Let’s talk about a meal that is the ultimate weeknight winner: Chicken Stir Fry. It’s quick, easy, packed with flavor, and full of veggies, making it perfect for a busy night when you want something healthy, satisfying, and delicious. Plus, it’s one of those dishes you can easily customize based on what you have in the fridge or your personal preferences.
I started making stir fry a lot when I realized I could make a quick, flavorful meal with a few simple ingredients—chicken, some veggies, soy sauce, and a little garlic. This dish became a staple for me because it’s so versatile, flavorful, and takes less than 30 minutes to whip up. It’s also a great way to use up whatever veggies you have lingering in the fridge. Now, it’s one of my go-to dinners, especially on nights when I need something fast but don’t want to sacrifice flavor.
Why You’ll Love This Recipe
- Quick and easy – Ready in 30 minutes or less, which is perfect for a weeknight dinner.
- Customizable – Use any veggies you have on hand or try different sauces to change things up.
- Healthy – Packed with lean protein from the chicken and plenty of vegetables.
- One-pan wonder – Minimal cleanup, just a single pan for all the magic to happen.
- Flavor-packed – A delicious savory sauce with soy sauce, garlic, ginger, and a hint of sweetness brings everything together.
- Kid-friendly – Picky eaters love it because you can control the veggies and make it as mild or spicy as you want.
- Perfect for meal prep – Make a batch and enjoy it for lunches or quick dinners throughout the week.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious chicken stir fry:
- Boneless, skinless chicken breast or thighs – Chicken breast keeps it lean and tender, but chicken thighs can add extra juiciness and flavor.
- Mixed vegetables – I like using a mix of bell peppers, broccoli, carrots, and snap peas, but you can add any veggies you like (zucchini, mushrooms, baby corn, etc.).
- Garlic – Fresh garlic is key for that aromatic, savory base. Don’t skip it!
- Ginger – Fresh ginger adds a warm, slightly spicy depth to the sauce.
- Soy sauce – Regular soy sauce or tamari (for a gluten-free version) gives the stir fry its salty umami flavor.
- Sesame oil – A little sesame oil goes a long way in giving the stir fry a nutty, savory flavor.
- Honey or maple syrup – A small amount of sweetener helps balance the saltiness of the soy sauce and gives the sauce a slight glaze.
- Cornstarch – To thicken the sauce and make it nice and glossy.
- Rice or noodles – Serve the stir fry over steamed white rice, brown rice, or noodles for a complete meal.
- Optional garnishes:
- Sesame seeds for crunch
- Chopped green onions for a fresh, zesty kick
- Red pepper flakes for heat
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prepare the Ingredients
Start by slicing the chicken into bite-sized pieces. If you’re using chicken breasts, you can cut them against the grain to ensure they stay tender. Then chop your veggies into bite-sized pieces. If you’re using frozen mixed veggies, just be sure to thaw them before cooking.
Get your rice or noodles cooking as well, if you’re using them. This way, everything comes together at the same time!
Step 2: Make the Stir Fry Sauce
In a small bowl, whisk together:
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for a little sweetness)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water to create a slurry (this helps thicken the sauce as it cooks)
Set this aside—this will be the flavorful sauce that ties everything together.
Step 3: Cook the Chicken
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5–6 minutes, or until the chicken is fully cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
Pro tip: Don’t overcrowd the pan! If your pan is too small, cook the chicken in batches to get that nice sear.
Step 4: Stir-Fry the Veggies
In the same skillet, add another tablespoon of oil if needed. Toss in the chopped veggies and stir-fry for 3–4 minutes. You want them to be crisp-tender—not overcooked and mushy. Add a pinch of salt and pepper for flavor.
Step 5: Bring it All Together
Add the cooked chicken back into the skillet with the veggies. Give everything a good toss so that the chicken and vegetables are evenly mixed. Pour the stir fry sauce over the mixture and stir well to coat. Continue to cook for another 1–2 minutes, letting the sauce thicken and coat everything in that delicious, glossy glaze.
Step 6: Serve and Garnish
Once everything is cooked through and the sauce has thickened, it’s time to serve! Spoon the stir fry over your rice or noodles, and garnish with sesame seeds, chopped green onions, and a pinch of red pepper flakes if you like a little heat.
Helpful Tips
Use Fresh Veggies
Fresh vegetables will give your stir fry the best flavor and texture, but frozen veggies work just fine too. If you’re using frozen, be sure to thaw and drain them first to avoid excess water in your stir fry.
Customize the Veggies
This recipe is great for using up leftover veggies! You can throw in anything you have on hand, such as zucchini, mushrooms, or baby corn. The more colorful the better!
Meal Prep Friendly
This chicken stir fry makes an excellent meal prep dish. It stores well in the fridge for up to 3–4 days. If you’re preparing for multiple meals, divide it into individual portions and store in airtight containers. Just reheat when you’re ready to eat!
Want More Sauce?
If you like your stir fry with extra sauce, feel free to double the sauce ingredients. Just make sure to thicken it with a little more cornstarch so it doesn’t get too watery.
Make It Spicy
For those who like a little heat, toss in some red pepper flakes, a chopped chili, or a squirt of sriracha into the sauce mixture. It’ll add a nice spicy kick to balance the sweetness.
Add a Protein Boost
If you’re looking to up your protein even more, add some edamame, tofu, or even a handful of cashews to the stir fry. It’s all about personalizing it to your tastes.
Frequently Asked Questions (FAQs)
Can I use other meats instead of chicken?
Definitely! You can swap chicken for shrimp, beef, or even pork. Just be sure to adjust the cooking times based on the protein you’re using. Shrimp cooks very quickly, while beef or pork may need a bit more time to sear.
Can I make this stir fry ahead of time?
Yes! Stir fry is a great make-ahead dish. It’ll last in the fridge for up to 3–4 days, and it reheats beautifully in the microwave or on the stovetop. Just be sure to store your rice or noodles separately to keep everything fresh.
What if I don’t have sesame oil?
If you don’t have sesame oil, you can substitute with another oil like vegetable or olive oil. While it won’t have the same nutty flavor, the stir fry will still be delicious.
Can I make it vegetarian?
Yes! Simply swap the chicken for tofu or tempeh, and you’ve got a delicious vegetarian stir fry. You can also add more veggies like bok choy, baby corn, or mushrooms to make up for the protein.
How do I make this gluten-free?
To make this recipe gluten-free, just be sure to use tamari instead of soy sauce, as traditional soy sauce contains wheat. You can also use gluten-free noodles or rice to serve it with.
Give This a Try!
This Chicken Stir Fry is my go-to recipe for a delicious, nutritious dinner that doesn’t take forever to make. It’s customizable, flavorful, and always a crowd-pleaser. I love having it for dinner and even reheating it the next day for a quick lunch. The best part is you can make it exactly how you like it—so get creative with your veggies and protein!
Give it a try, and let me know how it turns out! I bet it’ll become a regular in your meal rotation. Have fun experimenting with your favorite flavors, and feel free to share any fun twists you come up with. I’m always looking for new ideas!
Chicken Stir Fry
Ingredients
- 2 chicken breasts thinly sliced
- 2 tbsp olive oil or sesame oil
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium carrot julienned
- 1 small zucchini sliced
- 1 cup broccoli florets
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- ¼ cup soy sauce or tamari for gluten-free
- 1 tbsp oyster sauce optional
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- ½ tsp chili flakes optional, for heat
- 1 tsp cornstarch optional, for thickening
- Cooked rice for serving
- Sesame seeds or chopped green onions for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey (or brown sugar), and chili flakes. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5–6 minutes, or until browned and cooked through. Remove from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining oil. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the bell peppers, carrot, zucchini, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp.
- Combine chicken and sauce: Return the cooked chicken to the skillet. Stir in the sauce and cook for 2–3 minutes, allowing the sauce to thicken slightly. If desired, mix cornstarch with a little water to create a slurry and add to the skillet for a thicker sauce.
- Serve: Serve the stir fry over cooked rice and garnish with sesame seeds or chopped green onions if desired.
Notes
- Feel free to add or swap in any other vegetables you like, such as snap peas, mushrooms, or baby corn.
- You can make the stir fry spicy by adding more chili flakes or some sriracha sauce.
- Leftovers can be stored in the fridge for up to 3 days. Reheat in a pan or microwave.
