Chinese Chicken Stir Fry
This Chinese Chicken Stir Fry is a colorful, weeknight-friendly dish that comes together in under 30 minutes. Three chicken breasts supply lean protein while bell peppers, celery, carrots, onion, and edamame add crunch and color. A simple sauce of light soy sauce and lemon juice brightens the whole pan. The result is a bright, fragrant stir fry that’s perfect over rice or noodles for a quick dinner the whole family will enjoy.
Why you’ll love this recipe
- Fast: From prep to plate in about half an hour.
- Simple flavors: A light soy-lemon sauce keeps things fresh and balanced.
- Flexible: Swap in your favorite vegetables or serve over rice, quinoa, or noodles.
- Balanced texture: Tender chicken and crisp vegetables give every bite interest.
Ingredients
- 3 chicken breasts
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 stick celery, chopped
- 3 skinned carrots
- 1/2 white onion, diced
- 20 edamame
- 2 Tbsp light soy sauce (the green bottle)
- 3 Tbsp lemon juice
- 1 Tbsp olive oil
- Dash of salt and pepper
- Pinch of red pepper flakes
Equipment
- Large skillet or wok
- Sharp knife and cutting board
- Measuring spoons
- Spatula or wooden spoon
- Bowl for sauce
Prep
Begin by slicing the red and yellow bell peppers into thin strips. Chop the celery into bite-sized pieces. Peel and slice or julienne the skinned carrots so they cook quickly. Dice half a white onion into small pieces. If your edamame are frozen, rinse them briefly under warm water to loosen them and pat dry. Trim any excess fat from the chicken breasts and slice them into thin, even strips so they cook through quickly and stay tender.
Flavor note
The combination of light soy sauce and lemon juice keeps the sauce bright and slightly tangy instead of heavy. Olive oil is used to sauté the ingredients gently and add a subtle richness. A pinch of red pepper flakes gives a touch of heat that you can adjust to taste.
Step-by-step instructions
- Heat the skillet or wok over medium-high heat. Add 1 Tbsp olive oil and let it warm until it shimmers.
- Add the sliced chicken breasts to the hot pan in a single layer. Sprinkle with a dash of salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes depending on thickness. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the diced 1/2 white onion and chopped 1 stick celery. Sauté for 1–2 minutes until they begin to soften and the onion becomes translucent.
- Add the thinly sliced 1 red bell pepper, 1 yellow bell pepper, and the 3 skinned carrots to the pan. Stir-fry the vegetables, keeping them moving so they cook evenly and retain some crunch, about 3–4 minutes.
- Return the cooked chicken to the pan with the vegetables. Add the 20 edamame and toss to combine, distributing the ingredients evenly.
- In a small bowl, whisk together 2 Tbsp light soy sauce and 3 Tbsp lemon juice. Pour this sauce over the chicken and vegetables in the skillet. Stir well so everything is coated in the sauce.
- Cook for an additional 1–2 minutes, allowing the sauce to warm through and slightly reduce, coating the ingredients. Taste and adjust seasoning with a dash of salt and pepper if needed.
- Sprinkle a pinch of red pepper flakes over the stir fry for a touch of heat, or leave it off if you prefer milder flavors.
- Remove from heat and serve immediately over cooked rice, noodles, or a bed of greens. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
- Serve over steamed jasmine rice or brown rice for a classic meal.
- Toss with cooked noodles and a splash more soy sauce for an easy noodle bowl.
- Top with sliced green onions or toasted sesame seeds for extra flavor and texture.
- Add a side of steamed broccoli or bok choy if you want more greens on the plate.
Tips for success
- Slice the chicken and vegetables uniformly so everything cooks at the same rate.
- Use a very hot pan for stir-frying to get good sear and keep vegetables crisp-tender.
- Prepare all ingredients before you start cooking; stir fries move quickly.
- If your edamame are in the pod, shell them first; measure 20 shelled edamame for the recipe.
- Adjust the lemon juice if you prefer a less tangy sauce—add 1 Tbsp at a time to taste.
Nutrition snapshot (approximate per serving)
This stir fry offers a balanced mix of protein, vegetables, and a light sauce. Nutrition will vary based on serving size and accompaniments like rice or noodles. For a lower-carb option, serve over cauliflower rice or a platter of greens.
Make-ahead and storage
You can slice the chicken and vegetables up to one day ahead and keep them refrigerated in separate containers. Store any leftovers in an airtight container and reheat gently in a skillet over medium heat to preserve texture. Add a splash of water or extra lemon juice if the dish seems dry when reheating.
Final thoughts
This Chinese Chicken Stir Fry is an easy, flavorful weeknight dinner that highlights crisp, colorful vegetables and tender chicken in a bright soy-lemon sauce. It’s a dependable recipe to keep in your rotation when you want something speedy, satisfying, and fresh-tasting.
Chinese Chicken Stir Fry
Ingredients
Equipment
Method
- Prepare ingredients: dice the onion, thinly slice the red and yellow bell peppers, chop the celery, peel and slice the carrots, and cut the chicken breasts into bite-size pieces; season the chicken lightly with salt and pepper.
- Heat a large skillet or wok over medium heat and add 1 tablespoon olive oil.
- Add the onion, bell peppers, celery, and carrots (but not the edamame) to the skillet and sauté, stirring occasionally, for about 3 minutes until they begin to soften.
- Add the chicken pieces to the skillet and stir to combine with the vegetables.
- Pour in the light soy sauce and lemon juice, then sprinkle in the red pepper flakes; stir and continue cooking for about 12–15 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender.
- Stir in the edamame in the last 2–3 minutes of cooking to heat through; adjust seasoning with additional salt and pepper if needed.
- Remove from heat and serve immediately.
Notes
- Use thawed shelled edamame if frozen.
- Adjust red pepper flakes to control heat.
- Light soy sauce keeps the sauce saltier and thinner than dark soy.
