Takeout Chicken Stir Fry

Chicken Stir Fry features your favorite chicken and veggies in the tastiest, sweet and tangy sauce. You’ll love this 30-minute meal!

Why is stir fry dinner so underrated? Instead of fussing and cooking your meats, veggies, and favorite carbs separately, you can cook them all together in the same pot! Prep and cook fairly quickly, and clean up super fast, so you can just take your time and enjoy dinner. It’s the sauce that makes this stir-fry so delicious. A little sweet, a little salty, and a lot of flavor! The best part is you can customize it with your favorite veggies. Remove the veggies you don’t like and add others you like. We recommend this 10/10!

Takeout Chicken Stir Fry is not an authentic Chinese recipe, but a typical American version of a Chinese takeout restaurant. Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, making it easy for anyone to sample world cuisine, even if they have limited travel opportunities or limited access to local ingredients.

Vegetable options:

We don’t want you to only eat the vegetables we recommend. If there are any vegetables you hate on this list, leave them off! Any veggies you like are missing, add them! Some of our favorite extra veggies are zucchini, mushrooms, and water chestnuts.

I am Willow:

If you need to limit your sodium intake, feel free to use low-sodium soy sauce in this recipe.

spices:

We kept this family-friendly recipe and omitted the spices. If you want to add anything, you can always use red pepper flakes or use hot sesame oil instead of regular sesame oil.

Can I add noodles to my takeout chicken stir fry?

certainly! You can cook ramen noodles on the side according to package directions, then add it with your sauce, stirring well while the sauce finishes cooking and thickening.

Vegetarian options:

If you don’t want to use meat, you can use tempeh or pressed cubes of tofu.

Do I need a wok?

Absolutely not! We like to use a wok when stir frying, but it’s certainly not necessary. You can use any large, heavy pan.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Heat a small amount of oil in a skillet on the stovetop over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious Asian-inspired recipes:

Chicken Stir Fry features your favorite chicken and veggies in the tastiest, sweet and tangy sauce. You’ll love this 30-minute meal!

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material

Sauce

1/2 cup water
1/2 cup chicken soup
2 tablespoon i am willow
2 tablespoon minced garlic
1 tablespoon fresh chopped ginger
2 teaspoon corn starch
1 teaspoon Honey

stir fry

2 tablespoon vegetable or canola oil
2 tablespoon sesame oil
2 pound boneless chicken breast or thigh cube
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoon minced garlic
1/2 Moderate onion slice
1 red bell pepper cut into 1-inch strips
1 Green pepper cut into 1-inch strips
2 cup broccoli
2 cup snow peas
1 cup matchstick carrot
1/4 cup sliced onion

instruct

In a small mixing bowl, whisk together water, chicken broth, soy sauce, ginger, garlic, honey, and cornstarch.
Heat a wok or large skillet over high heat. Pour in cooking oil and sesame oil, add chicken. Sprinkle with salt and pepper.
Stir and let the chicken cook until it starts to brown, about 5-10 minutes.
Add the garlic, onion, bell pepper, broccoli florets, snow peas, and carrot sticks and let the vegetables sauté with the chicken for 5 minutes.
Once the vegetables start to soften, add the sauce mixture and continue cooking over medium heat for 5 minutes. Stir occasionally. The sauce will thicken.
Serve with rice or noodles and garnish with sliced green onions.