What is the secret to good stir fry chicken?

The secret is a technique called velveting . It involves coating the chicken in a mixture of cornstarch and a liquid (like soy sauce) before cooking. This simple step creates a protective layer that locks in moisture, resulting in incredibly tender chicken stir fry that melts in your mouth.

How do I make my chicken tender for stir fry?

To make chicken tender, use the velveting technique mentioned above. Another key tip is to cut the chicken against the grain into small, uniform pieces. Also, make sure you don’t overcrowd your pan when cooking the chicken stir fry , as this will cause it to steam and become tough.

What to coat chicken in before stir frying?

Before stir-frying, you should coat chicken in a mixture of cornstarch and soy sauce . This forms a protective barrier around the meat, which helps it to stay juicy and tender.

My Best 20-Minute Chicken Stir Fry Recipe

Description

This quick and easy chicken stir fry is a weeknight lifesaver! Learn my secret velveting technique for incredibly tender chicken and a savory, glossy sauce that’s way better than takeout. It’s the perfect one-pan meal packed with fresh veggies and flavor.

Ingredients

Scale

For the Chicken & Veggies:

1 lb boneless, skinless chicken breasts

3 tbsp low-sodium soy sauce, divided

2 tbsp cornstarch, divided

2 tbsp sesame oil, divided

1 head broccoli, cut into florets

2 medium carrots, julienned

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small yellow onion, sliced

1 (8 oz) can water chestnuts, drained

For the Sauce:

1 cup low-sodium chicken broth

2 tbsp brown sugar

2 cloves garlic, minced

1 tbsp grated fresh ginger

1/2 tsp red pepper flakes (or to taste)

Instructions

Prep the Chicken and Veggies: Pat the chicken dry, then cut into bite-sized cubes. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until each piece is coated. Chop all your veggies so they’re ready to go.
Mix the Sauce: In a separate small bowl, whisk together the chicken broth, brown sugar, remaining soy sauce and cornstarch, minced garlic, grated ginger, and red pepper flakes. Set aside.
Cook the Chicken: Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, turning once, until golden brown and cooked through. Remove the chicken and set it aside.
Sauté the Veggies: Add the remaining sesame oil to the hot pan. Add the onions, carrots, and bell peppers, and stir fry for 3-5 minutes until they are crisp-tender. Add the broccoli and water chestnuts and cook for another 2-3 minutes.
Bring It All Together: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it over everything.
Simmer and Thicken: Stir everything gently to coat. The sauce will thicken quickly as it simmers. Once it’s nice and glossy, you’re ready to serve.

Notes

For the best results, make sure your wok or skillet is very hot before you start cooking. Cook the chicken in batches if needed to avoid overcrowding the pan.

Nutrition

Serving Size: 1/6th of recipe
Calories: 344
Sugar: 18g
Sodium: 680mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 50mg

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