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.

Chicken stir-fry in a pan.

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 favorites such as this teriyaki chicken or shrimp fried rice.

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!

Then all you need to do is whip up some rice for a well-rounded, easy dinner recipe the whole family will love.

Ingredients for chicken stir-fry on a table.

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.

Sauteeing chicken and veggies in a pan for chicken stir-fry.

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!
A pan with chicken stir-fry next to a napkin

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!
Chicken stir-fry on a plate with rice next to green onions.

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 in a pan next to sesame seeds.

Chicken Stir Fry

4.96 from 64 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
Author: Lisa Bryan
This chicken stir-fry is the answer to a speedy dinner that's jam packed with flavor! It's got juicy chicken, loads of veggies, and the best savory-sweet sauce.

Ingredients

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

Optional Garnish

  • 1 tablespoon sesame seeds
  • 1 green onion, sliced

Instructions 

  • In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
    Chicken stir-fry sauce in a bowl.
  • 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.
    Sauteeing vegetables in a pan for chicken stir-fry.
  • 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.
    A pan with chicken stir-fry and a slotted spoon.

Lisa’s Tips

  • I always use low-sodium tamari soy sauce, so it’s not overly salty. This is my favorite brand

Nutrition

Calories: 295kcal, Carbohydrates: 18g, Protein: 28g, Fat: 12g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1025mg, Potassium: 795mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3828IU, Vitamin C: 85mg, Calcium: 73mg, Iron: 2mg
Course: Dinner
Cuisine: Asian
Keyword: chicken stir fry recipe, Chicken Stir-Fry
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118 comments on “Chicken Stir Fry”

  1. I love it! So simple but such great flavours. This one will be a keeper. Thanks so much.5 stars

  2. This was delicious and easy, healthy and loved by all in my family. Thank you for another winning recipe.5 stars

  3. The perfect base to any stif fry. Thanks Lisa!5 stars

  4. Great and simple recipe 💕
    Thank you💕 5 stars

  5. question about the sesame oil- is it just plain sesame oil or toasted sesame oil?

  6. Wow that sauce is incredible! I only had onions and zucchini on hand but this turned out fabulous. Substituted corn starch for arrowroot powder. Served with rice and sprinkled some green onions and peanuts on top. Yummy! Can’t wait to make it again and add other veggies. 5 stars

  7. Looks amazing want to eat it. :)5 stars

  8. I don’t normally review recipes, however this one deserves a review!

    Added chili flake and fresh chilli for a bit of spice! Also, added some noodles because I’m greedy (extra soy sauce to ensure noodles were flavoured)

    Delicious recipe! Would definitely recommend.5 stars

  9. I love stir fry’s and have been trying to up my family’s stir fry intake for a while now as a quick to cook weekday meal full of veggies, but have struggled to find sauces with enough flavour. Very pleased to say this one met with everyone’s approval!5 stars

  10. Delicious – superb sauce. Im veggie so cooked the chicken separately in some of the sauce for the non-veggie. I also added mushrooms, Pak Choi & some noodles. . 5 stars

  11. Awesome easy and good! It doesn’t matter what veggies you have, it’ll always be a success. Thanks for another fantastic recipe.5 stars

  12. Made for the first time tonight. Had one or two veggie variations but absolutely delicious & no need for any accompaniment. Will definitely make again & will use to serve to friends also. An absolute winner x5 stars

  13. Delicious success! 5 stars

  14. I made this for my father who was suffering from a gallstone and hadn’t eaten in 3 days. The vegetables and fresh ingredients were absolutely to die for and he absolutely loved it, even went up for seconds;)!!! Thank you Lisa!!5 stars

  15. Made tonight, it was yummy. A little too sweet so next time I will not put in the honey. Served over brown rice. :)5 stars

  16. Added boiled and drained hokkien noodles before serving
    Very good5 stars

  17. Crowd pleaser.
    I removed seeds from chilies and added sliced mushrooms towards end of vegetable cooking.
    Recommend5 stars

  18. Delicious! My family enjoys it a lot.
    Thanks Lisa5 stars

  19. So delicious! Just the stir fry I have been looking for. I love the sauce it just perfect. It doesn’t over power all those delicious veggies. I look forward making this again!5 stars

  20. I made this with some lo mein, doubled the sauce, and it was delicious. So much better than takeout.

  21. The way you showing the video is mouthwatering. always chicken is the best favorite food for me. liked the video sir.

  22. Super delicious as always Lisa!! Super tasty but also nice and refreshing with all of the veggies! We added chili oil to give it a little kick! 5 stars

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