Chicken Stir-Fry is a fast, flavorful, and colorful meal that combines juicy chicken, crisp vegetables, and a savory sauce all cooked in one pan. It’s a go-to dinner for busy nights when I want something healthy and satisfying without spending hours in the kitchen. Served over rice or noodles, it’s a complete meal that’s easy to customize and packed with flavor.
Why You’ll Love This Recipe
I love this recipe because it’s quick, flexible, and uses simple ingredients I usually have on hand. The chicken comes out tender, the vegetables stay crisp, and the homemade stir-fry sauce pulls everything together. I can switch up the veggies based on what I have, and it always turns out delicious. It’s perfect for meal prep or a last-minute dinner that still feels fresh and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breast or thighs (thinly sliced)
-
Broccoli florets
-
Bell peppers (any color), sliced
-
Carrots, thinly sliced or julienned
-
Snow peas or snap peas
-
Garlic, minced
-
Fresh ginger, grated or minced
-
Soy sauce
-
Oyster sauce or hoisin sauce (optional for added depth)
-
Cornstarch
-
Chicken broth or water
-
Sesame oil
-
Vegetable oil for cooking
-
Cooked rice or noodles, for serving
-
Green onions and sesame seeds, for garnish (optional)
Directions
-
I start by slicing the chicken thin and tossing it with a bit of soy sauce and cornstarch to tenderize and give it a silky texture.
-
I heat vegetable oil in a large skillet or wok over medium-high heat and cook the chicken until it’s golden and cooked through, then set it aside.
-
In the same pan, I add a little more oil and stir-fry the vegetables starting with the firmer ones like carrots and broccoli, followed by bell peppers and snap peas.
-
I add garlic and ginger and cook just until fragrant.
-
I return the chicken to the pan and pour in the sauce made from soy sauce, broth, and oyster or hoisin sauce.
-
I toss everything together and let it cook for a couple more minutes until the sauce thickens slightly and coats the ingredients.
-
I finish with a drizzle of sesame oil and serve hot over rice or noodles, topped with green onions and sesame seeds.
Servings and timing
This recipe serves 4 and takes about 30 minutes total—10 minutes for prep and around 20 minutes to cook.
Variations
-
I switch up the protein by using shrimp, beef, or tofu instead of chicken.
-
I add mushrooms, zucchini, baby corn, or water chestnuts for variety.
-
I use chili garlic sauce or red pepper flakes to make it spicy.
-
For a low-carb version, I serve it over cauliflower rice or lettuce wraps.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts, stirring in between. The veggies may soften a bit, but the flavors are still delicious.
FAQs
Can I use frozen vegetables?
Yes, I’ve used frozen stir-fry veggie mixes before. I just thaw them slightly and cook them quickly to avoid over-softening.
What’s the best cut of chicken for stir-fry?
I usually use chicken breast for a leaner option, but chicken thighs stay juicier and are a great choice too.
Can I make the sauce ahead of time?
Absolutely. I mix the sauce ingredients and store them in the fridge so everything comes together even faster when I cook.
How do I keep the veggies crisp?
I stir-fry them on high heat and don’t overcook. Adding the firmer vegetables first helps keep everything evenly cooked and crunchy.
Is this recipe gluten-free?
I use gluten-free soy sauce (like tamari) and make sure any sauces I use are labeled gluten-free. That way, the whole dish stays gluten-free.
Conclusion
Chicken Stir-Fry is one of those recipes I come back to again and again. It’s quick, customizable, and full of flavor and texture. Whether I’m using up leftover vegetables or trying to make a healthy dinner fast, this dish always comes through. It’s simple, tasty, and perfect for any night of the week.
