If you’ve ever wished for a go-to meal that’s equal parts fresh, colorful, and lightning-fast, look no further than this Chicken Stir Fry Recipe. Imagine tender slices of chicken, a rainbow of crisp veggies, and a savory sauce clinging to every bite — all tossed together in under 30 minutes. This recipe is my secret weapon for busy weeknights and family dinners when I start craving takeout but want something even better from my own kitchen.
Ingredients You’ll Need
This Chicken Stir Fry Recipe really shines because every ingredient is straightforward, but each one plays a starring role. From the juicy chicken to the punchy ginger and glossy sauce, these basics combine to create something truly greater than the sum of their parts.
- Chicken breasts or thighs: Thinly sliced for fast, even cooking and the perfect bite every time.
- Soy sauce: Adds depth and those deeply satisfying umami notes as both marinade and in the sauce.
- Cornstarch: Seals in the chicken’s juices and gives the sauce that beautiful silky texture.
- Vegetable oil: Ideal for high-heat cooking; helps everything sizzle without overpowering other flavors.
- Red and yellow bell peppers: Bring sweetness, crunch, and vibrant color to the pan.
- Broccoli florets: Offer a pop of green and absorb the stir fry sauce beautifully.
- Carrot: Sliced thin to cook quickly and add subtle sweetness.
- Garlic & fresh ginger: Classic aromatics that infuse each bite with fragrant warmth and zing.
- Green onions (optional): For a bright finish and a little extra crunch on top.
- For the Stir Fry Sauce: This blend of low-sodium soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, and just a touch of cornstarch delivers the signature sweet-savory glaze everyone loves in a Chicken Stir Fry Recipe.
How to Make Chicken Stir Fry Recipe
Step 1: Marinate the Chicken
Start by tossing the sliced chicken with soy sauce and cornstarch in a bowl. This quick marinade only needs 10–15 minutes but makes a huge difference, locking in moisture so every piece stays tender as it cooks.
Step 2: Whisk Up the Stir Fry Sauce
While your chicken marinates, take a moment to combine all the sauce ingredients in a small bowl: soy sauce, oyster sauce, hoisin, rice vinegar, honey, sesame oil, and a bit of cornstarch. Whisk until smooth and glossy — this homemade sauce absolutely transforms the final Chicken Stir Fry Recipe.
Step 3: Sear the Chicken
Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Spread the chicken in an even layer and let it cook, stirring just enough to ensure every piece gets a golden exterior. After about 5–6 minutes, your kitchen will smell amazing and the chicken should be cooked through. Transfer it to a plate for now.
Step 4: Stir Fry the Veggies
Add the remaining oil to your now-empty pan. Toss in the peppers, broccoli, and carrots, stirring constantly to keep them moving and just-tender with a bit of snap. Add garlic and ginger near the end so they stay fragrant and don’t burn.
Step 5: Bring It All Together
Return the cooked chicken to the pan, pouring your prepared sauce on top. Give everything a good toss as the sauce bubbles and thickens during the final 1–2 minutes. As soon as everything looks glossy and evenly coated, you’re ready to serve the hero of your weeknight — this Chicken Stir Fry Recipe.
How to Serve Chicken Stir Fry Recipe
Garnishes
Sprinkle sliced green onions over your finished stir fry for a pop of freshness and color. Toasted sesame seeds or a few chili flakes are also delicious finishing touches that add crunch and subtle heat.
Side Dishes
Steamed jasmine rice or fluffy white rice is the classic pairing for soaking up that glorious sauce. For a lighter option, try cauliflower rice or a tangle of rice noodles to turn this Chicken Stir Fry Recipe into a full meal.
Creative Ways to Present
Serve the stir fry in shallow bowls for a modern take or pile it high on a large platter for family-style feasting. For fun, scoop it into lettuce cups for a crunchy, hand-held twist — perfect for parties or quick lunches.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container as soon as possible. Refrigerated, your Chicken Stir Fry Recipe will stay fresh and tasty for up to 3 days, making it a fantastic meal-prep option for busy weeks.
Freezing
You can absolutely freeze extra portions! Allow the stir fry to cool completely, then pack into freezer-safe containers or bags. It’ll keep well for up to 2 months. Be sure to label with the date so you don’t forget about your delicious stash.
Reheating
For the best texture, reheat leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave works in a pinch; just stir halfway through to ensure even heating and watch for hot spots.
FAQs
Can I use different vegetables in this Chicken Stir Fry Recipe?
Absolutely! Snap peas, mushrooms, zucchini, or even baby corn work perfectly. This recipe is incredibly flexible — use what you have or what’s in season for extra variety.
Is there a substitute for oyster sauce?
If you can’t use oyster sauce, try mushroom stir fry sauce or a little extra hoisin mixed with soy sauce. The flavor will be slightly different but still delicious.
Can I make Chicken Stir Fry Recipe gluten-free?
Yes! Choose a gluten-free soy sauce (like tamari) and double-check your hoisin and oyster sauces, as some brands are naturally gluten-free. The rest of the ingredients are safe as is.
What kind of chicken is best?
Both chicken breasts and thighs work beautifully. Thighs are a bit juicier and more forgiving, while breasts cook super fast and stay tender if you don’t overcook them.
How do I make it spicy?
Add a drizzle of sriracha, chili garlic sauce, or a generous pinch of crushed red pepper to the stir fry sauce. Or sprinkle chili flakes over the finished dish for easy, customizable heat.
Final Thoughts
I can’t recommend this Chicken Stir Fry Recipe enough — it’s reliable, colorful, and brimming with flavor in every forkful. Whether you’re new to stir frying or a seasoned pro, you’ll find yourself making this one on repeat. Grab your skillet and give it a try!
Print
Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Chicken Stir Fry recipe that’s perfect for a quick weeknight dinner. Tender chicken, colorful vegetables, and a flavorful stir fry sauce come together in this Asian-inspired dish.
Ingredients
For the Stir Fry:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced (optional)
For the Stir Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
Instructions
- Marinate the Chicken: Toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
- Prepare the Sauce: Whisk together all the sauce ingredients in a small bowl and set aside.
- Cook the Chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- Stir Fry the Vegetables: Add the remaining tablespoon of oil to the pan. Add bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until just tender. Add garlic and ginger and cook for another 30 seconds.
- Combine and Serve: Return chicken to the pan. Pour the stir fry sauce over everything and toss to combine. Cook for 1–2 more minutes until the sauce thickens slightly. Garnish with green onions and serve hot over rice or noodles.
Notes
- Add snap peas, mushrooms, or baby corn for variety.
- For a spicy version, stir in sriracha or chili flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 330
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
