Have you ever come home after a long day craving something delicious, healthy, and ready in under 30 minutes? That's exactly why chicken stir fry recipes have become a weeknight staple in kitchens worldwide. This vibrant, flavor-packed dish combines tender chicken with crisp vegetables and a savory sauce that rivals your favorite takeout spot. 

Ingredients List

    • 1.5 lbs boneless, skinless chicken breast, sliced thin
    • 2 tablespoons vegetable oil, divided
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 cups broccoli florets
    • 1 red bell pepper, sliced
    • 1 cup snap peas
    • 1 medium carrot, julienned
    • 3 green onions, chopped
    • Optional: 1 teaspoon sesame seeds for garnish
    • Optional: Red pepper flakes for heat

For the Sauce:

    • 1/4 cup low-sodium soy sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey or brown sugar
    • 1 tablespoon cornstarch
    • 1/4 cup chicken broth
    • 1 teaspoon sesame oil

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

This lightning-fast cooking schedule makes it perfect for those evenings when you need dinner on the table quickly. The key is having all ingredients prepped and ready before you start cooking, as stir-frying moves quickly once the heat is on.

Step-by-Step Instructions

Step 1: Prepare the Sauce In a small bowl, whisk together all sauce ingredients until the cornstarch dissolves completely. Set aside. This step ensures your sauce will thicken evenly without clumps—a common pitfall in many chicken stir fry recipes.

Step 2: Prep Your Ingredients Slice chicken into thin, uniform strips against the grain for maximum tenderness. Cut all vegetables into similar-sized pieces to ensure even cooking. Having everything ready before heating the pan is crucial for success.

Step 3: Cook the Chicken Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer (work in batches if needed to avoid overcrowding). Cook 3-4 minutes per side until golden and cooked through. Remove and set aside. Pro tip: Don't move the chicken too much—let it develop a nice sear.

Step 4: Stir-Fry the Vegetables Add remaining oil to the same pan. Toss in garlic and ginger, cooking for 30 seconds until fragrant. Add harder vegetables first (broccoli, carrots) and stir-fry for 2-3 minutes. Then add bell pepper and snap peas, cooking another 2 minutes. The vegetables should be tender-crisp, not mushy.

Step 5: Combine and Sauce Return chicken to the pan. Give the sauce a quick stir and pour it over everything. Toss continuously for 1-2 minutes until the sauce thickens and coats everything beautifully. This easy chicken stir fry recipe comes together quickly at this stage, so stay attentive.

Step 6: Finish and Serve Remove from heat, stir in green onions, and garnish with sesame seeds if desired. Serve immediately over steamed rice, noodles, or cauliflower rice for a low-carb option.

Nutritional Information

Per serving (serves 4):

    • Calories: 285
    • Protein: 38g
    • Carbohydrates: 18g
    • Fat: 8g
    • Fiber: 3g
    • Vitamin C: 95% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Replace chicken with shrimp (cooking time: 2-3 minutes), tofu (pressed and cubed), or beef sirloin for variety.

Gluten-Free: Use tamari instead of soy sauce and verify your oyster sauce is gluten-free.

Vegetable Variations: Try mushrooms, baby corn, water chestnuts, bok choy, or zucchini based on what's in season or your preferences.

Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches throughout the week.

Keto-Friendly: Skip the honey and cornstarch, using xanthan gum (1/4 teaspoon) to thicken instead, and serve over shirataki noodles.

Heat Level: Adjust spiciness with sriracha, chili garlic sauce, or fresh Thai chilies.

Common Mistakes to Avoid

Overcrowding the Pan: This creates steam instead of sear, resulting in soggy, gray chicken. Cook in batches if necessary, maintaining high heat throughout.

Using Low Heat: Stir-frying requires high heat for that characteristic "wok hei" flavor and proper texture. Medium heat will steam your ingredients.

Adding Sauce Too Early: Pour sauce only at the end when everything is nearly done. Adding it too soon makes vegetables watery and chicken rubbery.

Uneven Slicing: Inconsistent sizes mean uneven cooking. Take time to cut everything uniformly.

Not Prepping Beforehand: Once cooking starts, there's no time to chop. Have everything measured, sliced, and ready before heating the pan.

Overcooking Vegetables: They should retain some crunch. Pull them off heat when they're still vibrant and slightly firm.

Storage / Leftovers Tips

Store leftover portions in airtight containers in the refrigerator for up to 4 days. The beauty of chicken stir fry recipes is that they often taste even better the next day as flavors meld together. For freezing, portion into freezer-safe containers and freeze for up to 3 months—though vegetables may soften slightly upon thawing.

To reheat, use a skillet over medium heat with a splash of water or broth to revive the sauce, stirring frequently for 5-7 minutes. Microwave reheating works in a pinch (2-3 minutes, stirring halfway), but stovetop reheating preserves texture better. If the sauce thickens too much during storage, add a tablespoon of water when reheating. This easy chicken stir fry recipe maintains quality remarkably well, making it perfect for meal preppers who value both convenience and flavor throughout the week.