How To Make Chicken Stir Fry – Fast, Fresh & Flavorful Guide

This easy Chicken Stir Fry is your go-to weeknight dinner. Loaded with tender chicken, crisp veggies, and a savory homemade stir-fry sauce, it’s a healthier alternative to takeout and ready in just 20 minutes. Serve it over rice or noodles for a satisfying meal!
Ingredients
For the Stir-Fry:
• 1 lb (450g) boneless, skinless chicken breasts, sliced thinly
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 large carrot, julienned
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional)
For the Sauce:
• ¼ cup soy sauce (low-sodium preferred)
• 2 tablespoons honey or brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon sesame oil
• 2 tablespoons water
Instructions
- Prepare the Sauce
In a small bowl, whisk together soy sauce, honey, vinegar, cornstarch, sesame oil, and water. Set aside. - Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through (about 4–5 minutes). Remove and set aside. - Sauté the Vegetables
Add remaining 1 tablespoon oil to the skillet. Stir-fry broccoli, bell peppers, and carrots for 4–5 minutes until just tender but still crisp. Add garlic and ginger in the last minute of cooking. - Bring It Together
Return chicken to the skillet. Pour the stir-fry sauce over the mixture. Toss everything together and let the sauce thicken for 2–3 minutes. - Serve Hot
Serve immediately over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.

Serving Ideas
• Serve over steamed jasmine rice, brown rice, or rice noodles
• Add a side of spring rolls or miso soup for an Asian-inspired meal
• Top with crushed peanuts or sesame seeds for crunch
Storage & Meal Prep
• Store in an airtight container for up to 4 days in the fridge
• Perfect for meal prep – divide into containers with rice
• Reheat in a skillet or microwave with a splash of water
Cooking Tips
• Cut chicken and veggies evenly for even cooking
• Don’t overcrowd the pan – cook in batches if necessary
• Use frozen stir-fry veggie mix if short on time
FAQ
Can I use frozen vegetables?
Yes! Just make sure to thaw and pat dry before stir-frying to avoid excess moisture.
Can I use chicken thighs?
Absolutely. Boneless, skinless thighs are juicy and flavorful.
Is this gluten-free?
Use gluten-free soy sauce or tamari to make the dish gluten-free.
Trusted Sources
• Serious Eats – How to Stir Fry (https://www.seriouseats.com/stir-fry-techniques)
• Healthline – Soy Sauce Nutrition Facts (https://www.healthline.com/nutrition/soy-sauce)
• USDA – Chicken Cooking Guidelines (https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry)