How do you cook chicken for stir-fry without drying it out?

To prevent the ingredients from drying out, I keep a close eye on the skillet, being careful not to overcook the chicken. Then, I add the sauce ingredients at the end for just a quick heat to prevent it from evaporating away.

How do you keep stir-fry from getting soggy?

To make chicken stir fry without the ingredients becoming soggy, I maintain fairly high heat and add the ingredients in stages to prevent steam from forming. Then, I add the sauce, which is just the right amount for the ingredients in this recipe, tossing to coat all the ingredients.

What are the main rules of stir-frying?

The main rules of stir-frying include preparing ingredients before any cooking starts, since the process goes quickly. Then, it’s important to use a hot wok or skillet, adding ingredients in the correct order, and maintaining a high heat throughout the process. Then, I always make sure to avoid overloading the wok, and cook the ingredients in batches (chicken first, then veggies) to maintain a high temperature and prevent steaming, which can cause the mixture to become more soggy and less crisp.

Easy Chicken Stir Fry

Servings: Serves 4

Ingredients

2 tablespoons olive oil or avocado oil, divided
1 lb boneless skinless chicken breasts, cut into thin strips
¼ teaspoon fine salt
⅛ teaspoon black pepper
2 bell peppers, sliced into thin strips (I use 1 red and 1 yellow bell pepper)
1 cup snap peas or snow peas
3 green onions, ends trimmed and sliced, white and green parts separated
Optional for serving: cooked rice, sesame seeds

For the Stir-Fry Sauce:

½ cup coconut aminos*
2 tablespoons toasted sesame oil
2 tablespoons tomato paste
1 tablespoon pure honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger (may sub ½ teaspoon ground ginger)
¼ teaspoon crushed red pepper flakes
¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once the oil shimmers, add the sliced chicken and season with salt and pepper. Cook until lightly browned on one side, 5-6 minutes, then stir and flip the chicken. When the chicken is cooked through, transfer it to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the hot skillet. Then, add the peppers, peas, and white parts of green onion. Cook the vegetables until tender, about 4-5 minutes, stirring frequently.
While the veggies are cooking, in a small bowl, whisk together the coconut aminos, toasted sesame oil, tomato paste, honey, garlic, ginger, crushed red pepper flakes, and black pepper. Set aside.
Once the vegetables are crisp-tender, return the chicken to the skillet and toss together. Pour the sauce over the top and mix well, making sure everything is coated, and bring the sauce to a boil. Once boiling, reduce the heat and simmer until the sauce has thickened up slightly, about 2 minutes.
If desired, serve stir fry over rice and garnish with sliced green onion tops and sesame seeds.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

*May sub soy sauce, tamari, or shoyu for the coconut aminos. If using one of those, use half the amount of coconut aminos plus an equal amount of water. For example, to replace ½ cup coconut aminos, use ¼ cup soy sauce + ¼ cup water.

Add more red pepper flakes for a spicier taste, or omit them for less heat.

Nutrition Information

Serving Size: 1/4 of the stir-fry
Calories: 345
Fat: 16 g
(Sat Fat: 2 g)
Sodium: 779 mg
Carbohydrate: 18 g
(Fiber: 3 g
Sugar: 15 g)
Protein: 28 g
Cholesterol: 65 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo

Recipe By: Jessica Beacom