Chicken Stir Fry


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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 like this kung pao chicken, 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

4.92 from 112 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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.



Stir Fry Sauce

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


  • 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


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Great stir fry! I had some fresh veggies and frozen broccoli on hand. I happened to have homemade bread to go with it and it turned out great. This is a keeper!4 stars

  2. Great tasting recipe and easy to follow! Made this for a Friday night dinner and was afraid it wouldn’t be elevated enough but it absolutely worked! Thanks, Lisa! I’m a diehard downshifter!! :)5 stars

    1. Hi Lysa – So thrilled you loved this chicken stir fry! And thanks so much for being a loyal Downshifter. :)

  3. I have just recently retired and have been trying my hand at cuisine. I made your stir fry for my lovely wife tonight and it was absolutely delicious thanks to your easy to follow recipe.
    I’m not one to brag but this was number one.
    I will be trying more of your recipes in the near future. Only one thing I’m afraid of, being confined to the kitchen by my wife. Haha.
    Thank-you again Lisa.

  4. What a great stir fry recipe!! It was easy to make and so much healthier and better tasting than the stir fry mixes. I have made this recipe several times now and usually start off with the recipe as written and then throw in whatever veggies I have on hand. A great way to use up veggies rather than having to dump in the compost once they go bad! Thank you again for another great recipe Lisa!!5 stars

  5. Thank you Lisa. For your book and all the extra recipes.
    I’ve sent 3 additional books and recommendations to my sister and daughter.

  6. Super simple recipe, quick to throw together and tastes really good! Highly recommend, great weeknight dinner or meal prep recipe.5 stars

  7. This is my third time making this recipe and I really enjoy it. It tastes great and I like that I get to eat lots of veggies.5 stars

      1. Happy 2024!
        HELP! I sadly fell off track and am trying to get back on, before I get too far gone. With the tool of the gastric sleeve, I lost a great deal of weight. My plan is to prepare your stir fry on Monday. I saw the nutrition facts, but didn’t see anywhere (I may have overlooked) the serving size. All of the nutritional information must be included in my journaling. If you could please help me, I would greatly appreciate it. Any other tips are be welcomed. Thanks much!

  8. This was easy to make and the whole family loved it! Absolutely delicious and it didn’t need any soy sauce once served.5 stars

  9. Great, really enjoyed it.. Don’t hold back on the ginger and garlic. Next time will add mushrooms and snow peas.

    Thanks from Sydney Australia5 stars

  10. This came together so easily and my family loved it. I’ll be adding to my rotation. We’re going to try it with shrimp and steak next!