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Crispy Chicken Stir Fry

This stir fry features thinly sliced chicken breasts cooked over high heat to achieve a crispy exterior while remaining tender inside. Paired with vibrant vegetables like bell peppers and snap peas, it's finished with fragrant garlic, ginger, and a savory soy-based sauce. The dish boasts a delightful contrast of crunch and freshness, with a glossy coating that ties everything together beautifully.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pieces boneless chicken breasts sliced thinly, about ¼ inch
  • 1 tablespoon cornstarch for coating chicken
  • 2 tablespoons high-smoke-point oil grapeseed or peanut oil preferred
  • 1 red bell pepper bell pepper sliced into strips
  • ½ cup snap peas ends trimmed
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger fresh
  • 2 tablespoons soy sauce or coconut aminos
  • 1 teaspoon honey or rice vinegar
  • 1 teaspoon sesame oil for finishing

Equipment

  • Large wok or skillet
  • Spatula
  • Small bowl
  • Paper towels

Method
 

  1. Gather all your ingredients and have a paper towel ready to pat the chicken dry. Slice the chicken breasts thinly and toss them in cornstarch, ensuring each piece is lightly coated.
  2. Heat your wok or skillet over high heat until it shimmers, then add the oil, swirling to coat the surface evenly.
  3. Once the oil is hot and just starting to smoke, carefully add the chicken slices in a single layer. Let them sear undisturbed for about 2 minutes until the edges turn golden and crispy.
  4. Flip the chicken pieces and cook for another 1-2 minutes, until cooked through and crispy on all sides. Remove the chicken from the pan and set aside on a paper towel to drain excess oil.
  5. Lower the heat slightly to medium-high and add the sliced bell pepper and snap peas to the pan. Stir-fry for 2-3 minutes until vegetables are bright, slightly charred, and still crisp.
  6. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant and just starting to turn golden, stirring constantly to avoid burning.
  7. Return the crispy chicken to the pan, then pour in a mixture of soy sauce, honey, and sesame oil. Toss everything quickly to coat evenly and cook for another minute until the sauce is glossy and heated through.
  8. Turn off the heat and drizzle a little more sesame oil if desired. Give everything a final toss, then transfer to plates. Serve immediately to enjoy the crispy texture and vibrant flavors.