Why You’ll Love this Asian Chicken Stir Fry
Weeknight dinners just got a whole lot more exciting. This Asian chicken stir fry combines tender chicken pieces with crisp veggies in a savory sauce that’ll make your taste buds dance. It’s quick enough for Monday madness but impressive enough for weekend guests.
The beauty of stir fry? It’s incredibly versatile. Don’t have broccoli? Toss in some bell peppers. Craving more protein? Add some cashews. The chicken gets perfectly tender thanks to that cornstarch marinade, which also helps create that restaurant-quality thickness in the sauce. And can we talk about the cleanup? One pan, minimal mess.
What Ingredients are in Asian Chicken Stir Fry?
This Asian chicken stir fry comes together with a handful of fresh, simple ingredients that create layers of flavor and texture. The combination of protein, veggies, and aromatics creates a balanced meal that feels both satisfying and light. And the beauty of stir fry? The ingredients list is more of a suggestion than a rulebook. Your kitchen, your rules.
- 4 boneless skinless chicken breast halves, cut into ½-inch strips
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 3 tablespoons oil (vegetable or peanut work well)
- 2 cups broccoli, cut into florets
- 1 cup celery, sliced
- 1 cup carrots, thinly sliced
- 1 small onion, sliced
- 1 cup chicken stock
When shopping for these ingredients, quality matters, especially for the chicken and vegetables. Fresh, crisp veggies will maintain their texture better during the high-heat cooking process. The chicken stock adds depth to the sauce, but you could substitute vegetable broth if needed. And while the recipe calls for specific vegetables, the stir fry method welcomes substitutions based on what’s in season or what’s lingering in your crisper drawer. Snow peas, bell peppers, mushrooms, or water chestnuts would all be delicious additions or swaps.
How to Make this Asian Chicken Stir Fry
The cooking process for this stir fry follows the classic technique of quick, high-heat cooking in stages. Start by cutting your 4 boneless skinless chicken breasts into ½-inch strips—thin enough to cook quickly but substantial enough to maintain juiciness.
In a medium bowl, create your marinade by combining 3 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 1 minced garlic clove. Toss the chicken strips in this mixture until evenly coated, then let them marinate for at least 30 minutes. This step is essential, as it not only seasons the chicken but also creates that velvety texture we all crave in restaurant-quality stir fries.
Wonder why your homemade stir fries never quite matched takeout? This cornstarch marinade technique might be the missing link.
When you’re ready to cook, heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. The pan should be hot enough that you hear a sizzle when the chicken hits the surface.
Add the marinated chicken strips, being careful not to overcrowd the pan (you might need to work in batches). Stir fry the chicken just until it’s no longer pink, about 3-4 minutes, then remove it from the pan and set aside.
Now for the veggie symphony—add the remaining 1 tablespoon of oil to the same pan, then toss in your 2 cups of broccoli florets, 1 cup of sliced celery, 1 cup of thinly sliced carrots, and 1 small sliced onion.
Stir fry these colorful vegetables until they reach your preferred level of tenderness, keeping in mind that slightly crisp vegetables often provide the best texture contrast.
For authentic results, consider investing in a proper wok cooking system that provides the intense heat distribution necessary for true Asian-style cooking.
For the final movement in our stir fry concert, pour 1 cup of chicken stock into the pan with the vegetables. Let it come to a simmer, then add the cooked chicken back to the pan.
The cornstarch from the chicken marinade will naturally thicken the sauce as you continue cooking and stirring for another minute or two. You’ll know it’s ready when the sauce turns glossy and coats the back of a spoon.
The resulting dish balances tender chicken, crisp-tender vegetables, and a savory sauce that clings to each bite. And unlike some more complicated Asian dishes, this one goes from cutting board to dinner table in under 30 minutes, perfect for those evenings when takeout is tempting but your budget (or health goals) suggest cooking at home.
Asian Chicken Stir Fry Substitutions and Variations
While mastering the basic Asian chicken stir fry recipe gives you a fantastic weeknight dinner option, knowing how to make substitutions and variations transforms this dish from merely good to extraordinarily versatile.
Don’t have broccoli? Swap in snow peas or bell peppers. Chicken can be replaced with tofu, beef, or shrimp depending on what’s in your fridge. Not a fan of cornstarch? Arrowroot powder works beautifully as a thickener.
For flavor variations, try adding hoisin sauce, oyster sauce, or a splash of rice vinegar. Want heat? Toss in some red pepper flakes or sriracha.
The beauty of stir fry? It’s endlessly customizable.
What to Serve with Asian Chicken Stir Fry
Looking for perfect pairings to round out your chicken stir fry dinner? I’m all about balancing those savory flavors with complementary sides.
Steamed jasmine rice is my go-to—its subtle fragrance catches all those delicious stir-fry juices, not a drop wasted.
Can’t do rice? Try rice noodles or cauliflower rice for a lighter option.
Want something green? Cucumber salad with rice vinegar dressing adds a revitalizing crunch.
For drinks, nothing beats unsweetened iced green tea or a light lager.
And don’t forget a sprinkle of sesame seeds and sliced scallions as garnish—those little touches make all the difference.
Final Thoughts
After mastering this Asian chicken stir fry recipe, you’ll never need takeout again!
I’m convinced this dish represents home cooking at its finest—quick, nutritious, and infinitely customizable.
Don’t you love how the chicken stays tender while the veggies maintain that perfect crisp-tender texture?
The secret’s in the timing and that cornstarch marinade.
What makes stir fry truly special is its adaptability.
No broccoli? Throw in some bell peppers.
Prefer spicy? Add some red pepper flakes or sriracha.
