Chicken Stir Fry Recipe

I perfected the BEST Chicken Stir Fry with chicken, vegetables and a simple stir fry sauce, and I offer surprising ideas for stir fry over rice plus plenty of easy variations.

I love this Chicken Stir Fry because it feels messy and delicious instead of trying too hard, I toss thinly sliced boneless skinless chicken breast or thighs with bright broccoli florets, and somehow it’s always better than I expect. It’s quick enough for a weeknight when I’m tired, but interesting enough that guests actually ask for the recipe, even though I never follow the same plan twice.

It’s killer served Stir Fry Over Rice, and yes sometimes I burn the garlic a little, sometimes the sauce is too sweet, but that’s how the best versions happen, right?

Ingredients

• Lean protein, builds muscle, keeps you full, can be low fat depending on cut.
• High in fiber and vitamin C, adds crunch and bright green color.
• Sweet, packed with vitamins A and C, gives color and natural sweetness.
• Sharp aromatics that boost flavor, may aid digestion and immune support.
• Adds salty umami depth, balances sweetness, choose low sodium when possible.
• Provides a touch of sweet, helps glaze vegetables and balance salty flavors.
• Light acidity that brightens the dish, cuts richness without overpowering.
• Thickens sauce quickly for glossy coating, use sparingly or it gets gummy.

Ingredient Quantities

• 1 lb boneless skinless chicken breast or thighs thinly sliced
• 2 tbsp vegetable oil or canola oil
• 2 cups broccoli florets
• 1 red bell pepper thinly sliced
• 1 medium carrot thinly sliced
• 1 cup snap peas
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced or grated
• 1/4 cup low sodium soy sauce
• 2 tbsp oyster sauce (optional)
• 1 tbsp honey or 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/4 cup low sodium chicken broth or water
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1/4 tsp crushed red pepper flakes optional
• Salt and black pepper to taste
• 2 cups cooked white or brown rice for serving
• 2 green onions sliced (optional)
• 1 tbsp toasted sesame seeds (optional)

How to Make this

1. Slice the chicken thin, pat it dry with paper towels and season lightly with salt and pepper. Slice the bell pepper, carrot, onion, trim the snap peas and break the broccoli into bite sized florets. Mince the garlic and ginger. Have 2 cups cooked rice ready.

2. Whisk together the sauce: 1/4 cup low sodium soy sauce, 2 tbsp oyster sauce if using, 1 tbsp honey or brown sugar, 1 tbsp rice vinegar, 1/4 cup low sodium chicken broth or water and 1 tbsp cornstarch until smooth. Add 1/4 tsp crushed red pepper flakes if you want heat. Set it aside.

3. Heat a large wok or heavy skillet over high heat until very hot, then add 2 tbsp vegetable or canola oil and swirl to coat. Hot pan and hot oil are key, so it sizzles when food hits.

4. Add the chicken in a single layer and stir fry until just cooked through and starting to brown, about 3 to 5 minutes depending on thickness. Don’t crowd the pan; do it in two batches if needed. Transfer chicken to a plate.

5. Add a touch more oil if the pan is dry, then add the broccoli and carrot first since they take longest. Stir fry 2 to 3 minutes, then add the onion, bell pepper and snap peas and keep stirring 2 more minutes until veggies are crisp tender.

6. Push the vegetables to the side, add the minced garlic and ginger to the center of the pan and fry for 20 to 30 seconds until fragrant, careful not to burn them.

7. Return the chicken to the pan and pour the sauce over everything. Stir constantly while the sauce comes to a simmer; the cornstarch will thicken it in about 1 minute and coat the chicken and veggies.

8. Turn off the heat, stir in 1 tbsp sesame oil for flavor, taste and adjust salt and pepper as needed. If the sauce gets too thick add a splash more broth or water to loosen.

9. Serve the stir fry over 2 cups cooked white or brown rice, garnish with sliced green onions and 1 tbsp toasted sesame seeds if you like. Eat right away, it wont last long.

Equipment Needed

1. Large wok or heavy skillet (12 in if you got it)
2. Sharp chef’s knife for thin slicing
3. Cutting board — one for chicken and one for veg if possible
4. Measuring cups and spoons for the sauce
5. Small bowl and whisk (or fork) to mix the sauce
6. Spatula or sturdy wooden spoon plus tongs for stirring and tossing
7. Paper towels to pat the chicken dry
8. Rice cooker or medium pot to make the rice, plus a serving bowl or plates

FAQ

Chicken Stir Fry Recipe Substitutions and Variations

• Chicken (1 lb): firm tofu pressed and sliced, tempeh, thinly sliced pork tenderloin, or peeled shrimp — they all soak up the sauce well and swap 1 for 1
• Soy sauce (1/4 cup): tamari for gluten free, coconut aminos for a milder sweeter taste, Bragg liquid aminos if you want similar umami
• Broccoli florets: cauliflower florets, sliced bok choy, or green beans — just watch cook time so they stay crisp
• Cooked rice (2 cups): cooked quinoa, cauliflower rice, or stir fry with rice noodles like lo mein or rice vermicelli

Pro Tips

1) Do your mise en place. Chop everything, mix the sauce and have rice ready before the pan gets hot, you’ll move fast once you start and a missing carrot slice will ruin the rhythm.

2) Pat the chicken very dry and toss it with about 1/2 tsp cornstarch plus a tiny splash of soy or oil. It wont change the flavor much but it helps the pieces brown faster and makes the sauce cling silky to the meat.

3) Get the pan screaming hot and use a high smoke point oil. Cook chicken in a single layer, Dont crowd the pan or it’ll steam instead of sear. If needed do two quick batches and keep the first batch loose on a plate so it doesnt overcook.

4) Add tough veggies first and soft ones last, garlic and ginger go in at the very end of the stir fry center so they get fragrant but dont burn. Finish off with sesame oil after you turn the heat off, and if the sauce tightens too much loosen it with a splash of warm broth or water, just a little at a time.