✨ When I first started living on my own, this little stir-fry trick became one of my go-to lifesavers. It’s quick, tasty, and endlessly versatile! By simply rotating different “hack seasonings,” you can create countless flavor and texture combinations — perfect for busy days when you still want something homemade and comforting and taste better than take out. 🍴💛
In my previous vegetable stir fry recipe/video, I shared how this hack works with vegetables. 🌱 This video focuses on the small adjustment you need to make for chicken stir-fry — tender, flavorful, and ready soon. 🍗🔥
Stay tuned, because in upcoming videos I’ll also show you how to tweak this method for pork, beef, and lamb stir-fries. 🥩🐑
Whether you’re new to cooking or just love simple shortcuts that make meals exciting, this recipe is sure to become part of your weekly routine. 🌟
🛒 Ingredients
- 300 g chicken, sliced into bite-sized pieces
- (Optional) 2–3 cloves garlic (roughly chopped), or 1 tbsp minced garlic/garlic paste
- 1–2 tbsp olive oil (or any vegetable oil)
- Hack seasoning (amount refer to recommendations in "Helpful Tips & Substitutions")
- 1 tsp cornstarch
- 1 tbsp water
- (Optional) 1/4 - 1/2 tsp black pepper
- (Optional) Oyster sauce, salt, or soy sauce if not salty enough — oyster sauce is highly recommended
- (Optional) Fresh herbs of your choice, traditionally green onion or cilantro (2 tbsp to 1/4 cup)
- (Optional) Sprinkle of sesame seeds (1/2 tsp - 1 tsp depends which amount makes the dish look better)
🔧 Essential Equipment
- Large skillet
- Spatula or wooden spoon
- Chopsticks or mini tongs or anything which can be used to flip chicken pieces during cooking
- Knife and cutting board
- Measuring spoons
👩🍳 Instructions
- Mix 1 tsp cornstarch, 1 tbsp water, and hack seasoning (see "Helpful Tips & Substitutions"). Coat the chicken pieces with this slurry.
- Heat oil in a large skillet over medium heat.
- (Optional) Add garlic and stir for a few seconds until fragrant.
- Add chicken pieces to the skillet. Stir briefly so each piece is coated in oil.
- Spread chicken into a single layer without overlapping.
- Cook until only the top 1/5–1/4 of each piece is still pink, and the bottom side is lightly charred. Flip pieces so the charred side faces up, then spread evenly again.
- Continue cooking, occasionally checking until both sides are charred.
- Taste test: if not salty enough, add more hack seasoning or oyster sauce (or salt/soy sauce). Stir and taste again until saltiness to your liking.
- (Optional) Add black pepper and stir a few seconds to mix.
- (Optional) Add fresh herbs such as green onion or cilantro and stir a few sedons to mix.
- Now move into a serving plate or bowl
- (Optional) Top with sesame seeds before serving.
💡 Helpful Tips & Substitutions
- Choosing a hack seasoning: Any seasoning blend with layered flavors (salty, umami, aromatic) works.
For example, if you like Chinese hot pot, then a Chinese hot pot base makes a great choice.
- How much hack seasoning to start with?
- Not powdered, not spicy: start with 1 tbsp
- Not powdered, spicy: start with 1 tsp or a safe amount for your heat tolerance
- Dry powdered: start with 1/2 tsp
Note: You can always add more later if needed.
- Key to success: Taste as you go! Add small amounts, stir, and taste until it’s just right.
For future reference, measure with spoons and jot down how much you used.
- Garlic or no garlic? The more bold and complex the hacking seasoning is, the less you need garlic.
- How much black pepper do I need?Add more if you like spicy food, otherwise, add less.
- Oil choice: Olive oil is healthy, but any vegetable oil works well.
- Oil amount: Chicken stir fry needs more oil than vegetables stir fry.
Minimum amount: double the amount for just enough to lightly coat most of the pan.
If you like more oily aroma, use more oil (though less healthy).
🔁 Storage & Reheating
- Store: Refrigerate in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or lightly pan-fry until heated through.
❓ FAQs
Can I use this recipe for other meats or tofu? Follow vegetable stir fry hack to cook tofu. For pork, beef, or lamb,
a few adjustments may be needed (to be shared in the future).
What if the chicken turns white on top but isn’t charred on the bottom? That means your heat is too low.
Raise the heat — charred sides make the chicken more aromatic and eliminate unpleasant odors.
If the opposite happens (bottom charred, but top still half pink), lower the heat and flip the chicken right away.
Can I add vegetables? Absolutely! Cook the chicken first (skip herbs and toppings for now), then remove it to a bowl.
Stir-fry your vegetables with a little salt, then add the chicken back, mix well, and finish with herbs and/or sesame seeds if desired.
Since the vegetables add freshness and colors, herbs/toppings may not be as necessary for aroma or appearance.
Why do I need corn starch in slurry for chicken stir fry? So chicken taste tender and juicier
Why do I coat chicken in slurry first insted of during stir frying? Corn starchy slurry will solidify during heating,
so you can not evenly mix it with chicken pieces during cooking
Why I can not move the chicken pieces around until charred on one side? So quicker for chicken to get charred and
help to keep it juicy
🌟 Wrap-Up
This Easy Stir-Fry Hack Chicken is a lifesaver on busy days — quick to prepare,
flexible with flavors, and always satisfying. Give it a try with different seasonings and discover your favorite version.
Soon, you’ll wonder how you ever cooked without this simple hack! 🍴💛