Chicken stir-fry recipe is a great restaurant remake. Doing a “take-out” at home is super easy.
Total Time: 30 Minutes
Prep Time: 10 Minutes
Active Cook Time: 20 Minutes
For a Chinese, born and raised with traditional Chinese food and culture, this may sound like an everyday dish. But when I made this chicken stir-fry recipe together with my 10-year-old during the pandemic and submitted as one of his art projects, it meant so much to me.
My son has different heritages. Born
and raised in America, he is more exposed to the American culture than
the other side of his root. This is one of the great ways for him to
learn about it.
At the time when I was guiding my son how to cook this dish, I was walking down the memory lanes at the same time. All the memories of how my mom taught me to make my first dish came back. That dish was brought back to school the next day.
Walking down the memory lane while making memories was surely the
best part. Not only I had all these great memories with my mom, but
also my son had the opportunity to learn something more about his
I played with this recipe many ways and it is super flexible. Here are
all the tips for you. Please feel free to pick and choose one, combine a
couple tips together or use all to make this chicken stir-fry recipe
works for you and your family. If you have some great tips, please
share with us.
Marinate the chicken and freeze it until you want to cook it. If you choose this step, here are the basic seasonings you want to add. They are salt, white pepper, garlic powder, ground ginger and light soy sauce. After the chicken is well coated with seasoning, transfer to a ziplock bag. Squeeze out as much air as you can before completely sealing the bag and store it in the freezer. It is good for at least 2 weeks.
When you are ready for serving, of course, thaw the chicken. At this point, if you want to have different flavor, add the additional seasonings, such as Sichuan pepper, corn starch and flour. Follow the rest of this chicken stir-fry recipe to complete the dish.
If you choose to freeze the marinated chicken, try to do it as soon as you purchased it back home.
All in all, marinating and freezing the chicken gives you a lot of flexibility to switch up the flavor of the chicken with your mood.
This is a low carb meal. You can totally skip all the flour and corn starch. These 2 ingredients make the coating crispy. If you are fine with your chicken without that crunchy coating, skip those 2 ingredients which will cut down the carbs significantly.
For your family, serve this along with steamed white rice. That will take care of the carbs for them and boost up the volume of this easy dinner. And you still can feel great with a low carb meal.
If you decide to serve with steamed white rice, prepare it first. So, it will be working for you while you are cooking this chicken stir-fry recipe.
3 (8oz / 227g each) Boneless Skinless Chicken Breasts (cut into bite size)
2 lbs (907g) Frozen Stir-Fry Blend Vegetable Mix (There are many different blends of vegetable mix. I personally prefer the one with broccoli, water chestnuts, carrots and snap peas. Another great alternative is the pepper and onion stir-fry mix.)
3 tbsp Exra Virgin Olive Oil
1 tsp Salt
1/2 tsp White Pepper
1/4 tsp Ground Black Pepper
1 pinch Red Pepper Flakes
1/4-1/2 tsp Ground Sichuan pepper
1 tsp Garlic Powder
1/2tsp Ginger Powder
2 tsp Light Soy Sauce
1/8 tsp Sugar
1 tbsp Extra Virgin Olive Oil
2 tbsp All Purpose Flour
1 tbsp Corn Starch
2 tbsp Oyster Sauce
1 tbsp Corn Starch
2 tsp Water
Salt and pepper to taste
Serve This With:
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