Go Back
chicken stir fry skillet

Chicken Breast Stir Fry Skillet

Joy Brooks
This technical chicken breast stir fry skillet recipe delivers restaurant-quality results through precise temperature management and ingredient sequencing. The cornstarch dual-application method and staged vegetable addition preserve texture and maximize flavor.
Print Recipe Pin Recipe
Servings: 4 people
Course: Pan-Fried
Cuisine: Asian-Inspired
Calories: 320 kcal
Prep Time : 20 minutes
Cook Time : 15 minutes

Ingredients
  

  • 1 lb boneless, skinless chicken breast sliced into ¼-inch strips against the grain
  • 2 tbsp cornstarch divided
  • 3 tbsp high-heat oil avocado or refined peanut oil preferred
  • 1 red bell pepper julienned
  • 1 cup snow peas strings removed
  • 1 medium carrot julienned
  • 3 cloves garlic minced (approximately 1 tbsp)
  • 1 tbsp fresh ginger minced
  • 4 green onions white parts sliced thin, green parts reserved for garnish
  • ¼ cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • 1 tbsp water for cornstarch slurry

Method
 

  1. In a medium bowl, toss sliced chicken breast with 1 tbsp salt and 1 tbsp cornstarch until evenly coated. Let rest for 15 minutes at room temperature.
  2. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and white pepper. In a separate small container, create a slurry by mixing remaining 1 tbsp cornstarch with 1 tbsp cold water. Set both aside.
  3. Place your skillet over medium-high heat and preheat for 3-4 minutes until it reaches approximately 375°F (190°C).
  4. Add 2 tbsp of oil to the skillet, swirling to coat. Add chicken in a single layer. Allow to cook undisturbed for 1 minute, then stir-fry for an additional 2-3 minutes until just cooked through (internal temperature of 155°F/68°C). Remove to a clean plate.
  5. Add remaining 1 tbsp oil to the skillet. Add garlic, ginger, and white parts of green onions. Stir-fry for exactly 30 seconds until fragrant but not browned.
  6. Add carrots to the skillet first, stir-fry for 1 minute. Add bell pepper, stir-fry for 1 minute. Finally add snow peas and stir-fry for 1 minute. Vegetables should be crisp-tender.
  7. Return the chicken to the skillet along with any accumulated juices. Toss to combine with vegetables.
  8. Pour the sauce mixture around the perimeter of the skillet. Allow to bubble for 15 seconds.
  9. Re-stir the cornstarch slurry, then drizzle it into the skillet while stirring constantly. Continue cooking for 30-60 seconds until sauce thickens and becomes glossy.
  10. Remove from heat. Garnish with reserved green onion tops sliced on the bias.

Note

  • Slice chicken breast against the grain at a 45-degree angle for maximum tenderness.
  • Ensure skillet is at least 12 inches for proper heat distribution and evaporation.
  • If your skillet begins smoking excessively, remove from heat for 15 seconds before returning to burner.
  • The final sauce should coat the back of a spoon but still flow slowly when tilted.
  • Prepare vegetables immediately before cooking for best texture.
  • For enhanced flavor, finish with a 30-second high heat burst just before sauce addition.