Quick and Easy Chicken Stir Fry | Chef Jean-Pierre

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is a gluten-free alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

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

Start by heating clarified butter in a non-stick wok over high heat.

Cut boneless skinless chicken breasts into bite-sized pieces and add them to the wok.

Sauté the chicken until it gets nice caramelization, waiting a few minutes before flipping to ensure color.

Prepare vegetables: chop zucchini, bell peppers, garlic, scallion, and Fresno pepper. Use leftover asparagus and cooked broccoli if available.

Add zucchini and bell peppers to the wok once the chicken is caramelized, mixing everything together.

Add soy sauce, hot sauce, oyster sauce, mirin, rice vinegar, and dark sesame oil to the mixture in the wok.

Stir in the chopped green onions and let everything cook together for a few more minutes.

If using raw broccoli, blanch it in boiling water and then transfer to ice water to preserve color before adding to the stir-fry.

Add a little chicken broth to the wok to create more sauce, adjusting the thickness as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens