Stir Fry Recipe

I find myself reaching for a quick stir fry whenever I need a healthy, satisfying meal in a flash. This stir fry recipe with its vibrant, smoky red pepper glaze is a huge upgrade from typical takeout versions. It’s perfect for families looking for easy dinner ideas, and it’s also a high-protein option for healthy eating. This version replaces the heavy, sugary sauces with a vibrant, naturally sweet, and smoky red pepper glaze that coats every piece of crispy chicken and vegetable. It’s easy to make in a single wok or skillet, making cleanup simple for busy weeknights when time is tight. Get a restaurant-quality meal on the table in about 30 minutes, all while enjoying the satisfaction of home cooking.

Ingredients

• Crispy Chicken Prep:
  • 450 g (1 lb) boneless, skinless chicken breast, cut into 2.5 cm (1-inch) pieces for uniform cooking
  • 15 mL (1 tablespoon) alcohol-free soy sauce or tamari for marinade base
  • 5 mL (1 teaspoon) cornstarch for creating a crispy exterior on the chicken
• Stir Fry Base and Oil:
  • 15 mL (1 tablespoon) vegetable oil (plus more for cooking)
  • Canola, peanut, or grapeseed oil work best for high heat
• Vegetable Medley:
  • 1 large red bell pepper, deseeded and cut into 2.5 cm (1-inch) pieces for color
  • 1 large green bell pepper, deseeded and cut into 2.5 cm (1-inch) pieces for contrasting color and texture
  • 225 g (8 oz) broccoli florets, roughly bite-sized
  • 120 g (4 oz) snow peas, trimmed on the ends
  • 1 medium carrot, peeled and thinly sliced into rounds or matchsticks for sweetness and crunch
  • 1/2 medium yellow onion, thinly sliced
• Flavor Foundation:
  • 3 cloves garlic, minced or finely chopped
  • 2.5 cm (1-inch) piece fresh ginger, grated or finely minced
• Smoky Red Pepper Glaze:
  • 190 g (6.7 oz) jarred roasted red peppers, drained well for deep flavor and a smooth base
  • 15 g (1 tablespoon) sweet smoked paprika for depth and smoky notes (not hot paprika)
  • 60 mL (1/4 cup) alcohol-free soy sauce
  • 30 mL (2 tablespoons) alcohol-free rice vinegar for brightness (or use apple cider vinegar in a pinch)
  • 30 g (2 tablespoons) light brown sugar, packed for sweetness to balance the peppers
  • 15 mL (1 tablespoon) toasted sesame oil for nutty aroma
  • 120 mL (1/2 cup) vegetable broth
• Glaze Thickener:
  • 15 mL (1 tablespoon) cornstarch and 30 mL (2 tablespoons) water whisked together to form a slurry
• For Serving:
  • Cooked jasmine rice
  • 15 mL (1 tablespoon) toasted sesame seeds
  • 15 g (1/4 cup) fresh cilantro, chopped

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with alcohol-free soy sauce, 5 mL cornstarch, and 15 mL vegetable oil. Toss until evenly coated and set aside to marinate for at least 15 minutes while you prepare other ingredients. This simple marinade creates a tender interior and helps develop a crispy exterior when you cook the chicken.
2. Make the Smoky Red Pepper Glaze Base: In a blender, combine the drained roasted red peppers, smoked paprika, 60 mL alcohol-free soy sauce, alcohol-free rice vinegar, brown sugar, toasted sesame oil, and vegetable broth. Blend until completely smooth. The glaze base should have a deep red color and a thick, velvety texture before thickening.
3. Prepare the Slurry: In a small bowl, whisk together 15 mL cornstarch and 30 mL water to create a slurry for thickening. Set both the glaze base and the slurry aside.
4. Cook the Chicken: Heat 15 mL vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding) and stir-fry for 3-4 minutes until browned and mostly cooked through. The chicken should have a light crust forming and be golden on all sides. Remove the chicken from the wok and set aside on a clean plate.
5. Stir-fry Hard Vegetables: Add another 15 mL vegetable oil to the hot wok. Add the broccoli florets, carrots, and yellow onion. Stir-fry for 3-4 minutes until they begin to soften and develop some color. This step helps establish a solid base of flavor for the entire stir fry recipe.
6. Add Soft Vegetables: Add the red and green bell peppers and snow peas to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender. I make sure to keep the vegetables moving constantly to prevent burning in the high heat of the wok, which is crucial for a great stir fry.
7. Sauté Aromatics: Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the clear space and stir-fry for 30 seconds until fragrant. You will know they are ready when you can smell the aroma.
8. Combine and Thicken: Return the cooked chicken to the wok with the vegetables. Stir everything together. Give the prepared Smoky Red Pepper Glaze a quick stir, then pour it over the chicken and vegetables. Bring the mixture to a gentle simmer. Immediately stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the glaze thickens and coats all the ingredients beautifully, becoming glossy. If the stir fry sauce looks too thin after a minute, whisk another small cornstarch slurry (1 tsp cornstarch + 1 tsp water) and stir it in quickly.
9. Serve: Remove from heat immediately. Serve the stir-fry generously piled over hot jasmine rice. Sprinkle with toasted sesame seeds and freshly chopped cilantro for contrasting texture and freshness. This entire stir fry recipe makes a wonderful family dinner.

Tips for a Better Crispy Chicken Stir Fry

Getting that restaurant-quality sear on your chicken and vegetables is key to a truly great stir fry recipe. Here are some of the most important things to remember when you head into the kitchen for this high-heat, fast-cooking method.

• Use High Heat: The key to a good stir fry recipe is high heat. Make sure your wok or skillet is very hot before adding any ingredients. This ensures quick cooking and maximum flavor development.
• Don’t Overcrowd the Wok: Cooking ingredients in small batches prevents steaming and ensures the chicken and vegetables get a proper sear. If cooking for a large family, consider working in two separate batches for the best results.
• Prep Ahead: A stir fry comes together very quickly, so having all ingredients prepped (chopped vegetables, sauce mixed) before you start cooking is essential for success. This method is called mise en place and makes healthy eating easy.
• Smoky Flavor Enhancement: If you want an extra layer of smoky flavor, consider adding a dash of liquid smoke to the glaze mixture.

Vegetable Variations for Your Stir Fry

This stir fry recipe is incredibly versatile. Don’t feel limited to the vegetables listed above; think of them as suggestions. This is a great way to use up whatever fresh produce you have on hand and turn it into a family-friendly meal.

• Swap and Substitute: Feel free to substitute the bell peppers and broccoli with other fast-cooking vegetables like bok choy, zucchini, asparagus, or mushrooms. Just adjust cooking times accordingly.
• Add More Hearty Options: For a more substantial stir fry recipe, add water chestnuts or bamboo shoots for extra crunch.
• Make it Seasonal: Use seasonal vegetables like snap peas and asparagus in the spring, or add more robust greens like kale or Swiss chard in the fall.

FAQs

Can I use frozen vegetables?

Yes, but ensure they are thawed and patted dry before adding them to the wok. If added frozen, they will release moisture and prevent the vegetables from searing. Adding them at high heat when they are still frozen will result in a soggy stir fry.

How can I make this stir fry recipe spicier?

Add a pinch of cayenne pepper or red pepper flakes to the glaze mixture for a kick, or include some Sriracha at the table for individual preference. A little bit of heat balances the sweet and smoky flavor profile nicely.

Can I use regular soy sauce instead of alcohol-free?

Yes, regular soy sauce will work fine. If you use regular soy sauce, consider adding slightly less brown sugar to balance the saltiness. If you are looking for a gluten-free option, ensure you use tamari.

Can I prepare this in advance for meal prep?

You can prepare the glaze base up to 3 days ahead and store it in the refrigerator. Store cooked stir fry in airtight containers for up to 3 days for easy lunches. Reheat gently in a pan on the stovetop or in the microwave for quick meals.

What other proteins can I use in this recipe?

You can easily substitute boneless, skinless chicken thighs (adjust cooking time for tenderness) or firm tofu cubes. Ensure the tofu is pressed to remove excess water before cooking to achieve a nice high-protein sear. This makes a very versatile dish.

Why did my stir fry sauce not thicken?

Ensure your wok temperature is high and the slurry (cornstarch/water mixture) is whisked well before adding. If the sauce doesn’t thicken in 2 minutes, add another small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and stir rapidly. When I make a stir fry recipe at home, I always whisk the slurry again right before adding it, as the cornstarch tends to settle at the bottom.

Conclusion

This quick and easy stir fry recipe delivers all the crave-able flavor of takeout with a healthier homemade twist. The smoky red pepper glaze and crispy chicken create a unique, family-friendly meal perfect for busy weeknights and healthy eating. Save this stir fry recipe to your meal plan for a simple and satisfying dish that proves healthy cooking can be delicious.

stir fry recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brooke Ellis
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

A healthy and satisfying stir fry featuring crispy chicken and vibrant vegetables coated in a unique smoky red pepper glaze. This high-protein, quick-to-prepare meal is a great alternative to takeout and perfect for a family dinner.

---

Ingredients

Scale 1x2x3x

• 1 pound (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon soy sauce or tamari
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil, divided
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 8 ounces (225 g) broccoli florets
• 4 ounces (120 g) snow peas, trimmed
• 1 medium carrot, thinly sliced
• 1/2 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 cup cooked jasmine rice, for serving
• 1 tablespoon toasted sesame seeds, for serving
• 1/4 cup fresh cilantro, chopped, for serving
• For the Smoky Red Pepper Glaze:
• 6.7 ounces (190 g) jarred roasted red peppers, drained
• 1 tablespoon sweet smoked paprika
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons packed light brown sugar
• 1 tablespoon toasted sesame oil
• 1/2 cup vegetable broth
• For the Slurry:
• 1 tablespoon cornstarch
• 2 tablespoons water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate Chicken: Combine chicken pieces with soy sauce and cornstarch in a medium bowl; set aside for at least 15 minutes.
2. Prepare Glaze: Blend roasted red peppers, smoked paprika, soy sauce, rice vinegar, brown sugar, sesame oil, and broth until smooth. Set aside.
3. Make Slurry: Whisk 1 tablespoon cornstarch with 2 tablespoons water to create a slurry; set aside.
4. Cook Chicken: Heat 1 tablespoon oil in a large wok over high heat. Cook chicken in batches for 3-4 minutes until golden and browned. Remove from wok.
5. Stir-fry Vegetables: Add remaining oil to the wok. Cook hard vegetables (broccoli, carrots, onion) for 3-4 minutes until slightly softened. Add soft vegetables (bell peppers, snow peas) and cook for 2-3 minutes until crisp-tender.
6. Sauté Aromatics: Push vegetables to the side; add minced garlic and grated ginger and cook for 30 seconds until fragrant. Combine with vegetables.
7. Combine and Thicken: Return chicken to the wok. Pour in the glaze and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the ingredients.
8. Serve Immediately: Serve the stir-fry over hot jasmine rice, garnished with toasted sesame seeds and fresh cilantro.

Notes

To achieve a restaurant-quality sear, ensure the wok is very hot before adding ingredients, and cook chicken in batches to avoid overcrowding. If the sauce doesn’t thicken completely in 1-2 minutes, whisk together a small additional slurry (1 tsp cornstarch + 1 tsp water) and stir it in quickly.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving (with rice)
• Calories: 450 kcal
• Sugar: 12 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 100 mg