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This Chicken Stir Fry is a family favorite that deserves a spot in your regular dinner rotation. With tender chicken, crisp-tender veggies, and a savory homemade sauce, it’s the perfect quick and flavorful weeknight meal ready in just 30 minutes.
Skip the takeout and make your own stir fry in less time than delivery. Serve it over fluffy white rice or lo mein noodles for a satisfying dinner that everyone will love.
Try This Next: If you love fast and flavorful meals, try my Garlic Butter Chicken Bites or Beef and Broccoli next.
Pin this recipe for later!Why I Love This Recipe
- Quick to make – Ready in 30 minutes and perfect for weeknights when time is short.
- Full of flavor – Thanks to the savory-sweet stir fry sauce balanced with soy sauce, honey, garlic, and vinegar.
- Customizable – Use your favorite vegetables or add some spice. Works great with whatever is in your fridge!
- Family approved – Even picky eaters enjoy it. It’s mild and comforting but packed with flavor.
RECIPE WALK-THROUGH
Before You Begin
Get everything prepped before you start cooking! Slice your veggies and chicken, and mix up the sauce. Stir fry comes together quickly, so having everything ready will make the process smooth and stress-free.
Tools and Equipment
- Large wok or high-sided skillet
- Medium and small mixing bowls
- Measuring spoons and cups
- Tongs or a spatula
- Cutting board and sharp knife
Ingredient Notes
- Chicken tenderloin or breast – Tenderloins are slightly more forgiving and stay juicier than breasts.
- Cornstarch – Helps give the chicken a light coating and slightly thickens the sauce.
- Neutral oil – Light olive oil, avocado, or canola oil are great options for high-heat cooking.
- Red bell pepper, broccoli, yellow onion – A colorful, flavorful vegetable mix that cooks quickly.
- Chicken broth – Forms the base of the sauce.
- Soy sauce – Use low-sodium to control saltiness.
- Honey – Adds a light sweetness; substitute with brown sugar if desired.
- Sesame oil – Just a teaspoon adds deep, nutty flavor.
- Rice vinegar – Brightens the sauce and balances the flavors.
- Chili garlic sauce – Optional for heat; gochujang or sriracha are great subs.
How To Make Chicken Stir Fry
See the recipe card below for full, detailed instructions
In a small bowl, whisk together all sauce ingredients and set aside.
Toss chicken with salt, pepper, ground ginger, and cornstarch in a bowl or zip-top bag.
Heat a large wok or skillet over medium-high heat and add two tablespoons of oil. Stir fry bell pepper, broccoli, and onion until they begin to char, about 3 minutes.
Push veggies to the side, add the chicken, and then add another tablespoon of oil if needed. Stir-fry the chicken for about 3 minutes. Pour in the sauce, bring to a boil, then reduce the heat to medium.
Cook until the chicken is cooked through to 165℉, about 5 minutes. Remove from heat and garnish with sesame seeds and green onion. Serve immediately with rice or lo mein noodles.
Frequently Asked Questions
Can I use chicken thighs?
Yes, boneless skinless thighs work great and stay tender.
Is this very spicy?
It’s mild as written, but you can increase the chili garlic sauce or use sriracha for more heat.
What other veggies can I use?
Try snap peas, bok choy, mushrooms, baby corn, zucchini, or carrots.
Can I make it ahead of time?
It’s best served fresh, but leftovers reheat well for up to 3 days.
Serving Suggestions
Serve over cooked white rice or lo mein noodles. Add a handful of cashews or peanuts for crunch, or top with more sesame seeds and a drizzle of extra sauce. Switch up the vegetables based on what you have on hand.
Storage Tips
The Best Way to Store Leftovers
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or the microwave in 20-second intervals.
Recipe Tips
- Prep everything in advance! Stir-fries move fast.
- Use high heat and a large skillet for the best results.
- Add harder veggies like carrots early and soft ones like mushrooms later in cooking.
More Asian Inspired Recipes
Chicken Stir Fry
Ingredients
- 1 ½ pounds Chicken tenderloin or breast cut into 1” cubes
- ½ teaspoon Salt
- ¼ teaspoon Freshly cracked black pepper
- ¼ teaspoon Ground ginger
- 1 ½ tablespoon Cornstarch
- 2-3 tablespoons Neutral oil light olive oil, avocado, or canola
- 1 Red bell pepper sliced
- 1 ½ cups Broccoli cut into small florets
- 1 cup Yellow onion sliced
Sauce
- ½ cup Low sodium chicken broth
- ⅓ cup Low sodium soy sauce
- 2 tablespoons Honey
- 1 teaspoon Sesame oil
- 1 Large clove garlic pressed or minced
- 2 teaspoons Seasoned rice vinegar
- 1 teaspoon Chili garlic sauce optional
For serving
- Thinly sliced green onion and sesame seeds for garnish
- Cooked white rice or lo mein noodles for serving optional
Instructions
- In a small bowl, which together all sauce ingredients, set aside. In another medium bowl or zip top plastic bag, toss the chicken with the salt, pepper, ginger, and cornstarch.
- Heat a large wok or high sided skillet over medium high heat, add 2 tablespoons of oil, followed by the bell pepper, broccoli and onion. Stir fry until veggies begin to char, about 3 minutes.
- Add the chicken pieces, along with another tablespoon of oil if needed. Stir fry 3 minutes.
- Pour in the sauce ingredients, bring to a boil and reduce to medium heat. Cook, stirring occasionally until chicken is cooked through to 165℉, about 5 minutes.
- Remove from heat, garnish with green onion and sesame seeds and serve immediately with rice or lo mein noodles.
Notes
- Store leftover stir fry in an airtight container in the fridge for up to 3 days.
- Reheat leftovers gently in a saute pan, or in the microwave in 20 second increments.
- You can use chicken tenderloins, breast, or boneless skinless thighs.
- Chili garlic sauce comes in a jar and can be found in the Asian section of your grocery store. It has a medium heat level and is very garlicky. This delicious condiment adds a gentle heat to the sauce; feel free to adjust the heat level to your taste.
- Gochujang or sriracha can be added in place of the chili garlic sauce.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
