This Chicken Stir Fry is made with tender chicken breast, fresh veggies, and a homemade stir fry sauce for a restaurant-worthy dish that will make you rethink takeout forever! It’s ready in 30 minutes and made in one pan.
Want more takeout-style recipes to add to your regular rotation? Check out this Easy Orange Chicken recipe, Slow Cooker Mongolian Beef, and Beef Lo Mein!
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This Chicken Stir Fry is my absolute favorite quick dinner when I need something flavorful and satisfying, and I don’t want to leave my house!
It’s loaded with tender chicken, fresh, crisp veggies, and a homemade stir fry sauce that’s sweet and savory. Honestly, it’s so good that I might skip the takeout from now on!
This dish is super customizable, so I can throw in whatever veggies I have on hand, and the whole dish comes together in under 30 minutes.
Serve some piping hot stir fry over a bed of hot Baked Rice for a quick meal that tastes even better than your local Chinese restaurant.
Why we love this easy Chicken Stir Fry recipe:
- One-pan meal: You only need one skillet to make this entire meal, which means fewer dishes!
- Versatile: Grab whatever veggies you have in your fridge and throw them into this stir fry. You can also swap out the protein for a different variety: try pork tenderloin or sliced steak.
- Flavorful: The homemade sauce adds so much flavor to this dish and is as close to the restaurant version as you can get!
Chicken Stir Fry Ingredients:
- Low-sodium chicken broth: This adds a savory, flavorful base to the sauce. Since soy sauce is already salty, I like to use low-sodium broth!
- Low-sodium soy sauce: Soy sauce brings that umami flavor and salty kick to the stir fry. Use low-sodium soy sauce so the dish isn’t too salty.
- Brown sugar: Brown sugar balances out the savory flavors in the sauce. You can swap with honey if you like.
- Rice or white vinegar: This brings brightness to the dish. Use rice vinegar for a milder taste.
- Oyster sauce (optional): This sauce adds richness and depth with its slightly sweet and salty flavor. It’s optional but highly recommended for extra umami.
- Cornstarch: This helps to thicken the sauce, giving it that glossy, smooth texture that coats the vegetables and chicken.
- Garlic: Freshly minced garlic gives the stir fry a fragrant, savory flavor. Don’t skip it!
- Ginger: Fresh ginger adds warmth and a bit of spice to the sauce. You can use ginger powder in a pinch, but I highly recommend fresh ginger.
- Oil: You’ll need a neutral oil like vegetable oil or canola oil for stir-frying, as these oils have a high smoke point and won’t burn at high heat.
- Veggies: I like to use a combination of snap peas, red bell pepper, and carrots. However, you can really add any type of veggies you have on hand, so it’s great for cleaning out the fridge!
- Boneless skinless chicken breasts: These are thinly sliced, so they cook quickly. You can also use chicken thighs for a juicier, more flavorful option!
- Cooked rice: Serve the stir fry over steamed white rice or brown rice for a filling meal!
How to make the best Chicken Stir Fry:
This Chicken Stir Fry comes together in just 30 minutes! Make sure to check the recipe card for the full list of recipe instructions.
- Whisk the sauce ingredients together.
- Add snap peas, bell pepper, and carrots to a skillet. Cook until crisp tender, then remove.
- Cook the sliced chicken until no longer pink.
- Return the vegetables to the pan and pour in the sauce. Cook just until the sauce thickens and the chicken is cooked through.
Variations and Substitutions
- Gluten-free version: Use gluten-free soy sauce like coconut aminos or tamari for a gluten-free dish!
- Veggie swap: You can use any veggies you like for this recipe! Some great options are snow peas, bok choy, water chestnuts, baby corn, green beans, broccoli florets, or anything else you like. The options are endless!
- Heat: Add some crushed red pepper flakes to the sauce for a kick of heat.
How to store Chicken Stir Fry:
To store Chicken Stir Fry, place it in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing it because the vegetables will get too soft.
To reheat, warm it in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave individual servings.
Make-ahead option:
Although this dish is pretty quick, you can prep some things ahead to make it even quicker! Here are some time-saving options:
- Veggies: Chop the veggies and store them in an airtight container in the fridge for up to 1 week.
- Sauce: Whisk the sauce ingredients together and store in the fridge for up to 3 days.
Serving suggestions:
This Chicken Stir Fry is delicious served over a bed of instant pot Jasmine rice or brown rice, but you can switch it up with buttered noodles or quinoa if you’re in the mood for something different.
I also love to pair Chicken Stir Fry with air fryer green beans or air fryer broccoli when I want some extra veggies but don’t want to throw them in the dish.
More takeout-style recipes you’ll love:
- One Pot Chicken Chow Mein Recipe — this one never gets old!
- Maple Ginger Beef — the sauce is ridiculously good.
- Easy Crockpot Teriyaki Chicken — we love a slow cooker option!
- One Pan Teriyaki Chicken and Noodles — you can’t go wrong with noodles
Chicken Stir Fry recipe
written by Ashley Fehr
Ingredients
Stir Fry Sauce
- ½ cup low sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice or white vinegar
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon corn starch
- 2 cloves garlic finely minced
- ½ teaspoon finely minced ginger
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Chicken Stir Fry
- 1 tablespoon oil
- 1 cup snap peas
- 1 cup red bell pepper cut into ¾" pieces
- 1 cup carrot matchsticks or thinly sliced carrots
- 2 boneless, skinless chicken breasts (about 1 lb) thinly sliced
- salt and pepper
- hot, cooked rice for serving as desired
Instructions
Stir Fry Sauce
- Whisk together the broth, soy sauce, brown sugar, vinegar, oyster sauce (if using), corn starch, garlic and ginger. Set aside.½ cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice or white vinegar, 1 tablespoon oyster sauce, 1 tablespoon corn starch, 2 cloves garlic, ½ teaspoon finely minced ginger
Chicken Stir Fry
- Heat the oil over medium-high heat in a large skillet.1 tablespoon oil
- Add the snap peas, bell pepper and carrots and season lightly with salt and pepper. Cook and stir until crisp-tender, about 3-4 minutes.1 cup snap peas, 1 cup red bell pepper, 1 cup carrot matchsticks or thinly sliced carrots, salt and pepper
- Remove vegetables from the pan and set aside.
- Add additional oil if needed, then add the sliced chicken. Cook and stir just until no longer pink.2 boneless, skinless chicken breasts
- Reduce the heat to medium. Return the vegetables to the pan and add the sauce.
- Cook for 3-4 minutes, until sauce is thickened and chicken is cooked through. Taste and add additional salt and pepper as necessary.
- Serve over rice or as desired.
Notes
- Vegetables: you can use any vegetables you like in here! The firmer the vegetable, the longer they will take to cook.
- Chicken breast: this recipe also works well with boneless, skinless chicken thighs, sliced pork tenderloin or steak.
Nutrition Information
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