If you’re craving a fast, vibrantly colorful, and totally satisfying dinner, this Easy Chicken Stir Fry Recipe has you covered in all the best ways. Tender strips of chicken, crisp-tender veggies, and a savory-sweet sauce come together in just 30 minutes, making it the ultimate rescue for busy weeknights. With cheerful pops of bell pepper and broccoli, plus zing from fresh garlic and ginger, every bite bursts with flavor. Trust me, after one bite, this might just become your new weeknight go-to!
Ingredients You’ll Need
Simplicity is the beauty of this Easy Chicken Stir Fry Recipe. Every ingredient brings color, crunch, or that signature umami pop. Here’s what you’ll need, plus a quick tip or reason why it shines in this dish:
- Chicken breast (1 pound, thinly sliced): Quick-cooking and lean, these soak up all the sauce for deeply savory bites.
- Soy sauce (2 tablespoons): Delivers essential saltiness and depth—don’t underestimate its punch!
- Cornstarch (1 tablespoon): A little magic for thickening the sauce and keeping the chicken juicy as it cooks.
- Vegetable oil (2 tablespoons, divided): Choose a neutral, high-heat oil to perfectly sear both the meat and veggies.
- Red bell pepper (1, sliced): Adds bright color and a natural sweetness you don’t want to miss.
- Yellow bell pepper (1, sliced): Another burst of color and mild flavor for balancing the dish.
- Broccoli florets (1 cup): Bring on the crunch! Broccoli soaks up the sauce like a treat.
- Carrot (1 medium, sliced thin): Offers a subtle sweetness and crunchy contrast to the tender chicken.
- Garlic (2 cloves, minced): Essential aromatic that elevates every bite with irresistible flavor.
- Fresh ginger (1 teaspoon, minced): Provides zing and warmth—fresh is best here!
- Chicken broth (¼ cup): Creates a savory backdrop for the sauce, making it shine without overpowering.
- Oyster sauce (2 tablespoons): The secret to that deep, restaurant-style flavor—don’t skip it if you can!
- Honey or brown sugar (1 tablespoon): Adds just enough sweetness to round out the sauce’s savory notes.
- Rice vinegar (1 tablespoon): Brightens up the entire dish, offering tang that balances everything out.
- Sesame oil (1 teaspoon, optional): For a nutty aroma and flavor, just a drizzle transforms the final taste.
- Sesame seeds & green onions (optional, for garnish): Finish with a sprinkle for texture, flair, and fresh flavor.
How to Make Easy Chicken Stir Fry Recipe
Step 1: Marinate the Chicken
Start by tossing those thinly sliced chicken breasts with soy sauce and cornstarch in a mixing bowl. This crucial step lets the soy sauce infuse the meat and the cornstarch locks in moisture, so your chicken stays delightfully tender after cooking. Pop it aside for 10 to 15 minutes to work its magic while you prep your veggies—talk about multitasking!
Step 2: Sear the Chicken
Heat up 1 tablespoon of oil in your largest skillet or wok over medium-high heat. Once shimmering, slide in the marinated chicken. Let it cook undisturbed for a minute or two to achieve a golden sear, then stir-fry for another 3 minutes or so until it’s just cooked through and beautifully browned. Transfer the chicken to a plate so it doesn’t overcook while you move on to the vegetables.
Step 3: Cook the Vegetables
Now add the remaining oil to the skillet. Drop in those vibrant bell peppers, broccoli florets, and carrots. Stir-fry these for about 4 to 5 minutes—you want them to soften slightly while keeping their cheerful color and crunch. Toss in the garlic and ginger during the last minute, just until fragrant. That aroma signals dinner is nearly ready!
Step 4: Make the Sauce
In a small bowl, whisk together the chicken broth, oyster sauce, honey (or brown sugar), rice vinegar, and a drop of sesame oil if you love that nutty scent. This sauce blend is what brings the Easy Chicken Stir Fry Recipe together, coating every piece with layers of savory, sweet, and tangy flavor.
Step 5: Bring It All Together
Pour your prepared sauce over the sizzling veggies. Bring back the cooked chicken and any juices, tossing everything thoroughly to coat. Simmer for a final 2 to 3 minutes as the sauce thickens and clings to every bite. That’s it—supper’s ready!
How to Serve Easy Chicken Stir Fry Recipe
Garnishes
Nothing finishes a dish like a sprinkle of toppings! Scatter toasted sesame seeds and thinly sliced green onions over your stir fry just before serving for an instant boost of texture and a pop of freshness. If you love a little heat, a pinch of red pepper flakes is wonderful, too!
Side Dishes
This Easy Chicken Stir Fry Recipe is phenomenal over a bed of fluffy white jasmine rice, but don’t stop there. Try it with brown rice, silky noodles, or even cauliflower rice if you’re after something lighter. Each soaks up the sauce beautifully, ensuring no drop goes to waste.
Creative Ways to Present
For a showy twist, serve your stir fry in a brightly colored bowl with extra veggies on the side, or pile it into lettuce cups for a playful, hands-on meal. If you’re packing lunch, try layering it in a bento box with slices of fresh fruit and a wedge of lime for a meal that’s as photogenic as it is tasty!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Give everything a little toss before reheating to keep the flavors evenly distributed. The veggies keep a bit of crunch and the sauce stays savory-sweet.
Freezing
This Easy Chicken Stir Fry Recipe actually freezes quite well! Cool leftovers completely before transferring to a freezer-safe container or zip-top bag. Squeeze out as much air as possible and freeze for up to 2 months. Just keep in mind the veggies may lose a bit of their snap, but flavors remain delicious.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently in a skillet over medium heat with a splash of water or chicken broth to loosen up the sauce. You can also microwave in short intervals, stirring often. Always reheat only what you’ll eat to avoid drying things out.
FAQs
Can I use other proteins in this Easy Chicken Stir Fry Recipe?
Absolutely! Swap chicken for shrimp, sliced beef, pork, or even cubes of tofu. Just adjust cooking times as needed so each protein cooks through without turning tough.
What veggies can I substitute or add?
One of the joys of this stir fry is its flexibility. Snow peas, snap peas, mushrooms, baby corn, or zucchini all work beautifully. Raid your fridge and use what you love or have on hand!
Is this dish gluten-free?
With a simple swap to gluten-free soy sauce or tamari, this Easy Chicken Stir Fry Recipe easily fits a gluten-free diet. Double-check your oyster sauce, too, to be sure it’s suitable.
Can I make this recipe with frozen vegetables?
Definitely! Pre-blended frozen stir fry vegetables are a huge timesaver. Toss them in straight from the freezer—just watch for excess moisture and cook until they’re heated through yet still colorful.
How do I keep the chicken tender and not dry?
The secret is the quick marinade with cornstarch and soy sauce, plus avoiding overcooking the chicken. Searing fast over high heat locks in moisture, and returning the chicken only at the end ensures it stays juicy in the final dish.
Final Thoughts
If you’re searching for a dinner that’s as inviting as it is quick, I can’t recommend this Easy Chicken Stir Fry Recipe highly enough. With just a handful of staple ingredients and a rainbow of fresh veggies, you’ll have a takeout-worthy meal on your table in no time. Go ahead and give it a try—you might find yourself making it on repeat all year long!
Print
Easy Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This easy chicken stir fry recipe is a flavorful and quick meal perfect for busy weeknights. Tender strips of chicken are stir-fried with colorful vegetables in a savory sauce, served over rice or noodles.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (cut into thin strips)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
For the Stir Fry:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 medium carrot (sliced thin)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- ¼ cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- Sesame seeds and green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, toss the sliced chicken with soy sauce and cornstarch. Let it marinate for 10–15 minutes while prepping the vegetables.
- Stir Fry the Chicken: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
- Prepare the Vegetables: Add the remaining tablespoon of oil to the skillet. Add bell peppers, broccoli, and carrots. Stir-fry for 4–5 minutes until crisp-tender. Add garlic and ginger, and cook for 1 more minute.
- Make the Sauce: In a small bowl, whisk together chicken broth, oyster sauce, honey, rice vinegar, and sesame oil. Pour the sauce into the skillet with the vegetables. Return the chicken to the pan and toss to coat everything evenly. Let simmer for 2–3 minutes until the sauce thickens.
- Serve: Serve hot over rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- You can use frozen stir-fry vegetables to save time.
- Add red pepper flakes for heat, or swap chicken for shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 7g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
