Chicken stir-fry is my go-to recipe for a balanced dinner with loads of flavor. Pieces of juicy chicken breast are tossed with colorful vegetables, and the best savory-sweet stir-fry sauce. It’s fast, easy, and guaranteed to be a family favorite!
Why You’ll Love This Chicken Stir-Fry
I’m such a fan of throw-together meals with leftover fridge ingredients, in fact, it might just be my favorite way to cook. And while this chicken stir-fry can certainly be planned ahead of time, it’s also extremely adaptable to almost any vegetable you have on hand—snow peas, zucchini, eggplant, mushrooms, you name it. When the chicken and veggies are tossed with the most flavorful sauce, it all works together beautifully! Here are a few other reasons why you’ll love this stir-fry recipe:
- It’s the best 30-minute meal. Which makes it a weeknight dinner winner! The majority of the time is spent prepping the ingredients, but once that’s done, the stir-fry portion is incredibly fast.
- It’s the perfect balance of protein and veggies. While some stir-fry recipes like teriyaki chicken, kung pao chicken, and Mongolian beef are meat-heavy, this chicken stir-fry is perfectly balanced with a rainbow of veggies.
- The sauce is the star ingredient. The key to the best stir-fry lies in the sauce, and my version is a blend of savory, sweet, and tangy. Plus, if you serve this up over rice, and let the sauce soak into the rice, boy is it tasty!
Chicken Stir-Fry Ingredients
- Chicken Breast: I’m using chicken breasts today, but both chicken breasts and chicken thighs will work in this recipe. Just make sure you use boneless and skinless.
- Vegetables: I’m using a classic combination of red bell peppers, carrots, broccoli, and yellow onion. But feel free to get creative with other veggies! Also, I’ve cut the carrot into thin rounds for convenience, but you can also julienne it.
- Ginger & Garlic: I do recommend using fresh ginger and garlic for the best aromatic flavor.
- Green Onion & Sesame Seeds: These small additions make a big difference in flavor and texture.
- Stir-Fry Sauce: You’ll need a combination of chicken broth, soy sauce, sesame oil, honey, rice vinegar, cornstarch, and dry sherry. If you have any questions about these ingredients, I have a few suggestions in the next section.
Find the printable recipe with measurements below.
Stir-Fry Sauce Substitutions
- Soy Sauce: I’m using tamari soy sauce to keep this recipe gluten-free, but you could also use coconut aminos for soy-free sauce.
- Rice Vinegar: If you don’t have rice vinegar, apple cider vinegar will work.
- Cornstarch: For those who avoid cornstarch, arrowroot powder is a great alternative. Just be aware that it can go a little gummy when it’s overcooked.
- Dry Sherry: The secret ingredient to a Chinese restaurant’s stir-fry is Shaoxing wine—but it’s not gluten-free. Instead, I’ll add a splash of dry sherry if I have it (which is a cooking wine and not sherry vinegar). You don’t need much and it isn’t required, but it really does add a delicious layer of flavor. If you don’t have dry sherry, you could also swap in mirin or sake.
How To Make Chicken Stir-Fry
Make the stir-fry sauce. Whisk together the chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and cornstarch in a small bowl.
Cook the chicken. In a large skillet or wok on medium-high heat, cook the chicken with salt, black pepper, and a little avocado oil for about 4 to 5 minutes until lightly browned. Then, remove the chicken to a plate.
Cook the vegetables separately. Add another splash of oil, then sauté the bell pepper, onion, carrot, and broccoli until tender, yet crisp.
Stir-fry everything together. Add the chicken along with the garlic, ginger, and stir-fry sauce. Toss it all together until everything is well coated in the sauce, then you’re done!
Helpful Tips
Although this recipe is pretty straightforward, there are a few things to keep in mind:
- Avoid undercooked ingredients by stir-frying the chicken and vegetables separately. This ensures everything gets a proper sear and cooks evenly.
- Avoid overcooking the vegetables by sautéing them until they’re slightly tender, yet still crisp (in step #3). This way, they won’t become too soft as you finish cooking them with the sauce.
- Let the sauce simmer for a minute or so. It needs time to heat up and thicken properly in the pan.
More Easy Chicken Recipes
- Chicken Fajitas: The best Mexican chicken stir-fry!
- Chicken Piccata: With capers and a lemon butter sauce.
- Coconut Curry Chicken: Another delicious one-pan meal.
- Chicken Marsala: That mushroom and Marsala wine sauce is divine.
- Or browse through more delicious chicken recipes and healthy chicken breast recipes!
If you make this chicken stir-fry recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- All-Clad Stainless Steel Fry Pan My go-to pan for quick stovetop cooking!
- Glass Mixing Bowls The most durable set of glass mixing bowls—so many sizes to work with!
Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoon dry sherry (optional – this isn't required, it's just an extra flavor-boost if you have it)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch (or arrowroot powder)
Chicken Stir Fry
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- salt and pepper, to taste
- 1 red bell pepper, deseeded and chopped
- 1 small carrot, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 small yellow onion, chopped
- 1 tablespoon finely grated fresh ginger
- 4 garlic cloves, minced
Optional Garnish
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Instructions
- Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
- Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.
- Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
- Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
- Garnish with green onion and sesame seeds before serving.
Lisa’s Tips
- To store in the fridge: Let it cool completely before storing it in airtight containers. It will stay good in the fridge for 4 to 5 days.
- To freeze for later: This can be frozen for up to 3 months in an airtight container, along with the rice!
- I always use low-sodium tamari soy sauce, so it’s not overly salty. This is my favorite brand.
Nutrition
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This recipe was originally posted May 2021, but updated to include new photos and information for your benefit!
I think it tasted better the next day. I didn’t love it the night I made it, but did love it by the time I finished the leftovers.