If you’re searching for a go-to recipe that’s colorful, packed with flavor, super flexible, and lightning-fast, this Chicken Stir Fry absolutely needs a spot in your dinner rotation. It’s the ultimate answer for busy weeknights or those “what’s for dinner?” moments, bringing together tender chicken, vibrant veggies, and a sweet-savory sauce you’ll want to drizzle over everything. Not only is it wholesome and satisfying, but it’s also a fantastic way to use up whatever’s sitting in your crisper drawer.
Ingredients You’ll Need
Don’t let the impressive results fool you: the ingredient list for this Chicken Stir Fry is refreshingly simple. Each component has its own delicious reason for being here, from creating that crave-worthy texture to infusing each bite with flavor or a pop of color:
- Chicken breasts or thighs: Opt for thighs for more richness or breasts for a lighter protein; both turn out juicy and delicious when stir-fried.
- Vegetable oil: Divided for cooking the chicken and then the veggies, this neutral oil is perfect for high-heat stir-frying.
- Red bell pepper: Adds vibrant red color and sweetness for visual and flavor contrast.
- Yellow bell pepper: Another layer of mild sweetness and sunny color that makes your dish pop.
- Broccoli florets: Brings earthy crunch and soaks up the sauce beautifully.
- Snow peas or snap peas: A touch of green and fresh, crisp sweetness with every bite.
- Carrots: Thinly sliced for a gentle crunch and gorgeous orange hue.
- Garlic: Infuses the entire Chicken Stir Fry with aromatic depth.
- Fresh ginger: Bright and zesty, ginger balances the sweetness and keeps things lively.
- Low-sodium soy sauce: The backbone of the sauce, creating salty umami goodness without overdoing the sodium.
- Honey or brown sugar: Adds a touch of sweetness that perfectly offsets the salty, tangy notes.
- Cornstarch: Key for thickening the sauce so it clings to every morsel.
- Rice vinegar: A splash of tang that lifts the overall flavor profile.
- Oyster sauce (optional): For a deep, savory richness that’s totally worth adding if you have it.
- Water: Helps blend the sauce and keeps everything from getting too intense.
How to Make Chicken Stir Fry
Step 1: Make the Stir Fry Sauce
Start your Chicken Stir Fry adventure by whisking together all the sauce ingredients—soy sauce, honey (or brown sugar), cornstarch, rice vinegar, oyster sauce if using, and water—in a small bowl. Whisk until smooth and glossy, making sure there are no lumps. The magic of this step is having your delicious sauce ready to go, so the cooking process will be fast and seamless.
Step 2: Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add your bite-sized pieces of chicken, giving them plenty of room to brown instead of steam. Stir occasionally for 5 to 6 minutes, until the pieces develop a golden crust and are cooked through. Transfer the chicken to a plate and set aside for now—don’t worry, it’ll return to the pan soon!
Step 3: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the same skillet. Toss in the broccoli, red and yellow bell peppers, carrots, and snow peas. Stir-fry for 4 to 5 minutes, letting them get just-tender with irresistible little seared bits. After they’re almost ready, add the garlic and ginger. Sauté for 1 minute more—enough time to coax out those big aromatic flavors without burning the garlic.
Step 4: Combine and Sauce It Up
Now bring the chicken back to the pan with all those beautiful veggies. Whisk your sauce one more time (cornstarch likes to settle) and pour it over everything. Stir well and let it simmer for 2 to 3 minutes, so the sauce thickens and coats each bite with that glossy, savory-sweet finish. This step is where your Chicken Stir Fry comes to life!
Step 5: Serve Hot and Enjoy
Dish up your sizzling Chicken Stir Fry straight from the pan, spooning it over a bed of steamy rice or noodles. Don’t forget a sprinkle of green onions or sesame seeds for that final restaurant-worthy touch.
How to Serve Chicken Stir Fry
Garnishes
Garnishing your Chicken Stir Fry is where you can really make it your own. Scattered sliced green onions, toasted sesame seeds, or even a handful of chopped fresh cilantro amp up both flavor and curb appeal. If you like it spicy, a pinch of red pepper flakes or a quick drizzle of sriracha is fabulous too.
Side Dishes
While this stir fry is hearty enough to shine on its own, it pairs perfectly with freshly steamed jasmine or brown rice, fluffy quinoa, or bouncy lo mein noodles. For a lighter option, try serving over cauliflower rice. Add a simple cucumber salad or miso soup for an effortless homemade takeout dinner.
Creative Ways to Present
Want your Chicken Stir Fry to truly impress? Serve it in individual bowls with colorful chopsticks, wrap it up with lettuce leaves for a fun, hand-held experience, or spoon it into meal prep containers for delicious lunches all week. It’s the ultimate crowd-pleaser, no matter how you dish it up.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), pop them into an airtight container and stash in the fridge. Your Chicken Stir Fry will keep beautifully for up to 3 days and tastes just as fantastic reheated for a speedy lunch or dinner.
Freezing
This dish freezes surprisingly well! Let your Chicken Stir Fry cool completely, then transfer to freezer-safe containers. It will keep up to 2 months. For the best texture, just remember veggies may soften a bit upon reheating.
Reheating
To reheat, simply warm your Chicken Stir Fry in a skillet over medium heat, adding a splash of water if it needs loosening up. The microwave works too, but do it in bursts and stir in between so everything reheats evenly.
FAQs
Can I use different vegetables?
Absolutely! Chicken Stir Fry is incredibly flexible, so toss in whatever veggies you love or have on hand—think mushrooms, baby corn, zucchini, or bok choy.
Can I make this gluten-free?
Yes, just switch to gluten-free tamari or coconut aminos for the soy sauce, and confirm your oyster sauce (if using) is gluten-free as well.
How do I keep the chicken tender and not dry?
Cutting your chicken into even, bite-sized pieces ensures it cooks quickly and evenly. Also, don’t overcrowd the pan when browning, and remove it as soon as it’s done!
What if I don’t have a wok?
No wok? No problem. A large skillet or sauté pan works perfectly for this Chicken Stir Fry. Just make sure it’s nice and hot before you get cooking.
Can I make this ahead for weekly meal prep?
Totally! Chicken Stir Fry is a meal prep superstar. Store in individual containers and simply reheat when you’re ready for a fresh, tasty meal.
Final Thoughts
If you’re craving a dish that’s as fun to cook as it is to eat, you truly can’t beat this Chicken Stir Fry. Play with the veggies, adjust the sauce to your taste, and watch it disappear faster than you can say “Dinner’s ready!” Give it a try tonight—I promise you’ll fall in love with how easy and delicious it is.
Print
Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Chicken Stir Fry recipe is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken and crisp vegetables are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with rice or noodles.
Ingredients
Chicken Stir Fry:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup snow peas or snap peas
- 2 carrots (thinly sliced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Sauce:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional)
- 1/2 cup water
Instructions
- Sauce: In a small bowl, whisk together all sauce ingredients until smooth and set aside.
- Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the chicken for 5–6 minutes until browned and cooked through. Remove from the pan and set aside.
- Vegetables: Add the remaining oil to the skillet. Stir-fry broccoli, bell peppers, carrots, and snow peas for 4–5 minutes. Add garlic and ginger and cook for 1 more minute.
- Combine: Return the chicken to the pan. Pour the sauce over the chicken and vegetables. Cook for 2–3 minutes until the sauce thickens and everything is well coated and heated through.
- Serve: Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
- You can swap in any vegetables like mushrooms, baby corn, or zucchini. For extra heat, add red pepper flakes or sriracha.
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