Chicken and vegetable stir-fry
A chicken vegetable stir fry is a fast, colorful dinner made in one pan. Thin strips of chicken cook quickly over high heat. Carrot, pepper, mushroom and cabbage follow. A honey soy glaze coats everything. Dinner is on the table in about 20 minutes.
- 20 minTotal time
- 2Servings
- 320kcal / serving
- 38 gProtein
The science: why this works
Why the pan needs high heat
High heat browns the chicken fast and keeps vegetables crisp-tender. Cooking in a very hot pan sears the surface before the inside dries out. Keep the food moving so it browns without burning. Cooking in small amounts keeps the pan hot, so food sizzles rather than steams.
Learn: Wok hei: the smoky wok flavor →Why the vegetables go in order
Dense vegetables like carrot need more time than cabbage. Adding the slowest ones first and the quickest last means everything finishes together, with none of it raw or mushy. Lay out all your chopped ingredients before the pan gets hot.
Learn: Stir-fry order: slowest first →Why the sauce turns glossy
Soy sauce and honey cook down quickly in the hot pan. The sugars thicken and coat the food in a shiny glaze while the soy adds salt and savory depth. Taste near the end, because concentrating a sauce also concentrates its salt.
Learn: Why reducing strengthens a sauce →Chicken and vegetable stir-fry
20 minutes · 2 servings · Chinese · Main course
Ingredients
Makes 2 servings
- 300 gchicken breast, cut into thin strips
- 1bell pepper, sliced
- 1carrot, thinly sliced
- 100 gmushrooms, sliced
- 150 gcabbage, shredded
- 2 clovesgarlic, chopped
- 1 tspgrated ginger
- 2 tbspsoy sauce
- 1 tbsphoney
- 1 tbspvegetable oil
Method
Tips for the best result
- Cut the chicken into thin, even strips so it cooks through in 5 minutes.
- Cut all vegetables ahead of time because stir-frying moves fast.
- Make sure the chicken has no pink and reaches 165°F (74°C) before adding the sauce.
Swaps
- Swap the chicken breast for thinly sliced thigh meat for more juicy results.
- Swap the honey for brown sugar if you do not have honey.
- Swap the cabbage for broccoli florets, and add them with the carrot.
Storing and reheating
Refrigerate leftovers within 2 hours for up to 3 to 4 days. Reheat in a hot pan or microwave until steaming hot, to 165°F (74°C).
Chicken and vegetable stir-fry: questions
How do you keep chicken tender in a stir fry?
Cut it into thin even strips and do not overcook it. Cooking for about 5 minutes over high heat gives golden, juicy chicken.
Why is my stir fry soggy?
A crowded or too-cool pan steams the food instead of searing it. Use a large pan on high heat and work in batches if needed.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first so they do not release extra water. Add them near the end of cooking.
