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Easy Chicken Stir Fry – 30-Minute Simple Dinner

easy chicken stir fry
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This Easy Chicken Stir Fry is my go-to weeknight dinner when I need something fast, flavorful, and healthy. It's a simple one-pan meal that comes together in just 30 minutes, perfect for busy evenings.

The secret to the best stir fry is high heat and quick cooking, which keeps the chicken tender and the vegetables crisp. With a savory-sweet sauce that coats everything perfectly, this recipe is sure to become a family favorite.

Why You'll Love This Recipe

1

Quick: Ready in 30 minutes from start to finish.
2

Versatile: Use any veggies you have on hand.
3

Healthy: Packed with lean protein and colorful vegetables.
4

Better than takeout: Fresh, homemade, and customizable.

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts, sliced thin

Chicken breast is lean and cooks quickly. Substitute with chicken thighs for more flavor and moisture.

2 tablespoons (30ml) soy sauce

Use low-sodium soy sauce to control salt. Tamari or coconut aminos work as gluten-free substitutes.

1 tablespoon (15ml) cornstarch

Cornstarch helps tenderize the chicken and thicken the sauce. Potato starch is a good substitute.

1 tablespoon (15ml) vegetable oil, divided

Use a high smoke point oil like canola or peanut. Avocado oil also works well.

1 red bell pepper, sliced

Adds sweetness and color. Any color bell pepper works, or use a mix.

1 cup (150g) broccoli florets

Broccoli adds crunch and nutrients. Replace with snap peas or green beans if preferred.

1 medium carrot, julienned

Carrot adds a hint of sweetness. Use a peeler to make ribbons if you prefer.

3 cloves garlic, minced

Fresh garlic is essential for flavor. Use 1 teaspoon garlic powder in a pinch.

1 tablespoon (15ml) fresh ginger, grated

Ginger gives a fresh zing. Substitute with 1 teaspoon ground ginger if needed.

For the sauce: 1/4 cup (60ml) chicken broth

Use low-sodium broth. Vegetable broth or water with a pinch of bouillon also works.

2 tablespoons (30ml) soy sauce

Same as above; you can adjust to taste.

1 tablespoon (15ml) honey

Honey adds sweetness and helps glaze. Maple syrup or brown sugar are good alternatives.

1 teaspoon sesame oil

Sesame oil adds a nutty aroma. Use toasted sesame oil for more flavor; omit if you don't have it.

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

This thickens the sauce. Use arrowroot powder if preferred.

Tips & Tricks

  • Prep all ingredients before heating the pan – stir frying goes fast.
  • Don't overcrowd the pan; cook in batches if needed to ensure browning.
  • Keep vegetables crisp by not overcooking – they should be tender-crisp.

Pro Tips

1

Slice chicken against the grain for maximum tenderness.
2

Use a wok or large skillet for even heat distribution.
3

Add vegetables in order of cooking time – carrots first, then broccoli, then peppers.
4

If the sauce thickens too much, add a splash of water to loosen.

Step-by-Step Instructions

1. Marinate Chicken

In a bowl, toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10 minutes while you prep vegetables.

2. Make Sauce

In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, honey, sesame oil, and cornstarch slurry. Set aside.

3. Heat Pan

Heat a wok or large skillet over high heat (about 400°F/200°C) until smoking. Add 1 tablespoon oil and swirl to coat.

4. Cook Chicken

Add chicken in a single layer. Cook without stirring for 1-2 minutes until golden brown on one side, then stir-fry for 2-3 minutes until cooked through. Internal temperature should reach 165°F (74°C). Remove chicken and set aside.

5. Stir-Fry Vegetables

Add remaining 1 tablespoon oil to the pan. Add carrot and broccoli, stir-fry for 2 minutes. Add bell pepper and garlic, ginger, cook for 1 minute more until vegetables are tender-crisp.

6. Combine and Sauce

Return chicken to the pan. Pour sauce over everything. Stir-fry for 1-2 minutes until sauce thickens and coats everything. If too thick, add a splash of water.

7. Serve Hot

Remove from heat and serve immediately over rice or noodles.

Delicious Variations

Spicy

Add 1-2 teaspoons sriracha or red pepper flakes to the sauce.

Vegetable-Packed

Add mushrooms, snap peas, or baby corn for extra crunch.

Nutty

Sprinkle with cashews or peanuts before serving for added texture.

How to Store Easy Chicken Stir Fry Recipe – Simple Chicken Stir Fry

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.

Reheating

Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great – they're juicier and more forgiving. Adjust cooking time slightly as thighs may take a bit longer.

Q: How do I keep the chicken from becoming tough?

Slice chicken thinly against the grain and don't overcook. The cornstarch marinade also helps keep it tender.

Q: Can I make this ahead of time?

You can prep the ingredients ahead, but stir fry is best cooked fresh. You can also cook and store it for up to 3 days.

Q: What can I use instead of soy sauce?

Use tamari or coconut aminos for a gluten-free option. If you're out, you can use a mix of salt and water, but flavor will differ.

I hope you enjoy this Easy Chicken Stir Fry as much as we do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share it with friends and family – happy cooking!

Easy Chicken Stir Fry Recipe - Simple Chicken Stir Fry

Easy Chicken Stir Fry Recipe – Simple Chicken Stir Fry

Easy Chicken Stir Fry with crisp veggies and a savory sauce, ready in 30 minutes for a quick, healthy weeknight meal.

★★★★½ 4.8 (234 ratings)
15 minPrep time15 minCook time4Servings285 kcalCalories
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🧂 Ingredients

  • 1 lb (450g) boneless, skinless chicken breasts, sliced thin
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) cornstarch
  • 1 tablespoon (15ml) vegetable oil, divided
  • 1 red bell pepper, sliced
  • 1 cup (150g) broccoli florets
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) fresh ginger, grated
  • For the sauce: 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

📋 Instructions

  1. 1Marinate Chicken — In a bowl, toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10 minutes while you prep vegetables.
  2. 2Make Sauce — In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, honey, sesame oil, and cornstarch slurry. Set aside.
  3. 3Heat Pan — Heat a wok or large skillet over high heat (about 400°F/200°C) until smoking. Add 1 tablespoon oil and swirl to coat.
  4. 4Cook Chicken — Add chicken in a single layer. Cook without stirring for 1-2 minutes until golden brown on one side, then stir-fry for 2-3 minutes until cooked through. Internal temperature should reach 165°F (74°C). Remove chicken and set aside.
  5. 5Stir-Fry Vegetables — Add remaining 1 tablespoon oil to the pan. Add carrot and broccoli, stir-fry for 2 minutes. Add bell pepper and garlic, ginger, cook for 1 minute more until vegetables are tender-crisp.
  6. 6Combine and Sauce — Return chicken to the pan. Pour sauce over everything. Stir-fry for 1-2 minutes until sauce thickens and coats everything. If too thick, add a splash of water.
  7. 7Serve Hot — Remove from heat and serve immediately over rice or noodles.
👨‍🍳 Chef's Note: For the best texture, make sure your pan is really hot before adding ingredients. A screaming hot pan gives you that perfect sear and prevents sogginess.

Servings: 4

Cuisine: Asian-inspired

Course: Dinner

Nutrition (per serving): 285 kcal · 32g protein · 18g carbs · 9g fat

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