Chicken Stir-Fry

Chicken Stir-Fry is one of those quick, flavorful meals I can throw together on even the busiest nights. With tender chicken, crisp vegetables, and a savory sauce that clings to every bite, this dish is endlessly versatile and always satisfying. Served over rice or noodles, it’s a complete, colorful meal that’s way better (and faster) than takeout.

Why You’ll Love This Recipe

I love how Chicken Stir-Fry comes together in under 30 minutes, with simple ingredients and no complicated steps. It’s healthy, customizable, and works with whatever veggies I have in the fridge. The sauce is bold and balanced—salty, slightly sweet, and full of umami. Whether I’m cooking for myself or the whole family, it’s a go-to dish that never gets old.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir-fry:

• Boneless, skinless chicken breasts or thighs, sliced thin

• Salt and pepper

• Cornstarch (for coating the chicken)

• Vegetable oil or sesame oil

• Bell peppers, sliced

• Broccoli florets

• Carrots, thinly sliced

• Snap peas or green beans

• Garlic, minced

• Ginger, minced

For the sauce:

• Soy sauce

• Oyster sauce or hoisin sauce (optional for added depth)

• Rice vinegar or lime juice

• Brown sugar or honey

• Chicken broth or water

• Cornstarch (to thicken)

• Red pepper flakes or sriracha (optional, for heat)

To serve:

• Cooked rice or noodles

• Sesame seeds (optional)

• Green onions, chopped (optional)

Directions

1. I start by seasoning the sliced chicken with salt, pepper, and a bit of cornstarch. This gives it a light coating and helps it sear better.

2. I whisk together the sauce ingredients in a small bowl and set it aside.

3. In a large skillet or wok, I heat oil over medium-high heat and cook the chicken until browned and cooked through. Then I transfer it to a plate.

4. In the same skillet, I add a little more oil and stir-fry the vegetables, starting with the ones that take longer (like carrots and broccoli).

5. Once the veggies are crisp-tender, I add the garlic and ginger and stir for about 30 seconds.

6. I return the chicken to the pan and pour in the sauce. I let everything simmer for 2–3 minutes until the sauce thickens and coats the ingredients.

7. I serve it hot over steamed rice or noodles and garnish with sesame seeds and green onions if I have them.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: Around 30 minutes

Variations

• I often switch up the vegetables depending on what I have—zucchini, mushrooms, cabbage, and onions all work well.

• For a vegetarian version, I use tofu or tempeh instead of chicken.

• I add pineapple chunks or mandarin oranges when I want a sweet-and-savory twist.

• A splash of toasted sesame oil at the end gives it extra flavor.

• I’ve used low-sodium soy sauce and skipped the sugar for a lighter option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it until heated through. If the sauce thickens too much after chilling, I stir in a splash of water or broth while reheating.

FAQs

Can I use frozen vegetables?

Yes, I often use frozen stir-fry veggie blends when I’m short on time. I just thaw and pat them dry a bit to avoid excess water in the pan.

How do I keep the chicken tender?

I slice it thinly across the grain and don’t overcook it. A quick cornstarch coating also helps lock in moisture and gives it a nice texture.

Can I make the sauce ahead of time?

Absolutely. I mix the sauce and keep it in the fridge for up to 3 days. It saves me time when I need a fast meal.

Is a wok necessary?

No, a large nonstick skillet works just fine. I just make sure it’s hot enough to sear the ingredients properly.

What can I use instead of oyster sauce?

I use hoisin sauce, soy sauce with a bit of sugar, or even a splash of Worcestershire in a pinch. Each gives a slightly different flavor but still works well.

Conclusion

Chicken Stir-Fry is one of those meals I never get tired of making—or eating. It’s quick, fresh, and endlessly adaptable depending on what I’ve got in the kitchen. With juicy chicken, colorful veggies, and a crave-worthy sauce, it always hits the mark whether I’m cooking for a weeknight dinner or meal prepping for the week ahead.

Chicken Stir-Fry

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Chicken Stir-Fry is a quick, healthy, and flavorful dish made with tender chicken, crisp vegetables, and a savory stir-fry sauce. Perfect for busy weeknights, it’s a versatile and satisfying meal served over rice or noodles.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
• Salt and pepper, to taste
• 2 tbsp cornstarch (for coating)
• 2–3 tbsp vegetable oil or sesame oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/2 cup snap peas or green beans
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• For the sauce:
• 1/4 cup soy sauce
• 1 tbsp oyster sauce or hoisin sauce (optional)
• 1 tbsp rice vinegar or lime juice
• 1 tbsp brown sugar or honey
• 1/4 cup chicken broth or water
• 1 tsp cornstarch (for thickening)
• Pinch of red pepper flakes or sriracha (optional)
• To serve:
• Steamed rice or noodles
• Sesame seeds (optional)
• Chopped green onions (optional)

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Instructions

1. Season sliced chicken with salt, pepper, and cornstarch. Toss to coat evenly.
2. Whisk all sauce ingredients in a small bowl and set aside.
3. Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat. Cook chicken until browned and cooked through, then transfer to a plate.
4. Add more oil if needed, then stir-fry vegetables starting with carrots and broccoli. Cook for 3–4 minutes until crisp-tender.
5. Add garlic and ginger, stir for 30 seconds until fragrant.
6. Return chicken to the pan and pour in the sauce. Simmer for 2–3 minutes until sauce thickens and coats everything.
7. Serve hot over rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

• Swap veggies based on what you have—zucchini, mushrooms, and onions work well.
• Use tofu or tempeh for a vegetarian version.
• Low-sodium soy sauce and no added sugar make it lighter.
• Add pineapple or citrus for a sweet twist.
• Mix the sauce ahead for quick meal prep.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg