Easy Chicken Stir Fry Recipe

Let’s be honest, the phrase “quick and easy dinner” can feel like a total myth most weeknights.

But this chicken stir fry recipe? It’s the real, delicious deal, the one that actually works.

Why This Recipe Works

It all comes down to building fantastic flavor in simple, smart layers.

You start with the chicken, letting it sear and leave its tasty mark right in the pan. Then, the fresh veggies come in to soak up that goodness and get perfectly crisp-tender. Finally, a truly amazing sauce pulls everything together.

It’s a complete, healthy meal that lands on your table in about twenty minutes flat.

And, honestly, that’s a kind of weeknight magic we could all use a bit more often.

Ingredients Needed for the Recipe

Gathering everything before you start is the secret to a truly effortless stir fry. Here’s what you’ll need:

• Boneless, Skinless Chicken Breast (1 lb): The lean protein base; cutting it into even cubes ensures quick, uniform cooking.
• Salt and Pepper: The essential starters to season your chicken perfectly.
• Olive Oil (2 tbsp): Divided for cooking the chicken and then the vegetables.
• Broccoli Florets (2 cups): Adds great texture and soaks up the sauce beautifully.
• Yellow & Red Bell Pepper (½ each): For sweet flavor and a gorgeous pop of color.
• Baby Carrots (½ cup, sliced): A touch of natural sweetness and a lovely crunch.
• Minced Ginger (2 tsp) & Garlic (2 cloves): The aromatic heart of the dish, providing a warm, fragrant kick.

For the Stir Fry Sauce:

• Corn Starch (1 tbsp) & Cold Water (2 tbsp): This mixture is the key to a glossy, perfectly thickened sauce that clings to every bite.
• Low-Sodium Chicken Broth (¼ cup): Adds a savory depth and helps thin the sauce just right.
• Low-Sodium Soy Sauce (3 tbsp): Brings that classic, savory umami flavor; using low-sodium lets you control the salt.
• Honey (¼ cup): Provides a balancing sweetness that makes the sauce utterly irresistible.
• Toasted Sesame Oil (1 tbsp): A powerful, nutty finish that defines the sauce’s character—a little goes a very long way.
• Crushed Red Pepper Flakes (½ tsp): Completely optional, but wonderful for a subtle hint of warmth.

How to make Easy Chicken Stir Fry Recipe?

The process is wonderfully straightforward, just follow these simple steps.

Step 1 – Make the Sauce

In a medium bowl, whisk the corn starch and cold water together until smooth.

Then, whisk in the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Set this flavor powerhouse aside for now.

Step 2 – Cook the Chicken

Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat.

Add the chicken cubes in a single layer, season with salt and pepper, and cook for 3-5 minutes until cooked through. Remove the chicken to a clean plate.

Step 3 – Sauté the Vegetables

Reduce the heat to medium and add the remaining oil to the same skillet.

Toss in the broccoli, bell peppers, and carrots, cooking while stirring occasionally until they’re just crisp-tender. Add the ginger and garlic and cook for one more fragrant minute.

Step 4 – Combine and Simmer

Return the cooked chicken to the skillet, stirring to mix it with the vegetables.

Give your sauce a quick re-whisk and pour it over everything in the pan. Gently stir to coat.

Step 5 – Finish the Dish

Bring the sauce to a boil, letting it bubble for about one minute. You’ll see it transform, thickening into a gorgeous, shiny glaze.

That’s it! Serve it immediately over steamed rice or noodles for a complete meal.

Choosing Your Veggie Adventure

The vegetables listed are a fantastic classic combination, but stir fry is wonderfully forgiving.

This is your chance to clean out the fridge or use up what’s seasonal. Think sliced mushrooms, snap peas, green beans, or thinly sliced onions.

Even zucchini or baby corn would be delightful here. The key is to cut them into similar-sized pieces.

That way, everything cooks at roughly the same pace, and you get a bit of everything in every single forkful.

Tips

• Prep Ahead: Cut all your vegetables and chicken before you even turn on the stove. Stir fry moves fast, and having everything ready is a game-changer.
• Don’t Crowd the Pan: If your skillet isn’t huge, cook the chicken in two batches. Overcrowding steams the meat instead of giving it a nice sear.
• High Heat is Right: Use medium-high heat for the chicken to get that good color. A proper sizzle when the ingredients hit the oil is what you want.
• Fresh is Best, But… While fresh vegetables offer the best texture, a high-quality frozen stir-fry veggie mix can be a real time-saver in a pinch.
• Customize the Heat: The red pepper flakes are optional. Start without them for a family-friendly dish, or add extra if you love a good kick.

Perfect Pairings & Leftovers

A fluffy bed of jasmine or brown rice is the traditional and perfect companion for soaking up the extra sauce.

For a fun twist, try serving it over chow mein noodles or even cauliflower rice for a lighter option.

If you’re lucky enough to have leftovers, they store beautifully. Let the stir fry cool completely, then pop it in an airtight container in the fridge.

It will keep for 3-4 days, and reheats like a dream in the microwave or a skillet over low heat. The flavors might even meld and improve overnight.

Print Recipe

Easy Chicken Stir Fry Recipe

Author: Kelsey Perez Cooking Method: Stir-Frying Cuisine: Asian, Chinese Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4 Estimated Cost: $ 15 Calories: 380

Best Season: Spring, Summer, Fall, Winter

Description

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes just 20 minutes to make and will wow your family with its amazing flavor. Perfect for busy weeknights and better than takeout!

Ingredients

Servings

Main Ingredients

• 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
• salt and pepper (to taste)
• 2 tbsp olive oil (divided)
• 2 cups broccoli florets
• ¹⁄₂ yellow bell pepper (cut into 1-inch pieces)
• ¹⁄₂ red bell pepper (cut into 1-inch pieces)
• ¹⁄₂ cup baby carrots (sliced)
• 2 tsp minced ginger
• 2 garlic cloves (minced)

Stir Fry Sauce

• 1 tbsp corn starch
• 2 tbsp cold water
• ¹⁄₄ cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• ¹⁄₄ cup honey
• 1 tbsp toasted sesame oil
• ¹⁄₂ tsp crushed red pepper flakes (optional)

Instructions

Stir Fry Sauce & Cooking

1. Make the Sauce

   In a medium bowl, whisk together cornstarch and cold water until smooth. Add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk to combine and set aside.

2. Cook the Chicken

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken cubes, season with salt and pepper, and cook for 3–5 minutes or until cooked through. Remove chicken from skillet and set aside.

3. Sauté the Vegetables

   Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until crisp-tender (about 4–5 minutes). Add minced ginger and garlic and cook for 1 more minute.

4. Combine and Simmer

   Return the chicken to the skillet. Stir gently to combine with vegetables. Give the sauce a quick whisk and pour it over the chicken and veggies.

5. Thicken the Sauce

   Bring the mixture to a gentle boil, stirring occasionally. Let it boil for 1 minute until the sauce thickens and coats everything evenly.

6. Serve

   Serve immediately over steamed rice or chow mein noodles if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 13gg20%

Saturated Fat 2gg10%

Trans Fat 0gg

Cholesterol 65mgmg22%

Sodium 720mgmg30%

Potassium 650mgmg19%

Total Carbohydrate 38gg13%

Dietary Fiber 4gg16%

Sugars 28gg

Protein 30gg60%

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Calcium 6 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Protein Swap: Chicken thighs work just as well for a richer flavor.
• Veggie Flexibility: Use whatever fresh vegetables you have on hand—snow peas, mushrooms, zucchini, or spinach all work great.
• Sauce Tip: Always use low-sodium soy sauce to control salt levels—regular soy sauce can make the dish too salty.
• Make it Gluten-Free: Use tamari or a certified gluten-free soy sauce.

Keywords: chicken stir fry, easy stir fry, quick chicken dinner, healthy stir fry, 20 minute meal, weeknight dinner