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Quick Crispy Chicken Stir Fry with Fresh Veggies

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A fast and easy stir fry recipe featuring crispy chicken and fresh, crunchy vegetables, ready in under 20 minutes. Perfect for busy weeknights and adaptable to various dietary preferences.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced
  • 1/4 cup cornstarch (or arrowroot powder for gluten-free option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (or peanut oil for a nuttier flavor)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or snow peas, trimmed
  • 1 medium carrot, julienned or thinly sliced
  • 3 green onions, sliced diagonally
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 3 tablespoons soy sauce
  • 2 teaspoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Sesame seeds, toasted (for garnish)
  • Fresh cilantro or parsley, chopped (optional)

Instructions

  1. Slice the chicken breasts thinly, about 1/4-inch thick (6 mm). In a mixing bowl, combine the cornstarch, salt, and pepper. Toss the chicken slices in this mixture until evenly coated. Set aside.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, and red pepper flakes. Adjust sweetness or saltiness to taste. Set aside.
  3. Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add half the chicken slices in a single layer without crowding. Cook undisturbed for about 2 minutes until crispy, then flip and cook another 1-2 minutes until golden and cooked through. Remove to a plate and repeat with remaining chicken and oil.
  4. Lower heat to medium. Add a splash more oil if needed. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  5. Add sliced bell pepper, snap peas, carrot, and green onions. Stir-fry for 3-4 minutes until veggies are crisp-tender and vibrant.
  6. Return the crispy chicken to the pan with the veggies. Pour the sauce over and toss for 1-2 minutes until sauce thickens and coats everything evenly.
  7. Remove from heat. Garnish with toasted sesame seeds and fresh cilantro or parsley if desired. Serve immediately over steamed rice, noodles, or enjoy on its own.

Notes

Pat chicken dry before coating to ensure crispiness. Cook chicken in batches to avoid steaming. Prep all ingredients before cooking as stir frying is fast. Use high heat but avoid burning garlic and ginger by adding them after chicken is cooked. For gluten-free, use tamari or coconut aminos and arrowroot powder instead of cornstarch.

Nutrition

Keywords: quick chicken stir fry, crispy chicken, vegetable stir fry, easy dinner, healthy stir fry, weeknight meal, gluten-free option

Find it online: https://vexifood.com/quick-crispy-chicken-stir-fry-recipe-easy-20-minute-veggie-stir-fry/