Chicken Stir Fry Recipe

It’s 5:45 PM. Your stomach is growling. The takeout menu is calling your name. We’ve all been there.

But what if I told you a hot, healthy, and crazy-delicious dinner was 30 minutes away? No, really. This Chicken Stir Fry is your weeknight superhero.

It’s faster than delivery. It packs in fiber and lean protein. And it uses just one pan. Let’s get your dinner back on track.

Recipe Overview

• Cuisine: Asian-Inspired
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4

Ultimate Guide to Chicken Stir Fry

This isn’t just another recipe. This is your master plan for beating the dinner rush. I’ve tested every shortcut.

We’re talking maximum flavor for minimum effort. You get a salty, sweet, and savory sauce. You get crisp-tender veggies. You get juicy chicken.

Recipe

Chicken Stir Fry Recipe

Make Chicken Stir Fry Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Lexi Howard

Prep: 15 min | Cook: 12 min | Total: 27 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Chicken & Marinade: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 2 tbsp low-sodium soy sauce 1 tbsp cornstarch 1 tsp sesame oil (or any oil)
• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil (or any oil)
• For the Stir Fry Sauce: 1/3 cup low-sodium soy sauce 1/4 cup chicken broth or water 2 tbsp honey or brown sugar 1 tbsp rice vinegar 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 tsp cornstarch
• 1/3 cup low-sodium soy sauce
• 1/4 cup chicken broth or water
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp cornstarch
• For the Veggies & Cook: 2 tbsp high-heat oil (like avocado or vegetable), divided 1 bell pepper (any color), sliced 1 medium onion, sliced 2 cups broccoli florets 1 large carrot, thinly sliced Optional for serving: sesame seeds, green onions, cooked rice or noodles
• 2 tbsp high-heat oil (like avocado or vegetable), divided
• 1 bell pepper (any color), sliced
• 1 medium onion, sliced
• 2 cups broccoli florets
• 1 large carrot, thinly sliced
• Optional for serving: sesame seeds, green onions, cooked rice or noodles

Let’s Get Cooking! (The Step-by-Step)

1

Marinate the Chicken: In a medium bowl, toss the chicken pieces with the 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let it sit for 10 minutes while you prep everything else.

2

Make the Sauce: In a small bowl or measuring cup, whisk together all the sauce ingredients. Set it aside. Done!

3

Stir Fry the Chicken: Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer. Let it sear for 1 minute without touching! Then stir and cook for 4-5 more minutes until cooked through. Transfer to a clean plate.

4

Cook the Veggies: Add the remaining 1 tbsp oil to the pan. Toss in all your hardy veggies (broccoli, carrot, onion, bell pepper). Stir fry for 4-5 minutes. You want them bright and crisp-tender.

5

Bring It All Together: Give your sauce a quick re-whisk and pour it into the pan with the veggies. It will bubble and thicken almost immediately. This takes just 30 seconds.

6

Finish the Dish: Add the cooked chicken back to the pan. Toss everything until it’s gloriously coated in that shiny sauce. Heat through for one final minute.

7

Serve Immediately! Spoon it over rice or noodles. Sprinkle with green onions and sesame seeds if you like. Dinner is served.

Notes

Enjoy your homemade Chicken Stir Fry Recipe!

ⓘDisclaimer: I use AI to help create or enhance parts of this article. All content has been fact-checked by me to ensure accuracy.

Did You Make This?

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All in one pan. No fancy skills needed. This guide gives you the blueprint. Then you can run with it every single time.

The Simple Ingredients

I bet you have half of this already. That’s the beauty of it. We’re using pantry heroes and fresh staples.

• For the Chicken & Marinade:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil (or any oil)
• For the Stir Fry Sauce:
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup chicken broth or water
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
• For the Veggies & Cook:
  • 2 tbsp high-heat oil (like avocado or vegetable), divided
  • 1 bell pepper (any color), sliced
  • 1 medium onion, sliced
  • 2 cups broccoli florets
  • 1 large carrot, thinly sliced
  • Optional for serving: sesame seeds, green onions, cooked rice or noodles

Let’s Get Cooking! (The Step-by-Step)

Ready? Fire up that stove. This moves fast, so have everything chopped and ready to go. That’s called “mise en place.” It’s your secret weapon.

1. Marinate the Chicken: In a medium bowl, toss the chicken pieces with the 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let it sit for 10 minutes while you prep everything else.
2. Make the Sauce: In a small bowl or measuring cup, whisk together all the sauce ingredients. Set it aside. Done!
3. Stir Fry the Chicken: Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer. Let it sear for 1 minute without touching! Then stir and cook for 4-5 more minutes until cooked through. Transfer to a clean plate.
4. Cook the Veggies: Add the remaining 1 tbsp oil to the pan. Toss in all your hardy veggies (broccoli, carrot, onion, bell pepper). Stir fry for 4-5 minutes. You want them bright and crisp-tender.
5. Bring It All Together: Give your sauce a quick re-whisk and pour it into the pan with the veggies. It will bubble and thicken almost immediately. This takes just 30 seconds.
6. Finish the Dish: Add the cooked chicken back to the pan. Toss everything until it’s gloriously coated in that shiny sauce. Heat through for one final minute.
7. Serve Immediately! Spoon it over rice or noodles. Sprinkle with green onions and sesame seeds if you like. Dinner is served.

What to Serve With This Dish

This stir fry is a full meal. But it loves a simple sidekick. Keep it fast.

Steamed jasmine or brown rice is classic. For more fiber, try quinoa or cauliflower rice.

Want noodles? Toss cooked lo mein or rice noodles right into the pan at the end. A quick cucumber salad on the side adds a fresh crunch.

Make This Recipe Your Own (Quick Swaps)

This recipe is a template. Use what you have! That’s the busy cook way.

Swap the chicken for shrimp, thinly sliced beef, or extra-firm tofu. Use any fiber-rich vegetables in your fridge. Snap peas, mushrooms, zucchini, or cabbage all work perfectly.

No fresh ginger? Use 1/2 tsp ground ginger. No rice vinegar? A squeeze of lime or lemon juice works in a pinch.

How to Store Leftovers (If You Have Any!)

Let the stir fry cool completely. Store it in an airtight container in the fridge.

It will keep for 3-4 days. Reheat in the microwave or a skillet until hot. The veggies will soften a bit, but the flavor is still amazing.

NUTRITION INFORMATION

• Calories: ~320
• Carbohydrates: 22g
• Protein: 35g
• Fat: 10g
• Saturated Fat: 1.5g
• Fiber: 4g
• Sugar: 12g
• Sodium: ~900mg (will be lower if using reduced-sodium soy sauce)

*Note: This is an estimate for the stir fry only, without rice.

FREQUENTLY ASKED QUESTIONS

Can I make this stir fry ahead of time?

Yes! Chop the veggies and chicken the night before. Store them separately in the fridge. Make the sauce and keep it in a jar. Dinner will come together in 15 minutes flat.

My sauce didn’t thicken. What happened?

No problem! Mix 1 more teaspoon of cornstarch with 1 tbsp cold water. Stir it into the pan and cook for another minute. It will thicken right up.

What’s the best pan to use?

A large wok or a wide, deep skillet is perfect. You need space for everything to sizzle, not steam. This gives you the best texture.

See? I told you we could do it. You just won back your evening. No more stressful dinner decisions.

You have a fast, healthy, one-pan wonder in your back pocket. A dish you can tweak forever. That’s a major win.

Now go make it and taste that victory! Did this recipe save your weeknight? Let me know by leaving a comment and rating below!