If you're looking for the perfect Chicken Stir Fry, you're in the right place. Whether you love Chicken Recipes or want to explore our Crockpot Recipes collection, we've got you covered.
Why You’ll Love This Chicken Stir Fry
- One-pan wonder: Complete protein and veggie meal with minimal cleanup.
- Dynamic flavor: Homemade glossy sauce with soy, ginger, and garlic.
- Veggie clean-out: Perfect template for using up leftover vegetables.
- Incredibly fast: Ready in 20–25 minutes, faster than takeout.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp cornstarch
- 2 tbsp vegetable or peanut oil, divided
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced
- 150 g broccoli florets
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 60 ml soy sauce (or tamari)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 spring onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Tools: A large wok or a very large, heavy-bottomed skillet, a set of measuring spoons, and a couple of small bowls for prepping the sauce and coating the chicken.
Notes: Cornstarch creates a velvety chicken texture. Fresh ginger and garlic provide superior aroma and depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Cut everything uniformly. Try to cut your chicken and vegetables into similar-sized pieces. This ensures everything cooks at the same rate, so you don’t end up with raw chicken and mushy peppers.
- Have your sauce mixed and ready. Stir-frying is a fast process. Having your sauce ingredients combined in one bowl means you can just pour it in without fumbling with multiple bottles, which keeps the cooking flow smooth and prevents anything from burning.
- Don’t skip the cornstarch on the chicken. This little step is what gives the chicken that wonderful, tender bite and helps the sauce thicken beautifully later on. It’s a simple trick with a big payoff.
- Your pan needs to be seriously hot. A common stir-fry mistake is not having enough heat. You want to hear a loud sizzle when the ingredients hit the pan—that’s what gives you that characteristic “wok hei” sear instead of a steam.
How to Make Chicken Stir Fry
Step 1: Start by prepping all your ingredients. This is called “mise en place,” and for a stir-fry, it’s non-negotiable. Cut the chicken into 1-inch pieces and toss it in a bowl with the cornstarch until each piece is lightly coated. This will create a delicate crust and help thicken the sauce. Slice your onions and bell peppers, mince the garlic, and grate the ginger. Combine the soy sauce, honey, rice vinegar, and sesame oil in a small bowl and give it a good whisk.
Step 2: Place your wok or large skillet over high heat and let it get screaming hot—you should be able to feel the heat radiating when you hold your hand a few inches above it. Add one tablespoon of oil and swirl it around to coat the surface. Carefully add the cornstarch-dusted chicken in a single layer. Let it sear undisturbed for about 1-2 minutes to get a good color on one side before stirring. Cook for another 3-4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the wok and set it aside on a clean plate.
Step 3: Don’t wipe out the wok! Those browned bits at the bottom are packed with flavor. Add the remaining tablespoon of oil. Once it’s shimmering, add the harder vegetables first—in this case, the broccoli florets. Stir-fry them for about 2 minutes before adding the onions and bell peppers. You’ll hear a fantastic sizzle. Continue to cook, stirring frequently, for another 3-4 minutes until the vegetables are bright in color and crisp-tender.
Step 4: Push the vegetables to one side of the wok to create a little empty space. Add the minced garlic and grated ginger to that empty spot. They’ll sizzle and become fragrant incredibly quickly—this should only take about 30 seconds. Don’t let them burn! Once you can smell that amazing aroma, mix them into the vegetables.
Step 5: Return the cooked chicken (and any accumulated juices) back to the wok with the vegetables. Give everything a good toss to combine. Now, pour your pre-mixed sauce over the top. It will bubble and thicken almost immediately upon contact with the hot pan. Stir constantly for about 1-2 minutes until the sauce is glossy and coats every piece of chicken and vegetable beautifully.
Step 6: Immediately take the wok off the heat. Give it one final stir, and then transfer your glorious Chicken Stir Fry to a serving platter. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for a final touch of color, freshness, and nutty flavor. Serve it hot over a bed of fluffy rice or noodles.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in a wok or skillet over medium heat, adding a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic, fluffy base that soaks up the delicious sauce perfectly, making every bite complete.
- Cauliflower Rice — A fantastic low-carb option that still provides a neutral base to let the stir-fry flavors shine.
- Simple Egg Drop Soup — A light, comforting soup to start the meal that complements the stir-fry without overpowering it.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes help cut through the richness of the sauce and cleanse the palate.
- A Crisp Lager — The carbonation and mild hop character are a perfect match for the savory, umami-packed flavors in the stir-fry.
- Gewürztraminer — A slightly sweet white wine with lychee notes that beautifully balances the saltiness of the soy sauce.
Something Sweet
- Mango Sorbet — A light, fruity, and refreshing dessert that provides a cool, sweet contrast after the savory main course.
- Fortune Cookies — A fun, thematic finish to the meal that adds a little crunch and a bit of whimsy to your dinner table.
- Lychees in Syrup — Chilled and served in a small bowl, their floral sweetness is a simple yet elegant way to end the meal.
Chicken Stir Fry
Make this easy Chicken Stir Fry recipe in under 30 minutes! Tender chicken, crisp veggies, and a glossy sauce. Get the simple steps for a perfect dinner tonight!
Ingredients
For the main ingredients:
-
450 g boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
1 tbsp cornstarch
-
2 tbsp vegetable or peanut oil (divided)
-
1 medium onion (sliced)
-
2 bell peppers (any color, sliced)
-
150 g broccoli florets
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
60 ml soy sauce or tamari
-
2 tbsp honey or maple syrup
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
2 spring onions (sliced, for garnish)
-
1 tbsp sesame seeds (for garnish)
Instructions
-
Start by prepping all your ingredients. This is called "mise en place," and for a stir-fry, it's non-negotiable. Cut the chicken into 1-inch pieces and toss it in a bowl with the cornstarch until each piece is lightly coated. This will create a delicate crust and help thicken the sauce. Slice your onions and bell peppers, mince the garlic, and grate the ginger. Combine the soy sauce, honey, rice vinegar, and sesame oil in a small bowl and give it a good whisk.01
-
Place your wok or large skillet over high heat and let it get screaming hot—you should be able to feel the heat radiating when you hold your hand a few inches above it. Add one tablespoon of oil and swirl it around to coat the surface. Carefully add the cornstarch-dusted chicken in a single layer. Let it sear undisturbed for about 1–2 minutes to get a good color on one side before stirring. Cook for another 3–4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the wok and set it aside on a clean plate.02
-
Don’t wipe out the wok! Those browned bits at the bottom are packed with flavor. Add the remaining tablespoon of oil. Once it's shimmering, add the harder vegetables first—in this case, the broccoli florets. Stir-fry them for about 2 minutes before adding the onions and bell peppers. You’ll hear a fantastic sizzle. Continue to cook, stirring frequently, for another 3–4 minutes until the vegetables are bright in color and crisp-tender.03
-
Push the vegetables to one side of the wok to create a little empty space. Add the minced garlic and grated ginger to that empty spot. They’ll sizzle and become fragrant incredibly quickly—this should only take about 30 seconds. Don’t let them burn! Once you can smell that amazing aroma, mix them into the vegetables.04
-
Return the cooked chicken (and any accumulated juices) back to the wok with the vegetables. Give everything a good toss to combine. Now, pour your pre-mixed sauce over the top. It will bubble and thicken almost immediately upon contact with the hot pan. Stir constantly for about 1–2 minutes until the sauce is glossy and coats every piece of chicken and vegetable beautifully.05
-
Immediately take the wok off the heat. Give it one final stir, and then transfer your glorious Chicken Stir Fry to a serving platter. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for a final touch of color, freshness, and nutty flavor. Serve it hot over a bed of fluffy rice or noodles.06
Not what you're looking for?
