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Introduction
Stir-fries have a rich history dating back to ancient China, where the wok and the cooking technique it inspired became an integral part of the cuisine. This 5-Ingredient Chicken Stir-Fry is a modern take on that timeless tradition, showcasing the beauty of simplicity and the art of letting a few quality ingredients shine. With its roots in Chinese culinary wisdom, this dish embodies the harmonious balance of flavors and textures that make stir-fries so satisfying and beloved around the world.
Ingredients
• 1 lb (454g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups (300g) sliced bell peppers (any color or combination)
• 1 cup (150g) sliced onions
• 3 cloves garlic, minced
• 1/4 cup (60ml) low-sodium soy sauce or tamari
• 2 tablespoons (30ml) vegetable oil or avocado oil
• Salt and black pepper, to taste
Step 1:
Cut the chicken breasts into 1-inch pieces and set aside.
Step 2:
Slice the bell peppers and onions into thin strips or chunks.
Step 3:
Mince or finely chop the garlic cloves.
Step 4:
Heat the vegetable or avocado oil in a large skillet or wok over high heat.
Step 5:
Add the chicken pieces to the hot oil and cook for 2-3 minutes, stirring occasionally, until lightly browned but not fully cooked through.
Step 6:
Add the sliced bell peppers, onions, and minced garlic to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
Step 7:
Pour in the soy sauce or tamari and toss to coat the chicken and vegetables evenly. Season with salt and black pepper to taste.
Step 8:
Cook for 1-2 minutes more, allowing the sauce to thicken slightly.
Q: Can I use frozen bell peppers?
A: While fresh bell peppers are preferred for their crisp texture, you can use frozen bell peppers if needed. Just be sure to thaw and drain them before adding to the stir-fry.
Q: How can I make this dish spicier?
A: To add more heat, you can include a pinch of red pepper flakes or a drizzle of chili oil when stir-frying the ingredients. You can also serve the dish with sriracha or hot sauce on the side.
Q: Can I use a different protein instead of chicken?
A: Yes, you can substitute the chicken with shrimp, beef, or tofu for a different protein option. Adjust the cooking time as needed based on the new protein.
• For a vegetarian option, substitute the chicken with firm tofu or extra vegetables.
• Add a pinch of red pepper flakes or a drizzle of chili oil for extra heat.
• Use gluten-free soy sauce or tamari for a gluten-free dish.
• Serve over steamed rice or quinoa for a complete meal.
Serve the stir-fry hot over steamed rice or quinoa, garnished with chopped green onions or sesame seeds if desired.
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry in a skillet over high heat until heated through.
Prep all the ingredients before starting to cook to ensure everything comes together quickly. Cook the chicken first, then add the vegetables to prevent overcooking.
- Use a hot skillet or wok to ensure the ingredients cook quickly and retain their crunch.
- Don't overcrowd the pan; cook in batches if necessary.
- Adjust the amount of soy sauce or tamari to suit your taste preferences.
For a vegetarian option, substitute the chicken with firm tofu or extra vegetables like broccoli, mushrooms, or snap peas. Add a pinch of red pepper flakes or a drizzle of chili oil for extra heat.
Serve this stir-fry with steamed white or brown rice, quinoa, or noodles. A light, crisp white wine or a cold beer would make an excellent beverage pairing.
This dish can be enjoyed year-round, but bell peppers are in peak season during the summer months.
This recipe contains soy (from the soy sauce or tamari). It can be made gluten-free by using gluten-free soy sauce or tamari.
