This Easy Chicken Stir Fry is my go-to weeknight hero. It's a simple, one-pan meal that comes together in just 30 minutes, making it perfect for busy evenings when you want something delicious and satisfying without spending hours in the kitchen.
The key to a great stir fry is high heat and quick cooking, which keeps the chicken tender and the vegetables crisp-tender. My simple sauce is a perfect balance of savory, sweet, and tangy, coating every bite with flavor.
Whether you're a stir fry novice or a seasoned pro, this recipe is foolproof. It's versatile, so you can swap in whatever veggies you have on hand, and it's guaranteed to become a family favorite.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, sliced thin
Slicing chicken against the grain ensures tenderness. For a quicker option, use chicken thighs or pre-cut stir fry strips.
2 tablespoons (30ml) soy sauce
Use low-sodium soy sauce to control saltiness. Tamari or coconut aminos work as gluten-free substitutes.
1 tablespoon (15ml) cornstarch
Cornstarch helps tenderize the chicken and thicken the sauce. You can substitute with arrowroot powder or potato starch.
2 tablespoons (30ml) vegetable oil, divided
Use a high smoke point oil like canola or peanut oil. For extra flavor, try toasted sesame oil, but use less as it's strong.
1 red bell pepper, sliced
Any color bell pepper works. Add a jalapeño for heat if desired.
1 cup (150g) broccoli florets
Cut into small, uniform pieces for even cooking. Frozen broccoli can be used, but thaw and pat dry first.
1 medium carrot, julienned
Julienning helps carrots cook quickly. Use a peeler to make ribbons if preferred.
3 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon garlic powder can substitute in a pinch.
1 tablespoon (15g) fresh ginger, grated
Ginger adds a zesty kick. Use 1/2 teaspoon ground ginger if fresh isn't available.
1/4 cup (60ml) low-sodium chicken broth
Use vegetable broth for a vegetarian version. Water works too, but broth adds flavor.
1 tablespoon (15ml) honey
Honey balances the saltiness. Maple syrup or brown sugar are good substitutes.
1 teaspoon (5ml) rice vinegar
Rice vinegar adds a mild tang. Apple cider vinegar or white wine vinegar can be used.
Tips & Tricks
- Prep all ingredients before you start cooking – stir frying goes fast once you begin.
- Don't overcrowd the pan; cook chicken in batches if needed to get a good sear.
- Use high heat and keep ingredients moving to prevent burning and ensure even cooking.
Pro Tips
Step-by-Step Instructions
1. Prep Chicken
In a medium bowl, toss the sliced chicken with soy sauce and cornstarch. Let marinate for 10 minutes while you prep vegetables.
2. Heat the Wok
Heat 1 tablespoon of oil in a large wok or skillet over high heat (400°F/200°C) until shimmering. The oil should be hot enough that a drop of water sizzles immediately.
3. Cook Chicken
Add the chicken in a single layer. Cook without stirring for 2-3 minutes until the bottom is golden brown. Then stir-fry for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken from the wok and set aside.
4. Stir-Fry Veggies
Add the remaining 1 tablespoon oil to the wok. Add bell pepper, broccoli, and carrot. Stir-fry over high heat for 4-5 minutes until vegetables are crisp-tender and slightly charred at the edges.
5. Add Aromatics
Push vegetables to the side, add garlic and ginger to the center. Stir-fry for 30 seconds until fragrant, being careful not to burn.
6. Make Sauce
In a small bowl, whisk together chicken broth, honey, and rice vinegar. Pour the sauce into the wok with the vegetables. Bring to a simmer (about 200°F/93°C) and cook for 1 minute until the sauce thickens slightly.
7. Combine Everything
Return the chicken to the wok. Toss everything together to coat with the sauce. Cook for another 1-2 minutes until heated through and the sauce is glossy.
8. Serve Hot
Serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Delicious Variations
Spicy
Add 1-2 teaspoons sriracha or red pepper flakes to the sauce for heat.
Veggie-Loaded
Swap chicken for tofu or add extra vegetables like snap peas, mushrooms, or baby corn.
Nutty
Stir in 2 tablespoons of peanut butter to the sauce for a Thai-inspired flavor.
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 freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) with a splash of water, or microwave on high for 2 minutes.
Frequently Asked Questions
Q: Can I use frozen vegetables for stir fry?
Yes, frozen vegetables work well. Thaw them first and pat dry to remove excess moisture, then stir-fry as directed, but reduce cooking time by 1-2 minutes.
Q: How do I prevent chicken from becoming dry?
Don't overcook the chicken. Remove it from the wok as soon as it reaches 165°F (74°C) and return it at the end just to heat through.
Q: What can I use instead of soy sauce?
Tamari or coconut aminos are great gluten-free options. For a low-sodium alternative, use liquid aminos or dilute soy sauce with water.
Q: Can I make this stir fry ahead of time?
Yes, you can prep all ingredients and the sauce up to a day ahead. Store separately in the fridge, then stir-fry when ready to serve.
Q: Is this stir fry keto-friendly?
To make it keto, replace honey with a keto-friendly sweetener like erythritol and use a sugar-free soy sauce. Serve over cauliflower rice instead of regular rice.
I hope you love this Easy Chicken Stir Fry as much as my family does! If you try it, let me know in the comments below – I'd love to hear how it turned out. Don't forget to share your photos on social media and tag me so I can see your delicious creations!
Easy Chicken Stir Fry Recipe – Simple Chicken Stir Fry
Easy Chicken Stir Fry with crisp veggies and a savory garlic-ginger sauce, ready in 30 minutes for a quick weeknight dinner.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced thin
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) cornstarch
- 2 tablespoons (30ml) vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup (150g) broccoli florets
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) rice vinegar
📋 Instructions
- 1Prep Chicken — In a medium bowl, toss the sliced chicken with soy sauce and cornstarch. Let marinate for 10 minutes while you prep vegetables.
- 2Heat the Wok — Heat 1 tablespoon of oil in a large wok or skillet over high heat (400°F/200°C) until shimmering. The oil should be hot enough that a drop of water sizzles immediately.
- 3Cook Chicken — Add the chicken in a single layer. Cook without stirring for 2-3 minutes until the bottom is golden brown. Then stir-fry for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken from the wok and set aside.
- 4Stir-Fry Veggies — Add the remaining 1 tablespoon oil to the wok. Add bell pepper, broccoli, and carrot. Stir-fry over high heat for 4-5 minutes until vegetables are crisp-tender and slightly charred at the edges.
- 5Add Aromatics — Push vegetables to the side, add garlic and ginger to the center. Stir-fry for 30 seconds until fragrant, being careful not to burn.
- 6Make Sauce — In a small bowl, whisk together chicken broth, honey, and rice vinegar. Pour the sauce into the wok with the vegetables. Bring to a simmer (about 200°F/93°C) and cook for 1 minute until the sauce thickens slightly.
- 7Combine Everything — Return the chicken to the wok. Toss everything together to coat with the sauce. Cook for another 1-2 minutes until heated through and the sauce is glossy.
- 8Serve Hot — Serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
