There’s something incredibly satisfying about mastering your own takeout-style dinner at home, and this Easy Chicken Stir Fry is the ultimate example. Juicy chicken, crisp vegetables, and a sticky-sweet sauce come together in just 30 minutes—faster than delivery and way healthier.
Growing up, stir fry night was always one of my favorites. My grandmother would slice up whatever veggies were in the fridge, toss in some seasoned chicken, and whip up a quick soy-based sauce. The whole kitchen would smell of garlic and sesame. That’s the beauty of this dish: it’s fast, flexible, and always bursting with bold Chinese-inspired flavors.
This recipe delivers all the richness and texture of your favorite restaurant stir fry, but it’s incredibly easy to customize and prepare at home. Whether you’re cooking for your family on a busy weeknight or meal-prepping for the week ahead, this Easy Chicken Stir Fry is a reliable go-to that never disappoints.
Why You’ll Love This Easy Chicken Stir Fry
There’s a reason stir fry is a global favorite—it’s fast, flavorful, and endlessly versatile. Here’s what makes this recipe stand out:
Quick cooking time: Done in 30 minutes from start to finish.
Budget-friendly: Uses simple, affordable ingredients.
Healthy alternative to takeout: Less oil, more vegetables, and clean protein.
Customizable: Add your favorite veggies or swap out the chicken.
Perfect for all seasons: Light enough for summer, hearty enough for winter.
Ingredients (Serves 6)
For the Chicken and Vegetables:
- 3 boneless chicken breasts, diced into 1-inch pieces
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil, divided
- 2 cups broccoli florets, cut into bite-size pieces
- ½ yellow bell pepper, chopped into 1-inch squares
- ½ red bell pepper, chopped into 1-inch squares
- ½ cup shredded carrots
- ½ tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- ¼ cup chicken broth
- ¼ cup soy sauce (or Tamari for gluten-free)
- 2 tbsp honey
Tip: Use low-sodium soy sauce if you want to control the salt levels in the final dish.
How to Make Easy Chicken Stir Fry
1. Mix the Sauce
In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set it aside—this is your flavor bomb!
2. Cook the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, then season with salt and pepper. Sauté for about 3–5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Transfer to a plate and set aside.
3. Stir Fry the Vegetables
Add the remaining 1 tablespoon olive oil to the same skillet. Toss in the broccoli, bell peppers, and shredded carrots. Stir fry for about 5–6 minutes until the veggies are tender but still crisp.
4. Add Garlic and Ginger
Stir in the minced garlic and ground ginger. Cook for 1–2 minutes until the garlic is fragrant but not burnt.
5. Combine Everything
Return the cooked chicken to the skillet. Pour in the stir fry sauce and stir to combine. Bring everything to a gentle boil, letting the sauce thicken for 1 minute, coating every piece of chicken and veggie with glossy flavor.
6. Garnish and Serve
Sprinkle with sesame seeds, stir once more, and serve hot. Pair with steamed white rice, brown rice, or noodles for a complete meal.
Variations and Add-Ins
This Easy Chicken Stir Fry is totally customizable. Here are a few ways to make it your own:
Protein swaps: Try shrimp, tofu, or thinly sliced beef instead of chicken.
Extra veggies: Snow peas, snap peas, baby corn, mushrooms, or zucchini all work great.
Spicy version: Add a dash of sriracha or red pepper flakes to the sauce.
Low-carb option: Serve with cauliflower rice or over spiralized zucchini noodles.
Tips for the Best Chicken Stir Fry
- Prep ahead: Chop your veggies and mix the sauce before starting the stove. Stir fry moves fast!
- Don’t overcrowd the pan: Cook the chicken in batches if needed to avoid steaming instead of searing.
- Use high heat: This helps get that signature stir fry texture—tender-crisp veggies and caramelized chicken.
- Let the sauce simmer: Just a minute of boiling helps the cornstarch activate and coat everything evenly.
What to Serve With Chicken Stir Fry
Pair your Easy Chicken Stir Fry with:
- Jasmine rice or brown rice
- Garlic noodles
- Steamed dumplings
- Egg drop soup or miso soup
- Crisp cucumber salad with rice vinegar dressing
Make Ahead and Storage
Meal prep friendly: This dish stores beautifully. Divide into containers with rice and enjoy all week.
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: Microwave on medium or warm in a skillet with a splash of broth or water to rehydrate the sauce.
Frequently Asked Questions
Can I freeze chicken stir fry?
Yes! Let it cool completely, then freeze in portioned airtight containers for up to 2 months.
How do I make it gluten-free?
Use Tamari or coconut aminos instead of soy sauce, and ensure your broth is gluten-free.
Is this stir fry spicy?
Not at all—it’s very mild and family-friendly. But you can easily spice it up.
Can I make this vegetarian?
Yes! Replace chicken with tofu or tempeh and use vegetable broth in the sauce.
Final Thoughts
This Easy Chicken Stir Fry recipe is the kind of dish that proves weeknight cooking doesn’t have to be boring. With bold, restaurant-style flavor, a rainbow of vegetables, and tender bites of chicken, it’s the kind of meal you’ll want to put on repeat. Even better? It’s totally flexible—add what you love, leave out what you don’t, and make it yours.
Once you get the hang of this one-pan wonder, you’ll skip the takeout menu more often than not. It’s healthy, satisfying, and just as good (if not better!) reheated the next day. Trust me—you’re going to want to bookmark this one.
Easy Chicken Stir Fry
Ingredients
For the Chicken and Vegetables:
- 3 boneless chicken breasts diced into 1-inch pieces
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil divided
- 2 cups broccoli florets cut into bite-size pieces
- ½ yellow bell pepper chopped into 1-inch squares
- ½ red bell pepper chopped into 1-inch squares
- ½ cup shredded carrots
- ½ tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- ¼ cup chicken broth
- ¼ cup soy sauce or Tamari for gluten-free
- 2 tbsp honey
Tip: Use low-sodium soy sauce if you want to control the salt levels in the final dish.
Instructions
Mix the Sauce
- In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set it aside—this is your flavor bomb!
Cook the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, then season with salt and pepper. Sauté for about 3–5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Transfer to a plate and set aside.
Stir Fry the Vegetables
- Add the remaining 1 tablespoon olive oil to the same skillet. Toss in the broccoli, bell peppers, and shredded carrots. Stir fry for about 5–6 minutes until the veggies are tender but still crisp.
Add Garlic and Ginger
- Stir in the minced garlic and ground ginger. Cook for 1–2 minutes until the garlic is fragrant but not burnt.
Combine Everything
- Return the cooked chicken to the skillet. Pour in the stir fry sauce and stir to combine. Bring everything to a gentle boil, letting the sauce thicken for 1 minute, coating every piece of chicken and veggie with glossy flavor.
Garnish and Serve
- Sprinkle with sesame seeds, stir once more, and serve hot. Pair with steamed white rice, brown rice, or noodles for a complete meal.
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