A classic chicken stir fry recipe should be in everyone’s arsenal for a quick and healthy weeknight meal. We love this easy spicy chicken stir fry with tons of fresh vegetables. It can be easily adapted to what you have on hand, which is the best part about stir fry dishes! It comes together in about 30 minutes, also making it a great option for busy school nights. We prefer to serve it over brown rice, but it also goes perfect with cauliflower rice, if you want a low carb option.
We have been CRAZY busy the last few weeks between work, family gatherings, appointments, and Marcelo getting his students ready for the upcoming STAAR testing. I recently saw my gastroenterologist, and am working to get better control of my acid reflux and IBS symptoms. One of the things I’ve implemented this week is following a low FODMAP diet (read more here). While Marcelo and I are usually very strictly against diets in general, I do feel this one may help to reduce my symptoms, so we’ve decided to give it a try. We’ll be sharing a few low FODMAP recipes over the next couple weeks, so thought we might give some background as to why!
When it comes to stir fry dishes, we tend to follow the same steps regardless of the ingredients. Toss the protein of your choice in a bit of cornstarch (this will help with thickening the sauce). Heat up your oil over high heat to sear the meat. Remove the meat from the pan, then add in the veggies and cook for a few minutes. Add the meat back along with your sauce and cook for another few minutes before serving over your rice! It’s super simple.
Our sauce is the same that we used in our beef stir fry dish, made up of oyster sauce, soy sauce, and sambal with some water to thin it out. The sambal can be quite spicy, so you can add less if your sensitive to spicy foods. For the rice, we love using frozen brown rice as it significantly cuts down on our prep time. Whole Foods sells it in a resealable bag in their frozen aisle for a couple bucks!
Top off your stir fry with some green onions and sesame seeds (or other favorite nuts/seeds) and your dinner is ready to go! Hope you enjoy another favorite weeknight meal of ours!
Easy Spicy Chicken Stir Fry
Ingredients
- 1 pound Boneless Skinless Chicken Breast Cut into cubes
- 2-3 Large Carrots Sliced
- 1 Red Bell Pepper Cut into strips
- 2 Cups Broccoli Florets
- 2 Teaspoons Grated Ginger
- 2 Tablespoons Cornstarch
- 4 Tablespoons Canola Oil
- 2 Tablespoons Oyster Sauce
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Sambal
- 4 Tablespoons Water
- 1 Bunch Green Onions Diced
- Rice for serving
Instructions
- Toss your diced chicken breast in the cornstarch so it is well coated.
- Heat 2 tablespoons of the canola oil in a large saucepan or wok over high heat. Sear your chicken in batches for about 2-3 minutes on each side or until golden brown. Add more oil as needed for each batch. Remove from the pan once cooked and set aside.
- Add another tablespoon of oil to the pan and reduce to medium heat. Add in the chopped veggies and the grated ginger. Stir until veggies have browned slightly and broccoli has turned bright green in color, about 4 minutes.
- While the veggies cook, whisk together the soy sauce, oyster sauce, sambal, and water until well combined.
- Once the veggies have cooked through, add your chicken back in along with the sauce. Stir and allow to cook for about 3-4 minutes.
- Top with green onions and serve over rice of your choice.