Chicken Stir Fry
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This Chicken Stir Fry is an easy dinner idea, made with chicken, vegetables and the best Stir Fry Sauce. This stir fry recipe is fresh, flavorful and healthy!
Chicken Stir Fry
This chicken stir fry recipe has become one of my family’s favorite dinners. It’s quick and easy to make, loaded with colorful veggies, and so satisfying.
The key to a good stir fry is a flavorful sauce. In this recipe, I use my best stir fry sauce. You can mix the sauce up in ten minutes or less, and it’s so tasty with fresh ginger and garlic. This homemade sauce is so much better than anything you might buy at the grocery store!
Ok this is the first time I’ve ever commented or reviewed an online recipe – but this one was just so excellent, I had to! I’m a very inexperienced cook and this recipe had instructions that were clear and easy to follow (even for a newbie like me). Most importantly, the end result was so delicious! My husband and kiddos couldn’t get enough. Thanks for making me look good!Lindsay
Chicken Stir Fry Ingredients
To make this chicken stir fry, you’ll need chicken breast, vegetables and the homemade stir fry sauce ingredients, plus olive oil for stir frying.
Stir Fry Sauce
The stir fry sauce is a delicious combination of chicken broth, soy sauce, honey, sesame oil, fresh ginger, fresh garlic and cornstarch. I recommend using low sodium chicken broth and soy sauce so that the stir fry doesn’t turn out too salty. The cornstarch thickens the sauce when you pour it into the hot pan. If you love spice you can add a few pinches of red pepper flakes to the sauce.
Stir Fry Vegetables
This stir fry recipe calls for broccoli, carrots, bell peppers and green onions. But the beauty of making stir fry is that you can use whatever vegetables you enjoy – it’s a great clean out the fridge recipe!
You can make a stir fry with mushrooms, zucchini, red or yellow onions, sugar snap peas, snow peas, bok choy, green beans, asparagus, water chestnuts or baby corn. Some vegetables cook more quickly than others, so add them to the pan in batches, adding the most firm vegetables first.
How to Make Stir Fry
When you make a stir fry, my best tip for success is to prep all of your ingredients before you start cooking. Once you start adding ingredients to the hot skillet or wok, the recipe moves very quickly and you won’t have time to chop ingredients or make the stir fry sauce.
- Make the Stir Fry Sauce: In a small bowl, liquid measuring cup or jar, whisk together all of the sauce ingredients. Set aside.
- Chop the Chicken and Vegetables: Cut the broccoli into bite-size pieces and thinly slice the carrots on a slight diagonal. Put the broccoli and carrots in the same bowl, since you will add these to the stir fry at the same time. Slice the bell peppers and put them in a separate bowl. Slice the green onions and set them aside. Once the vegetables are chopped, cut the chicken breasts into 1-inch cubes.
- Brown the Chicken: Heat a tablespoon of olive oil in a large skillet. When the pan is very hot, add the cubes of chicken and cook until the chicken begins to brown and is almost cooked through. Transfer the chicken to a clean plate. The chicken will finish cooking when you add it back to the skillet with the sauce.
- Stir Fry Vegetables: Add another tablespoon of oil to the pan, along with the broccoli and carrots. Cook, stirring often, for 2 minutes. Then add the bell peppers to the pan and stir fry for a few more minutes, until the vegetables are crisp-tender.
- Add the Sauce: Return the chicken to the pan with the vegetables. Stir in the sauce and cook, stirring, until the sauce thickens. This will take 2 to 3 minutes.
- Serve Over Rice: Finally, stir in the green onions and serve your stir fry over cooked white rice, brown rice, cauliflower rice, quinoa or noodles. Enjoy!
Chicken Stir Fry Recipe Tips
- Cut the broccoli into small bite-size pieces so that it will only take a few minutes to become tender.
- Add the vegetables to the pan in batches, starting with the most firm vegetables (like carrots and broccoli) and ending with quick-cooking vegetables (like bell peppers or zucchini).
- Cook the vegetables until they are just crisp-tender. You want them to have a little crunch to them, not be mushy.
- Whisk the sauce again right before adding it to the skillet, since the cornstarch tends to settle to the bottom of the bowl.
- To make this recipe gluten-free, use gluten-free tamari, gluten-free soy sauce or coconut aminos instead of regular soy sauce.
Make Ahead Instructions
You can prep most of the ingredients for this stir fry recipe ahead of time to make the meal come together especially quickly at dinner time. The stir fry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. You can chop the vegetables up to 2 days ahead, and the chicken up to 1 day ahead, and store them in separate airtight containers in the fridge.
Once cooked, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet on the stove or gently reheat in the microwave.
BEST Chicken Stir Fry Recipe
Stir Fry Sauce
- ½ cup low sodium chicken broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ¾ pound broccoli, cut into bite-size pieces (about 4 cups)
- 2 large carrots, sliced thinly on the diagonal
- 2 bell peppers, cut into thin slices
- 4 green onions, white and light green parts only, sliced
- cooked white or brown rice
- Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.
- Add the remaining tablespoon olive oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.
- Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.
- Stir in the green onions. Serve stir fry over cooked rice.
- To make the stir fry spicy add a few pinches of crushed red pepper flakes to the stir fry sauce, to taste.
- Make Ahead: The stir fry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. You can chop the vegetables up to 2 days ahead, and the chicken up to 1 day ahead, and store them in separate airtight containers in the fridge.
- Once cooked, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet on the stove or gently reheat in the microwave.
- Nutrition information does not include rice.