Chicken Stir Fry Recipe
If you’re craving a dinner that’s both satisfying and speedy, this Chicken Stir Fry is about to become your new weeknight hero. It’s a vibrant, colorful dish packed with tender strips of chicken, fresh vegetables, and a savory-sweet sauce that clings to every bite. Whether you’re a seasoned stir fry aficionado or just looking for an easy, healthy meal to shake up your dinner routine, this Chicken Stir Fry delivers big flavor in under 30 minutes. Plus, it’s endlessly customizable, so you can make it your own with whatever veggies you have on hand!
Ingredients You’ll Need
The magic of Chicken Stir Fry lies in its simplicity—each ingredient plays a role, bringing color, crunch, and flavor to the table. Here’s what you’ll need, plus a few tips to make every element shine.
- Chicken breasts or thighs: Sliced thin for quick, even cooking and tenderness in every bite.
- Soy sauce: Marinating the chicken boosts flavor and helps keep it juicy.
- Cornstarch: This secret weapon gives the chicken a silky coating and thickens the sauce.
- Vegetable oil: Use a neutral oil with a high smoke point for stir-frying at high heat.
- Broccoli florets: Adds crunch and a pop of green; chop into bite-sized pieces for faster cooking.
- Red bell pepper: Sliced for sweetness and vibrant color.
- Snap peas or snow peas: These bring freshness and a delightful snap—no need to trim, just toss them in!
- Garlic: Freshly minced for maximum aroma and punch.
- Fresh ginger: Grated ginger brightens the whole dish with its zingy warmth.
- Low-sodium soy sauce (for the sauce): Keeps the flavor bold without overdoing the salt.
- Oyster sauce: Adds depth and that classic stir fry umami.
- Rice vinegar: Just a splash for tanginess that balances the savory notes.
- Honey or brown sugar: A hint of sweetness rounds out the sauce beautifully.
- Sesame oil: Just a teaspoon infuses each bite with nutty aroma.
- Cornstarch (for the sauce): Thickens the sauce so it clings perfectly to chicken and veggies.
How to Make Chicken Stir Fry
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken with soy sauce and cornstarch in a bowl. This quick marinade does double duty: it seasons the meat and gives the chicken that signature, velvety stir fry texture. Let the chicken soak up those flavors while you prep the rest of your ingredients.
Step 2: Whisk Up the Sauce
In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), sesame oil, and cornstarch. This blend is the heart of any Chicken Stir Fry—savory, sweet, a little tangy, and just thick enough to coat every ingredient.
Step 3: Cook the Chicken
Heat half the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, stir-frying for about 4–5 minutes until browned and just cooked through. Once done, transfer the chicken to a plate and keep it nearby—you’ll bring it back soon!
Step 4: Sauté the Vegetables
Pour the remaining oil into the hot pan, then add your broccoli, bell pepper, and snap peas. Stir-fry for about 3–4 minutes. You want the veggies to be crisp-tender—still bright and colorful with a little bite. Add the garlic and ginger and stir for another 30 seconds, just until fragrant.
Step 5: Combine Everything and Finish the Chicken Stir Fry
Return the chicken (and any juices) to the pan with the veggies. Give the sauce a quick stir, pour it in, and toss everything together. Let it bubble for a minute or two, until the sauce thickens and coats every piece. That’s it—your Chicken Stir Fry is ready to serve!
How to Serve Chicken Stir Fry
Garnishes
Top your stir fry with a sprinkle of toasted sesame seeds or sliced green onions for a burst of color and crunch. If you like a little heat, try a few chili flakes or a drizzle of sriracha. Fresh cilantro also adds a lovely, herby note.
Side Dishes
Chicken Stir Fry is perfect over a bowl of steamed jasmine or brown rice. For a lighter option, serve it atop cauliflower rice or alongside simple rice noodles. If you want a heartier meal, pair it with an Asian-inspired cucumber salad or miso soup.
Creative Ways to Present
Serve your Chicken Stir Fry in lettuce cups for a fun, hands-on dinner, or pile it high on a platter family-style. For a lunchbox twist, pack the stir fry and rice in a bento box with a side of fresh fruit. You can even use leftovers as a filling for wraps or stuffed into pita bread!
Make Ahead and Storage
Storing Leftovers
Let your Chicken Stir Fry cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days, making it an excellent candidate for meal prep lunches or quick next-day dinners.
Freezing
If you want to freeze leftovers, portion the cooled stir fry into freezer-safe containers or zip-top bags. Lay flat to save space, and freeze for up to 2 months. Thaw overnight in the fridge for best texture (the veggies may lose a bit of their crunch, but the flavors only deepen).
Reheating
To reheat, warm the Chicken Stir Fry gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave it in short bursts, stirring between each to ensure even heating.
FAQs
Can I use other vegetables in Chicken Stir Fry?
Absolutely! This recipe is flexible—try carrots, zucchini, baby corn, mushrooms, or whatever’s in your crisper drawer. Just cut everything to a similar size so it cooks evenly.
What’s the best cut of chicken for stir fry?
Both chicken breasts and thighs work beautifully. Thighs are a bit juicier and more forgiving if you cook them a minute longer, but breasts are leaner and just as tasty when sliced thin.
How do I make this Chicken Stir Fry gluten-free?
Swap out the soy sauce for tamari or coconut aminos, and double-check that your oyster sauce is gluten-free. The rest of the ingredients are naturally gluten-free, so it’s an easy switch!
Can I double the recipe for meal prep or a larger crowd?
Definitely. Just be sure not to overcrowd the pan; cook the chicken and veggies in batches if needed so everything browns instead of steaming. The sauce can easily be scaled up as well.
Is Chicken Stir Fry spicy?
This version is mild, but you can easily dial up the heat by adding chili flakes, sriracha, or a splash of your favorite hot sauce to the sauce. Make it as fiery or as gentle as you like!
Final Thoughts
I hope you’re as excited as I am to dive into this easy, vibrant Chicken Stir Fry. It’s a dish that’s as fun to make as it is to eat, full of fresh flavors and perfect for customizing. Give it a try—you might just find it becomes a regular on your dinner table!
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Chicken Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy Chicken Stir Fry recipe featuring tender chicken strips and crisp vegetables tossed in a flavorful Asian-inspired sauce. Perfect for a healthy weeknight dinner that’s ready in just 25 minutes.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, toss the sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate while you prepare the vegetables and sauce to enhance flavor and texture.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and cornstarch. Set aside; this mixture will thicken and coat the stir fry perfectly.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 4 to 5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables: Add the remaining tablespoon of vegetable oil to the same pan. Add broccoli florets, sliced red bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender. Add minced garlic and grated ginger, cooking for another 30 seconds to release their aromas.
- Combine and Finish: Return the cooked chicken to the pan. Pour in the prepared sauce and stir well to coat all ingredients. Cook for an additional 1 to 2 minutes until the sauce thickens and everything is heated through.
- Serve: Serve the chicken stir fry hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired for extra flavor and presentation.
Notes
- You can swap in other veggies like carrots, zucchini, or baby corn to customize the stir fry.
- For a spicier version, add chili flakes or a splash of sriracha to the sauce.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Be sure not to overcrowd the pan to ensure even cooking and proper searing.
- Allow the sauce to thicken fully before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
