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

1. Prepare the Sauce
   In a small bowl, whisk together soy sauce, honey, vinegar, cornstarch, sesame oil, and water. Set aside.
2. 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.
3. 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.
4. 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.
5. 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)