This Chicken Stir Fry is everything you want on a busy weeknight: tender bites of chicken, crisp-tender vegetables, and a glossy, savory-sweet sauce that clings to every piece. It comes together in just 30 minutes, which is about how long it takes me to convince Oliver to set the table. I started making this after a long Tuesday when I realized I had a fridge full of random vegetables and no plan. Now it's one of those recipes I turn to when I need something quick, colorful, and satisfying.
If you're looking for more easy weeknight wins, you might also love this Ground Beef and Potato Casserole or a warm bowl of Creamy Vegetable Soup Recipe. And if you're in the mood for something heartier, Spaghetti and Meatballs is always a hit.
Why You will Love This Recipe !
Quick and easy. From start to finish, this takes 30 minutes. That includes prep time, which is mostly just chopping vegetables.
Healthy and balanced. You're getting lean protein, plenty of vegetables, and a sauce that's flavorful without being heavy. It's a complete meal in one pan.
Customizable. Swap the vegetables based on what you have. Use chicken thighs instead of breasts. Add noodles or serve it over rice. This recipe adapts to whatever your fridge (or your family) needs.
Better than takeout. You control the ingredients, the sodium, and the flavor. Plus, it's fresher and costs a lot less.
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Chicken Stir Fry Ingredients
Here's what you'll need to make this healthy chicken stir fry recipe.
See Recipe Card Below This Post For ingtedient Quantites
Stir Fry Sauce:
- Chicken broth: Adds savory depth and helps thin the sauce to the right consistency.
- Tamari soy sauce: Brings salty umami flavor and a rich color. You can use coconut aminos if you need a soy-free option.
- Dry sherry: Adds a subtle sweetness and complexity. It's optional, but it does make a difference.
- Honey: Balances the saltiness and gives the sauce a glossy finish.
- Sesame oil: A little goes a long way. It adds that nutty, toasted flavor you get from restaurant stir fry.
- Rice vinegar: Brightens everything up with a mild tang. Apple cider vinegar works too.
- Cornstarch: Thickens the sauce so it clings to the chicken and vegetables instead of pooling at the bottom of the pan. Arrowroot powder is a good substitute.
Chicken Stir Fry:
- Avocado oil: Has a high smoke point, which is perfect for cooking over high heat without burning.
- Boneless skinless chicken breast: Cut into 1-inch pieces so they cook quickly and evenly. Chicken thighs work beautifully too if you prefer dark meat.
- Salt and pepper: Simple seasoning that lets the sauce shine.
- Red bell pepper: Adds sweetness, color, and a bit of crunch.
- Carrot: Thinly sliced so it cooks in the same amount of time as the other vegetables.
- Broccoli florets: Cut into bite-sized pieces. They steam slightly in the pan and stay bright green.
- Yellow onion: Adds a mild, sweet flavor that mellows as it cooks.
- Fresh ginger: Finely grated for maximum flavor. It's one of the key ingredients that makes this taste like takeout.
- Garlic cloves: Minced and added at the end so it doesn't burn. Fresh garlic makes all the difference.
Optional Garnish:
- Sesame seeds: Adds a little crunch and visual appeal.
- Green onion: Sliced thin for a fresh, mild onion flavor.
How to Make Chicken Stir Fry
This easy stir fry for dinner comes together fast, so have everything prepped before you start cooking.
- Make the sauce: In a small bowl, whisk together the chicken broth, tamari, sherry, honey, sesame oil, rice vinegar, and cornstarch until smooth. Set it aside while you cook.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned and cooked through. Transfer the chicken to a plate.
- Cook the vegetables: Without wiping out the skillet, add the remaining tablespoon of oil along with the bell pepper, onion, carrot, and broccoli. Stir-fry for 3 to 4 minutes until the vegetables are tender but still have a bit of snap.
- Toss everything together: Return the cooked chicken to the skillet and add the grated ginger and minced garlic. Stir for about 30 seconds until fragrant, then pour in the sauce. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onion if you like. Serve hot over rice or noodles, or just as is.
Substitutions and Variations
Protein swaps: Use chicken thighs, shrimp, tofu, or thinly sliced beef or pork instead of chicken breast.
Vegetable swaps: Try snap peas, baby corn, mushrooms, zucchini, or bok choy. Just keep the cooking time short so they stay crisp.
Gluten-free: Use tamari or coconut aminos instead of regular soy sauce, and make sure your sherry is gluten-free (or skip it).
Spicy stir fry: Add red pepper flakes, sriracha, or a drizzle of chili oil.
Noodles or rice: Serve over jasmine rice, brown rice, cauliflower rice, or toss with cooked rice noodles or lo mein noodles for a heartier meal.
Equipment
Large skillet or wok: A wok is traditional, but a large skillet works just as well. You need plenty of surface area so the ingredients sear instead of steam.
Small mixing bowl: For whisking the sauce.
Whisk: Makes it easy to mix the cornstarch into the sauce without lumps.
Measuring spoons and cups: For accuracy, especially with the sauce ingredients.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day.
Reheat: Warm in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it, but the texture stays better on the stovetop.
Freeze: This stir fry freezes well for up to 3 months. Let it cool completely, then freeze in individual portions. Thaw in the fridge overnight before reheating.
Serving Suggestions
Over rice: Jasmine rice, brown rice, or fried rice all work beautifully. The rice soaks up the extra sauce.
With noodles: Toss with cooked rice noodles, lo mein, or even spaghetti if that's what you have.
As a lettuce wrap filling: Spoon the stir fry into butter lettuce leaves for a low-carb option.
With a side of spring rolls: Add some crunch with homemade or store-bought spring rolls or egg rolls.
Expert Tips
Prep everything first. Stir fry cooks fast, so have all your ingredients chopped, measured, and ready to go before you turn on the heat.
Don't overcrowd the pan. If your skillet isn't big enough, cook the chicken in two batches. Overcrowding makes it steam instead of brown.
Use high heat. This is what gives stir fry that slightly charred, restaurant-quality flavor. Just keep everything moving so nothing burns.
Add garlic and ginger at the end. They burn easily, so stir them in right before you add the sauce.
Slice chicken evenly. All pieces should be about the same size so they cook at the same rate.
Don't skip the cornstarch. It's what makes the sauce thick and glossy instead of thin and watery.
FAQ
The secret is high heat and not overcrowding the pan. Cook the chicken in a single layer so it gets a nice sear instead of steaming. Also, make sure your chicken pieces are all the same size so they cook evenly. A hot pan and a little patience go a long way.
Start with a flavorful sauce (this one has soy sauce, honey, ginger, and garlic), use fresh ingredients, and don't overcook the vegetables. They should stay crisp and colorful. Adding the garlic and ginger at the end keeps their flavor bright and punchy instead of burnt.
The biggest mistakes are using a pan that's not hot enough, adding too much at once, and cooking the garlic too early. Also, make sure your sauce is ready before you start cooking, because once you begin, things move fast. And don't skip the cornstarch if you want that glossy, restaurant-style sauce.
For bite-sized pieces of chicken breast, 4 to 5 minutes over medium-high heat is usually enough. You want the chicken lightly browned on the outside and cooked through in the center. If you're using thicker pieces, it might take a minute or two longer. Just make sure the internal temperature reaches 165°F.
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Pairing
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Chicken Stir Fry
Ingredients
Method
- In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and cornstarch. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken in a single layer. Season with salt and pepper. Cook until the chicken is lightly browned, about 4-5 minutes, stirring occasionally. Remove the chicken from the pan and set it aside.
- In the same skillet, add the remaining tablespoon of oil. Add the red bell pepper, onion, carrot, and broccoli. Cook until the vegetables are tender, about 3-4 minutes.
- Return the cooked chicken to the pan. Add the minced ginger and garlic. Stir for about 30 seconds.
- Pour in the sauce and stir everything together. Cook for an additional 1-2 minutes, or until the sauce has thickened.
- Garnish with sesame seeds and sliced green onions before serving.
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