This Chicken Stir Fry is quick, healthy, and packed with tender chicken, crisp vegetables, and a savory stir fry sauce. Made in one pan and ready in 30 minutes, it’s perfect for busy weeknights, meal prep, or a lighter takeout-style dinner at home. Save this easy chicken recipe now.
Why You’ll Love This Recipe
- Quick & easy (ready in 30 minutes)
- Family-friendly and picky-eater approved
- Budget-friendly with simple ingredients
- Healthier than takeout
- Completely customizable with your favorite veggies
Ingredients
For the Stir Fry
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil (or avocado oil)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 cup snap peas (optional)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Stir Fry Sauce
- ¼ cup soy sauce (low-sodium recommended)
- 2 tbsp oyster sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ¼ cup water
Step-by-Step Instructions
- Whisk all stir fry sauce ingredients together in a small bowl. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat.
- Add chicken and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
- Add remaining oil to the pan. Add broccoli, bell pepper, carrot, and snap peas.
- Stir-fry vegetables for 3–4 minutes until crisp-tender.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Return chicken to the pan.
- Pour in the stir fry sauce and toss until thickened and glossy.
- Remove from heat and serve immediately.
Equipment
- Large skillet or wok
- Sharp knife & cutting board
- Mixing bowl
- Whisk or fork
- Wooden spoon or spatula
Tips & Variations
- Swap protein: use shrimp, beef, or tofu
- Vegetable swaps: zucchini, mushrooms, cabbage, or green beans
- Spicy version: add chili flakes or sriracha
- Gluten-free: use tamari instead of soy sauce
- Store leftovers in the fridge for up to 3 days
Common mistake: overcrowding the pan cook in batches if needed for proper browning.
Serving Suggestions
- Serve over steamed white rice or brown rice
- Pair with noodles or cauliflower rice
- Garnish with sesame seeds or sliced green onions
- Serve family-style straight from the wok
Nutrition Facts (Per Serving)
- Calories: ~380
- Protein: 34g
- Carbs: 24g
- Fat: 18g
Nutrition values are estimates.
Conclusion
This Chicken Stir Fry is a fast, healthy, and flavor-packed dinner that’s perfect for busy nights. Save it, print it, and share it with anyone who loves easy homemade meals that beat takeout every time.
FAQ
Can I freeze chicken stir fry?
Yes, but vegetables may soften slightly. Freeze for up to 2 months.
How do I make it ahead of time?
Prep the sauce and chop ingredients up to 24 hours in advance.
Can I use frozen vegetables?
Yes. Thaw and pat dry before cooking to avoid excess moisture.
Is chicken stir fry healthy?
Absolutely. It’s high in protein and packed with vegetables.
Can I make it low-carb?
Yes, serve over cauliflower rice or eat it on its own.