Chicken Stir Fry
Updated
Updated
When I’m in the mood for Chinese food but don’t feel like ordering in, this delicious take-out style Chicken Stir Fry is my go-to! I’ve taken bite-sized pieces of chicken and crisp-tender vegetables and coated them in a flavorful sauce for a weeknight meal I know will satisfy my family.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
5 STAR REVIEW
Easy Chicken Stir Fry Recipe
I think everyone should have a couple foolproof stir fry recipes in their back pocket—it’s one of the easiest ways to get a balanced, healthy dinner on the table fast. I love stir fry dinners because they are easy to customize based on what veggies I have on hand and they are a hearty and complete meal with protein and vegetables. I use my favorite all-purpose stir fry sauce to bring flavor to this dish to make a quick and filling meal that I can easily get on the table in about 30 minutes. It’s one of my most dependable weeknight dinners!
Helpful Tips and Variations
- Switch up the vegetables. This recipe is super flexible—anything goes! Try snap peas, green beans, mushrooms, water chestnuts, baby corn, or zucchini.
- Double the sauce. I like to double the sauce and store half of it in the fridge for the next meal to save time.
- Cut the chicken and veggies consistently in size. Try to cut the chicken and the vegetables about the same size so it all cooks at the same pace.
- Keep a stash of ginger in the freezer. I keep a knob of ginger in the freezer. This way, it doesn’t go to waste, and I always have some on hand. No need to defrost, just grate or mince as you need it.
Chicken Stir Fry
Ingredients
For the Stir Fry Sauce
- ¼ cup cold water
- 2 tbsp cornstarch
- ½ cup low-sodium chicken broth
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp Shaoxing wine, (or dry sherry)
- 1 tbsp sesame oil
- 1 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- ¼ tsp crushed red pepper flakes
For the Stir Fry
- 2 tbsp vegetable oil, divided
- 1 lb. boneless, skinless chicken breast, cut into small 1-inch bite-sized pieces
- salt and pepper, to taste
- 2 cups broccoli florets
- 1 red bell pepper, seeds and membrane discarded, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 scallions, diced small
- cooked white rice, for serving
Instructions
- In a small bowl, combine all the ingredients for the sauce. Set aside.
- Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and onion; sauté, stirring occasionally, until slightly charred and crisp tender, about 3-4 minutes.
- Return cooked chicken back to the skillet; toss to combine.
- Give the stir-fry sauce a stir, pour over chicken and vegetables and combine. Bring to a boil to thicken.
- Remove from heat and stir in the scallions.
- Serve over hot cooked rice.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Stir Fry Step by Step
Gather the ingredients: Gather all your ingredients for the stir fry and the sauce.
Make the sauce: Combine ¼ cup cold water, 2 tbsp cornstarch, ½ cup low-sodium chicken broth, ⅓ cup low-sodium soy sauce, ¼ cup brown sugar, 2 tbsp Shaoxing wine, 1 tbsp sesame oil, 1 tbsp minced fresh ginger, 1 tbsp minced fresh garlic, and ¼ tsp crushed red pepper flakes in a small bowl. Set aside until later.
Cook the chicken: Add 1 tbsp of oil to the skillet and then add 1 lb. boneless, skinless chicken breast, cut into small 1-inch bite-sized pieces. Season with salt and pepper and cook on medium-high heat until the chicken has browned and is cooked through. Transfer the chicken to a plate and cover with foil to keep it warm.
Sauté the vegetables: Reduce heat to medium and add 1 more tbsp of oil. Add 2 cups of broccoli florets, 1 red bell pepper, seeds and membrane discarded, cut into 1-inch pieces, and 1 medium onion, cut into 1-inch pieces. Sauté, stirring occasionally, until slightly charred and crisp-tender, for about 3-4 minutes.
Return chicken to skillet: Return the chicken to the skillet and toss to combine with the veggies.
Add the sauce: Stir the sauce and then pour it over the chicken and vegetables. Stir to combine and bring it to a boil so that it thickens.
Serve: Remove the skillet from the heat, and stir in 2 scallions, diced small. Serve the stir-fry over hot cooked rice.
Serving Suggestions
Cooked, hot, long-grained white rice is always my first choice to serve with stir fry, but fried rice is also good. For the complete takeout experience, I’ll serve this chicken stir fry with crispy air fryer egg rolls and a steaming hot bowl of egg drop soup.
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. While this dish can be frozen, I don’t really recommend it. Once thawed, the vegetables become mushy and not the most appetizing.
Other Stir Fry Recipes To Try
- Featuring tender strips of sirloin and crispy snow peas, this Beef Stir Fry cooks up quickly in a homemade sauce.
- Chinese beef and broccoli stir fry gets a twist in this Beef and Broccoli Ramen Stir Fry.
- This Szechuan Style Pork Stir Fry has ground pork, tender asparagus, and a Szechuan-style sauce loaded with flavor.
- My Chicken and Broccoli Stir Fry is similar to this recipe with added vegetables, breast instead of thighs, and a completely different tasting sauce.
This easy stir fry is so delicious! I’ve made it twice. I bought a sauté pack of cut veggies from Safeway and it’s so good together. The sauté kit has mushrooms, carrots, red onion, broccoli, red bell pepper, and little snow peas! So good together 😊
We loved the recipe, sauce was excellent and whole family enjoyed this delicious chicken stir fry thank you
I forgot sugar. But is the best stir fry sauce around. I am on a special diet due to a liver problem. I used water and a bullion paste to fry up meat, i doubled vegetables and have found my favorite go to dish. plus, I have several meals from this. i did vegetables you suggested and 16 oz of broccoli and 12 oz of mixed vegetables. excellent a little extra hot sauce too.
The sauce made the big difference from when I made the stir fry chicken before. This sauce was very tasty
Quick question. Can I use cooking sherry instead of dry sherry?
Sure. Cooking sherry typically has added salt though, and is sweeter/less tangy than dry sherry, so keep that in mind re: flavor.
This was YUMMY! My hubby and I both loved the flavor of the sauce. I used leftover veggies from the fridge (onions, peppers, broccoli, sugar snap peas and zucchini. What a GREAT way to use leftover veggies – can’t go wrong! We are going to try this with shrimp the next time. Thank You for making stir fry so EASY!
This was YUMMY!
Delicious! I used leftover veggies and hubby said it is a keeper! Did not have dry sherry, used a little Chianti, no issues.
Your Chicken & Vegetable Stir Fry recipe was well received by my family. I had vegetables to use up so I added carrots, celery, green onions and mushrooms. Thank you for sharing your yummy recipe! :))
The sauce is excellent! and makes more than enough for this dish and for a roll up or salad later in the week. YUMMY!
Both husband and I loved it. Just like we get at a Chinese restaurant. I added 1/4 cup of oyster sauce and frozen stir fry vegetables, but omitted Shaoxing wine.
Excellent!!! Hits the spot! The only thing I’ll change next time is to cut down the brown suger (persnl preference)! Oh so yummy! Thank you so very much for sharing!!! Really, really enjoyed!
So delicious and easy to make . My new go to !
hey.. omg. i found your site. this is so amazing!!.. btw how the Shaoxing wine taste?.. so that i can imagine to change ingredient
We really enjoyed this recipe! A keeper for sure. I did add some sweet chili sauce (to taste). I add this in many Oriental style recipes as it adds a zing to the dish We don’t want things too hot, but a bit of this sauce turns out just right! Kudos and thanks for the recipe!
Great recipe. I used avocado oil & sesame. Also added 1/4 cup of white wine & 1/8 cup of Worcestershire sauce.
Excellent! Quick, easy and tasty for a busy weeknight. My eight year old, 10 year old and husband all gave me thumbs up after gobbling this up and heading out the door quickly to a scout meeting.
Super tasty and easy to make. I had it over quinoa and used whatever veggies I had on hand. Delicious.
My family loved this recipe. The sauce was great! I put about 2/3 of the sauce with the meat and veggies and microwaved the rest and served as an extra for the rice if anyone desired. Yummy and easy!
This was a definite hit!
Very easy to put together. Tasted even better than I was expecting. Yummy!
The best!!