Updated
This chicken stir fry recipe is a fast, flavorful dinner made with tender chicken, crisp vegetables, and a savory homemade stir fry sauce. It’s an easy chicken stir fry that comes together in one pan in about 30 minutes, making it perfect for busy weeknights. The combination of juicy chicken and crisp-tender vegetables coated in glossy sauce creates a healthy chicken stir fry that tastes better than takeout but is simple enough to make at home.
5-Star Reviews
“Turned out very good! I added bamboo shoots and water chestnuts. We served over jasmine rice and wild rice/quinoa and a sprinkle of cayenne.” -Shannon
I make this chicken stir fry recipe anytime I need a fast dinner that still feels fresh and satisfying. I slice the chicken thin so it cooks quickly and stays tender, then sear it in a hot pan until lightly golden before adding the vegetables. This keeps everything crisp instead of soggy. The real key is the homemade stir fry sauce, which coats every piece of chicken and vegetable in a glossy, savory finish. I let the sauce simmer just long enough to thicken so it clings to everything without becoming heavy. It’s one of those meals I rely on when I want something healthy, flavorful, and ready in under 30 minutes, and I’d love to hear how you customize it with your favorite vegetables.
Tips for Beginners
- Use high heat. High heat is essential for proper stir fry texture. I let the pan heat until the oil shimmers before adding the chicken. This helps the chicken sear quickly and develop light browning instead of releasing moisture and steaming.
- Cook the chicken first. I always cook the chicken first and remove it from the pan before adding the vegetables. This prevents overcrowding and keeps the chicken juicy while allowing the vegetables to stay crisp-tender instead of soft.
- Do not overcrowd the pan. Cook in batches if needed. When too much is added at once, the ingredients release moisture and steam instead of browning. You should hear a steady sizzle when the chicken hits the pan.
- Let the sauce thicken fully. Once the sauce is added, let it simmer until it bubbles and turns glossy. I look for the sauce to coat the back of a spoon and cling to the chicken. This ensures every bite is flavorful instead of watery.
- Cut the chicken into even pieces. Slice the chicken into thin, uniform strips or bite-sized pieces. Even sizing helps everything cook at the same rate and prevents smaller pieces from drying out while larger ones finish cooking.
Chicken Stir Fry Recipe
Ingredients
For the Stir Fry Sauce
- ½ cup low-sodium chicken broth
- ¼ cup water
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- 2 tsp toasted sesame oil
For the Stir Fry
- 2 tbsp olive oil
- 1 lb. boneless, skinless chicken thighs cut into bite-sized cubes
- ½ carrot sliced
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 8 oz. mushrooms sliced
- ½ onion chopped
- 4 cloves garlic minced
- 1 tsp minced fresh ginger
- 1 green onion sliced; optional, for garnish
- 1 tbsp sesame seeds optional, for garnish
- 3 cups cooked jasmine rice for serving
Video
Instructions
- In a small bowl, whisk all the stir fry sauce ingredients together. Set aside.½ cup low-sodium chicken broth, ¼ cup water, ¼ cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp cornstarch, 2 tsp toasted sesame oil
- In a wok or large sauté pan, heat the oil over medium-high heat until it shimmers. Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.2 tbsp olive oil, 1 lb. boneless, skinless chicken thighs
- Add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the vegetables are crisp tender, about 3-4 minutes.½ carrot, 2 cups broccoli florets, 1 red bell pepper, 8 oz. mushrooms, ½ onion
- Add in the garlic, ginger and cook for another 30-60 seconds until fragrant.4 cloves garlic, 1 tsp minced fresh ginger
- Pour the stir fry sauce into the pan and add in the chicken. Cook, stirring often, until the sauce thickens and coats the stir fry.
- Garnish with green onion and sesame seeds, and serve over cooked rice.1 green onion, 1 tbsp sesame seeds, 3 cups cooked jasmine rice
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Stir Fry Step by Step
Make the stir fry sauce: In a small bowl, whisk together ½ cup low-sodium chicken broth, ¼ cup water, ¼ cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp cornstarch, and 2 tsp toasted sesame oil until the cornstarch is fully dissolved and no lumps remain. The sauce should look smooth and slightly cloudy. Set aside so the cornstarch can fully hydrate, which helps the sauce thicken properly later.
Sear the chicken: Heat 2 tbsp olive oil in a wok or large sauté pan over medium-high heat until the oil shimmers and moves easily across the surface. Add the 1 lb boneless, skinless chicken thighs, cut into bite-sized cubes, in a single, even layer. Let the chicken cook undisturbed for about 1–2 minutes to develop light golden browning, then stir occasionally and continue cooking for 5–7 minutes, until the chicken is fully cooked through and lightly caramelized on the edges. The chicken should look opaque with golden spots and release easily from the pan. Transfer the chicken to a plate and set aside.
Cook the vegetables: Add ½ sliced carrot, 2 cups broccoli florets, 1 sliced red bell pepper, 8 oz sliced mushrooms, and ½ chopped onion to the same pan. Cook for 3–4 minutes, stirring frequently, until the vegetables are crisp-tender. They should be vibrant in color and slightly softened but still have a gentle bite. Avoid overcooking, as the vegetables will continue cooking once the sauce is added.
Add the garlic and ginger: Add 4 minced garlic cloves and 1 tsp minced fresh ginger, stirring constantly for 30–60 seconds, until fragrant. The garlic and ginger should smell aromatic but not browned, as browning can create bitterness.
Add the sauce: Give the stir fry sauce another quick whisk, then pour it into the pan along with the cooked chicken. Stir continuously for 1–2 minutes, until the sauce begins to bubble and thicken. The sauce should turn glossy and coat the chicken and vegetables evenly without looking watery. Once the sauce clings to the ingredients and lightly coats the back of a spoon, remove the pan from the heat.
Garnish and serve: Garnish with sliced green onion and 1 tbsp sesame seeds, if using. Serve immediately over 3 cups cooked jasmine rice, spooning extra sauce over the top for maximum flavor.
Variations on Stir Fry Chicken
- Adjust the sauces: To make the sauce gluten-free, swap the soy sauce for tamari or coconut aminos. Use low sodium soy sauce to control salt.
- Change the meat: Instead of chicken thighs, try chicken breasts, shrimp, sliced steak, or tofu!
- Swap the veggies. Feel free to swap in your favorite vegetables, such as snow peas, bok choy, green beans, snap peas, edamame, asparagus, zucchini, or cauliflower. You can also use frozen vegetables if thawed and dried first.
- Make it spicy: For a spicy stir fry, add in some crushed red pepper flakes!
- Add a crunch: Add cashews or peanuts for texture.
- Noodles or rice: You can serve this stir fry over brown rice or noodles instead of Jasmine rice.
Storage Instructions
You can chop and prepare all of the vegetables up to 1 day in advance of when you plan to cook this stir fry. Store the cut vegetables in airtight containers in the refrigerator until ready to use.
Store leftover chicken stir fry in an airtight container in the refrigerator for up to 3 days.
Freeze chicken stir fry whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second intervals until hot.
Serving Suggestions
I make this chicken stir fry recipe most often on busy weeknights when I need something fast, healthy, and filling without spending a lot of time in the kitchen. It’s perfect for meal prep because it reheats well and keeps its flavor and texture for several days. I usually serve it over garlic rice or fried rice because it soaks up the stir fry sauce beautifully. It’s just as good with brown rice for extra fiber, white rice for a classic option, or cauliflower rice when I want something lighter. It also works really well tossed with low mein noodles for a more takeout-style dinner that still feels homemade.
More Asian Inspired Recipes
- Chicken Chow Mein: This chicken chow mein uses the same stir fry technique but adds tender noodles that soak up the savory sauce. It’s perfect when you want a heartier version of classic chicken stir fry.
- Drunken Noodles: These drunken noodles use the same stir fry method with wide noodles and a bold, umami-rich sauce. It’ my favorite option when I want a slightly spicier, noodle-based variation.
- Szechuan Chicken: Szechuan chicken builds on classic stir fry with a rich, spicy sauce and tender chicken. It’s perfect when I want a bolder, takeout-style flavor at home.
I made it today and it’s delicious. Thanks.
Turned out very good! I added bamboo shoots and water chestnuts. We served over jasmine rice and wild rice/quinoa and a sprinkle of cayenne.