Ingredients:
- Chicken breast, cut into strips
- 1 onion, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 tbsp. olive oil
- 3 cubes of Dorot crushed garlic
- 3 cubes of Dorot crushed ginger
- Salt & pepper
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Cooking Instructions:
Recipe Details:
Stir-Fried Chicken, From Wok to Table in 15 Minutes
This recipe is quick, colorful, and full of simple flavor. Chicken breast, bell peppers, onion, garlic, and ginger come together in one wok for a fast meal that works well on busy weeknights.
Dorot’s Crushed Garlic and Ginger keep the preparation simple. No peeling, chopping, or mincing needed. Just pop the cubes into the pan and let them melt into the chicken and vegetables as they cook.
The Flavor Starts With Garlic and Ginger
A good stir-fried chicken recipe does not need to be complicated. Here, garlic adds savory depth, while
ginger brings a warm, bright flavor that pairs naturally with chicken, onion, and bell peppers.
Dorot Gardens cubes make it easy to add both without slowing down the recipe. They go straight from the
freezer into the wok, giving this stir-fried chicken a fresh-tasting base with less prep.
Keep the Sizzle, Skip the Soggy Vegetables
For better stir-fried chicken, let the wok heat before adding the vegetables. A hot pan helps the onion and
peppers cook quickly while keeping some bite.
Cut the chicken and vegetables into similar-sized strips so they cook evenly. Stir often, but avoid
overcrowding the pan. That way, the chicken cooks through while the vegetables stay tender-crisp.
Before serving, make sure the chicken is cooked through. Serve it right away for the best texture.
What to Serve With Stir-Fried Chicken
This stir-fried chicken is easy to turn into a full meal. For a heartier option, serve it over white rice, brown rice, fried rice, noodles, or quinoa.
For something lighter, try cauliflower rice, a simple salad, or extra vegetables on the side. It is flexible enough to pair with whatever you already have in the kitchen.
FAQs about This Recipe
Yes. You can cook it ahead and store it in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently in a pan until the chicken is hot all the way through.
Yes. Chicken thighs can be used instead of chicken breast. Cut them into strips so they cook evenly with the vegetables, and make sure they are cooked through before serving.
Avoid overcooking the chicken, and cut it into even strips so each piece cooks at the same pace. Keep the pan hot, stir often, and remove the chicken from the heat once it is cooked through.
Yes. This easy stir-fried chicken works well with extra vegetables. Try broccoli, snap peas, carrots, mushrooms, zucchini, or any quick-cooking vegetables you like.
The chicken should be hot all the way through and ready to serve. If any pieces need more time, keep them in the pan a little longer until they are done.