CRUNCHY CHICKEN STIR FRY
This is a really quick and easy recipe. Most of the time we use the word ‘easy‘ and it may not be for someone else and I get that – however, if you have your prep all done you are halfway to a nice stir fry!
Also, there was a need to keep this dish light yet filling so I used pasta as opposed to light noodles and I also wanted to retain as much of the freshness and crispness of the vegetables. I decided to go with julienne style carrots and peppers because they cook quicker, blend well with the long thin spaghetti and gave the stir fry just the right amount of color that I was looking for.
ANOTHER STIR FRY RECIPE?
I have also prepared stir fry with broccoli in this recipe Beef Broccoli Stir-Fry Recipe with a Yogurt Marinade and this was a while back already. The recipe is on my blog under Beef Broccoli Stir-Fry which tasted delicious and the chicken was nice and tender because of the marinade but if you are looking for a quicker alternative yet still with all the flavor then this is your go to stir-fry!
It’s more a matter of how quick, easy as well as delicious – combined with that “I just want to eat feeling”
BEEF BROCCOLI STIR FRY
You can view this recipe by clicking on the image below.
- Veggie Tofu Stir-fry Recipe
- Beef Broccoli Stir-Fry Recipe with a Yogurt Marinade
- My Homemade Beef and Cranberry Stir Fry
- Chicken Spaghetti Stir Fry With Vegetables
Another line you’ve probably heard is ‘it’s better than takeout‘ and I do believe that the chefs behind those dishes really can say that and personally I 100 percent second that about this dish. I know what went into this pan, what to expect and that there’s more tomorrow morning when I wake up. As simple as that. Oh and I’m also not going to be paying an exorbitant amount of money for a tiny portion of stir-fry!
There are some ingredients that I am never without and these sacred Asian ingredients are some of them. Sacred because as much as we love Italian cuisine and if you follow me on Instagram or read my blog you already know this. We also love Indian & Asian cuisines. There is something incredibly delicious about Asian food and as for the soups! I am convinced they are natural body & mind healers.
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The best way to describe this dish would be that it’s an umami bomb! The flavors make you want or think of nothing else. Purely satisfying.
This sauce works like a charm! The chili sauce brings just the right amount of heat that the recipe needs and the tiny bit of sugar gives a tinge of sweetness. You can also use fresh chili’s to give it some heat. If you want the heat but not too much then simply de-seed the chili’s. By de-seed (for those of who may not know) I mean remove the seeds of the chili to lessen the heat and I find that a teaspoon works best for this.
- Make sure you have a large enough wok or non stick pan.
- The pan must be hot before you start
- Use high heat for a stir-fry
- All the preparation must be done in advance, ready to go.
- Try not to overcrowd the pan.
I use a large enough wok in this recipe and that’s great but trust me when I tell you that I have also used a regular large non stick pan? It works just fine so don’t fret if you don’t have one. There are probably loads of advantages in using an actual wok – perhaps in retaining the heat due the fact that it’s large and solid? You can also flip the stir-fry easier and I know that it lasts a lot longer. That’s all I can think of for now. You can look it up but that’s another conversation and right now lets get to why you should make this recipe!
- really simple to make
- a way to get in those veggies
- is so much better than take-out
- it’s light and and easy in the tummy
- you can cut the noodles out and it still tastes amazing!
- the veggies are small, thinly sliced and cook quickly therefore they are crunchier
- substitute the veggies and add broccoli, beans or both? (but they wont cook as quick)
WATCH HOW TO MAKE THIS STIR-FRY
Chicken Stir Fry Recipe
- 400 grams chicken breasts (4 chicken breasts)
- 2 tbsps light soy sauce (for salt)
- 1 tbsp hoisen sauce
- 1 tbsp oyster sauce (sugar-salt)
- 1 tbsp fish sauce (for umami)
- 2 tbsps soy sauce
- 1 to 2 tsps sriracha sauce
- 1 tbsp dark brown sugar
- 2 tbsps water
- 2 tbsps 2 tablespoons canola (vegetable) oil
- 2 carrots (thinly sliced/cut)
- 1 green pepper (thinly sliced)
- 1 red pepper (thinly sliced)
- 3 cloves fresh garlic
- 1 piece ginger (more or less thumb-size)
- Heat the pan and add the vegetable oil.
- Add the chicken pieces and let it cook through about 4 minutes.
- Add the garlic and ginger mix it with the chicken and add the carrots, a couple seconds, add the add the peppers and now pour in the sauce.
- Use kitchen tongs, a wooden spoon or even chopsticks to turn the stir-fry over.Cook for no more than 3 minutes, you want the veggies fresh, crisp and full of texture.Remove from the heat, and serve!