I’m only cooking for myself tonight, this recipe will make enough for two which is a win for me because that means I will also have lunch tomorrow. If however, you aren’t alone, this will definitely feed 2 or 3 people and you can easily double the recipe if you are cooking for your family.
First, let’s gather up all of the ingredients:
- Boneless skinless chicken breast – You could use any protein you have on hand. Chicken thighs, shrimp, or even salmon! You would just need to adjust your cooking time accordingly.
- Rice – Whatever you have on hand is fine. I used Uncle Ben’sLong-Grain White Rice, but some other good options would be brown rice, basmati, or even jasmine.
- Honey – For a touch of sweetness
- Soy Sauce – For that delicious umami flavor.
- Toasted Sesame Oil – This adds richness to the dish.
- Garlic chili paste – Adjust the amount to your heat tolerance. If you don’t like spicy food, cut back on the amount you use.
- Fresh ginger root – Grate in on your micro-plane. This works best if you freeze the ginger.
- Fresh garlic– Also grated on your micro-plane.
- Rice wine vinegar – To balance out the sweetness from the honey and add acidity.
- Green onions– For flavor as well as a beautiful vibrant color.
- Zucchini– Cut into bite-sized pieces. This is what I had on hand tonight, but you could use whatever vegetable you or your family enjoy. Some good options would be broccoli, brussels sprouts, or kale. Just make sure to adjust the cooking time.
- Vegetable oil- for stir-frying the chicken and vegetables.
Tips for success: When you bring fresh ginger home from the store, immediately peel it with the back of a teaspoon, put it in a Ziplock bag, and pop it in the freezer. Whenever you need fresh ginger for a recipe, I just take it out, grate what you need, and put it back in the freezer for next time.
This meal comes together fast so prep all of your ingredients before you start to cook.
First, we will make the marinade. In a small bowl whisk the honey, soy sauce, hoisin, vinegar, sesame oil, and chili garlic paste together. Cut the chicken into bite-sized pieces, and add them to the bowl. Toss to coat. Allow the chicken to marinate while you prep the rest of the ingredients.
Cut the zucchini in half crosswise and then again lengthwise. Now slice them into half moons. Next, slice your onions at an angle and separate the green parts from the white. Now, grate your ginger and garlic.
Once all of your ingredients are prepped you are ready to go.
Heat 2 tablespoons of vegetable oil over high heat in a large skillet (or a wok, if you have one). Remove the chicken from the marinade using tongs or a slotted spoon. (Reserve the marinade for later) Add the chicken to the hot pan, cooking in batches until the pieces are golden brown and cooked all the way through. Remove from the pan and set aside.
To the same skillet add the zucchini and the remaining tablespoon of oil. Cook until tender-crisp. About 3 minutes. Add the garlic, ginger, and the white portion of the scallions. Stir-fry until fragrant. This should only take a minute or two.
Now add the marinade back into the pan and bring to a boil. Reduce until the marinade becomes a glaze and starts to coat the zucchini. Add the chicken along with any accumulated juices back into the pan and stir until the meat and vegetables are coated in the sauce.
Serve over rice and garnish with the remaining green onions and toasted sesame seeds.
Dinner couldn’t be more simple!
If you decide to make this Simple Chicken Stir Fry or any of my other recipes. please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
I will be back next week with more delicious recipes from my RV kitchen to yours!
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Simple Chicken Stir Fry
For the marinade
- 1 tablespoon honey
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons hoisin sauce
- 2 teaspoons chili garlic sauce
- 1 pound chicken cut into bite-sized pieces
For the stir fry
- 3 tablespoons vegetable oil
- 2 cloves garlic, grated or minced
- 1 teaspoon fresh ginger grated
- 4 green onions, thinly sliced on an angle, white and green parts separated
- Toasted sesame seeds, for garnish
- Heat 2 tablespoons of vegetable oil over high heat in a large skillet (or a wok, if you have one). Remove the chicken from the marinade using tongs or a slotted spoon. (Reserve the marinade for later) Add the chicken to the hot pan, cooking in batches until the pieces are golden brown and cooked all the way through. Remove from the pan and set aside.
- To the same skillet add the zucchini and the remaining tablespoon of oil. Cook until tender-crisp. About 3 minutes. Add the garlic, ginger and the white portion of the green onions and stir-fry until fragrant. This should only take a minute or two.
- Now add the marinade back into the pan and bring to a boil. Reduce until the marinade becomes a glaze and starts to coat the zucchini. Add the chicken along with any accumulated juices back into the pan and stir until the meat and vegatables are coated in the sauce.
- Serve over rice and garnish with the remaining green onions and toasted seasame seeds.