Chicken Stir Fry Recipe
This quick, healthy homemade Chicken Stir Fry Recipe brings tender chicken breast, crisp vegetables, and a zingy garlic-ginger sauce to your table in under 30 minutes.
A classic Asian-inspired skillet meal, Chicken Stir Fry blends protein with colorful veggies in a bright garlic-ginger sauce. I first discovered this simple recipe at spring potlucks when everyone craved something fresh and healthy. As a busy mom of three, I need dinners that are easy, quick, and leave me more time with my family. No oven, no fuss—just a hot wok and a handful of pantry staples. Swap in any veggies you like, from broccoli and bell peppers to snap peas or mushrooms. It’s so flexible, you’ll never get bored. Let’s jump in and see why this Chicken Stir Fry Recipe has a permanent spot in my meal plan.
Why You’ll Love This Chicken Stir Fry Recipe
- No oven needed—just a hot wok or skillet.
- Ready in under 30 minutes, perfect for busy weeknights.
- Lean chicken breast plus colorful vegetables for a healthy boost.
- Pantry-friendly sauce uses soy sauce, garlic, and ginger.
- Mix-and-match veggies based on what’s in your fridge.
- One-pan meal means fewer dishes and more time around the table.
- Balanced savory, sweet, and tangy flavors in every bite.
- Doubles easily for leftovers or small gatherings.
Ingredients
- 1 pound (450g) chicken breast, thinly sliced across the grain (pat dry so it browns evenly)
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 1 red bell pepper, thinly sliced (swap yellow or orange for sweetness)
- 1 cup broccoli florets, trimmed into bite-sized pieces
- 1 medium carrot, julienned (or use pre-cut matchsticks)
- ½ medium onion, thinly sliced
- 3 garlic cloves, minced (about 1½ teaspoons; fresh tastes best)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon jarred ginger paste)
- ¼ cup low-sodium soy sauce (Kikkoman recommended)
- 2 tablespoons hoisin sauce (Lee Kum Kee adds depth)
- 1 tablespoon rice vinegar (or lime juice for a citrus twist)
- 1 teaspoon sesame oil (toasted style for extra aroma)
- 1 tablespoon honey or maple syrup (for a touch of sweetness)
- 1 teaspoon cornstarch (for thickening; optional if you prefer a thinner sauce)
- ¼ cup chicken broth or water (adjust for sauce consistency)
- 2 green onions, sliced for garnish
- 1 teaspoon sesame seeds (optional garnish)
Directions
- Prep your mise en place: slice the chicken, chop veggies, and whisk together soy sauce, hoisin, rice vinegar, sesame oil, honey, cornstarch, and broth in a small bowl. This way, you’re not scrambling once the pan is hot.
- Heat a wok or large skillet over medium-high heat until shimmering, then swirl in 1 tablespoon of oil. A well-seasoned wok really shines here—if you have one, use it.
- Add the chicken strips in a single layer. Stir-fry for about 4 minutes until the edges turn golden and the pieces lose most of their pink. Transfer chicken to a plate and set aside.
- If the pan looks dry, add the remaining tablespoon of oil. Add garlic and ginger, stirring constantly until fragrant (about 30 seconds). Then toss in onion, bell pepper, carrot, and broccoli. Stir-fry for 3–4 minutes until veggies are bright and crisp-tender.
- Return the chicken to the pan and pour the sauce over everything. Stir quickly to coat; the cornstarch will thicken the sauce in just 1–2 minutes, creating a glossy finish. Tip: if the sauce lumps, whisk it again off the heat before adding.
- Turn off the heat, sprinkle with green onions and sesame seeds, and serve immediately. This goes beautifully over steamed rice, quinoa, or rice noodles.
Servings & Timing
- Makes: 4 servings
- Prep Time: 15 minutes (plus optional 10-minute marinade)
- Cook Time: 10 minutes
- Total Time: about 25 minutes
Variations
- Swap chicken breast for tofu or shrimp to suit your taste.
- Stir in snap peas or baby corn for extra crunch.
- Use tamari or coconut aminos in place of soy sauce for a gluten-free dish.
- Drizzle sriracha or toss in fresh chilies for some heat.
- Mix 2 tablespoons of peanut butter into the sauce for a Thai-inspired twist.
- Skip the rice and mound the stir-fry over cauliflower rice for a low-carb option.
Storage & Reheating
Store cooled stir-fry in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months—thaw overnight in the fridge. To reheat, warm gently in a skillet over medium heat with a splash of water, or microwave in 30-second bursts, stirring between intervals. For make-ahead ease, chop veggies and whisk the sauce up to 24 hours ahead, keeping them separate until you cook.
Notes
Mise en place is essential—have everything ready before you heat the pan. Tossing the chicken with a bit of cornstarch helps it get a light crust and stay juicy. If your sauce looks cloudy, give it one last stir off the heat before pouring in; that little trick saved me from grainy sauce during testing. Feel free to tweak the sweetness with more honey or leave it out entirely for a saltier profile.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Yes, thighs add extra richness and stay tender—just slice them evenly.
Q: How do I prevent the veggies from getting soggy?
A: Cook on high heat without overcrowding the pan and remove them while still crisp-tender.
Q: Is this recipe gluten-free?
A: Substitute tamari or coconut aminos for soy sauce and confirm the hoisin is gluten-free.
Q: How can I thicken the sauce more?
A: Stir in an extra half teaspoon of cornstarch and simmer until it reaches the desired thickness.
Q: Can I make this with frozen vegetables?
A: You can, but thaw and drain them first to avoid extra water in the wok.
Q: How should I store leftovers?
A: Keep in the fridge for up to 3 days or freeze for up to 2 months in airtight containers.
Q: What’s the best side dish for Chicken Stir Fry?
A: It pairs wonderfully with steamed jasmine rice, quinoa, or even a simple cucumber salad for contrast.
Conclusion
Easy, healthy, and brimming with flavor, this Chicken Stir Fry Recipe is a weeknight hero that adapts to what you have on hand. Give it a try and share your twists in the comments—I’d love to see how you make it your own! For more simple dinners, explore my Asian-inspired recipe collection and handy cooking tips.
Chicken Stir Fry Recipe
Ingredients
- 1 pound chicken breast thinly sliced across the grain
- 2 tablespoons vegetable oil such as canola or peanut oil
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets trimmed into bite-sized pieces
- 1 medium carrot julienned
- 1/2 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup low-sodium soy sauce Kikkoman recommended
- 2 tablespoons hoisin sauce Lee Kum Kee adds depth
- 1 tablespoon rice vinegar or lime juice for a citrus twist
- 1 teaspoon sesame oil toasted style for extra aroma
- 1 tablespoon honey or maple syrup for a touch of sweetness
- 1 teaspoon cornstarch for thickening
- 1/4 cup chicken broth or water adjust for sauce consistency
- 2 green onions sliced for garnish
- 1 teaspoon sesame seeds optional garnish
Instructions
- Slice the chicken, chop veggies, and whisk together soy sauce, hoisin, rice vinegar, sesame oil, honey, cornstarch, and broth in a small bowl. This way, you’re not scrambling once the pan is hot.
- Heat a wok or large skillet over medium-high heat. Add oil and cook the chicken until golden. Remove and set aside.
- Cook garlic, ginger, onion, bell pepper, carrot, and broccoli in the skillet. Add chicken back to the pan.
- Pour the sauce over the stir-fry, thicken for a glossy finish. Garnish with green onions and sesame seeds.
- Sprinkle with green onions and sesame seeds. Serve over rice, quinoa, or rice noodles.
