Easy Chicken Stir-Fry

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 04/18/23
Easy chicken stir fry

The Spruce 

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
396 Calories
18g Fat
19g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 396
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 96mg 32%
Sodium 547mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 41g
Vitamin C 7mg 33%
Calcium 50mg 4%
Iron 4mg 22%
Potassium 902mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick and easy, stir-fries are always a family favorite. Ready in just 20 minutes, this chicken and vegetable stir-fry is perfect for a weeknight. Serve with rice and you have a complete meal.

Stir-frying is a Chinese cooking technique that involves quickly cooking vegetables and/or meat over high heat in a large skillet, often a wok. It's a great way to get a main or side dish on the table in just minutes, and dishes can be easily customized with different veggies, proteins, and sauces.

Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this stir fry recipe, but you can easily swap for beef or add a favorite vegetable. Prep everything in advance since, once you start stir-frying, everything cooks quickly. If you don't like spicy food, swap the chili oil for sesame oil or leave it out.

2:06

Click Play to See This Classic Chicken Stir-Fry Recipe Come Together

Ingredients

  • 1 teaspoon chili oil

  • 2 cloves garlic, minced

  • 1 tablespoon minced ginger

  • 3 spring onions (washed, white parts sliced very thin and green sections reserved)

  • 3 tablespoons soy sauce

  • 3/4 cup water

  • 3/4 cup unsalted cashews

  • 2 tablespoons peanut oil (or as needed, for stir-frying)

  • 1 1/2 pounds chicken breast, cut into 1 to 2-inch pieces

  • 1 pound mushrooms (stems removed, cut into large pieces)

  • 1 cup carrots (sliced into 2- to 3-inch strips)

  • 1 can water chestnuts

  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Steps to Make It

  1. Gather the ingredients.

    Easy chicken stir fry ingredients
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  2. To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.

    Sauce ingredients in a bowl
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  3. In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.

    Cashews in wok
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  4. Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.

    Heat oil in wok with chicken
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  5. Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.

    Stir fry carrots
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  6. Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.

    Add all ingredients to wok
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  7. Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.

    Add cornstarch and water mixture
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  8.  Serve and enjoy!

How to Store

Store leftovers in a covered container in the fridge for up to three days.

Tips

For a successful stir-fry, follow these tips:

  • A seasoned wok is the best cooking vessel for stir-frying. It has a wide opening, lots of surface area, and is curved to keep food inside. It also conducts heat really well, making for fast cooking.
  • If you don't have a wok, use a large skillet. Avoid a non-stick coating if possible, since that prevents you from getting the pan really hot.
  • The high heat is what makes stir-fries quick and also gives them a delicious crisp-tender texture. Don't be afraid to crank up the heat.
  • Generally, you won't need that much oil for stir-frying, but keep extra handy. If the food begins to stick, add more oil a little at a time.
  • Since you're cooking over high heat, keep the food moving around at all times so that it cooks evenly.
  • Prep all of your ingredients before you start stir-frying since you won't have time to prep anything once you begin cooking.

Recipe Variations

  • Try using other veggies, like broccoli florets, cauliflower, bok choy, sliced bell peppers, and more.
  • Swap the chicken for chopped steak, pork, peeled shrimp (don't over-cook), or drained and cubed tofu.
  • Customize the sauce to your tastes. Reduce the chili oil for less heat or swap for sesame oil. Add a little honey or sugar for a bit of sweetness. Add a squeeze of lime or a little rice vinegar for tartness. For more flavor, swap the water in the sauce for chicken broth.
  • Serve the stir-fry with cooked white rice, brown rice, or noodles.

Can You Make Stir Fry in a Frying Pan?

While a wok is the best vessel for stir-fries, a large frying pan will also work. If your pan has a non-stick coating, don't exceed medium-high heat, since it will damage the surface. You may need to add a little cook time to each step since the heat won't be as high as a typical stir-fry recipe requires.