Chicken Stir Fry
243 Comments
Jan 27, 2025
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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.
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.
Chicken Stir Fry
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
©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.
This recipe was originally posted May 2021, but updated to include new photos and information for your benefit!
I always seem to forget about the humbly fabulous Stir Fry & I stumbled onto this recipe at the same time that I realized my crisper vegetables were waning. SO SO good! SO SO easy! The sauce is simple & perfect and brings it all together deliciously! Thanks again for a delicious reminder of a cook’s staple dish!!
You’re more than welcome, Penelope! And yes, this chicken stir fry really should be a staple recipe with any veggies you happen to have in your fridge. Enjoy!
I made this for our family Sunday dinner, and everyone loved it. The only substitution I made was using Shaoxing wine (only because I have it) in place of the sherry. I will definitely make it again.
I’m happy to hear you and your family loved it!
Awesome meal!! I served over a combo of white quinoa and green lentils for extra protein!
Hi Sheila – I’m sure this tasted great with white quinoa and green lentils! What a delicious, protein-packed meal.
Nailed it again !!!!Tuesday night supper and guess who’s winning again!! Seriously my wife’s going to quit cooking if you keep posting these great recipes.!!!!! My night to cook again and hero status is where we stand Lisa!! PS I haven’t told her where I am getting these recipes…., ssshhhhhh!! Thank you wished I could post some pictures of the final product!!
Hi Tim – That’s great to hear you and your wife have been loving all the recipes so far! This will be our little secret, ha! As for posting photos of the final product, I’d love for you to share them in my Facebook community group if you’re a part of that! If not, I hope to create more opportunities on the website to let community members post. Stay tuned!
Loved it!
Could you use shrimp instead
Hi Cindy – yes, you sure can! Maybe I need to make another recipe for that, haha. ;)
For years now this has been our “go to” stir fry recipe. We like to add more veggies and happy to say that this time we had quite a variety in the fridge. Last night we added mushrooms, snow peas, water chestnuts (canned), along with all in the recipe except the broccoli. We increased the sauce a bit to cover all the extra veg. So very delicious.
This, along with many of the Downshiiftology recipes, are in our monthly rotation.
Thank you Lisa!
That’s the beauty of a stir-fry! I love all the ingredients you added to this recipe, Phyllis. Enjoy!
Yummy sauce!!
Hi Dianne – The sauce is the key that ties this dish together!
I have made chicken stir fry for years, but this recipe certainly brings the flavor up a notch.
I loved the tamari instead of the soy sauce and fresh ginger is far better than dried!
The best part, my husband who doesn’t like chicken, LOVED IT!! He said, “You’ve never made chicken stir fry before.” Of course I have, but it wasn’t this good, I reminded him.
Hi Bobbi – I’m so glad this chicken stir fry recipe changed your husband’s mind! Sometimes, its those small little tweaks that will make a meal extra delicious.
Excellent stirfry! I sliced the red peppers, onions, and carrots into strips vs chopping them as the recipe calls for. I also put the stirfry over brown rice. Excellent!
I’m glad you enjoyed this chicken stir fry, Kimberly!
Every time I make something of yours that I haven’t tried before, my husband says the exact same thing… “oh my gosh this is so good.”
We loved this simple but delicious recipe!
Yay, I’m so thrilled to hear that. Thanks so much for the positive feedback and review, Angel!
I made this recipe tonight. It was delicious. Everyone loved it!
Hi Karen – I’m happy to hear everyone loved it! Enjoy!
Delicious and oh so healthy with all that crisp vegetables- even better as it aids digestion with the ginger, garlic and fermented tamari sauce! We love it. Add a chilli if you like it spicy like we do!
Hi Kristy – I’m so glad you’re loving this chicken stir-fry!
I made your chicken stir fry, it was very tasty. I Iove that it is made with all the good for you ingredients. Sometimes they don’t always taste the best, but this was great 😃 thank you so much for sharing.
Hi Janet – Happy to hear you loved this chicken stir-fry dinner!
I’m enjoying your website and recipes, especially this morning. Easy to prepare and follow instructions. It taste as good as my favorite chinese takeout! I was pleasantly surprised by the flavors. I plan to serve it with your Bok Choy recipe. Thank you for helping me to reset my meal planning for the winter.
Hi Francine – I’m happy to hear you love this chicken stir fry with my bok choy recipe. That’s a great pairing! Enjoy!
Arrowroot? Never heard of that before not sure what it is. Is there something I can use to substitute it or is it easy to find?
Hi Marlo – you can use cornstarch as well. Enjoy!
This was easy, delicious, and packed with flavor! My picky daughters even liked it. Bonus: it was even better the next day!
Happy to hear this chicken stir fry satisfied the picky eaters, Erika!
Husband approved! Loved it
I love this stir fry! The sauce is amazing. You can change up the veggies to use whatever you have.
Hi Barb – Happy to hear you love this chicken stir fry. And yes, it’s easily customizable!
I just made this for my family and I cannot stop talking about it! It was absolutely delicious. Perfectly savory with a hint of sweetness. I’m adding this to our rotation. I LOVED it. I didn’t have the vinegar listed so I used rice wine vinegar and it worked perfectly. Thank you for sharing this!
Hi Yadi – Happy to hear the whole family enjoyed this chicken stir fry!
Made this for dinner several times, love it. It is my favorite stir fry recipe. I enjoy many of Lisa’s recipes @ downshiftology, haven’t found one yet that I did not like!
Aw, thanks so much, Beth! I’m thrilled you’re enjoying all of my recipes. :)
This recipe is so flavorful! I didn’t think I could make something at home that tasted like what you could get at a restaurant until I made this. Thank you, Lisa!
Hi Arden – I’m so glad you loved this chicken stir fry!
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!
Glad you enjoyed this chicken stir fry recipe, Ingrid!
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!! :)
Hi Lysa – So thrilled you loved this chicken stir fry! And thanks so much for being a loyal Downshifter. :)
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.
.
Hi Norman – Happy to hear both you and your wife enjoyed this chicken stir fry!
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!!
Hi Karen – Happy to hear you’re loving this chicken stir fry recipe!
Made for first time today, definitely going to be a regular weeknight go-to!
Hi Lena – Happy to hear this chicken stir fry was a hit!
Thank you Lisa. For your book and all the extra recipes.
I’ve sent 3 additional books and recommendations to my sister and daughter.
Aw, thank you Valerie! I really appreciate you spreading the Downshiftology love. :)
Easy and delicious
Thank you
Hi Jane – I’m glad you love this chicken stir fry!
Made it for my family & they loved it!!!
Hi Amber – I’m glad this chicken stir fry was a success!
Super simple recipe, quick to throw together and tastes really good! Highly recommend, great weeknight dinner or meal prep recipe.
Hi Nate – Happy to hear this chicken stir-fry turned out beautifully!
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.
Hi Julissa – Happy to hear you enjoyed this chicken stir fry!
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!
This was easy to make and the whole family loved it! Absolutely delicious and it didn’t need any soy sauce once served.
Hi Linda – Happy to hear this chicken stir fry was a hit with the whole family
Great, really enjoyed it.. Don’t hold back on the ginger and garlic. Next time will add mushrooms and snow peas.
Thanks from Sydney Australia
Hi Mort – I’m glad you love this chicken stir fry recipe!
Easy and delicious. Enjoyed by all!
Thank so much, Suzanne!
Absolutely delicious. We all enjoyed it. Thank you.
Hi Isabel – Happy to hear you love this chicken stir-fry!
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!
Thrilled to hear everyone enjoyed this chicken stir-fry, Nicole!