Chicken Stir Fry Bowl Recipe

Slice chicken breast into 1/2-inch strips or bite-sized pieces. Season with 1 tsp kosher salt and 1/2 tsp black pepper, then toss with 1 tbsp cornstarch until lightly coated. This helps create a slightly crisp exterior when stir-frying.

Prepare vegetables: cut broccoli into small florets, thinly slice bell pepper and onion, julienne carrot, trim peas, mince garlic and grate ginger. Slice green onions and set aside for garnish.

Cook rice or noodles according to package instructions so they are ready when the stir-fry finishes (about 2-3 cups cooked rice total). If using yakisoba noodles, toss with 1 tsp oil after draining to prevent sticking.

Garlicky spicy sauce

In a small bowl whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp chili garlic sauce and 1 tsp minced garlic. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water, then stir the slurry into the sauce and set aside.

Teriyaki sauce (optional)

If you prefer teriyaki, whisk 1/4 cup soy sauce, 2 tbsp mirin and 1 tbsp brown sugar with 1 tsp minced garlic and 1/2 tsp grated ginger. Dissolve 1 tsp cornstarch in 1 tbsp cold water and whisk into the sauce. Set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Add half the chicken in a single layer—don’t overcrowd—and cook undisturbed for 1 to 1.5 minutes until golden on one side. Stir and cook another 1 to 1.5 minutes until just cooked through. Remove to a plate and repeat with remaining 1 tbsp oil and the rest of the chicken. Set chicken aside.

Return the wok to high heat. Add a thin film (about 1 tsp) of oil if needed. Add sliced onion, carrot and bell pepper and stir-fry 1 minute. Add broccoli and peas and continue stir-frying 2 to 3 minutes until vegetables are bright and crisp-tender. Add minced garlic and grated ginger and stir for 30 seconds until fragrant.

Return the cooked chicken to the wok with the vegetables. Pour in your chosen sauce (either 100% of the garlicky sauce or the teriyaki sauce). Toss constantly for 1 to 2 minutes until sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning with a splash of soy or more chili garlic sauce for heat if desired.

Turn off heat. Stir in sliced green onions and 1 tsp toasted sesame seeds. If the sauce is too thick, add 1 to 2 tbsp hot water to loosen to desired consistency.

Divide 3 cups cooked rice or yakisoba noodles between 3-4 bowls. Top with chicken and vegetable stir-fry. Garnish with additional green onions, toasted sesame seeds and crushed red pepper flakes to taste. Serve hot.