Easy Chicken Stir Fry
Stir fry is one of our go-to recipes for a quick and healthy dinner! We love that this Stir Fry Chicken recipe uses ingredients you probably have on hand, and it is super versatile so you can tweak it and make it your own. It’s perfect for using up all the random veggies you have when you’re waiting for your next grocery trip. Plus, an easy-as-pie stir fry sauce!
Why You’re Going to Love this Stir Fry Chicken
There are about a million stir fry recipes out there. And they all have something unique and delicious about them. But what I really love about this recipe is that it is bare bones basic! It’s super easy, adaptable, and uses ingredients you most likely already have on hand.
The basic ingredients:
- Chicken (or other protein of choice)
- Assorted chopped veggies
- Easy 5-ingredient sauce (more on this coming up next!)
It’s that simple! Serve over rice or noodles (or not!) and dinner is served.
Ingredients for Stir Fry Chicken:
- Chicken– We used chicken breast, but chicken thigh is a great option. You could also use beef, shrimp, or tofu.
- Oil– You want to use an oil with a high smoke point, since stir fries are made by cooking over very high heat for a short period of time. We used avocado oil.
- Broccoli– Broccoli is a sturdy, classic stir fry veggie that holds up well to the high heat.
- Bell Peppers– Bell peppers add a delicious crunch to your final dish.
- Water Chestnuts– Water chestnuts are sold in cans and can usually be found in the Asian foods section of your grocery store. They are mild and super crunchy.
- Carrots– We like to use matchstick carrots in our stir fry. You could also cut your carrots into thin coins.
- Snow Peas– Sugar snap peas are another great option! We go back and forth between the two.
- Garlic– You could leave this out, since there is also garlic in the stir fry sauce. However, we really like to add it here too!
- Salt & Pepper– Although you will get a ton of flavor from the sauce, it is important to season the protein before adding the sauce. Otherwise, your final dish will be pretty bland.
Ingredients for the Stir Fry Sauce:
- Cornstarch– Used as a thickener.
- Chicken Broth– You can also use vegetable broth.
- Apple Cider Vinegar– This is really a personal preference and doesn’t make a huge difference in the end. You can also use rice vinegar, red wine vinegar, or distilled vinegar.
- Honey– Honey is our go-to sweetener for stir fry sauce, but you can also use maple syrup, agave, or even brown sugar.
- Garlic & Ginger– Fresh is best! The flavor is so much better. You can use powder in a pinch, or leave them out altogether! They are simply there as flavor boosters.
How to Make Chicken Stir Fry
- Whisk together your sauce ingredients in a small bowl or liquid measuring cup. You can also use a blender bottle!
- Cut your chicken into 1″ cubes. Season with salt and pepper.
- Chop broccoli and bell pepper (and carrots, if not using matchstick carrots).
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes. Your chicken should be nicely browned and cooked through. Remove from the skillet and set aside.
- Add another tablespoon of oil to the same skillet. Add your vegetables and cook for about 5 minutes. Cover with a lid for a few minutes for softer vegetables.
- Return the chicken to the skillet with the veggies. Pour the sauce mixture over everything and cook for 2-3 minutes or until the sauce is thickened and bubbly. Remove from the heat.
- Serve over rice and a sprinkle of sesame seeds if desired.
Tips & Suggestions:
One of our favorite things about stir fry is how adaptable it is. And stir fry sauce makes it all taste delicious! Broccoli, bell peppers, carrots, sugar snap peas, snow peas, asparagus, mushrooms, green beans, onion, cabbage, zucchini, or brussels sprouts are all delicious and work great.
Another great thing about stir fry is that you have all your components for a meal in one dish. Protein, vegetables, and carbohydrates! You can serve it over rice or noodles. You could also serve it with egg rolls, spring rolls, or a side a fruit.
Stir fry sauce will last in a tightly sealed container for up to 2 weeks! To make this dish even speedier, you can double the sauce and cook it separately. Then, all you have to do is cook up your protein and veggies and stir in your thickened stir fry sauce at the end.
This recipe is tasty, kid-friendly, and super basic! Make it your own by adding additional flavor boosters like citrus juice, fresh basil, green onion, dried chilies, or diced pineapple. Play around with it and make it your own!
More Easy Weeknight Meal Recipes:
Easy Chicken Stir Fry
- 1 1/2 tablespoon cornstarch
- 1/2 cup chicken broth, low-sodium
- 1/3 cup soy sauce, low sodium
- 1 tablespoon apple cider vinegar
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated or paste
- 2 tbsp oil
- 1 pound boneless, skinless, chicken thighs cut into bite size pieces
- 1 bunch broccoli about 2 cups florets
- 1 medium bell pepper, red
- 8 ounces sliced water chestnuts
- 1 cup matchstick carrots or julienne cut
- 1 cup snow peas
- 2 cloves garlic
- salt and pepper
- The best way to make stir fry is to prep all of your ingredients before you start cooking. That way nothing gets overcooked and it goes really fast!
- In a medium bowl, whisk together the sauce ingredients and set aside.
- Cut chicken into bite size pieces, about 1" cubes. Season with salt and pepper.
- Chop broccoli and red bell pepper into even size pieces. If you didn't buy matchstick carrots, chop carrots into small even sticks.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add cubed chicken and cook for 4-5 minutes. The chicken should be cooked through and beginning to brown. Remove cooked chicken and set aside.
- In the same skillet, add another tablespoon of oil. Add in the broccoli, peppers, water chestnuts, carrots, snow peas and garlic. Cook on medium-high heat for 5 minutes, stirring often. Veggies will be tender-crisp at this point – you can cook for a few more minutes if you like them softer.
- Add the chicken back to the skillet with the veggies. Give them a stir and then pour the sauce over everything. Let it cook for a minute until it starts to bubble and thicken. Stir a couple of times so that everything is coated with sauce. Remove from heat.
- Garnish with sesame seeds and serve over rice or noodles. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
How many servings does this make? If I wanted to make enough for work week lunches, would I need to double it?
Hi Courtney! I believe it serves around 4 depending on serving size, so it might be just short of a full week. Let us know how it works out for you once you’ve done it!
FYI for anyone who is soy-free or gluten-free/soy-free, this recipe works great with Coconut aminos instead of soy sauce.
Delicious with lots of flavor! I used frozen veggies which worked great and I had a lot of other ingredients already.
This was delicious! I accidentally forgot the carrots but it was still so yummy! The only thing I did differently was cook the cut up steak in the oven on broil
Everybody loved it! Here are the requests for next time: use more onions and peppers, cook the onions less and add more salt.
One kid liked it, the other thought it was “okay”. Next time I’ll add water chestnuts and maybe some cashews. I thought the sauce was too salty but I tend to be more sensitive to high sodium foods.
So easy to make and tastes fantastic!
It was very tasty!!! The kids liked it too!
This was delicious! The amount of rice was a bit excessive for me, so I cut it in half. One cup of dry rice makes 3 cups cooked rice (3/4 cup per serving). I also used a bag of frozen stir fry veggies instead of fresh. Very yummy!
Like others, I used the frozen stir fry veggies. Made this so incredibly easy and the toddler loved it.