Chicken Stir Fry – Quick, Healthy, and Full of Flavor

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Chicken stir fry is a quick and versatile recipe that transforms simple ingredients into a colorful, nutritious, and satisfying meal. Tender strips of chicken are seared until golden, then tossed with crisp vegetables and a savory sauce that ties everything together. It’s perfect for busy weeknights because it cooks fast, uses everyday pantry items, and can be customized with whatever vegetables you have on hand. Once you master the basic method, you’ll be able to create endless variations that match your taste and seasonal produce.

This dish also works wonderfully for meal prep. The chicken stays tender, the vegetables remain vibrant, and the sauce reheats beautifully. Whether served over rice, noodles, or a low-carb option like cauliflower rice, chicken stir fry is a dinner that always satisfies.

Why You’ll Love This Recipe

  • Ready in about 25 minutes from start to finish.
  • Packed with vegetables and lean protein.
  • Flexible – works with a variety of proteins and vegetables.
  • Great for meal prep and leftovers.
  • Flavorful sauce that appeals to all ages.

Ingredients

For the Chicken and Vegetables

  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon soy sauce (for marinating chicken)
  • 1 teaspoon cornstarch (for marinating chicken)
  • 2 tablespoons vegetable or canola oil, divided
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup snow peas or sugar snap peas
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 green onions, sliced (reserve some for garnish)
  • Sesame seeds for garnish (optional)

For the Sauce

  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 tablespoons honey or brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
  • Red pepper flakes or sriracha, to taste

Step-by-Step Directions

1. Marinate the Chicken

  1. Place the sliced chicken in a medium bowl.
  2. Add 1 tablespoon soy sauce and 1 teaspoon cornstarch.
  3. Toss to coat evenly.
  4. Set aside to marinate while preparing vegetables and sauce.

2. Make the Sauce

  1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, honey, sesame oil, and red pepper flakes if desired.
  2. Set the sauce aside and keep the cornstarch slurry separate to thicken later.

3. Cook the Chicken

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
  2. Add chicken in a single layer and cook for 3–4 minutes without stirring.
  3. Flip and cook another 2–3 minutes until just cooked through.
  4. Remove chicken from the skillet and set aside.

4. Cook the Vegetables

  1. Add the remaining 1 tablespoon oil to the skillet.
  2. Add broccoli, bell peppers, carrot, and snow peas.
  3. Stir fry for 3–4 minutes until crisp-tender.
  4. Add garlic, ginger, and the white parts of the green onions.
  5. Cook for 30 seconds until fragrant.

5. Combine and Thicken

  1. Return the chicken to the skillet.
  2. Pour the sauce over the chicken and vegetables.
  3. Stir to coat everything evenly.
  4. Add the cornstarch slurry.
  5. Cook for 1–2 minutes until the sauce thickens and glazes the stir fry.

6. Garnish and Serve

  1. Remove from heat.
  2. Garnish with the reserved green onions and sesame seeds.
  3. Serve immediately over rice, noodles, or your preferred base.

Make-Ahead and Storage

Chicken stir fry is perfect for prepping ahead. You can chop vegetables and make the sauce up to 24 hours in advance, storing each separately in the fridge. Cooked stir fry can be stored in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave in short intervals.

Ingredient Swaps

  • Protein: Swap chicken for beef, shrimp, tofu, or tempeh.
  • Vegetables: Try zucchini, mushrooms, bok choy, baby corn, asparagus, or napa cabbage.
  • Sauce Adjustments: Use extra soy sauce and sugar if you don’t have oyster sauce. Add more hoisin for sweetness or rice vinegar for tang.

Flavor Boosters

  • Toast sesame seeds before garnishing for more nuttiness.
  • Add lime juice at the end for brightness.
  • Mix in chili garlic sauce for heat.
  • Use fresh ginger for a stronger aroma.

Serving Suggestions

Chicken stir fry pairs well with a variety of bases:

  • White rice, jasmine rice, or basmati rice
  • Brown rice for more fiber
  • Noodles such as soba, udon, or rice noodles
  • Cauliflower rice or zucchini noodles for a lighter option

Nutrition (Per Serving Without Rice)

  • Calories: ~320 kcal
  • Protein: ~28g
  • Carbohydrates: ~18g
  • Fat: ~15g
  • Fiber: ~4g

FAQs

Can I use frozen vegetables? Yes, thaw slightly and stir fry longer to remove excess water.
How do I keep vegetables crisp? Cook over high heat and avoid overcrowding the pan.
Can I make it gluten-free? Use tamari or coconut aminos instead of soy sauce and check labels on other sauces.
Do I need a wok? No, a large skillet works fine — just make sure it’s big enough to stir comfortably.

Quick Summary

  1. Marinate chicken with soy sauce and cornstarch.
  2. Whisk sauce ingredients; keep slurry separate.
  3. Sear chicken until golden; remove.
  4. Stir fry vegetables until crisp-tender.
  5. Add chicken, sauce, and slurry; cook until thickened.
  6. Garnish and serve.

Variations

  • Teriyaki Chicken Stir Fry: Replace sauce with teriyaki sauce and add pineapple.
  • Thai-Style: Add fish sauce, Thai basil, and chili.
  • Peanut Chicken: Stir in peanut butter and garnish with chopped peanuts.
  • Lemon-Ginger: Add lemon zest and extra ginger for freshness.

Lighter Options

  • Use chicken breast and reduce oil.
  • Swap honey with a low-calorie sweetener.
  • Increase vegetables and reduce chicken for fewer calories.

Cook Once, Eat Twice

Make a double batch, serve half for dinner, and store the rest for a quick lunch later in the week. You can also repurpose the chicken and sauce in wraps or salads.

Chicken stir fry is one of the easiest and most adaptable dishes you can make at home. It’s fast, healthy, and tastes better than takeout when prepared with fresh ingredients. Once you get comfortable with the method, you can mix and match flavors endlessly, ensuring you never get bored of this simple weeknight favorite.

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