Chicken Stir-Fry Recipe

Chinese Chicken and Vegetable Stir-Fry Can Be A Low Carb Diet Or A Delicious One-Pot Family Meal

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  
Serving: 3-4

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 grandmother.

My son made this Chinese recipe together with me and submitted it as one of his art projects.

CHEF NOTES

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.

Marinated and frozen chicken in a ziplock bag which got almost all air squeezed out to avoid freezer burn.

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.

Thaw the marinated chicken and without adding more seasonings and flour, you can go ahead and start cooking. It's that simple.

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.

This ebook will teach you to cook authentic Chinese food in a healthy way. It will also show you how to get the beautiful colors, texture and taste you get from your favorite Chinese restaurants.

Chicken Stir-Fry Recipe and Directions

Ingredients
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

Marinade
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

Sauce
2 tbsp Oyster Sauce
1 tbsp Corn Starch
2 tsp Water
Salt and pepper to taste

Directions

1. Whisk to combine all marinade seasonings together in a small bowl, except the last 3 on the list.  Toss to coat chicken.  (At this point, you can transfer chicken into a ziplock bag and squeeze out all the air and store in the freezer.  Otherwise, continue with the next step.)
2. Add extra virgin olive oil and toss to coat.
3. Add flour and corn starch and mix everything together.
4. Heat a big deep skillet at high heat with about 3 tbsp extra virgin olive oil.  Just enough to cover the bottom of the skillet.
5. Add chicken into the pan and single layer.  Do not touch anything for the next 3-5 minutes.
6. When you see the edge of the chicken starts to turn golden, turn it over and lower to medium high heat.  Cook another 3 minutes.
7. Stir it around this time and try your best to have the uncooked side of the chicken facing down.  Cook another 2-3 minutes.  Repeat this step until chicken is thoroughly cooked through.
8. Transfer chicken to a plate and put it aside for now.
9. In the same skillet, turn back to high heat and add all frozen vegetables.  Cover with lid. 
10. Once there is steam on the lid, stir vegetables around.  Let vegetables cook for another 3-5 minutes until warm through.  Stir regularly.
11. Add oyster sauce, salt and pepper to taste the vegetables.
12. Combine 1 tbsp corn starch and 2 tsp water in a small bowl and stir to make slurry. 
13. When the liquid at the bottom of the skillet is bubbling, stir in slurry to make the sauce thick.
14. Stir in chicken and serve immediately.  Enjoy with white rice!

Chicken Stir-Fry Recipe Steps with Photos

All the spices you need for the chicken marinade.

Combine seasoning in a bowl.

Stir in soy sauce and extra virgin olive oil.

Marinade should look like thick paste.

Cut chicken into bite size.

Add marinade into chicken.

Toss to coat.

Add flour and corn starch.

Toss to coat chicken with coating mixture.

Single layer chicken in a big deep skillet.

Cook chicken until all sides are golden brown.

Transfer chicken to a plate and put it aside.

Add frozen stir-fried vegetables into the same skillet.

When vegetables are warm through, add oyster sauce, salt and pepper to taste.

Stir in corn starch slurry to thicken the sauce.

Stir in chicken.

Serve stir-fry along with steamed white rice and ENJOY!

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