Thursday evening, Emma came home from practice absolutely starving and announced he wanted "Chinese food but the healthy kind that doesn't make me feel gross after." I immediately thought of chicken stir fry – that perfect combination of crispy vegetables, tender chicken, and savory sauce that somehow manages to be both satisfying and light without feeling like diet food.
The colorful vegetables combined with perfectly cooked chicken in that signature glossy sauce creates the ultimate weeknight dinner that's ready faster than delivery. Whether you're feeding hungry kids after activities or need a quick meal that actually tastes exciting, this easy chicken stir fry delivers restaurant-quality flavor with surprisingly simple technique.
Why You'll Love This Chicken Stir Fry
This quick chicken stir fry recipe has rescued more chaotic weeknights than I can count when I needed something nutritious, flavorful, and ready in under 30 minutes from start to finish including all the chopping and prep. Everything cooks in one pan using high heat that creates that distinctive restaurant flavor with slightly charred edges and tender-crisp vegetables that still have bite. I love that it's infinitely adaptable to whatever vegetables are lurking in your crisper drawer needing to be used before they go bad – broccoli, bell peppers, snap peas, carrots, mushrooms, literally anything works.
What really wins me over is how this healthy chicken stir fry adapts to different dietary preferences and restrictions without losing its essential character or appeal. Serve it over rice for traditional comfort, toss it with noodles for something heartier, or skip the carbs entirely for low-carb chicken stir fry that's equally satisfying. This Asian chicken stir fry works year-round but especially shines when you're craving takeout but don't want the expense, wait time, or that heavy feeling from restaurant portions swimming in oil. The leftovers taste incredible for lunch the next day, making it perfect for meal prep chicken stir fry when you're batch cooking proteins and vegetables for grab-and-go meals throughout the week.
Jump to:
- Why You'll Love This Chicken Stir Fry
- Ingredients You'll Need For Chicken Stir Fry
- How To Make Chicken Stir Fry Step By Step
- Smart Swaps for Your Chicken Stir Fry
- Chicken Stir Fry Variations
- Equipment For Chicken Stir Fry
- Storing Your Chicken Stir Fry
- Top Tip
- FAQ
- Quick Flavor Made Easy!
- Related
- Pairing
- Chicken Stir Fry
Ingredients You'll Need For Chicken Stir Fry
For the Chicken:
- 1.5 pounds boneless chicken breast or chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry
- ½ teaspoon white pepper
For the Stir Fry Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup chicken broth or water
For the Stir Fry:
- 3 tablespoons vegetable oil
- 4 cups mixed stir fry vegetables
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 3 green onions, cut into 1-inch pieces
- Sesame seeds for garnish
Optional Add-ins:
- Mushrooms
- Red pepper flakes for heat
- Cashews or peanuts
- Baby corn
- Water chestnuts
See recipe card for quantities.
How To Make Chicken Stir Fry Step By Step
Marinate the Chicken:
Cut the chicken into 1-inch bite-sized pieces to ensure even cooking. In a bowl, combine the chicken with soy sauce, cornstarch, rice wine, and white pepper, tossing until every piece is coated. Let it marinate for 15 minutes at room temperature or up to 2 hours in the fridge to create a velvety, tender texture. While the chicken rests, prep the vegetables in similar sizes for uniform cooking and mix the sauce ingredients in a small bowl so everything is ready for quick stir-frying.
Prepare Your Mise en Place:
Before cooking, complete all prep work because stir-frying is very fast. Cut vegetables into bite-sized pieces, making harder ones slightly smaller so everything cooks evenly. Mince ginger and garlic finely, and slice green onions into white and green parts, as they cook at different rates. Mix the sauce thoroughly so the cornstarch doesn’t settle. Arrange all ingredients and tools near the stove for quick, efficient cooking without interruptions.
Cook the Chicken First:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until it begins to smoke. Add the marinated chicken in a single layer, working in batches to avoid overcrowding. Let it cook undisturbed for 2–3 minutes to form a golden-brown crust, then flip and cook another 2–3 minutes. Transfer the chicken to a plate and set aside; it doesn’t need to be fully cooked yet, as it will finish cooking later with the sauce, keeping it tender and juicy.
Stir-Fry the Vegetables:
Add the remaining tablespoon of oil to the pan and heat until shimmering. Start with harder vegetables like broccoli stems, carrots, and cauliflower, stir-frying 2–3 minutes. Then add softer vegetables—bell peppers, snap peas, and broccoli florets along with minced ginger and garlic, cooking another 2–3 minutes until tender-crisp with slight char. Keep vegetables moving to prevent steaming and maintain crunch. If the pan seems dry, add a tablespoon of water to create gentle steam without extra oil.
Combine and Finish:
Stir the prepared sauce to redistribute the cornstarch, then pour it into the pan with the vegetables, stirring constantly as it thickens to a glossy consistency in 30–60 seconds. Return the chicken and any juices to the pan, tossing to coat everything evenly. Add the green onions and toss briefly to warm without overcooking. The finished stir-fry should have glossy sauce clinging to tender chicken and crisp, vibrant vegetables. Taste and adjust seasoning with soy sauce if needed.
Serve Immediately:
Transfer the stir-fry to a large serving platter or individual bowls, ensuring each portion has a mix of chicken, vegetables, and sauce. Sprinkle with sesame seeds for flavor and visual appeal. Serve immediately over steamed rice, noodles, or cauliflower rice, as the dish tastes best within 10 minutes when vegetables are crisp and the sauce glossy. Offer extra soy sauce, sriracha, or chili oil for personal seasoning preferences.
Smart Swaps for Your Chicken Stir Fry
Different Proteins:
- Shrimp → Chicken (cook just 2-3 minutes)
- Beef strips → Chicken (similar cooking time)
- Tofu → Chicken (vegetarian option)
- Pork tenderloin → Chicken (slightly richer)
Vegetable Variations:
- Frozen stir-fry mix → Fresh vegetables (easier)
- Zucchini → Standard vegetables (seasonal)
- Bok choy → Cabbage (Asian authentic)
- Sugar snap peas → Snow peas (sweeter)
Sauce Alternatives:
- Honey garlic → Standard (honey garlic chicken stir fry)
- Teriyaki sauce → Standard sauce (teriyaki chicken stir fry)
- Sweet and sour → Savory sauce (sweet and sour chicken stir fry)
- Spicy chili garlic → Regular sauce (spicy chicken stir fry)
Chicken Stir Fry Variations
Thai-Inspired:
- Add Thai basil and fish sauce
- Lime juice instead of vinegar
- Red curry paste for heat
- Thai chicken stir fry magic
Korean Style:
- Gochujang in sauce
- Sesame oil increased
- Korean stir fry chicken intensity
- Kimchi on the side
Cashew Chicken:
- Add roasted cashews
- Extra ginger and garlic
- Restaurant favorite
- Crunchy texture
Pineapple Teriyaki:
- Fresh pineapple chunks
- Teriyaki-based sauce
- Sweet and savory
- Hawaiian fusion
Equipment For Chicken Stir Fry
- Large skillet or wok
- Sharp knife for prep
- Cutting board
- Wooden spoon or spatula
- Small bowls for prep
Storing Your Chicken Stir Fry
Room Temperature (2 hours max):
- Don't leave out longer
- Bacteria grows quickly
- Refrigerate promptly
- Food safety first
Refrigerator (3-4 days):
- Store in airtight container
- Reheat in skillet or microwave
- Add splash of water
- Vegetables soften slightly
Freezer (2 months):
- Texture changes slightly
- Freeze without noodles or rice
- Portion into containers
- Thaw overnight in fridge
Top Tip
- Use High Heat and Don't Overcrowd The biggest mistake people make with stir-fry is using medium heat and cramming everything into the pan at once, which creates steaming instead of searing. Your pan must be smoking hot before you add ingredients – literally wait for wisps of smoke coming off the oil. Add chicken in a single layer with space between pieces, cooking in batches if necessary.
- Prep Everything Before You Start Cooking Stir-frying happens incredibly fast – the actual cooking time is under 10 minutes once you start. You won't have time to chop vegetables, mince garlic, or mix sauces once the pan is hot and ingredients are cooking. Complete all your prep work first: cut chicken and vegetables, mix your sauce, mince aromatics, and arrange everything within arm's reach of the stove. This mise en place approach is essential for stir-fry success because the cooking requires constant attention and quick additions at the right moments.
- Marinate Chicken in Cornstarch The velveting technique used in Chinese restaurants involves marinating chicken in soy sauce and cornstarch before cooking, which creates a protective coating that keeps meat incredibly tender even with high heat. The cornstarch forms a barrier that prevents moisture loss while adding a subtle crispy texture to the exterior. Marinate for at least 15 minutes, though 30 minutes or even overnight produces even better results.
FAQ
What is the secret to good stir-fry chicken?
The secret is threefold: marinating chicken in cornstarch and soy sauce (velveting), using extremely high heat, and not overcrowding the pan. The cornstarch coating protects chicken from drying out during high-heat cooking while creating tender texture. High heat (smoking hot oil) creates quick searing that locks in moisture and develops flavor through Maillard browning. Cooking in batches prevents temperature drop that causes steaming instead of searing.
How to make a nice stir-fry with chicken?
Start with proper prep: cut chicken into uniform bite-sized pieces, marinate in soy sauce and cornstarch for 15+ minutes, chop all vegetables to similar sizes, and mix your sauce ahead. Heat your largest skillet or wok until smoking hot with oil. Cook chicken first in batches without crowding, letting it sear undisturbed before flipping. Remove chicken, add more oil, then cook harder vegetables before softer ones.
What is the secret ingredient in Chinese stir-fry?
There are several "secret" ingredients: Shaoxing rice wine (or dry sherry) adds depth and helps tenderize meat. Oyster sauce provides umami richness that makes savory flavors more complex. Dark soy sauce adds color and subtle molasses notes beyond regular soy sauce. Sesame oil used as a finishing ingredient (not cooking oil) adds nutty aroma. White pepper instead of black pepper provides the characteristic Chinese flavor profile. Cornstarch for velveting chicken and thickening sauces creates restaurant texture.
What is the secret of a good stir-fry?
Beyond individual ingredients, good stir-fry requires proper technique: extreme heat that creates wok hei (breath of wok) – that slightly smoky, seared flavor. Fast cooking that keeps vegetables crisp-tender rather than mushy. Adding ingredients in stages based on cooking time needed. Having everything prepped before starting because there's no time once cooking begins. Not overcrowding the pan which drops temperature. Constant movement to prevent burning while ensuring even cooking.
Quick Flavor Made Easy!
Now you have all the secrets to creating this incredible chicken stir fry that proves weeknight cooking can be fast, healthy, and genuinely delicious. From the miso umami trick to the final vinegar splash, this recipe shows that restaurant-quality results happen at home with proper technique and high heat.This one-pan wonder delivers complete nutrition in under 30 minutes with minimal cleanup. Make it tonight with whatever vegetables need using, double it for meal prep, and watch it become your answer to expensive takeout.
Looking for more quick dinner ideas? Try our Healthy Cilantro Lime Rice Recipe for the same Asian-inspired comfort, our Easy Homemade Lentil Soup Recipe for an easy one-pan classic, or our Best Beef Wellington Bites Recipe for a delicious homemade takeout-style noodle dish.
Made this chicken stir fry? We love seeing your colorful creations and what vegetables you used.
Rate this Chicken Stir Fry! Your ratings help others discover these weeknight winners that beat takeout every time without the expense or wait.
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Pairing
These are my favorite dishes to serve with Chicken Stir Fry
Chicken Stir Fry
Equipment
- 1 Large skillet or wok (High sides preferred for tossing)
- 1 Sharp knife (For chopping vegetables and chicken)
- 1 Cutting board (Separate for protein and veggies if desired)
- 1 Wooden spoon or spatula (For stirring without scratching pan)
- Several Small bowls (For prep and sauce mixing)
Ingredients
For the Chicken:
- 1.5 lbs Boneless chicken breast or thighs - Cut into bite-sized pieces
- 2 tablespoon Soy sauce - For marination
- 1 tablespoon Cornstarch - For velveting chicken
- 1 tablespoon Rice wine or dry sherry - Optional
- 0.5 teaspoon White pepper - Or black pepper
For the Stir Fry Sauce:
- 0.25 cup Soy sauce - Base of sauce
- 2 tablespoon Oyster sauce - Umami flavor
- 1 tablespoon Hoisin sauce - Optional sweetness
- 2 tablespoon Rice vinegar - Acid for balance
- 1 tablespoon Brown sugar - Adjust to taste
- 1 teaspoon Sesame oil - Added at end
- 1 tablespoon Cornstarch - To thicken sauce
- 0.25 cup Chicken broth or water - Adjust for desired thickness
For the Stir Fry:
- 3 tablespoon Vegetable oil - For high-heat cooking
- 4 cups Mixed stir-fry vegetables - Broccoli bell peppers, carrots, snap peas
- 1 tablespoon Fresh ginger - Minced
- 4 cloves Garlic - Minced
- 3 stalks Green onions - Cut into 1-inch pieces
- - - Sesame seeds - For garnish
Instructions
- Coat chicken with soy sauce and cornstarch, then let it rest to become tender
- Chop vegetables and aromatics, and mix the stir-fry sauce for quick cooking
- Sear chicken in a hot pan until golden and partially cooked through
- Cook vegetables with garlic and ginger until crisp-tender, keeping them vibrant
- Add chicken and sauce back, toss everything together, and serve immediately over rice or noodles
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