Chicken Stir Fry
Published
Published
Skip going out and enjoy this delicious take-out style Chicken Stir Fry dinner at home instead! Bite-sized pieces of chicken and crisp-tender vegetables all coated in a flavorful stir fry sauce is a delicious weeknight meal you can always count on to satisfy the family.
This is similar to our Chicken and Broccoli Stir Fry in that it has chicken and broccoli, but with added vegetables, breast instead of thighs, and a completely different tasting sauce. We love them both!
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Everyone should have a couple foolproof stir fry recipes in their back pocket to get dinner on the table fast. Not only are they delicious, but with a protein and vegetables, they are hearty and a complete meal all in one. Plus easy and customizable depending what veggies you have on hand.
This chicken and vegetable stir fry is quick, filling, and delicious, with our favorite all-purpose stir fry sauce and goodies in every forkful.
Stir Fry Ingredients
Chicken Stir Fry Sauce:
- Water and Cornstarch: Used to thicken the sauce.
- Chicken broth and Soy Sauce: Both low sodium.
- Brown Sugar: To balance out the savory and acidity.
- Shaoxing wine: This is a staple in all Chinese restaurants (dry sherry is a good substitute.)
- Sesame oil: For that characteristic Asian flavor.
- Ginger and Garlic: Provides wonderful aromatics and flavor. Use fresh!
- Crushed red pepper flakes: Adds flavor and a tiny bit of heat.
For the Stir Fry:
- Chicken: For this stir fry recipe, we use chicken breast, but chicken thighs are awesome, too.
- Vegetables: We chose broccoli florets, red bell pepper, sweet onion, and peppery scallions, which is one of our favorite combinations in flavor and color.
- Seasoning: Salt and pepper is all you need, since the sauce is packed with flavor.
- Vegetable oil: For sautéing the chicken and vegetables.
- White rice: Cooked, hot long-grained white rice is always my first choice to serve with stir fry. Fried rice is also good!
Can I Substitute Stir Fry Vegetables?
Yes, absolutely! You can add other favorite vegetables or whatever you already have available. Any of these are great:
- Broccoli
- Bell pepper
- Onion
- Snap peas
- Green Beans
- Mushrooms
- Water chestnuts
- Baby corn
- Zucchini
How to Make Chicken Stir Fry
Like most stir fry recipes, this dish comes together quickly, so make sure all of your ingredients are prepped and ready to go!
*Scroll below for the detailed printable recipe card.
- Make the sauce: Combine all the ingredients for the sauce. Set aside.
- Cook the chicken: Sauté the chicken in a nonstick skillet or wok with a little vegetable oil until browned and cooked through. Transfer to a plate and keep warm.
- Sauté the vegetables: In the same skillet, adding a touch more oil, cook the vegetables for a few minutes until crisp-tender.
- Return chicken to skillet: Return cooked chicken back to the skillet; toss to combine.
- Add the sauce: Give the stir fry sauce a stir, pour over chicken and vegetables and combine. Bring to a boil to thicken.
- Finish and Serve: Remove from heat and stir in the scallions. Serve over hot cooked rice.
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator. It 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.
Chicken and Vegetable Stir Fry Video
Other Stir Fry Recipes We Love!
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Easy Chicken Stir Fry
Ingredients
For the Stir Fry Sauce
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
For the Stir Fry
- 2 tablespoons vegetable oil, , divided
- 1 pound 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.
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!
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!!