Quick and easy Chicken Stir-Fry with rice, vegetables, and a savory sauce. Perfect for a flavorful 30-minute dinner the whole family will love.
There’s something magical about a well-made stir-fry. It’s quick, satisfying, and endlessly versatile. This Chicken Stir-Fry is more than just a meal—it reminds me of why I fell in love with cooking. It takes me back to the streets of Bangkok, where the aroma of sizzling woks fills the air and every bite is a discovery.
Whether you’re cooking for your family or simply trying to make the most of what you have in the fridge, this Chicken Stir-Fry recipe will quickly become a favorite. With tender chicken, crisp vegetables, and a savory sauce that hugs each grain of rice, it’s the kind of dish that turns an ordinary evening into something special.
Why You’ll Love This Chicken Stir-Fry Recipe
- Fast and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
- Crowd-Pleaser: A flavorful combination of protein, veggies, and rice that everyone will enjoy.
- Great for Leftovers: The dish shines with cold, day-old rice, giving new life to something that might otherwise go to waste.
- Customizable: Swap the chicken for shrimp, tofu, or beef, and experiment with your favorite vegetables.
The Ingredients That Make This Chicken Stir-Fry Special
Cold, Day-Old Rice
This is the backbone of any great fried rice. Fresh rice tends to clump, while chilled rice separates easily, giving you that perfect stir-fry texture. If you don’t have leftover rice, spread freshly cooked rice on a tray and chill it in the fridge for at least an hour.
Shaoxing Wine
A staple in Chinese cooking, this adds a subtle depth and sweetness to the chicken. If you don’t have it on hand, dry sherry works just as well.
Soy Sauce Duo
Using both light and dark soy sauce gives the dish a balance of flavor and color. Dark soy sauce is responsible for the rich, appetizing hue of the rice.
Baby Broad Beans and Sweet Corn
These tender little beans and the sweetness of canned sweet corn add a delightful contrast of textures and flavors. You can substitute the broad beans with peas or edamame if needed.
Fresh Vegetables
Crunchy carrots and vibrant green onions bring life to the dish. Don’t hesitate to add bell peppers, snap peas, or mushrooms to make it your own.
Pro Tips for Stir-Fry Success
- High Heat, Always: Stir-frying is all about speed and heat. A hot wok ensures that everything cooks quickly while retaining its texture and flavor.
- Prep First: Have all your ingredients chopped and ready before you start cooking. Once the wok is hot, things move fast.
- Layered Cooking: Cook ingredients in stages to avoid overcrowding the wok and losing that irresistible sear.
The secret to perfect stir-fry? Patience and prep. Get everything ready before you even think about turning on the stove.
A Dish with a Story
The first time I made this Chicken Stir-Fry recipe, it wasn’t in a sleek, modern kitchen. It was in a tiny apartment with a single burner and barely enough counter space to chop an onion. The ingredients were humble, but the result was magic. I remember sitting down with a warm bowl of this stir-fry and feeling like I’d accomplished something extraordinary. That’s the beauty of cooking—it’s not just about the food; it’s about the experience.
Variations to Suit Your Taste
- Vegetarian Option: Swap the chicken for tofu and use vegetarian oyster sauce.
- Add More Spice: Increase the chili pepper or drizzle with sriracha for a fiery kick.
- Low-Carb Version: Replace the rice with cauliflower rice for a lighter meal.
Serving Suggestions for Chicken Stir-Fry
Serve this stir-fry with a side of crunchy cucumber salad or a simple miso soup to complete the meal. A glass of chilled white wine or sparkling water with lime is a refreshing pairing for drinks.
Ready to Cook?
This Chicken Stir-Fry is a dish that proves you don’t need hours in the kitchen to create something amazing. So grab your wok, turn up the heat, and let’s stir-fry our way to happiness. Trust me, the aroma alone is worth it.
What’s your favorite stir-fry tip or trick? Share it in the comments below—I’d love to hear from you!
Ingredients
Servings4 servings
- 8 oz chicken breast or boneless thighs, cut into thin strips
Marinade
- ¼ tsp salt
- 2 tsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- ¼ tsp white pepper
Sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce for color
- 1 tbsp oyster sauce
- ½ tsp sugar
- ¼ tsp white pepper or black pepper
Stir-Fry
- 3 tbsp vegetable oil canola or peanut oil recommended
- 1 medium carrot julienned (about ½ cup)
- 6 green onions scallions, sliced
- 1 chili pepper thinly sliced (optional)
- 3 garlic cloves minced
- 1 cup baby broad beans
- ½ cup canned sweet corn (about 5 oz)
- 1 ¾ cups cold day-old rice (12 oz)
- 2 large eggs lightly beaten
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Prep time15 minutes
Cook time15 minutes
Total time30 minutes
Instructions
- In a small bowl, combine the chicken strips with salt, Shaoxing wine, cornstarch, and white pepper. Mix well to coat the chicken evenly, then set it aside to marinate for 10–15 minutes while preparing the other ingredients.
- In a separate small bowl, whisk together soy sauce, oyster sauce, sesame oil, and a pinch of sugar (or other sauce ingredients you prefer). Set the sauce aside for later use.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 2–3 minutes until golden brown and cooked through. Remove the chicken from the wok and set it aside on a plate.
- Add another tablespoon of oil to the wok and toss in the julienned carrots. Stir-fry for 15 seconds before adding the green onions, garlic, chili pepper (if using), baby broad beans, and sweet corn. Stir-fry everything over high heat for 1–2 minutes, allowing the vegetables to retain a slight crunch. Push the vegetables to the edges of the wok to make room for the eggs.
- Pour the remaining tablespoon of oil into the center of the wok. Add the beaten eggs and let them cook for a few seconds until they start to set. Scramble the eggs gently with a spatula and mix them with the vegetables.
- Add the cold, day-old rice to the wok, breaking apart any clumps with the back of a spatula. Stir everything thoroughly to ensure the rice heats evenly. Return the cooked chicken to the wok and pour the prepared sauce over the mixture. Toss all the ingredients together until the sauce coats the rice and chicken completely.
- Continue stir-frying for another 2–3 minutes, allowing the flavors to meld. Once everything is well mixed and heated through, transfer the stir-fry to a serving dish. Garnish with additional green onions or chili slices if desired. Serve hot and enjoy!
Our notes
Use cold, day-old rice to avoid clumping.
High heat is essential for achieving the perfect stir-fry texture.
Adjust spice levels by increasing or omitting the chili pepper.