This easy Asian chicken stir-fry recipe is one the whole family will love. Chicken and vegetables are stir-fried together with our blend of ingredients to create a delicious, savory stir-fry sauce.
Our Asian chicken stir-fry recipe
If you’re searching for quick and simple weeknight dinners (and who isn’t? ), look no further. Stir-fry meals are a great option. You have your protein, veggies, and everything in one skillet. After the chicken has some time to marinate, this delicious meal just takes 35 minutes to cook and will impress your family with its flavor!
This chicken stir-fry is as easy as it gets. It starts with thinly sliced chicken breast that is marinated with just potato starch, salt, and ground black pepper. All of the vegetables are first stir-fried separately to get the perfect cook for each vegetable. Everything is combined at the end with our easy savory stir-fry sauce.
Our delicious stir-fry sauce
When creating stir fry, I believe the sauce is sometimes disregarded. It’s what gives the dish its depth of taste and ties the whole meal together. The list may seem overwhelming, but we promise the combination of these ingredients creates a delicious chicken stir-fry.
For the stir-fry sauce:
- Sugar – for a touch of sweetness to help balance out the salty ingredients.
- Oyster sauce
- Fish sauce
- Garlic
- Ginger root powder
- White cooking wine
- Apple cider vinegar
- Ground black pepper
- Salt
- Dasida beef soup stock powder (or mushroom umami powder)
- Seasoning sauce
- Soy sauce
- Potato starch – this helps to thicken the sauce.
- Coldwater
What kind of vegetables to put in a stir-fry?
For this recipe, we used green bell peppers, carrots, onions, and green onions. However, feel free to change up the vegetables to whatever you prefer in your stir-fry. That’s one reason stir-fries are so great for a family meal because you can customize and swap out the vegetables or protein to suit your family’s preferences!
Some other vegetable ideas to put into your stir-fry:
- Mushrooms
- Broccoli
- Sugar snap peas
- Green beans
- Zucchini
- Cabbage
- Bok choy
What to serve with this chicken stir-fry?
We love serving this chicken stir-fry recipe with freshly steamed white rice. If you’re trying to stay lower in carbs, then maybe add in more vegetables to the stir-fry and go sans rice when serving. You could also make cauliflower rice if you prefer to stay lower carb for your meal.
More chicken recipes to try
- Easy Chicken Tikka Masala
- Kimchi Sauce Chicken Stir-Fry
- Gochujang Stir-fried Chicken
- Easy Chicken Bulgogi
- Instant Pot Korean Ginseng Chicken Soup (Samgyetang)
- Grilled Asian Chicken Wings
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Asian Chicken Stir-fry
This easy Asian chicken stir-fry recipe is one the whole family will love. Chicken and vegetables are stir-fried together with our blend of ingredients to create a delicious, savory stir-fry sauce.
Ingredients
- 1 green bell pepper, chopped 1”-2” pieces
- 1 cup carrots, julienned into strips
- 1 cup yellow onion, diced 1”
- 3 green onions, cut into 2” length
- 4 Tablespoons avocado oil
For the chicken:
- 1 lb boneless/skinless chicken breast, thinly sliced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon potato starch
For the stir-fry sauce:
- 2 Tablespoons sugar
- 1 Tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon garlic, minced
- ¼ teaspoon ginger root powder
- 2 Tablespoons white cooking wine
- 2 teaspoons apple cider vinegar
- ¼ teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon Dasida beef soup stock powder (or mushroom umami powder)
- 2 teaspoons seasoning sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon potato starch
- ¼ cup coldwater
Instructions
- Mix the sliced chicken with salt, ground black pepper, and potato starch. Mix well together. Cover and let it marinate in the fridge for about 4 hours.
- While the chicken is marinating, make the stir-fry sauce in a medium-sized bowl. Add everything together and mix well. Set aside for later.
- Add a pan to medium-high heat and add in a half tablespoon of avocado oil. We are going to stir-fry each vegetable separately. Stir-fry each vegetable for about 3-5 minutes (or until done to your liking) and add a pinch of salt each time. Remove the stir-fried vegetable each time, place it into a bowl and set it aside.
- Next, stir-fry the chicken. Add in 2 Tablespoons of avocado oil. Add the chicken to the pan and stir-fry for about 15-20 minutes (or until well done and no longer pink).
- Add the stir-fried vegetables back to the pan with the chicken and turn the heat back up to medium-high heat. Add in the stir-fry sauce and continue to stir-fry everything together until well combined for about 3 minutes.
- Turn the heat down to low and continue to let it cook for about 5-6 minutes until most of the stir-fry sauce has thickened up.
- Remove from heat and enjoy!
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