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Homemade Chicken Stir Fry with Balanced Sauce

This chicken stir fry features tender slices of chicken cooked quickly in a hot pan, combined with vibrant vegetables. The star is a homemade sauce—sweet, salty, tangy, and smoky—that coats everything in a glossy, flavorful glaze, resulting in a dish with crisp textures and rich, savory aroma.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast sliced into thin strips
  • 1 cup bell peppers julienned
  • 1/2 cup snap peas trimmed
  • 3 cloves garlic minced
  • 1 inch ginger fresh, minced
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sesame oil for flavor
  • 2 tablespoons vegetable oil high smoke point
  • 1 teaspoon cornstarch optional, for coating

Equipment

  • Large wok or skillet
  • Spatula
  • Small bowl
  • Sharp knife

Method
 

  1. Preheat your wok or skillet over medium-high heat until it shimmers and makes a crackling sound. Add a tablespoon of vegetable oil and let it heat up.
  2. While the pan heats, slice the chicken breast into thin strips, about 1/4 inch thick. Toss with a teaspoon of cornstarch if you want a slight crispy coating and a glossy sauce.
    1 lb boneless, skinless chicken breast
  3. Add the chicken slices in a single layer to the hot pan. Let them sear undisturbed for about 2-3 minutes until they develop a golden crust, then stir to cook evenly for another 2 minutes until cooked through. Remove from the pan and set aside.
    1 lb boneless, skinless chicken breast
  4. In the same pan, add a splash more oil if needed. Toss in the minced garlic and ginger, cooking for about 30 seconds until fragrant. You’ll notice a burst of aroma and a slight sizzle.
    1 lb boneless, skinless chicken breast
  5. Add the julienned bell peppers and snap peas to the pan. Stir-fry for 2-3 minutes until the vegetables turn vibrant in color and are just tender but still crisp with a slight crunch.
    1 lb boneless, skinless chicken breast
  6. Meanwhile, whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl. This creates a well-balanced sauce with a savory, tangy, and slightly sweet flavor.
    1 lb boneless, skinless chicken breast
  7. Return the cooked chicken to the pan with the vegetables. Pour the sauce over the mixture and toss everything together quickly. Let it cook for another minute until the sauce thickens slightly and glazes the ingredients with a shiny sheen.
    1 lb boneless, skinless chicken breast
  8. Check the dish: the chicken should be juicy, the vegetables crisp-tender, and the sauce glossy and clinging to everything. If the sauce is too runny, cook for an extra minute to thicken.
  9. Remove the stir fry from heat and serve immediately over steamed rice or noodles. Garnish with sesame seeds or chopped scallions if desired for extra flavor and visual appeal.

Notes

Feel free to customize the vegetables and adjust sauce sweetness to your taste. For a vegetarian version, substitute chicken with tofu pressed and cut into cubes. Use tamari for gluten-free options.