Easy Chicken Stir Fry Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are cheaper and more flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Wash and dry 3 boneless chicken breasts with a kitchen towel.

Cut off all excess fat from the chicken.

Slice the chicken from the center for even thickness, then cut at an angle into small pieces against the grain.

Chop the green part of the spring onion and parsley, then set aside.

Coat the chicken pieces with 3 tablespoons of corn starch, ensuring the chicken is dry to avoid excess flour absorption.

Heat a pan or wok at high flame and add sesame oil (or olive/canola oil).

Add crushed garlic to the pan and stir for a few seconds.

Add chicken pieces one by one to the pan and do not stir for the first minute to allow a crust to form.

Flip the chicken pieces to sear the other side for a few seconds, ensuring they do not stick to the pan and retain their juices.

Brown all sides of the chicken pieces in the same manner.

Add 1.5 tablespoons of dark soy sauce to the chicken and do not add salt as the soy sauce is salty.

Add 3 tablespoons of chili garlic sauce and stir well.

Add 6 tablespoons of cream to the mixture and let it simmer for one minute on high flame.

Turn the flame low, cover the pan, and let it cook for 1-2 minutes.

Add 2 tablespoons of honey and 1/4 teaspoon of black pepper, mixing well to avoid discoloration of the stir fry.

Add garnishes of chopped spring onion and parsley, and sprinkle roasted sesame seeds on top.

Give the stir fry a final stir and serve it with rice, steamed veggies, or fresh salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens