30 Chicken Stir Fry Recipes

Chicken stir fry is my daughter’s favorite meal – I think she would eat it every night of the week if she could. I love that she enjoys a meal that’s so good for her so I’m keen to serve it regularly. I like to try out different recipes just to keep it from getting boring and these are some of our top chicken stir fry recipes.

Why You’ll Love These Chicken Stir Fry Recipes

1. Quick and Easy: Perfect for busy weeknights, these recipes can be prepared in under 30 minutes.
2. Healthy: Packed with lean protein and fresh vegetables, they are a nutritious choice for any meal.
3. Versatile: Easily customizable with your favorite veggies, sauces, and spices.
4. Flavorful: Each recipe is bursting with delicious flavors, from savory to sweet and spicy.
5. Minimal Cleanup: Most recipes require just one pan, making cleanup a breeze.
6. Budget-Friendly: Uses affordable ingredients that are easy to find in any grocery store.
7. Kid-Friendly: Many recipes are mild and can be adjusted to suit younger palates.
8. Perfect for Meal Prep: Great for making ahead and enjoying throughout the week.
9. Balanced Meals: Combines protein, veggies, and carbs for a well-rounded dish.
10. Diet-Friendly: Many recipes cater to various dietary needs, including gluten-free, low-carb, and dairy-free options.
11. International Flavors: Explore a variety of cuisines, from Chinese and Thai to Mexican and Italian.
12. Colorful and Appealing: Visually appealing dishes with vibrant, fresh ingredients.
13. Great for Leftovers: Tastes just as good the next day, making it perfect for lunches.

You should also take a look at my selection of pork stir fry recipes.

30 Chicken Stir Fry Recipes

1. Classic Chicken Stir Fry

This classic chicken stir fry is a quick and healthy meal that’s perfect for a busy weeknight. It’s packed with colorful vegetables and tender chicken, all coated in a savory sauce.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup chicken broth
• Cooked rice or noodles, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the bell peppers, broccoli, and carrot. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, hoisin sauce, chicken broth, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice or noodles.

2. Spicy Chicken Stir Fry

For those who love a bit of heat, this spicy chicken stir fry is a perfect choice. It combines tender chicken with a variety of vegetables and a spicy sauce that will tantalize your taste buds.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch mixed with 1 tbsp water
• 1/4 cup chicken broth
• Cooked rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, sriracha sauce, oyster sauce, chicken broth, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice.

3. Lemon Chicken Stir Fry

This lemon chicken stir fry is a refreshing and zesty dish that’s perfect for a light and flavorful meal. The lemon sauce adds a bright and tangy flavor that complements the chicken and vegetables beautifully.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup fresh lemon juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup chicken broth
• Cooked rice or quinoa, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the zucchini, yellow squash, bell pepper, and snow peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the lemon juice, soy sauce, honey, chicken broth, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice or quinoa.

4. Teriyaki Chicken Stir Fry

This Teriyaki Chicken Stir Fry is a sweet and savory delight. The homemade teriyaki sauce pairs perfectly with tender chicken and crisp vegetables, making it a family favorite.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 1/4 cup mirin (or rice wine vinegar)
• 2 tbsp honey
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup water
• Cooked rice, for serving
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the broccoli, bell peppers, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, mirin, honey, water, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with sesame seeds, if desired.

5. Thai Basil Chicken Stir Fry

This Thai Basil Chicken Stir Fry is bursting with fresh flavors from basil, garlic, and chilies. It’s a quick and easy dish that brings the authentic taste of Thai cuisine to your table.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup green beans, trimmed
• 3 cloves garlic, minced
• 2-3 Thai chilies, sliced (adjust to taste)
• 1/4 cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and chilies, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and green beans. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, fish sauce, oyster sauce, and sugar. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until everything is well combined.
9. Stir in the fresh basil leaves just before serving.
10. Serve over cooked jasmine rice.

6. Peanut Chicken Stir Fry

This Peanut Chicken Stir Fry is a nutty and flavorful dish that’s sure to be a hit. The creamy peanut sauce adds a rich and satisfying taste to the chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup peanut butter
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1/4 cup chicken broth
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice or noodles, for serving
• Chopped peanuts and green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the broccoli, bell peppers, and carrot. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the peanut butter, soy sauce, hoisin sauce, rice vinegar, chicken broth, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice or noodles and garnish with chopped peanuts and green onions, if desired.

7. Honey Garlic Chicken Stir Fry

This Honey Garlic Chicken Stir Fry is a perfect blend of sweet and savory flavors. The honey and garlic sauce adds a delicious glaze to the chicken and vegetables, making it a delightful meal.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice or quinoa, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the broccoli, bell peppers, and carrot. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the honey, soy sauce, rice vinegar, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice or quinoa.

8. Cashew Chicken Stir Fry

This Cashew Chicken Stir Fry is a nutty and flavorful dish that’s both satisfying and nutritious. The cashews add a delightful crunch to the tender chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1/4 cup chicken broth
• 1 tsp cornstarch mixed with 2 tbsp water
• 1/2 cup unsalted cashews
• Cooked rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, chicken broth, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Stir in the cashews just before serving.
10. Serve over cooked rice.

9. Orange Chicken Stir Fry

This Orange Chicken Stir Fry is a zesty and refreshing dish that brings a burst of citrus flavor to your meal. The orange sauce is both tangy and sweet, making it a delightful complement to the chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup fresh orange juice
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp cornstarch mixed with 2 tbsp water
• Zest of 1 orange
• Cooked rice or quinoa, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the broccoli, bell peppers, and carrot. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the orange juice, soy sauce, hoisin sauce, honey, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Stir in the orange zest just before serving.
10. Serve over cooked rice or quinoa.

10. Coconut Curry Chicken Stir Fry

This Coconut Curry Chicken Stir Fry is a flavorful dish that combines the rich taste of coconut milk with aromatic curry spices. It’s a comforting and exotic meal that’s easy to prepare.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• Cooked jasmine rice, for serving
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and snow peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Sprinkle the curry powder over the vegetables and stir well to coat.
7. Return the chicken to the skillet.
8. Pour in the coconut milk, soy sauce, fish sauce, and sugar. Stir well to combine.
9. Cook for an additional 2-3 minutes until the sauce is heated through.
10. Serve over cooked jasmine rice and garnish with fresh cilantro, if desired.

11. Pineapple Chicken Stir Fry

This Pineapple Chicken Stir Fry is a sweet and tangy dish that combines juicy pineapple with tender chicken and colorful vegetables. It’s a tropical delight that’s perfect for any occasion.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and pineapple chunks. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, rice vinegar, brown sugar, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with green onions, if desired.

12. Sesame Chicken Stir Fry

This Sesame Chicken Stir Fry is a delightful dish that features a rich sesame flavor. The sesame oil and seeds add a nutty taste that perfectly complements the chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 tbsp sesame seeds
• Cooked rice or noodles, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the broccoli, bell pepper, and carrot. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Stir in the sesame seeds just before serving.
10. Serve over cooked rice or noodles and garnish with green onions, if desired.

13. Ginger Soy Chicken Stir Fry

This Ginger Soy Chicken Stir Fry is a simple yet flavorful dish. The combination of ginger and soy sauce provides a savory and aromatic flavor that pairs perfectly with the chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 2 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice or noodles, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, rice vinegar, honey, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice or noodles and garnish with green onions, if desired.

14. Hoisin Chicken Stir Fry

This Hoisin Chicken Stir Fry is a savory and slightly sweet dish that’s sure to please. The hoisin sauce adds a rich flavor that enhances the taste of the chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup baby corn, halved
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and baby corn. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the hoisin sauce, soy sauce, rice vinegar, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with sesame seeds, if desired.

15. Sweet and Sour Chicken Stir Fry

This Sweet and Sour Chicken Stir Fry is a colorful and flavorful dish that combines the tanginess of vinegar with the sweetness of pineapple and brown sugar. It’s a delightful meal that’s sure to be a hit.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and pineapple chunks. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with green onions, if desired.

16. Mongolian Chicken Stir Fry

This Mongolian Chicken Stir Fry is a savory and slightly sweet dish inspired by the flavors of Mongolian cuisine. The soy sauce and brown sugar create a rich and delicious sauce that pairs perfectly with the chicken and vegetables.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup green beans, trimmed
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and green beans. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, brown sugar, water, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with green onions, if desired.

17. Szechuan Chicken Stir Fry

This Szechuan Chicken Stir Fry is a spicy and flavorful dish that brings the heat of Szechuan peppercorns and chilies. It’s perfect for those who love a bit of spice in their meals.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup celery, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2-3 dried red chilies (adjust to taste)
• 1 tbsp Szechuan peppercorns
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic, ginger, dried red chilies, and Szechuan peppercorns, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and celery. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice.

18. Lemon Herb Chicken Stir Fry

This Lemon Herb Chicken Stir Fry is a light and refreshing dish that combines the zesty flavor of lemon with aromatic herbs. It’s a perfect meal for a healthy and flavorful dinner.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Cooked quinoa or couscous, for serving

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil.
4. Add the garlic, thyme, and rosemary, and sauté for about 30 seconds until fragrant.
5. Add the zucchini, yellow squash, bell pepper, and cherry tomatoes. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. Add the lemon juice, lemon zest, and chicken broth. Stir well to combine.
8. Cook for an additional 2-3 minutes until everything is heated through.
9. Season with salt and pepper to taste.
10. Serve over cooked quinoa or couscous.

19. Garlic Butter Chicken Stir Fry

This Garlic Butter Chicken Stir Fry is a rich and flavorful dish that combines the savory taste of garlic with the creamy richness of butter. It’s a comforting and delicious meal that’s quick to prepare.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup asparagus, cut into 2-inch pieces
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Cooked rice or pasta, for serving
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat 1 tbsp of butter and the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of butter.
4. Add the garlic and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and asparagus. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. Add the chicken broth and lemon juice. Stir well to combine.
8. Cook for an additional 2-3 minutes until everything is heated through.
9. Season with salt and pepper to taste.
10. Serve over cooked rice or pasta and garnish with fresh parsley, if desired.

20. Mediterranean Chicken Stir Fry

This Mediterranean Chicken Stir Fry is a healthy and vibrant dish that features the fresh flavors of the Mediterranean. The combination of olives, tomatoes, and herbs creates a delicious and nutritious meal.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, pitted and halved
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh basil, chopped
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Cooked couscous or quinoa, for serving
• Feta cheese, for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil.
4. Add the garlic and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, zucchini, and cherry tomatoes. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. Add the Kalamata olives, oregano, basil, chicken broth, and lemon juice. Stir well to combine.
8. Cook for an additional 2-3 minutes until everything is heated through.
9. Season with salt and pepper to taste.
10. Serve over cooked couscous or quinoa and garnish with feta cheese, if desired.

21. Thai Peanut Chicken Stir Fry

This Thai Peanut Chicken Stir Fry is a creamy and flavorful dish that features a rich peanut sauce. It’s a delightful combination of savory, sweet, and spicy flavors that’s sure to please.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1/4 cup coconut milk
• 1 tsp sriracha sauce (optional, for heat)
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice or noodles, for serving
• Chopped peanuts and cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the peanut butter, soy sauce, hoisin sauce, rice vinegar, coconut milk, sriracha sauce (if using), and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice or noodles and garnish with chopped peanuts and cilantro, if desired.

22. Korean BBQ Chicken Stir Fry

This Korean BBQ Chicken Stir Fry is a flavorful and spicy dish that features tender chicken marinated in a savory Korean BBQ sauce. It’s a delicious and satisfying meal that’s perfect for any night of the week.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Sesame seeds and green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and mushrooms. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with sesame seeds and green onions, if desired.

23. Mango Chicken Stir Fry

This Mango Chicken Stir Fry is a tropical and refreshing dish that combines juicy mango with tender chicken and colorful vegetables. It’s a sweet and savory meal that’s perfect for summer.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 cup mango, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice or quinoa, for serving
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the bell peppers and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. Add the diced mango.
8. In a small bowl, combine the soy sauce, rice vinegar, honey, and cornstarch mixture. Pour into the skillet.
9. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
10. Serve over cooked rice or quinoa and garnish with fresh cilantro, if desired.

24. Basil Lime Chicken Stir Fry

This Basil Lime Chicken Stir Fry is a zesty and aromatic dish that combines the fresh flavors of basil and lime. It’s a light and refreshing meal that’s perfect for a healthy dinner.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup green beans, trimmed
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup fresh lime juice
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp honey
• 1 tsp cornstarch mixed with 2 tbsp water
• 1/4 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and green beans. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the lime juice, soy sauce, fish sauce, honey, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Stir in the fresh basil leaves just before serving.
10. Serve over cooked jasmine rice.

25. Thai Green Curry Chicken Stir Fry

This Thai Green Curry Chicken Stir Fry is a fragrant and spicy dish that features the bold flavors of green curry paste. It’s a delightful and aromatic meal that brings the taste of Thailand to your table.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup eggplant, diced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/4 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, eggplant, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Stir in the green curry paste and cook for another 1-2 minutes.
7. Return the chicken to the skillet.
8. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
9. Cook for an additional 2-3 minutes until everything is heated through.
10. Stir in the fresh basil leaves just before serving.
11. Serve over cooked jasmine rice.

26. Moroccan Chicken Stir Fry

This Moroccan Chicken Stir Fry is a flavorful and aromatic dish that features the warm spices of Moroccan cuisine. The combination of cumin, coriander, and cinnamon creates a unique and delicious meal.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup carrots, thinly sliced
• 1 cup chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Cooked couscous, for serving
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, carrots, and chickpeas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Sprinkle the cumin, coriander, and cinnamon over the vegetables and stir well to coat.
7. Return the chicken to the skillet.
8. Add the chicken broth and lemon juice. Stir well to combine.
9. Cook for an additional 2-3 minutes until everything is heated through.
10. Season with salt and pepper to taste.
11. Serve over cooked couscous and garnish with fresh cilantro, if desired.

27. Teriyaki Pineapple Chicken Stir Fry

This Teriyaki Pineapple Chicken Stir Fry is a sweet and savory dish that combines the tangy flavor of pineapple with a rich teriyaki sauce. It’s a delicious and satisfying meal that’s perfect for any occasion.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp mirin (or rice wine vinegar)
• 2 tbsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and pineapple chunks. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, mirin, brown sugar, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with sesame seeds, if desired.

28. Lemon Garlic Chicken Stir Fry

This Lemon Garlic Chicken Stir Fry is a bright and zesty dish that combines the refreshing flavors of lemon and garlic. It’s a light and flavorful meal that’s perfect for a quick and healthy dinner.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 2 tbsp water
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and broccoli. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. Add the lemon juice, lemon zest, chicken broth, soy sauce, and cornstarch mixture. Stir well to combine.
8. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve over cooked rice or quinoa and garnish with fresh parsley, if desired.

29. Honey Sesame Chicken Stir Fry

This Honey Sesame Chicken Stir Fry is a sweet and savory dish that features a delicious honey sesame sauce. It’s a delightful meal that’s easy to make and perfect for any night of the week.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 tbsp sesame seeds
• Cooked rice or noodles, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and snap peas. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the soy sauce, honey, rice vinegar, sesame oil, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Stir in the sesame seeds just before serving.
10. Serve over cooked rice or noodles and garnish with green onions, if desired.

30. Hoisin Ginger Chicken Stir Fry

This Hoisin Ginger Chicken Stir Fry is a savory and aromatic dish that features the rich flavors of hoisin sauce and fresh ginger. It’s a delicious and satisfying meal that’s perfect for any occasion.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup baby corn, halved
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving
• Green onions, for garnish (optional)

Instructions:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil.
4. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the onion, bell peppers, and baby corn. Stir fry for about 5 minutes until the vegetables are tender-crisp.
6. Return the chicken to the skillet.
7. In a small bowl, combine the hoisin sauce, soy sauce, rice vinegar, and cornstarch mixture. Pour into the skillet.
8. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened.
9. Serve over cooked rice and garnish with green onions, if desired.

I think it’s hard for me to pick out my top recipes from this tasty bunch – they are all delicious and super easy to make – I hope you enjoy trying them out!