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 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!

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

4.97 from 30 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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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64 comments on “Chicken Stir Fry”

  1. Not much to say here except we LOVED this recipe!5 stars

  2. I never leave comments on recipes but this absolutely deserves one! Even my picky two year old loved the broccoli because it tasted like “candy” to him lol thank you so much for sharing this clean gluten free meal. 5 stars

  3. It was absolutely delicious!5 stars

  4. Lisa, thanks a lot! My boyfriend has bee asking to cook somethng “Asian inspired” lately so I’ve tried Chicken stir fry and it turned out perfectly!5 stars

    • Glad this satisfied his asian cravings! You should also give my teriyaki chicken or honey garlic shrimp a try :)

  5. Awesome!!! Whole family loved it with Jasmine rice.5 stars

  6. The flavor of the sauce is amazing! I substituted tofu for the chicken as I am trying to eat less meat, and the flavor was still amazing. Pairing it with white rice really completes the meal. Will definitely be incorporating this dish in my weekly meal prep rotation. 5 stars

  7. it’s simple and enjoyable! exchanged half of the chicken for shrimp and it was wonderful.5 stars

  8. This is super delicious and I appreciate that it is gluten-free. I’m making this two nights in a row! Next time I’ll definitely buy the lower sodium tamari soy sauce that’s recommended.5 stars

  9. Hi,
    This is fantastic post for chicken stir fry with good recipe and instruction. Thank you for sharing with us.5 stars

  10. Wow great Recipe!

    This is the first time I Read the whole article .
    Thank you so much it is helpful and clear.

    I will visit again!!5 stars

  11. What an absolutely fantastic post! I have try to make this recipe and it was too good..

    Thanks for posting this. I’ll be sharing it!

  12. I did not have arrowroot powder and substituted with corn starch. I also added mirin instead of dry sherry. These substitutions work! I accidentally put too much sesame oil too. But it turned out delicious! 5 stars

  13. First time trying one of your recipes and it was a hit. Everyone loved it. Prep went well. I used boneless, skinless chicken and highs instead of breasts and took a little longer to I cook. Would try red pepper flakes next time. Definitely in rotation. Was also wondering what a hint of citrus would be like??5 stars

    • Glad you first ever Downshiftology recipe was a hit Toni! Not sure what a hint of citrus would taste like as this is such a savory dish, but you can try!

  14. I loved how bright and colorful the veggies were. I added snap peas to it and it was perfect. Love your recipes.5 stars

  15. A great flavorful easy stir fry recipe! I made it for dinner last week with added veggies and chili garlic sauce for extra heat! Perfect weeknight dinner. Thanks Lisa for another great recipe!5 stars

  16. Made this tonight, it was delicious and easy to make.  Food prep took me longer than the recipe description says. Plenty if left overs for a couple of meals.  Yum yum, worth trying and making it part of my go to meal prep options.  This is a winner, easy, healthy and healthy5 stars

  17. Been looking for an easy and flavorful chicken stir fry recipe for some time. This one looks like it! Thanks for sharing the detailed instructions 😊5 stars

  18. Made this today and it’s fantastic! Love your channel and your site. It’s so helpful to hear your tips about arrowroot instead of corn and such, I’m learning a lot from you!5 stars

  19. Hi Lisa,

    So glad I came across your website several years ago! Your recipes are so good!

    I am looking for a large ‘non-tonic’ skillet like the one you used in this recipe and was wondering what brand you used.

    Thanks so much,
    Alice5 stars

    • Hi Alice – I’m using my stainless steel All-Clad pan for this recipe. But you can take a peek at all the cookware I use in my post “My Favorite Cookware: The Best Pots and Pans”.

  20. First time trying out a recipe of yours! Thought my kids wouldn’t like it, but the whole family loved it! Thank you for this simple recipe all the way from Sweden!4 stars

  21. This recipe is amazing, left overs are just as good the next day!5 stars

  22. Our new favorite Stir fry recipe! I will definitely double this next time so that we have leftovers!!! 5 stars

  23. I made this a few days ago, and it was really good! The main vegetables I used were green beans, carrots, and onions, sliced thin. I also used coconut aminos instead of the soy, and garlic powder instead of cloves. The sauce is amazing! Thank you!5 stars

  24. Crazy question but what kind of knife is that? Thanks and recipe looks amazing.

  25. This was delicious and easy to make. Definitely will do this again.5 stars

  26. As always, Lisa’s recipes are perfection! Also approved by my Chinese boyfriend who asked me if we can make this now twice a week :)5 stars

  27. I am happy I tried your stir-fry! It is the best of the best! I have already made a few attempts to find a tasty recipe for the chicken stir-fry, and I almost gave up. Thanks. It is yummy and delicious!!!5 stars

  28. What a healthy and delicious recipe! Love all of the veggies and colors in this dish. Super easy to make too. YUM!5 stars

  29. Wow!!! That looks super tasty. Wondering if it would be okay to leave out the honey…trying to make this whole 30 friendly! 😃 Love all of your recipes and can’t wait for your book to hit the shelves.5 stars

  30. Such a healthy and flavourful chicken dish! So good with a bowl of steamed rice! Thanks for sharing.5 stars

  31. This is perfect for dinner tonight! I can’t wait to make this and it looks amazing! The family is going to love this recipe!5 stars

  32. this was so easy and delicious I am making it again this week it was a huge hit here!5 stars

  33. Will be making this soon can i use vegetable broth mushrooms as am a vegan can i skip red bell pepper as am not a big fan of it perfect for my after office meals sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya

    • Hi Ramya – Sure, you can! I would add more of the other veggies to replace the bell pepper though so that there’s an even amount compared t the sauce.

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