Why You’ll Love This this Savory Asian Chicken Stir Fry
This stir fry transforms simple ingredients into something that tastes like it came straight from your favorite takeout spot, minus the delivery fee and the guilt of ordering in again.
The chicken gets incredibly tender from that cornstarch marinade trick, while the vegetables stay crisp and colorful – because nobody wants mushy broccoli ruining their dinner dreams.
Plus, you can have this whole thing ready faster than you can say “where did I put that menu again,” which means more time for Netflix and less time wondering what’s actually in that mystery sauce.
Ingredients List
This recipe keeps things invigoratingly simple with just ten ingredients that you probably already have hanging around your kitchen.
- 4 boneless skinless chicken breast halves
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 3 tablespoons oil
- 2 cups broccoli, cut up
- 1 cup celery, sliced
- 1 cup carrot, thinly sliced
- 1 small onion, sliced
- 1 cup chicken stock
A few things worth mentioning about these ingredients and your waistline:
- The cornstarch creates that silky restaurant-style coating without needing a deep fryer
- Fresh vegetables pack more vitamins than their frozen cousins, though frozen works in a pinch when life gets messy
- Chicken breast keeps the protein high and the saturated fat reasonable
- You control the sodium by choosing low-sodium soy sauce and chicken stock, unlike that mystery takeout container
- The oil keeps everything from sticking, but you’re not drowning anything in grease like some stir fry disasters
Step by Step Directions
Making this stir fry is straightforward once you get your prep work done and understand the two-stage cooking process.
- Cut chicken into 1/2 inch strips
- Stir together cornstarch, soy sauce and garlic in a bowl
- Add chicken strips to the cornstarch mixture and toss to coat completely
- Marinate the coated chicken for at least 30 minutes
- Heat 2 tablespoons oil in a large skillet over medium-high heat
- Stir fry the marinated chicken until no longer pink, being careful not to overcook
- Remove chicken from skillet and keep warm
- Add the remaining 1 tablespoon oil to the same skillet
- Stir fry broccoli, celery, carrots, and onions until they reach your preferred doneness
- Pour in chicken stock and bring to a simmer
- Return the cooked chicken to the skillet with the vegetables
- Cook and stir everything together until the sauce thickens and becomes bubbly
For even better results, consider using a professional carbon steel wok which provides superior heat distribution and authentic stir-frying capabilities.
Substitutions and Variations
- Bulk it up – Toss in some sliced water chestnuts or bamboo shoots for extra crunch, or throw in a handful of cashews or peanuts because nuts make everything better.
- Change the starch – While this tastes amazing over rice, try it with quinoa, cauliflower rice, or even ramen noodles if you’re feeling a little rebellious.
Additional Things to Serve With This Dish
This stir fry pairs beautifully with so many sides that you’ll never get bored.
- Steamed jasmine rice – The classic choice that soaks up all those delicious pan juices, and honestly, is there anything more comforting than perfectly fluffy rice?
- Fried rice – If you want to go full-on indulgent, because sometimes we all need a little extra carb love in our lives.
- Asian cucumber salad – Something cool and crisp to balance out the warm, savory flavors, plus it takes about two minutes to throw together.
- Pot stickers or dumplings – Turn this into a proper feast, though I warn you, your family might start expecting this level of effort every night.
- Simple egg drop soup – A light starter that won’t compete with your beautiful stir fry but still feels special and restaurant-worthy.
- Sesame green beans – Another veggie option that keeps things in the Asian flavor family while adding some extra nutrition to the plate.
Cooking Tips & Tricks (Chef’s Notes)
After years of stir fry disasters, I’ve learned a few tricks that’ll save you from the soggy, flavorless mess I used to call dinner.
- Get everything prepped first – Stir frying moves fast, and there’s nothing worse than frantically chopping onions while your chicken turns into rubber in the pan.
- Don’t crowd the pan – Your chicken needs space to breathe and sear properly, so cook in batches if you’re feeding a crowd, even though it feels like it takes forever.
- Keep that heat high – Medium heat is the enemy of good stir fry, trust me on this one, because you want that beautiful sizzle and quick cooking action.
- Let the chicken marinate longer if you can – That 30-minute minimum is just that, a minimum, and an hour or two will give you even more flavor.
- Cut your vegetables uniformly – Everything should be roughly the same size so it all finishes cooking at the same time, which sounds obvious but somehow I always forget.
- Save some marinade for extra sauce – Just set aside a little bit before adding the raw chicken, then drizzle it over the finished dish for an extra flavor boost.
- Taste as you go – Every soy sauce brand is different, some vegetables release more water than others, so adjust your seasonings accordingly.
Nutritional Facts
This chicken stir fry delivers a well-balanced meal packed with lean protein and fresh vegetables in every serving.
- Calories: Approximately 285 calories per serving (recipe serves 4)
- Protein: 28 grams of high-quality lean protein from chicken breast to support muscle maintenance and growth
- Carbohydrates: 12 grams of complex carbs, primarily from the colorful vegetable medley
- Fat: 14 grams of fat, mostly from the cooking oil used for stir frying
- Fiber: 3 grams of dietary fiber from broccoli, carrots, and celery to aid digestion
- Sodium: 520 milligrams, with most coming from the soy sauce and chicken stock
- Vitamin A: Over 100% of daily value thanks to the carrots and broccoli
- Vitamin C: 85% of daily recommended intake from the fresh broccoli
- Iron: 8% of daily value from the chicken and vegetables
- Calcium: 6% of daily needs, contributed by the broccoli and celery
- Low in saturated fat: Only 2 grams per serving, making it heart-healthy
- Gluten considerations: Contains gluten from soy sauce, but can easily be made gluten-free with tamari
Fun “Did You Know?”
Did you know that stir-frying originated over 2,000 years ago during China’s Han Dynasty as a clever way to conserve fuel?
I find it fascinating that this cooking method developed from necessity – using high heat and quick cooking to save precious wood and charcoal. The wok’s curved shape distributes heat efficiently, making it perfect for this technique.
What’s amazing is that cornstarch, which I use in my chicken marinade, was originally used in Chinese cooking as early as 1000 BCE.
Today’s stir-fry maintains those ancient principles: fast cooking that preserves nutrients, textures, and vibrant colors.
