Chicken Stir Fry
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Last updated on Apr 05, 2025
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This easy chicken stir fry is loaded with fresh veggies, tender chicken, and a flavorful homemade sauce. It cooks up in under 30 minutes, making it the perfect healthy meal for busy weeknights!
I have a few different stir fry recipes on the blog from this shrimp stir fry to this tofu stir fry, but there’s nothing quite like a classic chicken stir fry recipe—what I’m sharing today.
It’s one of those meals that feels like takeout but is actually made with simple, wholesome ingredients you probably already have in your kitchen. Tender, juicy chicken, fresh veggies, and a flavorful homemade sauce—what’s not to love?
We make stir fry at least once a week because it’s endlessly customizable and comes together so fast. We love serving it over white rice or cauliflower rice on low-carb days.
Table of Contents
Why You Need to Make This Recipe
This chicken stir fry is a family-friendly dish that’s sure to please everyone. My kids gobble it up, which is a win, especially with how many veggies this recipe packs in!
- Quick & Easy – This recipe cooks up in under 30 minutes with just one pan, making it a perfect weeknight dinner when you’re short on time.
- Packed with Flavor – The homemade stir fry sauce is a game-changer, balancing savory, sweet, and tangy flavors that bring the dish to life.
- Customizable – Swap out the veggies with whatever you have on hand and whether you prefer it with rice, cauliflower rice, or noodles, you can easily customize the dish to fit your taste and dietary needs.
- No Need for Takeout – Skip the greasy takeout and enjoy a homemade stir fry that’s healthier and just as flavorful.
If you’re looking for more easy 30-minute meals for quick weeknight dinners, you’ll also love my egg roll in a bowl and mediterranean salmon and orzo skillet.
Ingredients You’ll Need
You only need a handful of simple ingredients to make this delicious chicken stir fry at home. Chances are, you already have most of them in your kitchen!
- chicken – boneless, skinless chicken breasts cut into bite-sized chunks. I love using chicken breast for a lean option, but chicken thighs work too for extra juiciness.
- veggies – a colorful mix of onion, bell pepper, carrots, broccoli, and mushrooms that add flavor, crunch, and loads of nutrients. Feel free to swap in whatever you have on hand!
- stir fry sauce – a mix of low-sodium soy sauce (or tamari), chicken broth, honey, rice vinegar, toasted sesame oil, garlic, ginger, and cornstarch (or arrowroot powder). This sauce is sweet, savory, slightly spicy, and thickens up beautifully to coat the chicken and veggies. It’s what makes this stir fry so irresistible!
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
I love this chicken stir fry recipe just the way it is, but there’s plenty of room to make it your own! Here are a few ways to switch things up:
- Swap the protein: Not feeling chicken? Swap it with shrimp (or try my shrimp stir fry) or thinly sliced flank steak or sirloin. For a plant-based option, try my tofu stir fry or tempeh stir fry.
- Use different veggies: Stir fry is all about versatility! Swap in whatever you have on hand—snap peas, green beans, zucchini, bok choy, or baby corn. The options are endless!
- Make it gluten-free: Simply use tamari or coconut aminos in place of soy sauce, and you’re good to go.
- Sauce tweaks: Want it sweeter? Add a touch more honey. Need more spice? Increase the sriracha or add red pepper flakes. For a more savory sauce, a splash of oyster sauce or hoisin sauce would work well. Don’t have rice vinegar? Apple cider vinegar or white wine vinegar can be used as substitutes.
How to Make Chicken Stir Fry
Making this chicken stir fry is easier than you might think! With a few simple steps, you’ll have a delicious, flavorful meal ready in no time. Here’s how to bring it all together:
Step 1: Add all the sauce ingredients to a small bowl and whisk to combine. Set aside.
Step 2: Heat oil in a large skillet over medium heat. Once hot, add the chicken chunks. Season with salt and pepper, and cook until the chicken is fully cooked and browned, about 8-10 minutes. Once cooked, remove the chicken and set aside.
Step 3: In the same skillet, add 1 tablespoon of oil. Add the veggies and stir-fry for about 8-12 minutes, or until the vegetables are tender-crisp and vibrant.
Step 4: Return the cooked chicken to the pan with the veggies. Pour the prepared sauce over everything. Stir until the sauce thickens and coats the chicken and veggies, about 2 minutes. Remove from heat and serve!
Brittany’s Tips for the Best Stir Fry
- Prep your ingredients ahead of time: Stir fry cooks quickly, so having all your ingredients chopped and ready to go will help everything come together smoothly.
- Make the sauce ahead of time: If you’re really short on time, prep the sauce ahead of time and store it in the fridge. This will save you a few minutes when you’re ready to cook.
Use low-sodium soy sauce: Regular soy sauce can make the dish too salty! If you only have regular soy sauce on hand, start with ¼ cup instead of ⅓ cup and add a splash of water or broth to balance the flavors. - Don’t overcook the veggies: Stir fry is all about crisp-tender vegetables. Keep an eye on them and remove them from the heat when they’re bright, vibrant, and still have a little bite for the best texture.
- Use frozen or pre-cut veggies: If you’re in a rush or want a quicker option, you can use frozen mixed veggies or pre-chopped veggies. Just be sure to thaw and drain them before cooking.
How to Serve Chicken Stir Fry
Chicken stir fry is versatile and can be served in a variety of ways. Whether you pair it with rice, noodles, or a fresh side, here are a few ideas to complete your meal.
- Over rice: Serve your chicken stir fry over white rice, brown rice, or even cauliflower rice for a low-carb alternative.
- With noodles: Pair it with rice noodles, soba noodles, or any kind of pasta.
- As a bowl: Create a rice or noodle bowl by layering your stir fry with rice or noodles, then topping it with the stir-fried chicken and veggies.
- Topped with extras: Add a sprinkle of chopped peanuts, cashews, or crispy fried shallots to take this dish to the next level. You could also drizzle it with my homemade yum yum sauce for added creaminess.
How to Store & Reheat
- In the fridge: Allow the stir fry to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- To reheat: Warm the leftovers in a skillet over medium heat until heated through, adding a splash of water or broth if needed to loosen the sauce. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through.
Frequently Asked Questions
Absolutely! Frozen vegetables can be used in stir fry, but make sure to thaw and drain them before cooking to avoid excess moisture in the dish.
Yes, you can make the stir fry ahead of time and store it in the fridge for up to 4 days. To reheat, simply warm it in a skillet or microwave.
Yes, you can use chicken thighs for a juicier, more flavorful stir fry. Just be sure to cook them until they’re fully done and tender.
Simply swap the soy sauce for tamari or coconut aminos to make this dish gluten-free. Check that your chicken broth is also gluten-free, or use a gluten-free alternative.
Popular Chicken Recipes
- Sesame Chicken
- Healthy Orange Chicken
- Easy Hibachi Chicken
- Easy Baked Greek Chicken
- Chicken and Broccoli Stir Fry
- Slow Cooker Salsa Verde Chicken
Be sure to check out all of my chicken recipes as well as the full collection of dinner recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chicken Stir Fry
Ingredients
Stir Fry
- 2 Tablespoons olive oil or avocado oil, divided
- 1 ¼ -1 ½ lb boneless skinless chicken breasts, cut into chunks
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ large onion, or 1 small, thinly sliced
- 1 red bell pepper, thinly sliced
- 2-3 medium carrots, cut into thin rounds or thinly sliced
- 2 cups broccoli florets
- 2 cups chopped shitake or button mushrooms, about 6oz
- Sesame seeds, to garnish
- Green onions, to garnish
- Sriracha, for topping, optional
- Rice or noodles of choice, for serving
Sauce
- ⅓ cup low-sodium soy sauce or tamari
- ¼ cup low-sodium chicken broth
- 1 Tablespoon honey
- 1 Tablespoon cornstarch or arrowroot powder
- ½ Tablespoon rice vinegar
- 1 teaspoon sriracha or sambal, optional
- 1 teaspoon toasted sesame oil
- ½ Tablespoon fresh ginger, minced
- 3 cloves garlic, minced
Instructions
- Add all sauce ingredients to a small bowl and whisk to combine. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil is heated, add the chicken chunks. Season with salt and pepper and cook until the chicken is fully cooked and browned, about 8-10 minutes. Once cooked, remove the chicken and set aside.
- In the same skillet, add 1 tablespoon of oil. Add the veggies and stir-fry for about 8-12 minutes, or until the vegetables are tender-crisp and vibrant.
- Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir everything together until the sauce thickens and coats the chicken and veggies, about 2 minutes. If the sauce becomes too thick, add a little water to achieve the desired consistency.
- Remove from heat and garnish with sesame seeds and green onions, if desired. Serve the stir-fry over cooked rice or noodles, or enjoy it on its own.
Notes
- Storing: Allow the stir fry to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Reheating: Warm the leftovers in a skillet over medium heat until heated through, adding a splash of water or broth if needed to loosen the sauce. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night for dinner. I used canned chicken with the juice which I like better than cutting up raw chicken and cooking. Using the canned chicken was not only easier and quicker, I liked the smaller shredded pieces that were more evenly distributed throughout the dish. I don’t like chunks because they are less flavorful. Other small substitutions I used: Bang Bang Seasoning instead of sriracha, powder ginger, celery and fresh baby spinach. You can use basically any veggie you’d like. I made it all in one pan, too. It was delicious!
I took it to school the next day and everyone was commenting on how wonderful it smelled and looked. They were jealous as usual. Everything that I have tried from EBF has been a keeper recipe. Thank you for never disappointing. I now have my first grand daughter and I have introduced my daughter in law to your site. She’s excited about using your recipes to introduce her first real food to my little Valerie Rose.
Thank you so much for your sweet comment! I love the idea of using canned chicken—such a smart shortcut—and your swaps sound delicious. So glad it worked as a one-pan meal, too! It means the world to hear that you’ve enjoyed so many EBF recipes and are now sharing them with your daughter-in-law and little Valerie Rose. Congrats on becoming a grandma—so special! Thanks again for your support! 💕
This was delicious! Even my 2 y/o ate the chicken and vegetables. Will definitely make again.