I love the ease of making stir-frys for dinner. This Chinese chicken stir-fry recipe is one of those that makes life easier on a busy night. With just a few ingredients and only one pan, it can be on the table in half an hour. Although I try my best to meal plan, it’s always good to have a meal like this up your sleeve for those nights that just don’t go your way!
Since my whole family loves Asian flavors, this is always a popular choice. In my opinion, this recipe beats takeout any night!
How to Make Chinese Chicken Stir-Fry
To make this super simple stir-fry, you need to slice (or dice) and marinate the chicken first. We’re not talking about hours of marinating here. Just a few minutes in some rice vinegar and spices. You can either use Chinese five spice for the spices or just ground ginger, garlic powder, salt, and pepper. Also, rice vinegar is pretty easy to find these days, but apple cider vinegar is just fine if you don’t have any.
Quickly stir-fry the chicken followed by the vegetables. My favorite kind of cabbage to use for this is Napa cabbage. It has softer and thinner leaves and cooks in just a couple of minutes. Again, though, you can use regular green cabbage. The same is true of all the veggies in this recipe. Use whatever you like and have on hand.
Return everything to the pan and drizzle with coconut aminos, honey, and sesame oil, and heat gently until everything is warmed. Are you new to coconut aminos? It is often used as a substitute for soy sauce in recipes. Made from the sap of coconut trees, coconut aminos boasts a number of health benefits and avoids the soy, gluten, wheat, and MSG found in most commercially produced soy sauce.
I like to toast some sesame seeds in a separate skillet while the vegetables are cooking. Toasting them really brings out the flavor and the kids love sprinkling them on top of their bowls. I usually serve this over white rice or cauliflower rice, but it’s tasty on its own too. If you’re going to use rice, just start it cooking first and it’ll be ready when the stir-fry is done.
The slight sweetness of the honey and coconut aminos pairs well with the tang of the apple cider vinegar and the nuttiness of the sesame seeds. It’s got all the flavors of comfort food with the freshness of healthy ingredients!
Stir-Fry: The Perfect Go-To Meal for Wellness Mamas
I’ve said it before and I’ll say it again… stir-fry is my go-to. Whatever the flavors and ingredients used, stir-fry is always quick and easy and makes it simple to incorporate lots of seasonal veggies.
In fact, I bet you’ll find more stir-fry variations in my recipes than almost any other. I’ve put together some pretty crazy combinations trying to use up the ingredients in my fridge, but it usually comes out tasty. Practice makes perfect! And after a while, we’ve settled on our family favorites. (All of which I include in my Wellness Mama Cookbook, of course!)
Here are some of the stir-fry combinations we make most often:
- Apple Chicken Stir-Fry – Fresh and healthy with fresh fennel bulb.
- Beef and Zucchini Stir-Fry – This one uses a spiralizer to make zucchini noodles for a different texture.
- Curried Shrimp and Vegetable Stir-Fry – Curry can’t be beaten for flavor or its anti-inflammatory benefits.
- Moroccan Chicken Stir-Fry – Bold flavors of cumin, cinnamon, and turmeric break out of the usual stir-fry mode. Add raisins or olives for a sweet or salty twist.
- Pizza Stir-Fry – Yes… pizza! This recipe replicates all the flavors of pizza with pepperoni, Italian sausage, and marinara sauce over veggies. Add cheese if you’re not dairy-free.
- Sausage Squash Stir-Fry – Made with summer squash for a super fast meal.
- Vegetable Chicken Stir Fry – Chicken stir-fry without any of the Asian flavors. Features zucchini and broccoli instead of cabbage.
Chinese Chicken Stir-Fry Recipe
- 4 chicken breasts
- 1 TBSP Chinese five spice (or ½ tsp each ground ginger garlic powder, salt, and pepper)
- 3 TBSP rice vinegar (or apple cider vinegar)
- 3 TBSP butter (or coconut oil, divided)
- 1 head Napa cabbage (or green cabbage)
- 1 red bell pepper
- 1 medium onion
- 2 TBSP sesame seeds
- ¼ cup coconut aminos
- ¼ cup honey (optional)
- ½ tsp sesame oil
- Thinly slice the chicken.
- Place the chicken in a bowl and season with the Chinese five spice (or alternate spices) and the rice vinegar.
- Stir and let sit 5 minutes to marinate.
- In a large skillet, heat 1-2 tablespoons of butter or coconut oil over medium-high heat.
- Add the chicken and saute until cooked through and slightly brown.
- While the chicken is cooking, thinly slice the cabbage, bell pepper, and onion.
- Remove the chicken to a clean bowl.
- Add the remaining butter or coconut oil to the skillet and saute the sliced vegetables until slightly softened.
- While the vegetables are cooking, toast the sesame seeds in a small skillet on the stove over low heat until lightly browned and fragrant.
- Add the chicken back to the skillet and add the coconut aminos and honey, stirring to combine.
- Drizzle with sesame oil.
- Sprinkle the sesame seeds over the top and serve.
What meal do you count on for busy nights? Do you have a favorite chicken stir-fry recipe (or other kind of stir-fry)? Please share!