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Chicken stir fry served over white rice in a black skillet, featuring broccoli, bell peppers, onions, and tender chicken coated in a rich savory sauce.

Chicken Stir Fry

A quick, healthy, and flavorful Chicken Stir Fry with tender chicken, crisp vegetables, and glossy sauce. Ready in under 30 minutes, adaptable to any veggies or proteins, and perfect for weeknight dinners or meal prep.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Asian, Chinese, Healthy,
Keyword: Best chicken stir fry recipe, Chicken stir fry recipe with rice, Chicken stir fry sauce, Chicken stir fry with noodles, Chicken stir fry with pineapple, Chicken stir fry with vegetables
Prep Time: 15 minutes
Cook Time: 15 minutes
Marination: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350kcal
Cost: $12

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
    Raw chicken pieces marinating in a bowl of soy-based sauce surrounded by chopped vegetables and seasoning bowls on a bright kitchen countertop.
  • Chop vegetables and aromatics, and mix the stir-fry sauce for quick cooking
    Sizzling bite-sized chicken pieces searing in a hot wok, developing a golden crust, with steam rising and prepared vegetables blurred in the background.
  • Sear chicken in a hot pan until golden and partially cooked through
    A vibrant chicken stir fry in a wok with broccoli, bell peppers, onions, and carrots, coated in glossy sauce, with a wooden spoon mixing the ingredients.
  • 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
    Chicken stir fry served over white rice in a black skillet, featuring broccoli, bell peppers, onions, and tender chicken coated in a rich savory sauce.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 350kcal (18%) | Carbohydrates: 18g (6%) | Protein: 32g (64%) | Fat: 15g (23%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 90mg (30%) | Sodium: 900mg (39%) | Potassium: 700mg (20%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 4000IU (80%) | Vitamin C: 80mg (97%) | Calcium: 60mg (6%) | Iron: 2.5mg (14%)
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