Easy Chicken Stir Fry Recipe
I’ll never forget the first time I tried to make this easy chicken stir fry recipe. I was so proud of myself for actually cooking something that wasn’t pasta. I threw everything in the pan at once, ended up with soggy, steamed veggies and rubbery chicken, and my smoke alarm gave me a standing ovation. It was a disaster, but it became our funny story, and now it’s the one dish my whole family actually asks for on busy nights.
Recipe Card
| Recipe Title | Easy Chicken Stir Fry Recipe |
|---|---|
| Servings | 4 |
| Prep Time | 15 minutes |
| Cooking Time | 15 minutes |
| Calories | approx. 385 |
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tbsp soy sauce (low sodium is fine)
- 2 tbsp olive oil or avocado oil, divided
- 1 red bell pepper, sliced thin
- 1 cup broccoli florets
- 1 carrot, julienned or sliced thin
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup chicken broth
- 2 tbsp honey
- 1 tbsp cornstarch
- 2 green onions, sliced
- Cooked rice, for serving
The chicken is the main event, and cutting it evenly is key. I once hacked at it with a dull knife and ended up with huge chunks that were raw inside and tiny bits that were like leather. A sharp knife and uniform pieces are your best friends here. And for the love of all that is good, don’t skip the cornstarch. I did once, thinking it was unnecessary, and ended up with a watery, sad sauce that just pooled at the bottom of the bowl.
Directions
- In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce. Let it sit for 10 minutes while you prep the veggies.
- Whisk together the remaining soy sauce, chicken broth, honey, and cornstarch in a small bowl until smooth. Set this sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and browned. Remove the chicken to a clean plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the bell pepper, broccoli, and carrot. Stir fry for about 4-5 minutes until the veggies are crisp-tender.
- Add the garlic and ginger and cook for just 30 seconds until fragrant.
- Return the cooked chicken to the skillet. Give the sauce mixture a quick re-whisk (the cornstarch settles!) and pour it over the chicken and veggies.
- Cook, stirring constantly, for 1-2 minutes until the sauce has thickened and coats everything beautifully.
- Remove from heat and stir in the green onions. Serve immediately over cooked rice.
The biggest lesson I learned the hard way is in step 3: don’t crowd the pan! I was impatient and dumped all the chicken in at once. It immediately dropped the pan’s temperature and the chicken started stewing in its own juices instead of getting that nice sear. Now I cook it in two batches if I have to. It takes an extra minute but makes a world of difference in flavor and texture.
This easy chicken stir fry recipe has saved me on more weeknights than I can count. It’s my go-to easy dinner when the fridge is looking a little bare and I need to use up whatever veggies are left. It’s become a true family favorite because everyone can customize their bowl, and the leftovers are honestly sometimes better the next day after the flavors have really mingled.
I love that it feels like a complete, healthy-ish comfort food meal all in one pot. Well, one pot plus the rice cooker, but you know what I mean. The one thing I’d change next time? Maybe double the sauce. My kid always wants extra to pour over his rice, and who am I to say no to that?
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 385 | 28g | 11g | 42g |
This nutrition stuff always surprises me a little—it feels so light and fresh but still packs a protein punch! I’ve made it healthier by using low-sodium soy sauce and sometimes swapping the honey for a zero-calorie sweetener, but honestly, the real deal tastes better. For a low-carb option, just serve it over cauliflower rice. It works great and you won’t feel like you’re missing out.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Chicken Breast | Thighs, shrimp, or firm tofu |
| Soy Sauce | Tamari or coconut aminos |
| Honey | Maple syrup or brown sugar |
| Veggies | Snow peas, mushrooms, water chestnuts |
I’ve tried almost every swap on this list. Chicken thighs are actually more forgiving and stay juicier, but my family prefers breasts. Tofu is fantastic, but you gotta press it first or it’ll be a watery mess—learned that one the messy way. Using coconut aminos makes it taste a bit sweeter and is great for a gluten-free option. The veggies are totally up for grabs; use what you have!
Tips
- Prep everything before you even turn on the stove. Stir fry happens fast!
- Make sure your pan is seriously hot before adding the chicken.
- Don’t skip the cornstarch. It’s what makes the sauce cling to everything.
- Have all your ingredients within arm’s reach. You won’t have time to run to the fridge.
The “mise en place” tip—having everything prepped and ready—is the one I most often ignore to my own detriment. I’ll be furiously grating ginger while I smell the garlic starting to burn. It creates a panic that is completely avoidable. Now I force myself to get all the little bowls out like a TV chef. It feels a little silly, but it makes the whole process so much smoother.
FAQ
Can I make this easy chicken stir fry recipe ahead of time?
You can prep the veggies and sauce a day ahead, but cook it fresh. I made the mistake of cooking it all and reheating it, and the veggies got super soft and sad. It’s just so much better right out of the pan.
My sauce didn’t thicken. What did I do wrong?
Oh, I’ve been there! Did you remember to whisk the cornstarch into a cold liquid first? If you add cornstarch directly to the hot pan, it just turns into little gross lumps. Also, make sure you’re bringing the sauce to a simmer after you add it; that’s what activates the thickening power.
Is this recipe spicy?
Nope, not as written. It’s totally kid-friendly. But if you like heat, add a big pinch of red pepper flakes when you cook the garlic, or drizzle some sriracha on top at the end. That’s how my husband does it.
That’s everything I know about making this Easy Chicken Stir Fry Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.
Easy Chicken Stir Fry Recipe
A quick and flavorful chicken stir fry with crisp-tender vegetables and a savory-sweet sauce that comes together in under 30 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tbsp soy sauce (low sodium)
- 2 tbsp olive oil or avocado oil, divided
- 1 red bell pepper, sliced thin
- 1 cup broccoli florets
- 1 carrot, julienned or sliced thin
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1\/4 cup chicken broth
- 2 tbsp honey
- 1 tbsp cornstarch
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- In a medium bowl, toss chicken pieces with 1 tablespoon of soy sauce. Let marinate for 10 minutes while prepping vegetables.
- Whisk together remaining soy sauce, chicken broth, honey, and cornstarch in a small bowl until smooth. Set sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and browned. Remove chicken to a clean plate.
- Add remaining 1 tablespoon of oil to the skillet. Add bell pepper, broccoli, and carrot. Stir fry for 4-5 minutes until vegetables are crisp-tender.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Return cooked chicken to the skillet. Re-whisk the sauce mixture and pour over chicken and vegetables.
- Cook, stirring constantly, for 1-2 minutes until sauce has thickened and coats everything evenly.
- Remove from heat and stir in green onions. Serve immediately over cooked rice.
