Chicken Stir Fry Recipe
This Chicken Stir Fry Recipe brings together tender chicken, crisp veggies, and a perfectly balanced stir fry sauce. A quick weeknight dinner, ready in under 20 minutes, that never disappoints.
Loaded with bright broccoli, sweet peppers, and a hint of ginger, this Chicken Stir Fry Recipe satisfies cravings for bold takeout flavors without leaving home. It’s a healthy dinner staple worth repeating.
Ingredients for Chicken Stir Fry Magic
- Boneless, skinless chicken breast – The star protein, cut into bite-sized cubes for quick, even cooking.
- Broccoli florets – Adds crunch and a vibrant green bite that soaks up the sauce beautifully.
- Yellow and red bell peppers – Provide sweetness and a pop of color that balances the savory notes.
- Baby carrots – Bring subtle sweetness and texture, rounding out the veggie medley.
- Fresh ginger – Infuses warmth and a touch of zing that elevates the whole dish.
- Garlic cloves – Essential aromatic that ties the flavors together.
- Soy sauce – The salty, umami base of the stir fry sauce.
- Honey – Lends natural sweetness to balance the savory soy and ginger.
- Toasted sesame oil – Delivers nutty depth and authentic stir fry aroma.
How to Make Chicken Stir Fry in Minutes
Start by whisking up the stir fry sauce so it’s ready to pour when the veggies and chicken need a flavor boost. Heat oil in a wok or large skillet, then cook the seasoned chicken pieces until golden and cooked through. Remove the chicken to keep it juicy.
Add the fresh veggies to the same skillet, letting them soften slightly while staying crisp-tender. Stir in minced garlic and ginger for that fragrant kick. Return the chicken to the pan and pour the stir fry sauce over everything.
Let the sauce bubble and thicken, coating each piece of chicken and veggie with glossy goodness. Serve immediately over fluffy rice or noodles for a complete, satisfying meal.
Tips & Twists for the Best Chicken Stir Fry
For extra crunch, toss in snap peas or water chestnuts. If you like more heat, add a dash more crushed red pepper flakes or drizzle with sriracha before serving. Keep your veggies crisp by cooking over medium-high heat and stirring frequently — this locks in color and nutrients.
Swap honey for maple syrup for a different sweetness, or use tamari instead of soy sauce for a gluten-free twist. Marinating the chicken in a bit of soy sauce and cornstarch beforehand makes it extra tender too.
Storing and Reheating Your Stir Fry
Leftover Chicken Stir Fry keeps well in an airtight container in the fridge for up to three days. To reheat, warm it in a skillet over medium heat until hot, adding a splash of water or broth to loosen the sauce if needed. This dish can also be frozen for up to two months — just thaw overnight in the fridge and reheat on the stovetop for best results.
Chicken Stir Fry Recipe
Ingredients
- 2 tsp minced fresh ginger
- 1 lb boneless skinless chicken breast, diced into 1-inch cubes
- 1 tbsp toasted sesame oil
- 1/2 cup baby carrots thinly sliced
- 2 tbsp olive oil divided
- 1/2 yellow bell pepper chopped into 1-inch pieces
- 2 garlic cloves finely minced
- 2 cups broccoli florets
- 1/2 red bell pepper chopped into 1-inch pieces
- 1/4 cup low sodium honey
- 1 tbsp corn starch
- Salt and freshly ground black pepper to taste
- 1/4 cup low sodium chicken broth
- 2 tbsp cold water
- 3 tbsp low sodium soy sauce
- 1/2 tsp crushed red pepper flakes
Instructions
- In a medium bowl, combine the corn starch with cold water, whisking until smooth. Blend in chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes until thoroughly incorporated; set aside. Warm one tablespoon of olive oil in a spacious skillet or wok over medium-high heat. Introduce the chicken, seasoning with salt and pepper, and sauté for 3 to 5 minutes until fully cooked through; transfer from the pan. Lower the heat to medium and pour in the remaining olive oil. Add broccoli, both bell peppers, and carrots, stirring intermittently until vegetables are crisp yet tender. Stir in ginger and garlic and cook for another minute. Return the chicken to the skillet, mixing to combine. Re-whisk the reserved sauce and drizzle it over the chicken and vegetables, gently stirring to coat everything evenly. Bring the mixture to a boil, stirring as needed, and allow it to bubble for one minute. Serve immediately alongside rice or chow mein, if desired.
