Asian food is my guilty pleasure, all those flavors just sing to my tastebuds and this dish is singing hard!
I’ve actually never marinated my chicken when I’ve made this chicken stir-fry in the past and now I regret it. What’s already a very flavorful dish with all the ingredients used, gets amplified when you marinate it for a couple of hours.
I’ve been using togarashi spice a lot, which is a spicy powdered assortment of dried chili peppers and other seasonings. It really gives you that extra flavor and depth of spice that compliments all the staple ingredients in the marinade. Once done whisking the ingredients, I put it in a ziplock and push all the air out so the sauce is in contact with the chicken at all times. Allow to marinate in the fridge for a couple of hours.
For all of my asian recipes, I love using my wok. It is a deep bowl shaped frying pan thats thin and handles high heat to cook asian cuisine. It allows even the foods on the sides of the walls to get equally cooked because of the way it disperses the heat. Since the meat was sitting in the marinade I did not add any oil to the wok prior to adding the chicken, just the chicken pieces. You’re going to cook until the chicken is cooked through. At the end I added 2 tsp of corn starch to thicken the sauce and create a glaze on the chicken.
Once the chicken is done cooking, carefully move it to a bowl (sauce included) and set aside. Now comes the veggies, this part is up to you which veggies you want to use. As I’ve mentioned in my lo mein recipe I love using broccoli, carrots, shiitake mushrooms, baby corn, water chestnuts, and snow peas.
I also added some ginger, red chilies, and garlic for aromatics. You’ll cook these first with some sesame oil as the base. Since the wok is hot, you’re only going to cook these for about 30 seconds before adding the broccoli, carrots, and mushrooms or else the garlic will burn. After the veggies have been cooking a few minutes I added some more of the ingredients I used in the marinade because I like some extra sauce with my stir fry.
Once the carrots have become tender, add in the baby corn, water chestnuts, snow peas, and chicken so it can all warm through. Now is the time where you can taste and adjust the seasonings. If you like your stir fry extra spicy you can add some more togarashi spice, or crushed red pepper if thats all you have on hand.
This stir fry is best served over white rice (I used jasmine rice) and then I topped with black sesame seeds. This is one of those staple, easy, go-to asian recipes that I always make in my kitchen and I hope you enjoy it too!
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This chicken stir fry is made with marinated spicy chicken then cooked in a wok with delicious vegetables served over rice
Marinade & Sauce
- 4 tbsp sesame oil, divided
- 3 tbsp + 2 tbsp tamari or low sodium soy sauce
- 2 tbsp + 1 tbsp rice wine
- 3 cloves garlic, minced, set 1 tbsp aside
- 2 tbsp grated ginger, divided
- 2 tsp huy fong chili paste or sriracha, divided
- 2 tsp togarashi spice, divided
- 2 tbsp honey, divided
- 2 tsp corn starch
Stir Fry Ingredients
- 1 pound boneless skinless chicken breast, thinly sliced into 2 inch pieces
- 1 thai chili pepper or fresno, sliced (omit if you don’t like spicy or remove seeds)
- 1/2 cup shiitake mushrooms, sliced1 large carrot, peeled & sliced (about 1/2 cup)
- 1 cup broccoli florets
- 8 oz can water chestnuts, drained & rinsed
- 8 oz baby corn, drained & rinsed
- 6 oz snow peas
- 1 cup jasmine rice prepared by package instruction
- Garnish: toasted or black sesame seeds
- Take your chicken breast and slice it horizontally into small thin slices. In a small bowl, whisk together all the marinate ingredients: 2 tbsp sesame oil, 3 tbsp low sodium soy sauce, 2 tbsp rice wine, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp chili paste, 1 tsp togarashi spice, 1 tbsp honey. Add the sliced chicken into the ziplock bag and pour the marinade on top. Carefully push all the air out of the bag and seal the bag. Massage the marinade into the chicken for a few seconds then store in the refrigerator for 1-4 hours.
- Begin to prepare the jasmine rice according to package instructions. While it cooks, move onto preparing the stir-fry
- In a wok over medium high heat (my stove was on an ‘8’), add the marinated chicken and discard the rest of the marinade. Allow the chicken to fully cook through. When the chicken is done, add the corn starch and stir it around to absorb and thicken the sauce. Carefully remove the chicken/sauce from the wok and set aside in a small bowl.
- Add the 2 tbsp of sesame oil to the wok, the red chili pepper, 1 tbsp grated ginger, and rest of minced garlic. Cook for 30 seconds until fragrant, don’t burn garlic. Add in the carrots, broccoli, and shiitake mushrooms and sauté for 3 minutes. Add in the 2 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp honey, 1 tsp togarashi spice and stir to coat. Allow to cook for an additional 3 minutes, until carrots are tender. Mix in the chicken, snow peas, baby corn, water chestnuts and allow the flavors to meld for about 5 minutes until everything is warmed through. Taste the sauce and adjust seasoning to your liking (can add more togarashi, sriracha, chili paste, etc).
- Serve the stir fry over the jasmine rice and top with toasted sesame seeds or black sesame seeds.
Keywords: stir-fry, wok, chicken stir-fry