I absolutely love this Chicken Stir Fry Recipe because it’s a perfect weeknight dinner that comes together quickly without sacrificing flavor. It’s packed with vibrant veggies and tender chicken coated in a luscious, slightly sweet and tangy sauce that your whole family will devour. When I first tried this stir fry, I was amazed at how much depth of flavor you get with such simple ingredients and minimal fuss.
You’ll find that this recipe is incredibly versatile — it’s great when you’re short on time but still want something satisfying and nutritious. Plus, it’s one of those dishes that looks beautiful on the plate, so it never feels like “just another dinner.” Whether you’re cooking for yourself or feeding a crowd, this Chicken Stir Fry Recipe is absolutely worth trying.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes, perfect for busy nights.
- Balanced Flavors: The sauce hits that perfect sweet, savory, and spicy note every time.
- Customizable: You can swap in different veggies or protein without losing the magic.
- Healthy and Colorful: Loads of fresh vegetables make it both nutritious and visually appealing.
Ingredients You’ll Need
These ingredients come together harmoniously to create a bright and flavorful dish. It’s helpful to have fresh ginger and garlic on hand because they really elevate the taste, and choosing crisp fresh veggies makes all the difference in texture.
- Boneless, skinless chicken breast: Cubed for quick cooking and tender bites.
- Salt and pepper: Simple seasoning that brings out the chicken’s flavor.
- Olive oil: Divided to ensure even cooking of chicken and veggies.
- Broccoli florets: Adds crunch and vibrant green color.
- Yellow and red bell peppers: Sweetness and pop of color make the dish visually stunning.
- Baby carrots: I love the natural sweetness and crunch they add.
- Minced ginger: A fresh zing that awakens the palate.
- Minced garlic: Essential for a rich, aromatic base.
- Cornstarch: For thickening our sauce just right.
- Cold water: Helps dissolve the cornstarch smoothly.
- Low sodium chicken broth: Adds moisture and subtle savory depth.
- Low sodium soy sauce: Classic umami kick without too much salt.
- Honey: Balances the savory flavors with gentle sweetness.
- Toasted sesame oil: A small amount adds a toasty, nutty aroma that’s irresistible.
- Crushed red pepper flakes: Just enough heat to keep things interesting.
Variations
I love tinkering with the vegetables and flavors in this Chicken Stir Fry Recipe depending on what’s in season or what’s in my fridge. Once you get the hang of the technique, it’s easy to make it your own.
- Swap the veggies: Try snap peas, mushrooms, or zucchini if you want to change things up—I’ve found that mixing in whatever fresh vegetables I have on hand works great.
- Protein alternatives: I’ve used shrimp or tofu in place of chicken, and both work beautifully with the stir fry sauce.
- Heat level: If you like it spicier, add a dash more crushed red pepper flakes or some Sriracha for a fiery kick.
- Gluten-free: Use tamari instead of soy sauce to keep it gluten-free without losing that savory punch.
How to Make Chicken Stir Fry Recipe
Step 1: Whisk Together the Stir Fry Sauce
Start by mixing the cornstarch and cold water in a medium bowl until smooth. Then add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. This sauce is where all the magic happens—it’s sweet, savory, and just a bit spicy, and it’ll thicken nicely on the stove. Set it aside for now while you cook the chicken and veggies.
Step 2: Cook the Chicken
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken, seasoning it generously with salt and pepper. You’ll want to cook the chicken for about 3 to 5 minutes, stirring occasionally, until it’s just cooked through and nicely browned on the edges. Don’t overcrowd the pan here—cook in batches if needed to ensure a good sear. Once done, transfer the chicken to a plate and set it aside.
Step 3: Sauté the Vegetables
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Toss in the broccoli, bell peppers, and baby carrots. Stir occasionally as you cook them just until they’re crisp-tender—this usually takes about 4 to 5 minutes. Then, add the minced ginger and garlic and cook for another minute, letting those flavors mellow and infuse the veggies. This step keeps the vegetables vibrant, crunchy, and full of life.
Step 4: Combine and Finish with Sauce
Add the cooked chicken back to the skillet with the vegetables and gently stir to combine everything. Give your stir fry sauce a quick whisk to make sure it’s smooth, then pour it over the chicken and veggies. Stir carefully so everything gets a nice sheen of sauce. Turn the heat back up to medium-high and bring it to a boil. Let it bubble for about one minute, which will thicken the sauce and coat every bite beautifully. Once it’s thick and glossy, you’re ready to serve!
Pro Tips for Making Chicken Stir Fry Recipe
- Prep Ingredients Ahead: I chop all veggies and chicken first—once you start cooking, stir fry moves fast.
- Don’t Overcrowd the Pan: Cooking chicken in batches ensures it browns nicely instead of steaming.
- Control Heat: Medium-high is perfect, but adjust so garlic and ginger don’t burn—they should be fragrant, not bitter.
- Sauce Thickness: If your sauce is too thick, add a splash more chicken broth; too thin, let it simmer a bit longer.
How to Serve Chicken Stir Fry Recipe
Garnishes
I like sprinkling chopped green onions or sesame seeds on top for a little crunch and freshness. A squeeze of lime juice can brighten it up on a warm day, and if you’re feeling adventurous, a few fresh cilantro leaves add an herbal note that’s lovely.
Side Dishes
This Chicken Stir Fry Recipe goes perfectly with steamed jasmine rice or even crunchy chow mein noodles for texture contrast. Sometimes I’ll do cauliflower rice for a low-carb twist, and it always soaks up the sauce beautifully.
Creative Ways to Present
For special occasions, I like to serve this in individual bowls with a decorative sprinkle of toasted sesame seeds and maybe edible flowers if I have some around. If you’re hosting a casual dinner party, piling it on a large platter with fresh herbs looks inviting and encourages family-style sharing.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and try to eat within 3 days for the best texture. The veggies keep their crunch pretty well, and the chicken stays tender, which is a win.
Freezing
While I find that freezing can slightly soften the veggies, it’s still a great option for meal prepping. Freeze leftovers in portioned containers, then thaw overnight in the fridge before reheating gently on the stove.
Reheating
I reheat leftovers over medium heat in a skillet with a splash of water or broth to help loosen the sauce. Avoid microwaving if you can, as it sometimes makes the vegetables soggy, but it works in a pinch!
FAQs
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Can I use chicken thighs instead of chicken breasts for this stir fry?
Absolutely! Chicken thighs add a bit more richness and stay juicy thanks to their higher fat content. Just cut them into similar-sized pieces so they cook evenly, and adjust the cooking time slightly if needed.
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How do I prevent the vegetables from getting mushy?
The key is to cook the vegetables just until crisp-tender. Keep your heat medium to medium-high, stir occasionally, and don’t overcook them. Adding the ginger and garlic toward the end also helps maintain vibrant flavor and texture.
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Can I make the stir fry sauce in advance?
Yes! You can whisk together the sauce ingredients ahead of time and keep it covered in the fridge for up to 24 hours. Give it a quick stir before pouring it into the skillet, and thaw if the cornstarch has settled.
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What’s the best way to serve this Chicken Stir Fry Recipe?
Serving it over rice is classic and so satisfying, but you can also enjoy it with noodles, cauliflower rice, or even in lettuce wraps for a lighter option. Garnishing with green onions or sesame seeds adds texture and visual appeal.
Final Thoughts
This Chicken Stir Fry Recipe has become one of my go-to meals because it strikes the perfect balance between quick prep, fresh flavors, and comforting satisfaction. I hope when you try it, you find the same joy I do in making a wholesome, bright dish that gets everyone to the table happily. Don’t be afraid to customize it with your favorite veggies or add a little extra spice to suit your taste. Cooking this feels like a warm, delicious hug after a busy day—trust me, you’ll want to keep it in your weekly rotation!
PrintChicken Stir Fry Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Chicken Stir Fry recipe is a quick and healthy weeknight dinner option featuring tender chicken breast and a colorful mix of fresh vegetables tossed in a flavorful homemade stir fry sauce. Ready in under 20 minutes, it’s perfect served over rice or chow mein for a satisfying meal bursting with sweet, savory, and spicy notes.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1 inch pieces
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced ginger
- 2 garlic cloves, minced
Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, whisk together corn starch and cold water until smooth. Add chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk to combine and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken in batches if necessary, seasoning with salt and pepper. Cook for 3 to 5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 4 minutes. Add minced ginger and garlic and cook for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet and stir to mix well with the vegetables.
- Add Stir Fry Sauce: Whisk the prepared stir fry sauce once more, then pour it over the chicken and vegetables. Stir gently to combine everything evenly.
- Simmer the Stir Fry: Bring the mixture to a boil, stirring occasionally, and let it boil for one minute to thicken the sauce and coat the ingredients well.
- Serve: Remove from heat and serve hot with steamed rice or chow mein noodles for a complete meal.
Notes
- Cooking chicken in batches ensures even browning and prevents overcrowding the pan.
- Feel free to swap in your favorite vegetables like snap peas, mushrooms, or baby corn.
- Adjust the crushed red pepper flakes to control the spiciness of the dish.
- Use low sodium soy sauce and chicken broth to keep sodium levels moderate.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.