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Chicken Stir Fry looking extremely yum.
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5 from 1 vote

Chicken Stir Fry Recipe

My favorite chicken stir fry recipe with lots of juicy chicken and vegetables quickly seared then tossed in a spicy stir fry sauce that always satisfies. So easy to make!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: chicken, doubanjiang, gochujang, spicy, Stir Fry
Servings: 4
Calories: 545kcal
Author: Mike Hultquist

Ingredients

FOR THE STIR FRY SAUCE

  • 2 tablespoons gochujang use less for milder stir fry sauce - try it with doubanjiang as well!
  • 1.5 tablespoons hot paprika or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
  • 4 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar or use honey
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon fresh minced ginger
  • ½ cup chicken broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon corn starch mixed with 1 tablespoon water

FOR THE CHICKEN STIR FRY

  • 1 tablespoon sesame oil or use olive oil or vegetable oil
  • 1.5 pounds chicken breast boneless cut into bite-sized pieces (or use chicken thighs, or a combination)
  • Salt and pepper to taste
  • 8 ounces broccoli
  • 8 ounces sugar snap peas
  • 1 large bell pepper chopped
  • 1 jalapeno pepper chopped, or use your favorite spicy chili pepper
  • 1/2 cup toasted cashews
  • For Serving: Chopped green onion, toasted cashews, spicy red pepper flakes

Instructions

MAKE THE STIR FRY SAUCE

  • Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.

MAKE THE CHICKEN STIR FRY

  • Heat the oil in a large pan or wok to high heat. Add the chicken and cook for 2 minutes, stirring often.
  • Add the broccoli, peas and chopped peppers. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften.
  • Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the chicken is cooked through and the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the chicken and vegetables.
  • Garnish and serve. I like my chicken stir fry with either steamed white rice or stir fry noodles.

Notes

Calories estimated without rice or noodles.

Nutrition

Calories: 545kcal | Carbohydrates: 26g | Protein: 45g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 771mg | Potassium: 1285mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3887IU | Vitamin C: 131mg | Calcium: 90mg | Iron: 5mg