Name: Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 tbsp cornstarch; Salt and black pepper; 1 tbsp vegetable oil (plus more as needed); 2 cups broccoli florets; 1 bell pepper, sliced; 1 carrot, julienned; 1 cup snow peas or snap peas (optional); 2 garlic cloves, minced; 1 tsp grated fresh ginger; 2 green onions, sliced; 2 tbsp soy sauce; 1 tbsp oyster sauce or hoisin sauce (optional); 1/2 tsp sesame oil; 1/4 cup water or chicken broth; Cooked rice or noodles, for serving

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Chicken Stir-Fry is one of my favorite weeknight meals — fast, flavorful, and full of color and crunch. With tender slices of chicken, crisp vegetables, and a savory-sweet sauce, it’s a dish that comes together quickly in one pan and tastes better than takeout. I love how customizable it is, depending on what I have in the fridge.

Why You’ll Love This Recipe

I love this recipe because it’s quick, healthy, and totally flexible. The chicken cooks up juicy and golden, the veggies stay crisp-tender, and the stir-fry sauce adds just the right balance of salty, tangy, and sweet. Whether I serve it over rice, noodles, or enjoy it on its own, it always makes a satisfying meal that I can whip up in under 30 minutes. Easy Chicken Stir-Fry Recipe

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
Bell peppers (any color), sliced
Broccoli florets
Carrots, julienned or thinly sliced
Snow peas or snap peas (optional)
Garlic, minced
Ginger, grated
Green onions, sliced
Soy sauce
Oyster sauce or hoisin sauce (optional for depth)
Sesame oil
Cornstarch
Water or chicken broth
Vegetable oil for cooking
Cooked rice or noodles, for serving

Directions

Prep the chicken:
I slice the chicken thin and toss it in a little cornstarch, salt, and pepper. This helps it stay juicy and gives it a nice golden crust when cooked.
Cook the chicken:
I heat oil in a large skillet or wok over medium-high heat and stir-fry the chicken until golden and cooked through. I remove it from the pan and set it aside.
Stir-fry the vegetables:
In the same pan, I add more oil if needed and toss in the garlic, ginger, and vegetables. I stir-fry them for a few minutes until just tender but still crisp.
Make the sauce:
I whisk together soy sauce, a splash of water or broth, a bit of oyster or hoisin sauce if using, and a dash of sesame oil.
Combine and finish:
I return the chicken to the pan, pour in the sauce, and stir everything together. I let it cook for another 2–3 minutes until the sauce thickens slightly and everything is coated.
Serve:
I serve the stir-fry hot over rice or noodles, garnished with sliced green onions and a sprinkle of sesame seeds if I have them.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes total, including prep and cooking.

Variations

Sometimes I switch up the protein and use beef, shrimp, or tofu. I also love adding mushrooms, zucchini, or baby corn when I have them. For extra heat, I toss in red pepper flakes or a spoonful of chili garlic sauce. To keep it low-carb, I serve it over cauliflower rice or just enjoy it on its own.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop or microwave until warmed through. If the sauce thickens too much, I splash in a little water or broth while reheating. Easy Chicken Stir-Fry Recipe

FAQs

Can I use frozen vegetables?

Yes — I just make sure to thaw and pat them dry to avoid excess moisture. They work well for quick stir-fries.

What’s the best chicken cut for stir-fry?

I usually go with chicken breast for a leaner option, but thighs are juicier and more forgiving if slightly overcooked.

Can I make this gluten-free?

Yes — I use gluten-free soy sauce or tamari and double-check that any sauces I add are also gluten-free.

How do I keep the veggies crisp?

I cook them quickly over high heat and avoid overcrowding the pan. Stir-frying in batches can help if needed.

Is it okay to prep ahead?

Absolutely. I slice the chicken and chop the veggies ahead of time, then cook everything fresh when I’m ready to eat. The sauce can also be pre-mixed and stored in the fridge.

Conclusion

Chicken Stir-Fry is my go-to for quick, colorful dinners that are full of flavor and easy to adapt. With tender chicken, fresh veggies, and a bold, savory sauce, it’s a meal I keep in my weekly rotation — especially when I need something fast, healthy, and totally satisfying.