🍛 Delicious Chicken Stir Fry Bowls (Easy & Customizable)

A chicken stir fry bowl is the perfect one-bowl meal—balanced, flavorful, and ready in under 30 minutes. Here’s a foolproof base recipe with plenty of room for your own twists.

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🍗 Base Recipe: Classic Chicken & Veggie Stir Fry Bowl

Serves: 2-3
Prep time: 15 minutes
Cook time: 12 minutes

Ingredients:

For the Chicken & Marinade:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp rice vinegar or sherry

• 1 tsp cornstarch

• 1 tsp minced ginger

• 1 clove garlic, minced

For the Stir Fry Sauce:

• ¼ cup soy sauce (or tamari)

• 2 tbsp hoisin sauce or oyster sauce (optional but recommended)

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 2 tbsp water

For the Stir Fry:

• 2 tbsp neutral oil (like avocado or canola), divided

• 2 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots, mushrooms, etc.)

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• Optional garnish: green onions, sesame seeds, cilantro, lime wedges

For Serving:

• Cooked rice (white, brown, or cauliflower rice), quinoa, or noodles

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Instructions:

1. Marinate the Chicken:
   In a bowl, combine chicken pieces with the marinade ingredients. Let sit for 10–15 minutes while you prep everything else.

2. Prep Sauce & Veggies:
   Whisk together all sauce ingredients except the cornstarch slurry. Set aside. Chop vegetables into even, bite-sized pieces.

3. Cook the Chicken:
   Heat 1 tbsp oil in a large skillet or wok over high heat. Add chicken in a single layer and cook undisturbed for 2–3 minutes until browned. Stir and cook until cooked through (about 4–5 minutes total). Remove to a plate.

4. Stir Fry the Veggies:
   Add remaining oil to the skillet. Add ginger and garlic, stir for 30 seconds until fragrant. Add harder veggies first (broccoli, carrots) and stir fry for 2–3 minutes, then add softer veggies (bell peppers, snap peas, mushrooms) and cook another 2–3 minutes until crisp-tender.

5. Bring It Together:
   Return chicken to the skillet. Give the sauce a quick stir and pour it over. Add the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats everything—about 1–2 minutes.

6. Serve:
   Divide rice among bowls. Top with stir fry mixture. Garnish with sliced green onions, sesame seeds, and a squeeze of lime if desired.

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🥢 Pro Tips for the Best Stir Fry:

• High Heat is Key: A very hot pan ensures quick cooking without steaming the veggies.

• Prep Everything First (Mise en Place): Stir fry moves fast—have all ingredients chopped, sauces mixed, and rice cooked before you start.

• Don’t Overcrowd the Pan: Cook in batches if needed. Crowding lowers the temperature and makes veggies soggy.

• Customize the Sauce: Like it spicy? Add sriracha, chili crisp, or red pepper flakes. Prefer tangy? A splash of rice vinegar at the end brightens everything.

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🌱 Easy Variations:

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🥡 Meal Prep Friendly:

• Cook a double batch of sauce and store it in the fridge for up to a week.

• Chop veggies and marinate chicken in advance—store separately in airtight containers for up to 2 days.

• Stir fry reheats well for lunch the next day.

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💡 Dietary Swaps:

• Gluten-Free: Use tamari instead of soy sauce and ensure hoisin/oyster sauces are GF.

• Low-Carb: Serve over cauliflower rice, zucchini noodles, or just extra veggies.

• Vegetarian/Vegan: Swap chicken for extra-firm tofu or tempeh; use mushroom sauce instead of oyster sauce.

Enjoy your vibrant, homemade stir fry bowl—faster and healthier than takeout, and totally customizable to your taste! Let me know if you’d like a specific regional version (e.g., Korean gochujang, Japanese yakiniku, etc.).