Chicken Stir-fry Recipes | Best, Easy Stir-fry Chicken | Marion's Kitchen (2024)

No one wants a tough and chewy stir-fry, and one of the main issues people face when making chicken stir-fry is that their chicken ends up tough and dry. This often happens because the chicken is cooked too quickly, but there are a few tips and tricks that will level up your chicken stir-fry recipes. Firstyly, using a cut of chicken that is less likely to become tough and dry is always better – think switching the breast out for chicken thigh or chicken legsnext time you make your signature chicken stir-fry recipe.

Marinating your chicken before cooking your stir-fry can also make your meat more tender. The age-old Chinese technique of meat velveting can also be used on chicken to make it as tender as the stir-fry you’re used to from your local Chinese takeout. Your chicken stir-fry recipes will only get better from here!

How do you make stir-fry taste like a restaurant?

There are a few ways to make your at home stir-fry taste more like your favourite restaurant’s classic. If it’s a chinese stir-fry you’re making, Shaoxing wine is a super simple, and super affordable ingredient to keep in your pantry to add to stir-fries to make it taste just like the restaurant classics you are used to!

And the other way to make your stir-fried taste more like the real deal is of course, wok hei. Wok hei is that classic flavor you can only really get from wok cooking, so investing in a good wok (*wink* try my MAKO wok), will get you that true takeout taste!