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. Itâs fast, easy, and guaranteed to be a family favorite!
Why Youâll Love This Chicken Stir-Fry
Iâm 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, itâs also extremely adaptable to almost any vegetable you have on handâsnow 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 youâll love this stir-fry recipe:
- Itâs the best 30-minute meal. Which makes it a weeknight dinner winner! The majority of the time is spent prepping the ingredients, but once thatâs done, the stir-fry portion is incredibly fast.
- Itâs 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: Iâm 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: Iâm using a classic combination of red bell peppers, carrots, broccoli, and yellow onion. But feel free to get creative with other veggies! Also, Iâve 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: Youâll 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.
Find the printable recipe with measurements below.
Stir-Fry Sauce Substitutions
- Soy Sauce: Iâm 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 donât 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 itâs overcooked.
- Dry Sherry: The secret ingredient to a Chinese restaurantâs stir-fry is Shaoxing wineâbut itâs not gluten-free. Instead, Iâll add a splash of dry sherry if I have it (which is a cooking wine and not sherry vinegar). You donât need much and it isnât required, but it really does add a delicious layer of flavor. If you donât 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 youâre 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 sautĂ©ing them until theyâre slightly tender, yet still crisp (in step #3). This way, they wonât 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, Iâd love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if youâre hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
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 bowlsâso many sizes to work with!
Ingredients
Stir Fry Sauce
- Πcup chicken broth
- Πcup 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.Â
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!
HEAVEN! Thank you for this recipe. Ever since my husband and I have been gluten free, we haven’t enjoyed a good stir fry. This recipe is as good as our old favorite restaurant dish that I’ve failed to replicate until now! I echo everything that’s been said… it’s a ten-star keeper!
Thrilled to hear you and your husband are loving this chicken stir-fry recipe!
hi Lisa
I have been following you since a few month as I have 3 auto immune illness
I have a question ; I bought arrowroot flour ( thinking it was arrowroot powder ) can I use it for this recipe to thicken the sauce ?
They’re essentially the same thing, so you can use the flour for this sauce.
This was delicious. The sauce gives it amazing flavor! Easy week night meal.
Happy to hear you’re loving this chicken stir fry Tracy!
Loved this recipe very easy and tasty
Only mistake I did was little to much soy sauce but salty Iâd probably put bit less than wat it saysÂ
Other than that yumm
Great, tasty and simple. Also my hubby enjoyed it for dinner, thanks for the inspiration đ đ
Now I really like this recipe, it turned out great but I just wish timing to prep was a little more realistic. This is not a 15 minute prep. I had my chicken all ready to go and all the chopping, measuring was 35 minutes. Which is fine but not a midweek meal if you work 40 hours.Â
Other than that I love the addition of arrowroot, makes the dish thicken quickly and gives an appealing âshineâ to it. Will make again. đ
Wow! The truly amazing recipe you have shared. I had tried out this recipe but I found the best way in your article. Also looking for the best Spaghetti recipe. For the best ingredients, I personally visit online stores and before that, I picked up coupons to get discounts as well at Vouchers Portal.
Made it today. Add extra veggies, zucchini and mushrooms. Double the stir fry sauce because I like more sauce. Delicious! It’s a keeper for sure!
So yummy. Tried it tonight and was super delicious- better that take out. I used cauliflower florets instead of broccoli as I didn’t have any and added some bok choy towards the end for some greenery! So good and so easy to make. Thank you.
Glad you enjoyed this chicken stir fry Rachel! :)
Just tried this recipe for supper tonight. Delicious. We had it with your cauliflower fried rice. Thanks for these recipes!
Happy to hear everyone enjoyed this for dinner Pauline!
I loved this recipe! Itâs easy to do and came out delicious! I didnât have soy sauce, so I used another sauce (Maggie) so it turned out a little salty. I donât have rice to tone it down (and Iâm quarantining, so there wasnât much I could do). So maybe tomorrow I will add a little orange juice to the leftovers.Â
It is definitely a keeper!Â
I made this recipe 2 nights in a row. Â The first night, I made sausage and peppers for everyone else and this meal for me (I figured I would eat it several nights in a row). My husband was insulted that I didnât make the âhealthyâ meal for him as well. So tonight, Iâm making again for everyone. It is a keeper!! So so good!
This recipe was so nourishing, bursting with flavor, full of texture with just the right ratio for all ingredients. This has quickly become a favorite and is staying in my special recipe binder!
Thrilled to hear you loved this chicken stir fry Valerie!
So much flavor!! This is a keeper recipe for sure! Thank you for sharing this!
This recipe was quick, simple and delicous – thanks so much!
This stir fry is what easy dinners are all about!
My husband and I loved this recipe! My two year old liked the broccoli. Solid quick meal for a week night dinner. Thanks!
This was easy to make and tasteful but I found it a bit salty. Possibly the Tamari Sauce. I usually marinade the chicken pieces in a mixture of soy sauce and cornstarch for half an hour before cooking. This changes the texture of the chicken making it melt in the mouth. I would do this next time I make it. Give it a try you will notice a difference in the texture of the dish.
Not much to say here except we LOVED this recipe!
Happy to hear you’re loving this stir fry Marie!
I never leave comments on recipes but this absolutely deserves one! Even my picky two year old loved the broccoli because it tasted like âcandyâ to him lol thank you so much for sharing this clean gluten free meal.Â
If it satisfies the picky eaters, you know it’s a good one :)
It was absolutely delicious!
Happy to hear you loved this chicken stir fry Tanya!
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!
Glad this satisfied his asian cravings! You should also give my teriyaki chicken or honey garlic shrimp a try :)
Awesome!!! Whole family loved it with Jasmine rice.
Wonderful! Glad this was a winner Kellie :)
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.Â
Happy to hear this recipe has made it into your weekly rotation :)
it’s simple and enjoyable! exchanged half of the chicken for shrimp and it was wonderful.
Glad this turned out great with shrimp instead :)
This is super delicious and I appreciate that it is gluten-free. Iâm making this two nights in a row! Next time Iâll definitely buy the lower sodium tamari soy sauce thatâs recommended.
Hi,
This is fantastic post for chicken stir fry with good recipe and instruction. Thank you for sharing with us.
Glad this recipe was helpful to make the perfect chicken stir-fry Luis!
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!!
Glad this entire post was helpful!
I always read the entire post and comments. Lisa’s explanations are so very helpful and comments from the Downshifters also come in handy. Thanks everybody. P.S. I’m making this tonight…AGAIN!
What an absolutely fantastic post! I have try to make this recipe and it was too good..
Thanks for posting this. Iâll be sharing it!
Hope you love this chicken stir-fry Vipul!
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!Â
Good to know about those two substitutions Mary! Glad this turned out perfectly :)
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??
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!
I loved how bright and colorful the veggies were. I added snap peas to it and it was perfect. Love your recipes.
Snap peas are always welcome in this recipe :)
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!
Glad you enjoyed this stir-fry recipe Brooke :)
Made this tonight, it was delicious and easy to make. Â Food prep took me longer than the recipe description says. Plenty if left overs for a couple of meals. Â Yum yum, worth trying and making it part of my go to meal prep options. Â This is a winner, easy, healthy and healthy
Happy to hear you enjoyed this stir-fry recipe Rita!
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 đ
Glad you loved this stir-fry recipe Sophy!
Made this today and itâs fantastic! Love your channel and your site. Itâs so helpful to hear your tips about arrowroot instead of corn and such, Iâm learning a lot from you!
Wonderful! Happy to hear the tips were helpful :)
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,
Alice
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”.
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!
Glad the whole family enjoyed this recipe Effi!
This recipe is amazing, left overs are just as good the next day!
Leftovers of this stir-fry are always welcome.
Our new favorite Stir fry recipe! I will definitely double this next time so that we have leftovers!!!Â
Making a double batch would be great for leftovers!
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!
Wonderful! Glad you enjoyed this recipe :)
Crazy question but what kind of knife is that? Thanks and recipe looks amazing.
Hi Lori – This knife is part of my Zwilling set!
This was delicious and easy to make. Definitely will do this again.
Glad you enjoyed this recipe Janet!
As always, Lisaâs recipes are perfection! Also approved by my Chinese boyfriend who asked me if we can make this now twice a week :)
Glad this was approved Kathy :)
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!!!
Happy to hear this stir-fry was a success Irina!
What a healthy and delicious recipe! Love all of the veggies and colors in this dish. Super easy to make too. YUM!
Wow!!! That looks super tasty. Wondering if it would be okay to leave out the honey…trying to make this whole 30 friendly! đ Love all of your recipes and can’t wait for your book to hit the shelves.
Hi Tricia – yes, no problem! It’s a simple tweak to make it Whole30 compliant. :) Hope you enjoy!
Such a healthy and flavourful chicken dish! So good with a bowl of steamed rice! Thanks for sharing.
Can’t beat this easy and healthy dinner recipe :)
This is perfect for dinner tonight! I canât wait to make this and it looks amazing! The family is going to love this recipe!
Hope this was a dinner success Beth!
this was so easy and delicious I am making it again this week it was a huge hit here!
Happy to hear this chicken stir-fry was a success :)
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.