Chicken Stir Fry
Chicken stir-fry is a speedy dinner that’s jam-packed with flavor! Just grab a large pan and watch how juicy chicken, loads of veggies, and a savory-sweet sauce quickly come together in this colorful, healthy meal.
I love a good stir-fry because it ticks all the boxes for the ideal weeknight dinner. It delivers in flavor, simplicity, and a healthy balance of protein and veggies – just like my all-time favorite teriyaki chicken meal!
But the key to an insanely good stir-fry is the sauce. In this case, diced chicken and vibrant veggies are coated in a rich, sweet, and savory sauce – basically all the flavors and textures you want to experience in a stir-fry!
What’s In This Easy Stir-Fry Recipe?
This dish is really just a throw-together of a ton of veggies, plus chicken. You can use a variety of vegetables (hello fridge leftovers!), but here’s what’s in this classic version.
- Boneless, Skinless Chicken Breast: Both chicken breasts and chicken thighs will work in this recipe.
- Bell Pepper: Red bell peppers are ideal for their subtle sweetness and vibrant color. But any color works!
- Carrot: I’ve cut the carrot into thin rounds for convenience, but you can also julienne it.
- Broccoli: I think a pop of green is always necessary in a classic chicken stir fry. Don’t love broccoli? Swap in sugar snap peas!
- Onion: Either white or yellow onions work in this recipe.
- Ginger & Garlic: Essential aromatics for any stir-fry recipe.
- Green Onion & Sesame Seeds: A sprinkle of green onion and sesame seeds on the serving plate is the perfect finishing touch.
Now comes the best part, the stir-fry sauce! This one tastes deliciously complex, but is actually really easy to make. Here’s what you need.
- Chicken broth: Makes up the base of this sauce and adds much more flavor than using water.
- Tamari Soy Sauce: I’m using tamari soy sauce to keep this recipe gluten-free. You could also use coconut aminos for a soy-free sauce.
- Sesame Oil: Just a teaspoon for a rich, nutty taste.
- Honey: Adds a touch of natural sweetness to this savory sauce.
- Rice Vinegar: Alternatively, you can use apple cider vinegar.
- Arrowroot Powder: Helps to make the sauce extra rich and thick.
- Dry Sherry (optional): The secret ingredient in Chinese restaurant stir fry’s is Shaoxing Wine – but it’s not gluten-free! I love to add a splash of dry sherry instead if I have it (which is a cooking wine, and not sherry vinegar). You don’t need much, 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. But this isn’t required – think of it as a flavor boost!
Find the printable recipe with measurements below.
Let’s Make The Best Chicken And Broccoli Stir-Fry
There’s not much work required, except chopping up a few veggies and dicing the chicken. Once that’s done, the rest comes together easy! Here’s how to make it.
- Make the stir-fry sauce. Whisk together the chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and arrowroot powder in a small bowl.
- Saute the chicken. In a large skillet or wok on medium high heat, cook the chicken with salt, pepper, and a little avocado oil for about 4-5 minutes until lightly browned. Then remove to a plate.
- Cook the vegetables. Add a splash more oil, then saute the bell pepper, onion, carrot, and broccoli until tender.
- Stir-fry everything together! Add the chicken back in with the garlic, ginger, and stir-fry sauce. Toss it all together until everything is well coated in the sauce – that’s it!
Tips For The Best Stir-Fry
Although this recipe is pretty straight forward, there’s a few things to keep in mind to make this the best chicken stir-fry yet.
- Avoid undercooked ingredients by stir-frying the chicken and vegetables separately. Trust me, it makes all the difference.
- Avoid overcooking the vegetables by sauteing them until they’re slightly tender, yet still crisp in the third step. That way they won’t become too soft as you continue cooking them with the sauce.
- Let the sauce simmer for a good minute or so. It needs time to heat up in the pan to thicken properly.
Ways To Store
What’s great about this recipe is that it makes for such delicious leftovers. Alternatively, you can batch cook this on a Sunday night to eat all week long.
- To store: Let it cool before storing in airtight containers. They will keep in the fridge for about 4-5 days.
- To freeze: The entire stir-fry can be frozen for up to 3 months in an airtight container. And yes, you can freeze it with the rice too!
More Easy Chicken Recipes You’ll Love
This chicken stir-fry is just one of many chicken breast recipes to love. Give these easy and flavorful dinner ideas a try!
Chicken Stir-Fry Recipe Video
Want to see how I make this quick and easy recipe? Watch the video below!
If you make this chicken stir-fry, let me know how it turned out! I’d love to hear what you think in the comments below.
Chicken Stir Fry
Stir Fry Sauce
- 1/4 cup chicken broth
- 1/4 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 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
- 1 tablespoon sesame seeds
- 1 green onion, sliced
- In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
- In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
- Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
- 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 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.
- I always use low-sodium tamari soy sauce, so it’s not overly salty. This is my favorite brand.