Chinese Vegetable Stir Fry with Chicken and Bacon

Broccoli, red and green peppers, snow peas, bean sprouts, and green onions are quickly sauteed along with chicken and bacon in this Chinese Vegetable Stir Fry; leaving everything hot and crisp and coated in a perfectly sweet and spicy sauce.

Ever since I added bacon to a stir fry for the first time over 10 years ago, I have had a hard time resisting adding it almost every time now!

Chinese Chicken Stir Fry

Just a little bit of bacon adds a huge amount of flavor to this meal. The unexpected salty bites are irresistible. Once the veggies are prepped, this dish comes together in just minutes.

I make a variation of this stir fry at least once a month and there are seldom any leftovers. We love this so much.

Chinese Chicken and Vegetable Stir Fry with Bacon

How To Stir Fry

  • Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
  • I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
  • Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
  • If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keep it tender.
  • Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor.
  • After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften.
  • When the vegetables have softened, add the meat and any sauces to the pan.
  • Stir, heat everything once more, and reduce the sauce as needed.

Chicken Bacon and Vegetable Stir Fry

Stir Fry Recipes

For more great stir-fry meals, check out Sean’s favorite Steak Stir Fry, and if you have an abundance of summer squash in the house, this flavorful Southwest Chicken Skillet from The Weekday Lunches and Breakfasts Cookbook is a winner.

Do you have a seafood lover in your life? Try the Salmon and Vegetables Stir Fry by Aggie’s Kitchen or Kielbasa and Shrimp Fried Rice for a meal that everyone loves.

The Garlic Lover’s Vegetable Stir Fry by Kalyn’s Kitchen and the Ginger Chicken and Broccoli Stir Fry are vegetable-filled favorites too.

We love this Chinese chicken and bacon stir fry with plenty of vegetables!

Spicy Chinese Vegetable Stir Fry with Chicken and Bacon

  1. In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside.

  2. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.

  3. Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. Cook, tossing constantly, until browned, about 4-5 minutes.

  4. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp-tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.

  5. Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired.

Chinese Chicken Stir Fry is a kid and adult favorite!

Freezer Meal Tip: Let the stir-fry mixture cool completely before transferring it to a freezer-safe Ziploc bag or resealable container. Thaw completely in the refrigerator before reheating in the microwave.

Kitchen Tip: I use this skillet to make this recipe. (And the kids love these chopsticks!)

Chinese Vegetable Stir Fry with Chicken and Bacon

Print

Spicy Chinese Vegetable Stir Fry with Chicken

This Chinese stir fry with chicken, bacon, and plenty of vegetables is a two thumbs up win for the whole family!
Course Main Course
Cuisine Chinese
Keyword Chicken Vegetable Stir Fry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5 servings
Calories 450kcal

Ingredients

  • 1/2 lb bacon cut into 1″ pieces
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1/2″ pieces
  • 1 egg white
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 inch piece fresh ginger cut into tiny matchsticks
  • 1 red bell pepper stemmed and cut into 1″ pieces
  • 1 green bell pepper stemmed and cut into 1″ pieces
  • 1 bunch green onions trimmed and cut into 1 1/2″ pieces
  • 1 very small bunch broccoli about 1 cup small florets
  • 1/2 cup snow peas halved
  • 1/2 cup bean sprouts
  • 1 tablespoon chili paste I used Sambal Oelek
  • 2 tablespoons brown sugar
  • 1/2 cup soy sauce

Instructions

  • In a large bowl, whisk together the cornstarch and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.
  • Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet.
  • Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.
  • Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!

Nutrition

Calories: 450kcal | Carbohydrates: 20g | Protein: 40g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 159mg | Sodium: 1772mg | Potassium: 1005mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1747IU | Vitamin C: 166mg | Calcium: 87mg | Iron: 3mg

{originally published 8/21/12 – recipe notes and photos updated 4/27/20}

Chicken and Bacon Stir Fry - you're going to LOVE this!

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