Add As A Trusted Google SourceThis chicken stir fry is an easy dinner idea that’s fresh, flavorful and quick! Colorful vegetables and tender bites of chicken are coated in the best savory stir fry sauce.
This Chicken Stir Fry is one of our favorite dinners!
This chicken stir fry recipe helps me get a nutritious dinner on our table on busy days. It comes together in just 35 minutes, it’s loaded with colorful vegetables, and my flavorful Stir Fry Sauce brings the best savory, umami flavor to tie it all together.
The secret to making the best stir fry is to prep all of your ingredients before you start cooking. Mix up the sauce, chop your veggies and cube your chicken. Once you start adding ingredients to the hot pan, this recipe moves really quickly! We add the ingredients to the pan in batches, so that each component is perfectly cooked.
For more quick weeknight dinners, I think you’ll also love these stir fry recipes: Beef Stir Fry, Shrimp Stir Fry, Stir Fry Veggies.
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
Ingredient Notes
- Stir Fry Sauce: For the sauce you’ll need 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.
- Avocado Oil: A neutral flavored, high smoke point oil like avocado oil is best for stir frying.
- Chicken Breast: Cut it into equal sized 1-inch cubes so that it cooks evenly.
- Vegetables: In this stir fry I use broccoli, carrots, bell peppers and green onions. However, the beauty of making stir fry is that you can use whatever vegetables you enjoy – it’s a great clean out the fridge recipe! Try swapping in 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, starting with the most firm veggies.
Find the full printable recipe with measurements below.
How to Make Chicken Stir Fry
Make stir fry sauce: Whisk together the sauce ingredients in a small bowl or liquid measuring cup.
Brown chicken: Heat oil in a large skillet, then 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.
Stir fry vegetables: Add the remaining tablespoon 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.
Finish and serve: 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, then serve stir fry over cooked rice or quinoa.
Tips for the Best Chicken Stir Fry
- 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. Note that they will soften a bit more after you add the sauce to the pan.
- 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.
Prep Ahead to Save Time on Busy Nights!
I like to prep the ingredients for this stir fry ahead on busy days so that the meal comes together even faster at dinnertime.
- Stir Fry Sauce: Store it in an airtight container in the refrigerator for up to 1 week.
- Vegetables: Chop them up to 2 days ahead, then store in an airtight container in the fridge.
- Chicken: Cube it up to 1 day ahead, and store in a separate airtight container in the fridge.
- Leftover Stir Fry: 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.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chicken Stir Fry Recipe
Ingredients
Stir Fry Sauce
- ½ cup low sodium chicken broth
- â…“ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
Stir Fry
- 2 tablespoons avocado oil or olive oil, divided
- 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
For Serving
- cooked white or brown rice
Instructions
- Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.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, 1 tablespoon cornstarch
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.2 tablespoons avocado oil or olive oil
- 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.1 pound boneless skinless chicken breasts
- Add the remaining tablespoon 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.¾ pound broccoli, 2 large carrots, 2 bell peppers
- 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.4 green onions, cooked white or brown rice
Notes
- Spice: 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.
- Storing Leftovers: 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 estimate does not include rice.
I originally shared this recipe in January 2020. Post updated July 2023 and August 2026.
Easy to make and so delicious!
I’m so glad you enjoyed the stir fry, Mary! Thank you for taking the time to leave a comment. 🙂
This is Shanelle celestine from Louisiana, just made the chicken stir fry recipe and it is soo delicious. This recipe help me because i have high blood pressure so i need recipes with low sodium. Thanks for your recipes, dont mind using them
This was so good!! I added sugar snap peas to it as well! My kids ate it and said it was amazing! We served it over stir fried cauliflower rice blend! This is definitely a go to. That sauce was super yummy! And as a time saver, I used the frozen Dorot cubes of garlic and ginger I blended the sauce in my magic bullet and it was so easy and delicious! Thanks for an amazing recipe!!!!
I’m so happy you enjoyed the stir fry!
This is the best Stir fry sauce I have made. It’s a family favorite! I cook the broccoli separately because it gets too “saucy” for us, then we just mix it in on the plate. I also add crushed pepper flakes. Perfect!
Yum!! We loved this and it was so simple and quick. Delicious!
I’m happy to hear that! Thank you for taking the time to leave a comment.
Stir fry sounds amazing…Will try! How long is brown rice cooked? Never seems done.
Thanks! Here is how I cook brown rice on the stove, and here is my Instant Pot brown rice recipe. I hope that helps!
One of the nicest stir fry’s I made , thank you ( had it with noodles instead of rice )Â
I made it and it was super simple looks delicious as well ?????
I made this last night. It was delicious!! I can’t wait to make it again!
A delicious, quick and easy recipe!
I’m a college student who is learning how to cook while quarantined at home and this recipe was DELICIOUS and so easy! I made this recipe for my whole family using our stir-fry wok and they loved it! The stir fry sauce was amazing… Thanks for the recipe!
When do I add the low sodium chicken broth?
In step one of the recipe, you combine all of the ingredients for the stir fry sauce, which includes the chicken broth. (The chicken broth is listed under “Stir Fry Sauce” in the Ingredients list.) I hope that helps!
Great sauce! My son and I are so tired of chicken! Trying it with maybe shrimp or some lean pork. Should work good and be a keeper sauce!
Hubby found this recipe on a Google search and we both love it! We’ve never cooked anything with fresh ginger and didn’t realize what we were missing. We added sliced mushrooms and next time we’ll add water chestnuts and maybe some snap peas.
Thanks Kristine!
I’m glad you enjoyed it and those sound like great additions to the recipe!
This tasted delicious! Made a shrimp stir fry and chicken and both were great.
Thank you!
Soooo good. Love love love the sauce! Â Will definitely be making this again! Â Huge hit with kids too which is such a great bonus! Â
I really wanted to make this recipe tonight, but I have no fresh ginger. Can I use something else?
You can either leave it out or substitute about 1/2 teaspoon ground ginger.
This recipe has a lot of sodium. Do you have another recipe to lower the sodium?
The sodium comes mainly from the soy sauce and chicken broth. You can use water in place of the broth, but will lose some flavor. You can do a web search to find recipes to make your own low sodium soy sauce substitute.
Nice and easy but more delicious than any other stir fry sauce I’ve made. I did add some oyster sauce and pepper flakes (as suggested) to give it a bit of a kick. A little Chinese mustard at the end and it was incredible.
This recipe is a keeper!!
Thanks
OMG … I made the shrimp stir fry and it was the best! Thank you for sharing this awesome recipe.
This is my go to, fail proof chicken stir fry! We love it. I add unsalted cashews and use low sodium broth. It’s also a great recipe for my frozen garden veggies through the winter! Thank you so much for sharing this!
I was looking for a new stir fry recipe and this was so easy and delicious! My family all enjoyed the sauce flavoring. Always looking for healthy ways to feed my family. They told me to keep the recipe so I can prepare it again!
The last brown rice I made from pkg instructions was chewy awful and had to throw away. Anxious to try your take on it. Your stir fry sauce is the key element and veggies are whatever you want…and Clem out frig. A Korean friend gave me a tip on broccoli. Always blanch it in boiling water for a minute or two to preserve the color and very little cooking time in wok. I’ve done it this way forever and it always looks beautiful. Thank you for giving me the perfect sauce.
I really want to try this tonight. Hubby has high blood pressure, we’re trying to eat healthier but I don’t have chicken broth. Can I still make the sauce?
Thank you
Hi Marlene, You can substitute vegetable broth or water for the chicken broth. I hope you enjoy the stir fry!
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!
My husband and I collaborated on making this tonight and enjoyed the outcome very much!
The sauce is perfect, and it was fun to use whole shrimp, baby corn, water chestnuts, cashews and zucchini with the peppers /scallions for a variation on your recipe.
This experiment in trying your dish with our new wok turned out great! Thanks!
I made this last night & it was delicious. Very easy to make. I think next time I’ll reduce the amount of soy sauce by half and increase the chicken stock to make up the difference. So good, love all of the ginger & garlic. This recipe is a keeper!
I just made this and it is delicious. I also added mushrooms and sesame seeds while cooking the chicken. My husband loves it and I will make it again for the whole family!! Wanted to post a picture of it but couldn’t figure out how to do it.
Made this and it was super yummy however this time we all agreed we want more of this delicious sauce! Should I double the garlic & ginger as well as the other ingredients or will it become over powering? Thanks for a great stir fry!
I’d recommend doubling everything, including the garlic and ginger, if you want more sauce. I’m glad you enjoyed it!
Very delicious! Thank you for the very detailed directions!
Fantastic! I added snow peas and regular yellow onion, no green onion at the end….just because I didn’t have them.
It’s delicious just so without rice! And very colorful!
Thanks!
What if I don’t have any sesame oil. Can I use Vegetable oil instead?
You can just leave out the sesame oil, no substitution needed. 🙂
Awesome! Doubled the sauce and cut the ginger but other than that it was perfect!
This recipe is absolutely delicious, it was easy to cook, even prep time was a breeze ,it’s a fun quick dish and absolutely enjoyed it with rice Ramen noodles, it’s a light dish that is full of flavor and healthy, and I will definitely cook it again!
Thank you! This is absolutely brilliant. I have not been successful (understatement) with stir frying but this is truly The Secret Sauce!! Thankfully I prepared the full amount of sauce; half-ish of the stir fry ingredients since we are two empty nesters.
This is really a great base recipe that will become part of the regular repertoire.
The comments posted earlier were also very helpful.
This was delicious 😋 I added mushrooms yellow onions and snap peas. My husband also enjoyed and suggested adding cashews next time.
Made this for dinner tonight.
Hands down the tastiest chicken stir fry sauce I’ve ever prepared.
Dinner was a hit
Thanks, this recipe is a keeper!
Hi, I am looking very forward to making this I used to make stirfries all the time, but it’s been a long long time! However, in your list of ingredients you have sesame seed oil, but then in your instructions you have olive oil can you explain? Thank you so much. 😊
Hi Doreen,
The sesame oil goes in the stir fry sauce. (It’s listed with the stir fry sauce ingredients.) I hope you enjoy the stir fry!
I made it for dinner; turned out great. I was most curious of the sauce because I didn’t see sesame oil but it was just as tasty and I will make it again!
This recipe was easy for a weeknight dinner. It’s SO yummilicious! Full of wonderful flavor! Thank you!!
We loved the chicken stir fry.
Great tasting sauce! It came out perfect.
Thanks, I will be making this again!