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Chicken Stir Fry

Section: Satisfying Main Dishes for Every Occasion

This chicken stir fry brings together tender, velvety chicken slices with crisp broccoli, mushrooms, and carrots, all coated in a flavorful sauce made from soy sauce, Shaoxing wine, and toasted sesame oil. The velveting technique ensures the chicken stays succulent even when reheated, making it perfect for meal prep. With pantry staples and just one chicken breast, this dish is both budget-friendly and packed with authentic takeout-inspired flavor. Served with steamed jasmine rice, it is a wholesome, balanced meal ready in under 30 minutes.

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Published By Ioana
Updated on Thu, 14 Aug 2025 13:39:38 GMT
A plate of chicken stir-fry with broccoli and mushrooms. Bookmark
A plate of chicken stir-fry with broccoli and mushrooms. | ioanacooks.com

This chicken stir fry brings all the comfort and flavor of a takeout favorite right into your own kitchen without the price tag or heavy sauces. By using the velveting technique, the chicken stays incredibly tender and juicy even if you reheat it the next day. Fresh vegetables, savory aromatics, and a quick cooking time make this an easy weeknight win.

I first made this dish when I was craving my favorite takeout during a busy week and could not justify the delivery wait. It turned out so good that my family asked for it again just two nights later.

Ingredients

  • Boneless skinless chicken breast about 12 ounces: lean protein that stays tender with velveting
  • Light soy sauce: adds savory umami flavor and helps season the meat
  • Cornstarch: helps tenderize the chicken and thickens the sauce
  • Vegetable oil: for stir frying and coating the chicken
  • Fresh ginger peeled and cut into matchsticks: adds a bright aromatic flavor
  • Garlic chopped: for depth and fragrance
  • Broccoli florets: bring freshness and crunch
  • Shiitake or button mushrooms sliced: for earthy flavor
  • Small carrot cut into matchsticks: for sweetness and color
  • Shaoxing wine: deepens flavor with a hint of complexity
  • Low sodium chicken stock: keeps the sauce light but flavorful
  • Ground white pepper optional: for gentle heat
  • Toasted sesame oil: for nutty aroma at the end
  • Steamed jasmine rice: the perfect base to soak up the sauce

Step by Step Instructions

Slicing and Marinating the Chicken:
Place the chicken breast in the freezer until slightly firm for easy slicing about 20 minutes. Slice into thin ⅛ inch strips. Place in a bowl with one tablespoon soy sauce and let rest for ten minutes. Add one tablespoon vegetable oil and one tablespoon cornstarch mixing until well coated. Set aside for twenty minutes in a cool spot.
Making the Slurry:
In a small bowl whisk two teaspoons cornstarch with two teaspoons water until smooth. Keep nearby.
Cooking the Chicken:
Heat two tablespoons vegetable oil in a wok or large skillet over medium high heat until shimmering. Spread chicken slices in a single layer. Cook without stirring until just turning opaque about 45 seconds. Flip and cook another minute until almost cooked through. Remove to a plate.
Cooking the Vegetables:
Add ginger and garlic to the pan and cook stirring until garlic turns slightly golden about 30 seconds. Add broccoli tossing to coat and cook one minute. Add mushrooms and carrot stirring to combine.
Building the Sauce and Finishing:
Pour in Shaoxing wine scraping any browned bits from the pan. Add chicken stock white pepper if using chicken and remaining tablespoon soy sauce. Stir the cornstarch slurry then pour it into the pan. Mix until the sauce begins to thicken. Reduce heat to medium low cover and cook for two minutes until chicken is cooked through. Drizzle sesame oil toss well and serve with jasmine rice.
A plate of chicken stir-fry with broccoli and carrots. Bookmark
A plate of chicken stir-fry with broccoli and carrots. | ioanacooks.com

My favorite part of this recipe is the way the ginger perfumes the whole kitchen. Every time I cook it I am reminded of my grandmother who always kept a fresh ginger root on the windowsill for quick meals.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of chicken stock to revive the sauce.

Ingredient Substitutions

You can use boneless thigh meat instead of breast for a richer flavor. Broccolini or snap peas work well in place of broccoli. Dry sherry can substitute for Shaoxing wine.

A plate of chicken stir-fry with broccoli and carrots. Bookmark
A plate of chicken stir-fry with broccoli and carrots. | ioanacooks.com

Serving Suggestions

Serve over steamed jasmine rice or with cooked noodles. Add chili crisp on the side for those who like extra heat.

Cultural Note

Velveting is a traditional Chinese cooking technique that coats proteins in cornstarch and oil to preserve tenderness even under high heat. It is widely used in restaurants for stir fry dishes.

Frequently Asked Questions About Recipes

→ What is the secret to tender chicken in stir fry?

The secret is the velveting technique, which involves briefly marinating and cooking the chicken in oil to lock in moisture.

→ Can I substitute the vegetables?

Yes, you can swap in vegetables like bell peppers, snow peas, or zucchini depending on preference and availability.

→ What can I use instead of Shaoxing wine?

You can replace Shaoxing wine with dry sherry or omit it for a slightly different but still delicious flavor.

→ How do I prevent overcooking the chicken?

Cook the chicken in thin slices over high heat for less than two minutes per side, removing it as soon as it turns opaque.

→ Can I make this ahead for meal prep?

Yes, the velveting method keeps the chicken juicy even when reheated, making it great for meal prep lunches or dinners.

Chicken Stir Fry

Tender chicken and crisp vegetables in a savory sauce for a quick and satisfying dish.

Time Needed to Prep
20 minutes
Cooking Duration
5 minutes
Overall Time
25 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Chinese

Number of Portions: 4 How Many It Serves

Dietary Preferences: Dairy-Free Suitable

Ingredients You'll Need

→ Protein

Ingredient 01 1 boneless, skinless chicken breast (about 12 ounces)

→ Marinade

Ingredient 02 2 tablespoons light soy sauce
Ingredient 03 1 tablespoon plus 2 teaspoons cornstarch
Ingredient 04 3 tablespoons vegetable oil

→ Aromatics

Ingredient 05 1 inch piece fresh ginger, peeled and julienned
Ingredient 06 2 cloves garlic, chopped

→ Vegetables

Ingredient 07 8 ounces broccoli florets
Ingredient 08 4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
Ingredient 09 1 small carrot, peeled and cut into 3-inch matchsticks

→ Sauce

Ingredient 10 1 tablespoon Shaoxing wine
Ingredient 11 1/2 cup low-sodium chicken stock
Ingredient 12 1/4 teaspoon ground white pepper (optional)
Ingredient 13 1 teaspoon toasted sesame oil

→ Serving

Ingredient 14 3 cups steamed jasmine rice

Steps to Follow

Step 01

Place chicken breast in freezer until firm enough to slice thinly, about 20 minutes. Using sharp knife, slice chicken 1/8 inch thick. Transfer to medium bowl, drizzle with 1 tablespoon soy sauce, and let sit 10 minutes. Add 1 tablespoon vegetable oil and 1 tablespoon cornstarch, mix well. Set aside in cool place for 20 minutes.

Step 02

Whisk remaining 2 teaspoons cornstarch with 2 teaspoons water in small bowl. Set aside.

Step 03

Heat remaining 2 tablespoons vegetable oil in wok or large nonstick skillet over medium-high heat. When oil shimmers, add chicken slices in even layer and cook undisturbed until just opaque, about 45 seconds. Flip and cook undisturbed until almost entirely opaque, 45 seconds to 1 minute. Remove to bowl.

Step 04

Add ginger and garlic to wok. Cook, stirring often, until garlic is slightly golden brown, about 30 seconds. Add broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add mushrooms and carrot; toss to combine.

Step 05

Add Shaoxing wine and cook, scraping up browned bits from bottom. Add chicken stock, white pepper if using, chicken, and remaining 1 tablespoon soy sauce. Mix cornstarch mixture until well combined, then add to wok. Stir until everything is nicely coated, reduce heat to medium-low and cover. Cook until sauce has thickened slightly and chicken is cooked through, about 2 minutes.

Step 06

Drizzle with sesame oil. Toss until everything is well combined and transfer to serving platter. Serve warm with steamed rice on the side.

Extra Tips

  1. The secret to tender meat is velveting - briefly cooking marinated proteins in hot oil
  2. Velveting technique ensures chicken remains succulent even when reheated for leftovers
  3. Freezing chicken breast makes it easier to slice thinly and evenly

Tools You'll Need

  • Wok or large nonstick skillet
  • Sharp knife or serrated knife
  • Medium mixing bowl
  • Small bowl for cornstarch slurry

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains soy (soy sauce)
  • Contains sesame (sesame oil)