Are you craving a delicious, quick meal but want to avoid the fast food scene? Look no further! This Better Than Takeout Chicken Stir Fry is the perfect solution. It brings the flavor and satisfaction of your favorite stir-fry dishes right to your kitchen. Plus, it’s simple to make and cooks in no time!
Why Make This Recipe
Making this stir fry at home allows you to control the ingredients, ensuring a healthier option compared to takeout. You’ll use fresh veggies and lean chicken, packed with flavors without the excess salt and preservatives. It’s an easy way to whip up a meal that your entire family will love.
How to Make Better Than Takeout Chicken Stir Fry
Making this tasty chicken stir fry is straightforward. Follow the steps below to create a meal that’s better than what you’d find at your favorite restaurant!
Ingredients
- 3 tablespoons low sodium soy sauce or Tamari sauce
- 2 teaspoons cornstarch
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- ¾ cup low sodium chicken broth
- 10 to 12 ounces boneless skinless chicken breast, thinly cut into strips or cut into about 1.5-inch cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- 1 small yellow onion, thinly sliced
- 1 large carrot, thinly sliced into coins
- 1 small red bell pepper, thinly sliced into strips
- 4 ounces sliced button mushrooms
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, for garnish
Directions
- In a mixing bowl, combine soy sauce and cornstarch; whisk until completely combined.
- Whisk in the brown sugar, sesame oil, and chicken broth; set aside.
- Prepare the chicken by cutting it into small cubes or thin strips; set aside.
- Add vegetable oil to a wok or large nonstick skillet and heat over high heat.
- Once the oil is hot, add the garlic and ginger; stir and cook for 10 seconds.
- Add the onion and keep cooking for another minute, stirring frequently until the onion softens.
- Stir in the chicken and cook for 2 to 3 minutes, or until the chicken is no longer pink; stir frequently.
- Then add the carrots, peppers, and mushrooms; continue to cook for about 2 minutes.
- Stir the sauce you prepared earlier and add it to the wok; cook for an additional 3 to 4 minutes, stirring very often until the sauce thickens, veggies are crisp-tender, and chicken is fully cooked.
- Remove the wok from heat.
- Garnish with green onions, sesame seeds, and red pepper flakes.
- Serve over rice.
How to Serve Better Than Takeout Chicken Stir Fry
This stir fry is best served hot, straight from the wok. Pair it with steamed rice, quinoa, or even cauli rice for a tasty and filling meal. Add any extra toppings you love, like additional sesame seeds or sliced green onions.
How to Store Better Than Takeout Chicken Stir Fry
If you have leftovers, let the stir fry cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or heat it on the stove until warm.
Tips to Make Better Than Takeout Chicken Stir Fry
- Prep your ingredients before you start cooking. This way, everything is ready to go when you need it.
- Make sure your wok or skillet is hot before adding the chicken for better searing.
- Feel free to customize the veggies based on what you have on hand—broccoli, snap peas, or zucchini work great too!
Variation
You can easily adapt this stir fry by adding different proteins such as shrimp, beef, or tofu. Additionally, you can experiment with various vegetables according to your taste preference or seasonal availability.
FAQs
1. Can I use other meats besides chicken?
Yes! You can use shrimp, beef, pork, or even tofu as a vegetarian option.
2. Is this stir fry gluten-free?
If you use gluten-free soy sauce (like Tamari), this recipe can be made gluten-free.
3. Can I prepare this dish ahead of time?
While stir fry is best fresh, you can chop the veggies and chicken a day in advance and store them in the fridge. Just cook them when you’re ready to eat!
With this easy Better Than Takeout Chicken Stir Fry recipe, you’ll enjoy restaurant-quality flavors in the comfort of your home. Enjoy the cooking adventure!
Better Than Takeout Chicken Stir Fry
Ingredients
Sauce Ingredients
- 3 tablespoons low sodium soy sauce or Tamari sauce Use Tamari for a gluten-free option.
- 2 teaspoons cornstarch
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- ¾ cup low sodium chicken broth
Main Ingredients
- 10-12 ounces boneless skinless chicken breast, thinly cut into strips or cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- 1 small yellow onion, thinly sliced
- 1 large carrot, thinly sliced into coins
- 1 small red bell pepper, thinly sliced into strips
- 4 ounces sliced button mushrooms
Garnishes
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, for garnish
Instructions
Preparation
- In a mixing bowl, combine soy sauce and cornstarch; whisk until completely combined.
- Whisk in the brown sugar, sesame oil, and chicken broth; set aside.
- Prepare the chicken by cutting it into small cubes or thin strips; set aside.
Cooking
- Add vegetable oil to a wok or large nonstick skillet and heat over high heat.
- Once the oil is hot, add the garlic and ginger; stir and cook for 10 seconds.
- Add the onion and continue cooking for another minute, stirring frequently until the onion softens.
- Stir in the chicken and cook for 2 to 3 minutes, or until the chicken is no longer pink; stir frequently.
- Then add the carrots, peppers, and mushrooms; continue to cook for about 2 minutes.
- Stir the sauce prepared earlier and add it to the wok; cook for an additional 3 to 4 minutes, stirring often until the sauce thickens, veggies are crisp-tender, and chicken is fully cooked.
- Remove the wok from heat.
- Garnish with green onions, sesame seeds, and red pepper flakes.
- Serve over rice.
