Table of Contents
show
Fast & Easy Chicken Stir Fry Recipe
Hello there friends, Chicken Stir Fry today! A quick and easy recipe. If you don't know what to make on a weeknight and just need a fast recipe, this is definitely the one for you! I love making this Chicken Stir Fry recipe. I hope you do too!
Recipe Video
Recipe Ingredients
- 2 tablespoons Clarified Butter or Cooking Oil
- 8 ounces Skinless and Boneless Chicken Breast cut into bite size
- 1 Zucchini cut into bite size
- 1 Bell Pepper cut into large dice
- 1 tablespoon Garlic finely minced
- 2 Scallions chopped
- ¼ of a Chili Pepper finely diced (optional)
- ¼ cup Cilantro or Parsley chopped
- Any already cooked Vegetables, like Broccoli or Asparagus
- 3 tablespoons Soy Sauce
- 1 dash Hot Sauce
- 3 tablespoons Mirin
- 2 tablespoons Oyster Sauce
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Toasted Sesame Oil
- ¼ cup Chicken Broth
- 1 teaspoon Corn Starch diluted in Chicken Stock or Water
- 1 teaspoon White Sesame Seeds
Recipe Instructions
- In a wok or a frying pan, heat the butter or the oil, and when hot add the chicken and cook it until nicely golden brown on all sides. Add and cook all your vegetables like the chef did in the video.
- Add the soy sauce, and the reminding ingredients and add corn starch only if needed.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
