Chicken Stir Fry Recipe

The Best Oils for Stir-Frying and Their Smoke Points

Stir-frying is a technique that requires specific oils that can withstand high temperatures without breaking down. Here are the most recommended oils for this technique:

Grape Seed Oil

Smoke point: 420°F (216°C)
Perfect for stir-frying due to its neutral flavor and stability at high temperatures.

Sesame Oil

Smoke point: 410-450°F (210-232°C)
Provides a characteristic Asian flavor and is excellent for traditional stir-fries.

Avocado Oil

Smoke point: 520°F (271°C)
Considered premium for its exceptional heat resistance and healthy properties.

Refined Canola Oil

Smoke point: 400-450°F (204°C)
Accessible and versatile option that maintains heat well without altering flavors.

Coconut Oil

Smoke point: 350°F (232°C)
Ideal for medium-heat stir-frying and adds a subtle tropical flavor.

It's important to note that although some oils have high smoke points, it's ideal to keep the temperature below 230°F (110°C) to preserve their nutritional properties. For quick and effective stir-frying, it's recommended to use oils with smoke points above 392°F (200°C).

Cutting Guide for Chicken and Vegetables for Uniform Stir-Frying

The art of cutting is fundamental to achieving a perfect stir-fry, as it determines not only the final presentation but also the uniformity in cooking. The correct technique ensures that each ingredient maintains its ideal texture and juiciness.

For the chicken:

Split the chicken breasts in half to reduce thickness and facilitate more precise and uniform cutting.
Cut into uniform strips to ensure even cooking and prevent some parts from being more cooked than others.
The ideal size is approximately 2-3 cm long to achieve a balance between cooking and juiciness.

For the vegetables:

Onion: cut into julienne (long strips) maintaining uniform thickness for balanced cooking.
Bell peppers: remove seeds and cut into julienne the same size as the onion for harmonious cooking.
Carrots: peel and cut into uniform batons, slightly thinner to compensate for their hardness.
Zucchini: first into slices then vertical strips to maintain texture without falling apart.
Mushrooms: cut into quarters to maintain their shape and texture during cooking.
Broccoli: separate into small florets that allow for quick and uniform cooking.

Important tips:

All cuts should be of similar size to ensure uniform cooking and professional presentation.
Pieces should be neither too large nor too small to achieve perfect stir-frying and maintain textures.
Uniform size allows all ingredients to cook at the same time without losing their properties.
For hard vegetables like carrots, make thinner cuts than soft vegetables to equalize cooking times.

General rule:

The vegetables and chicken should be cut into pieces that allow for quick and uniform cooking, maintaining the crispy texture of the vegetables and the juiciness of the chicken.

The Correct Order for Adding Ingredients to the Wok

The order of adding ingredients is crucial for achieving a perfect stir-fry. Here is the correct sequence:

Oil and aromatics

Heat the wok until it lightly smokes and reaches the ideal temperature for perfect stir-frying.
Add the oil and wait until it shimmers, ensuring even distribution across the surface.
Add garlic, ginger, and aromatic spices for 30 seconds to release their essential oils.

Protein

Add the chicken in a single layer to ensure uniform browning and prevent releasing liquids.
Cook without moving for 1-2 minutes until golden, allowing a golden crust to form.
Remove and set aside when almost cooked to maintain the meat's juiciness.

Vegetables (by hardness)

Start with carrots and other hard vegetables, giving them more cooking time to reach the ideal point.
Continue with bell peppers and onions, adding them when the hard vegetables are almost ready.
Finish with soft vegetables like mushrooms to maintain their texture and prevent them from breaking down.
Maintain constant movement to ensure all vegetables cook uniformly.

Final integration

Return the chicken to the wok when the vegetables are at their optimal cooking point.
Add the sauce and mix quickly so all ingredients are evenly coated.
Cook everything together for 1-2 minutes until the sauce thickens and covers all ingredients.

Total time:

The complete process should not exceed 8-10 minutes to maintain ingredients crispy and juicy.

The Perfect Technique for Crispy Outside and Juicy Inside Chicken

To achieve the perfect texture in stir-fried chicken, it's essential to follow these specific techniques:

Initial preparation

Thoroughly pat the chicken dry with paper towels before cooking to ensure even browning and prevent liquid release during cooking.
Marinate the chicken for at least 15 minutes before cooking to infuse flavor and maintain the meat's natural moisture.

Cooking technique

Heat the wok or pan until it lightly smokes before adding oil, ensuring optimal temperature for searing the meat.
Add the chicken in a single layer, avoiding overcrowding the pan so each piece has enough space to brown.
Cook without moving for 1-2 minutes to allow a golden, crispy crust to form on the surface.
Total cooking time should be 6-8 minutes for medium-sized pieces, ensuring complete cooking without drying out.

Temperature control

Maintain a constant temperature between 365-375°F (185-190°C) for perfect browning and even cooking throughout the piece.
If the chicken is browning too quickly, adjust heat to medium to allow the interior to cook without burning the exterior.
The chicken is ready when it reaches an internal temperature of 165°F (75°C), ensuring safe and juicy cooking.

Movement technique

Once browned, constantly move the chicken to ensure even cooking and prevent some parts from cooking more than others.
If needed, add a small amount of water to help with internal cooking without losing the exterior browning and maintaining juiciness.
Check that the center of the chicken has no pink parts, ensuring complete and safe cooking.

Final point

Cook until the chicken is completely done but not overcooked to maintain ideal meat juiciness and texture.
Let rest for a few minutes before serving to allow juices to redistribute evenly throughout the piece.
When cutting a piece, the juice should run clear, not pink, indicating perfect and safe cooking.

The Secrets to Maintaining Crispy and Colorful Vegetables

To achieve perfectly crispy and colorful vegetables in stir-frying, it's essential to follow these specific techniques:

Temperature control

The pan or wok must be very hot before adding ingredients, until it lightly smokes.
Maintain high and constant heat throughout the cooking process, ensuring temperature doesn't drop when adding ingredients.
Avoid overcrowding the pan so vegetables don't release excess liquid and stay crispy.

Cooking order

Start with harder vegetables like carrots, which require more time to reach the perfect point.
Continue with bell peppers and onions when the first vegetables are almost ready to maintain similar textures.
Add leafy greens at the end, letting them cook with residual heat to maintain their bright color.

Cooking technique

Cook for 3-5 minutes to maintain crispy texture and vibrant color, avoiding overcooking that makes them soft.
Constantly move ingredients for uniform cooking and prevent burning in some areas.
If necessary, add a tiny splash of water and cover for 1-2 minutes maximum to create controlled steam.

Final point

Vegetables are ready when they're golden but maintain their bright and natural color without looking dull.
They should be cooked but firm to bite, maintaining a texture that offers resistance when chewing.
Serve immediately to maintain crispy texture and prevent continued cooking from residual heat.

Ingredients

A perfect stir-fried chicken requires a balanced combination of proteins, vegetables, and seasonings. Each ingredient plays a specific role in the final flavor and texture of the dish.

Chicken breast: 500g - Cut into thin strips for quick and uniform cooking.
Broccoli: 2 cups - Provides crunchy texture and essential nutrients.
Carrots: 2 units - Adds color and natural sweetness.
Red bell pepper: 1 unit - Adds vibrant color and sweet flavor.
Mushrooms: 200g - Contributes texture and umami flavor.
Onion: 1 medium - Essential aromatic base.
Garlic: 3 cloves - Intensifies flavor and aroma.
Fresh ginger: 1 tablespoon - Adds heat and Asian aroma.
Soy sauce: 3 tablespoons - Salty and umami base.
Sesame oil: 3 tablespoons - High-temperature cooking medium and characteristic aroma.
Cornstarch: 1 tablespoon - Thickens sauce and adds shine.
Rice wine: 2 tablespoons - Eliminates strong protein odor.
Black pepper: 1/2 teaspoon - Enhances flavors.
Salt: To taste - Balances all flavors.
Green onions: 2 stalks - Garnish and final freshness.

How to Prepare Stir-Fried Chicken Step by Step

Perfect stir-fried chicken requires organization and technique. This step-by-step procedure will guide you to achieve a professional dish with crispy vegetables and juicy chicken.

Step 1: Chicken preparation

Cut 500g of chicken breast into uniform 2-3 cm strips, ensuring all pieces have the same thickness for even cooking.
Marinate the chicken with 1 tablespoon of soy sauce and 2 tablespoons of rice wine for 15 minutes to eliminate strong odors and tenderize the meat.

Step 2: Vegetable mise en place

Cut broccoli into 3-4 cm florets, carrots into 5 cm long and 0.5 cm thick batons, and quarter the mushrooms.
Cut red bell pepper and onion into 5 cm long and 0.5 cm wide julienne strips, finely chop garlic and ginger to create the aromatic base.

Step 3: Sauce preparation

Mix 2 tablespoons of soy sauce with 1 tablespoon of cornstarch and a little water until forming a smooth paste without lumps.
Add 1/2 teaspoon of black pepper and salt to taste, reserve the mixture for the end of cooking.

Step 4: Starting the stir-fry

Heat the wok over high heat until it lightly smokes, then add 2 tablespoons of sesame oil until it shimmers.
Add chopped garlic and ginger, stir-fry for 30 seconds until fragrant without burning.

Step 5: Cooking the chicken

Add marinated chicken in a single layer, let it cook without moving for 1-2 minutes until golden on one side.
Flip and cook until almost done, then remove and set aside to maintain juiciness.

Step 6: Cooking the vegetables

In the same wok, add carrots first, followed by broccoli after one minute of cooking.
Add bell peppers and onion, maintaining constant movement for uniform cooking, add quartered mushrooms at the end to maintain their texture.

Step 7: Final integration

Return chicken to the wok with the vegetables, add the prepared sauce and mix quickly.
Finish with a teaspoon of sesame oil and garnish with diagonally sliced green onions for a fresh touch.

This dish perfectly combines traditional Asian textures and flavors. Serve immediately to enjoy the crispy vegetables and perfectly juicy chicken.

Side Dish Options

A good stir-fried chicken deserves accompaniments that complement its flavors and textures. Here are the best options:

Rice

White rice with cilantro and lemon, a light and aromatic option that perfectly absorbs the stir-fry sauces.
Brown rice, a more nutritious alternative with texture that provides an earthy and satisfying flavor.
Cauliflower rice, a low-carb version that maintains the traditional granulated texture.

Vegetables

Roasted asparagus with a touch of olive oil and garlic, creating an elegant and nutritious side dish.
Roasted zucchini with aromatic herbs until achieving a crispy exterior and tender interior.
Sautéed cabbage with a touch of rice vinegar for a quick and crispy accompaniment.

Salads

Shredded carrot salad with citrus vinaigrette and a touch of ginger for freshness and contrast.
Watermelon salad with mint and a splash of lime, creating a refreshing and sweet combination.
Roasted vegetable salad with olive oil and herbs to add depth of flavor.

Hot Side Dishes

Smashed potatoes with crispy skin and creamy center, seasoned with fresh herbs.
Sautéed vegetables with garlic and a touch of soy sauce to maintain the Asian profile of the dish.
Sautéed Portobello mushrooms with parmesan and thyme for a gourmet and earthy touch.

Complementary Sauces

Homemade teriyaki sauce with a perfect balance between sweet and salty to enhance the dish.
Curry peanut sauce with coconut milk for an authentic and creamy Thai flavor.
Sweet and sour lemon sauce with a touch of honey to balance the flavors of the dish.

How to Store and Reheat Leftovers

Proper storage of leftovers is essential to maintain the quality and safety of stir-fried chicken. Correct preservation and reheating will allow us to enjoy the dish with the same quality as the first day.

Containers and placement

Divide into individual portions to facilitate later reheating and avoid having to thaw all the content.
Use airtight containers or sealable bags, removing as much air as possible before sealing to prevent oxidation.
Label with preparation date and contents for better storage control and organization.

In the refrigerator

Maintain at a constant temperature between 34-39°F (1-4°C) to ensure preservation and prevent bacterial growth.
Place in the coldest part of the refrigerator, away from the door where temperature is more stable.
Consume within the first 3-4 days for best quality and food safety.

In the freezer

Maintain at a temperature below 0°F (-18°C) for optimal preservation and prevent deterioration.
Wrap well in aluminum foil or airtight bags to prevent freezer burn and maintain flavor.
Store for up to 3 months to maintain the best flavor and texture of the dish.

Reheating methods

In a pan: Medium heat with a tablespoon of oil, stirring constantly for 5-7 minutes to maintain crispy texture.
In the oven: 350°F (180°C) for 15-20 minutes, covered with aluminum foil to maintain moisture and prevent drying.
Steam: 10-12 minutes in a steamer or colander over boiling water to preserve chicken juiciness.
In microwave: 1-minute intervals, adding a few drops of water to maintain moisture and prevent drying.

Important tips

Ensure it reaches an internal temperature of 165°F (75°C) before consuming to guarantee food safety.
Do not reheat more than once to avoid contamination risks and quality loss.
Consume immediately after reheating for best flavor and texture of the dish.

Frequently Asked Questions (FAQs)

Q: What type of chicken is best for stir-frying?

A: Chicken breast is the most popular choice as it's lean and versatile, though thighs also work well and are juicier. The key is cutting it into uniform 2-3 cm pieces for even cooking.

Q: Why do my vegetables turn out too soft?

A: Vegetables should be cooked on high heat for a short time (3-5 minutes) and in order according to their hardness. It's important not to overcrowd the wok to maintain their crispy texture.

Q: Can I use frozen vegetables?

A: Yes, frozen vegetables work well in stir-frying, but they must be thawed and dried before cooking to avoid excess water. Fresh vegetables are preferred for better texture.

Q: How long can stir-fried chicken be stored?

A: Stir-fried chicken can be kept in the refrigerator for up to 4 days in an airtight container. For best results, reheat in a pan or wok to maintain textures.