If you’re in search of a vibrant, delicious weeknight dinner that cooks up in a flash, let me introduce you to my all-time favorite Chicken Stir Fry. This recipe brings together juicy slices of tender chicken, a confetti of crisp, colorful vegetables, and a savory, silky sauce that clings to every bite. It’s nourishing, deeply satisfying, and packs in all the flavors you crave, but without any fuss. Chicken Stir Fry is also an incredibly versatile dish, making it perfect for a family dinner, meal prep, or even a quick lunch. Trust me, once you try it, you’ll wonder how you ever cooked chicken any other way!
Ingredients You’ll Need
Making Chicken Stir Fry calls for a shortlist of fresh, wholesome staples that do all the heavy lifting in the flavor department. Each ingredient brings something special, creating that unmistakable harmony of taste and texture that makes stir fry so irresistible.
- Chicken breasts: Sliced thin so they cook evenly and soak up all the flavorful sauce.
- Soy sauce: Adds depth, saltiness, and a hint of umami essential to any great stir fry.
- Cornstarch: Coats the chicken and helps thicken the sauce for that signature glossy finish.
- Vegetable oil: Neutral and perfect for high-heat cooking, ensuring your chicken and veggies don’t stick.
- Red and yellow bell peppers: Bring a sweet crunch and stunning color to the mix.
- Broccoli florets: A textural powerhouse, soaking up the sauce while adding a fresh, green bite.
- Carrot: Thinly sliced for that pop of orange and a hint of natural sweetness.
- Garlic: Gives the dish its robust, appetizing aroma and flavor foundation.
- Fresh ginger: Offers a zesty, peppery brightness that lifts every bite.
- Chicken broth: Brings it all together and keeps everything saucy and luscious.
- Oyster sauce: Adds a deep, savory-sweet complexity that’s absolutely essential.
- Hoisin sauce: Enhances the sauce with its signature sweetness and bold flavor.
- Sesame oil: Just a drizzle for a subtle nutty aroma that makes this dish taste complete.
- Salt and pepper: To balance and fine-tune all the other flavors.
- Sesame seeds and green onions: A fresh, final flourish for color, crunch, and a little extra pizzazz.
How to Make Chicken Stir Fry
Step 1: Marinate the Chicken
To kick things off, toss your sliced chicken breasts with soy sauce and cornstarch in a medium bowl. This quick marinade doesn’t just layer on flavor; it makes the chicken ultra tender and gives it that signature velvety texture you love in takeout. A simple 10 to 15 minute soak is all it takes to get your protein prepped and ready for stir frying.
Step 2: Sear the Chicken
Heat a tablespoon of vegetable oil in your largest skillet or wok over medium-high heat. Once it’s shimmering, add the marinated chicken strips. Let them sizzle for about 4 to 5 minutes, stirring occasionally, until they’re beautifully browned and just cooked through. Remove the chicken and set it aside for now—you’ll add it back in soon!
Step 3: Stir Fry the Vegetables
Add a second tablespoon of oil to the hot pan, then pile in your broccoli, bell peppers, and carrot. Stir fry for another 4 to 5 minutes, just until the veggies are crisp-tender and brightly colored. The goal is to keep them vibrant and snappy, not mushy. Add in the minced garlic and grated ginger, and give everything a quick toss for 30 seconds. The smell at this point is enough to bring everyone to the kitchen!
Step 4: Combine and Sauce
Return the chicken to the skillet with the vegetables. In a small bowl, whisk together chicken broth, oyster sauce, hoisin sauce, and sesame oil to create a rich, utterly slurpable sauce. Pour your sauce over the entire pan and toss well so everything is evenly coated. Let it bubble away for about 2 minutes until the sauce slightly thickens and clings to each bite.
Step 5: Finish and Serve
As soon as your Chicken Stir Fry looks glossy and irresistible, take it off the heat. Taste and adjust the seasoning with a little salt and pepper if needed. Then, serve it hot, sprinkled with sesame seeds and fresh green onions. Get ready for an explosion of color, flavor, and pure happiness in every mouthful!
How to Serve Chicken Stir Fry
Garnishes
Don’t skip the garnishes! A scattering of toasted sesame seeds and vibrant green onions add the perfect finishing touch to your Chicken Stir Fry. They not only provide a bit of crunch and a fresh, oniony zing, but they also make the dish look as good as it tastes.
Side Dishes
White jasmine rice is a classic sidekick—its subtle flavor and fluffy texture soak up all that delicious sauce. If you’re craving a change, spoon your stir fry over steamed brown rice, rice noodles, or even cauliflower rice for a lighter twist. For a complete spread, add spring rolls or an Asian-inspired cucumber salad to your table.
Creative Ways to Present
Think outside the wok! Try stuffing your Chicken Stir Fry into lettuce wraps for a fun, hands-on meal, or serve it atop crispy fried wonton noodles for crunch. It also makes a fantastic filling for Asian-inspired tacos or even a warm grain bowl loaded with extra veggies and a sprinkle of crushed peanuts.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Stir Fry is a lifesaver for busy days. Simply let the dish cool completely, then pop it into an airtight container. It will stay fresh and tasty in your refrigerator for up to 3 days, making it ideal for meal prep or spontaneous lunches.
Freezing
You can freeze Chicken Stir Fry, but for the best results, freeze the chicken and sauce separately from the cooked vegetables (if possible) to maintain their texture. Store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best flavor and texture, reheat your Chicken Stir Fry in a skillet over medium heat, adding a splash of water or chicken broth to refresh the sauce. If you’re in a rush, the microwave works too—just cover loosely and heat in 30-second bursts, stirring occasionally until piping hot.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are an excellent substitute if you prefer richer, juicier meat. Just slice them thin to ensure even cooking and follow the recipe as written.
What other vegetables can I add?
Chicken Stir Fry is endlessly adaptable. Feel free to toss in snap peas, mushrooms, baby corn, zucchini, or any veggies lingering in your fridge. Just try to cut everything to similar sizes so they cook evenly.
Is this recipe gluten-free?
To make your Chicken Stir Fry gluten-free, substitute tamari for soy sauce and use a gluten-free brand of hoisin sauce. Always double check labels if gluten is a concern in your household.
Can I double the recipe for a crowd?
Definitely! This recipe scales up effortlessly. Just be sure to use a very large skillet or wok, or cook the chicken and veggies in batches so everything sears rather than steams.
What can I do if my sauce is too thick or thin?
If your sauce gets too thick, add a splash of chicken broth or water to loosen it up. If it’s too thin, let it bubble gently for another minute or two, or dissolve a tiny bit more cornstarch in water and stir it in as needed.
Final Thoughts
I hope you’ll give this Chicken Stir Fry a whirl in your own kitchen. It’s quick, customizable, and bursting with fresh flavor—perfect for any night of the week. Once you master the basics, you can make it your own, time and time again. Happy cooking!
Print
Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Chicken Stir Fry recipe that is perfect for a busy weeknight dinner. Tender chicken strips stir-fried with colorful vegetables in a savory sauce, served over steamed rice or noodles.
Ingredients
Marinated Chicken:
- 1 pound boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir Fry:
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (thinly sliced)
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Marinate Chicken: Toss chicken with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Stir Fry: Cook marinated chicken until browned. Set aside. Stir-fry vegetables. Add garlic and ginger. Return chicken to pan. Add sauce. Cook until thickened.
- Serve hot, garnished with sesame seeds and green onions.
Notes
- Serve over steamed rice or noodles.
- Use pre-cut frozen stir-fry vegetables to save time.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free hoisin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg
