Name: Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, sliced thin; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil, divided; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 cup snap peas or snow peas; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 cup soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or brown sugar; 1 teaspoon sesame oil; 1/4 cup water; 1 teaspoon cornstarch

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If you’re looking for a dinner that’s packed with color, flavor, and a whole lot of “wow” factor, this Chicken Stir Fry is exactly what you need. This dish is loaded with juicy chicken, a rainbow of crisp veggies, and a savory sauce that ties everything together perfectly. It cooks up in a single pan in just about 30 minutes, so it’s perfect for any busy weeknight or for impressing guests with minimal fuss. The combination of sweet, tangy, and umami tastes makes every bite utterly irresistible—once you try this Chicken Stir Fry, it might just become your mealtime hero!

Ingredients You’ll Need

With just a handful of simple ingredients, you’ll unlock the magic that makes Chicken Stir Fry so extraordinary. Each component adds something special—tenderness, crunch, savoriness, or a pop of color. Here’s what you’ll need and why it matters:

Chicken breasts or thighs: Sliced thin for quick, juicy cooking and tender bites in every forkful.
Soy sauce: Both in the marinade and the sauce, it adds that deep, savory base flavor.
Cornstarch: Helps the chicken brown beautifully and thickens the sauce for that classic glossy finish.
Vegetable oil: High heat cooking is a breeze with this, keeping everything from sticking to the pan.
Red bell pepper: Sweet, colorful, and offers a delightful crunch in each bite.
Yellow bell pepper: Adds sunshine color and mild sweetness that brightens up the stir fry.
Broccoli florets: Earthy and a little nutty, these soak up the flavorful sauce while holding their shape.
Snap peas or snow peas: Their snappy texture is irresistible and they bring a dash of green to the plate.
Garlic: For robust, aromatic warmth—don’t skip it!
Fresh ginger: Grated for a punchy, peppery zing that wakes up the whole dish.
Soy sauce (for sauce): The second round brings even more savory umami to the party.
Oyster sauce: Deepens the complexity and adds a touch of briny sweetness.
Hoisin sauce: Rich, sweet, and salty—this is what gives the stir fry an irresistible depth.
Rice vinegar: A little tang balances all the savory notes perfectly.
Honey or brown sugar: A touch of sweetness rounds out the flavors and gives the sauce dimension.
Sesame oil: Just a drizzle for that nutty, toasty aroma you crave in Asian dishes.
Water: Helps bring the sauce together without overpowering other flavors.
Cornstarch (for sauce): Helps the sauce turn glossy and cling perfectly to every ingredient.

How to Make Chicken Stir Fry

Step 1: Marinate the Chicken

Start by combining the sliced chicken with soy sauce and cornstarch in a bowl. This brief marinade gives your chicken a deep savory backdrop and ensures every piece is melt-in-your-mouth tender once cooked. Let it rest for 10–15 minutes; it’s a tiny effort for a noticeably juicy result.

Step 2: Whisk Up the Stir Fry Sauce

While the chicken marinates, quickly whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey or brown sugar, sesame oil, water, and cornstarch in a small bowl. This sauce is what takes your Chicken Stir Fry from simple to sensational, coating everything with the perfect balance of salty, sweet, and tangy.

Step 3: Cook the Chicken

Heat half the oil in a large skillet or wok over medium-high heat. Add your marinated chicken in a single layer for even browning. Stir-fry for about 5–6 minutes until it’s cooked through and beautifully golden. Then, remove the chicken and set aside—this step keeps it juicy and prevents overcooking while you tackle the vegetables.

Step 4: Stir Fry the Vegetables

Add the remaining oil to your pan, followed by all the colorful veggies—red and yellow peppers, broccoli, and snap peas. Stir-fry for 3–4 minutes; the goal is to keep them crisp and vibrant, not soggy. Toss in the minced garlic and grated ginger for the final 30 seconds, and breathe in that amazing aroma!

Step 5: Combine Everything and Finish

Return your cooked chicken to the pan and pour in the sauce. Give everything a quick toss to make sure the sauce coats every morsel. Cook for another 1–2 minutes until the sauce thickens up, turning your stir fry beautifully glossy and satisfying. Serve it piping hot for the best experience.

How to Serve Chicken Stir Fry

Garnishes

Add a sprinkle of fresh sliced green onions, sesame seeds, or even a few sprigs of cilantro on top for extra flavor and eye-catching appeal. A wedge of lime or a drizzle of sriracha can also kick it up a notch if you’re craving even more zing. These little touches can make your Chicken Stir Fry look as vibrant as it tastes.

Side Dishes

Chicken Stir Fry is wonderfully versatile! It shines over fluffy steamed rice, sops up perfectly with a bed of lo mein or rice noodles, or pairs with quinoa for a nutritious twist. If you want things lighter, a crisp Asian slaw or a quick cucumber salad makes a refreshing contrast to the warm sauce and chicken.

Creative Ways to Present

This dish can be made into fun lettuce wraps for a hands-on meal, served in individual bowls for a dinner party, or even piled high on a platter family-style for sharing. If you’re feeling spirited, try serving with chopsticks and a side of chili crisp for a touch of authentic flair. However you plate it, Chicken Stir Fry is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Let leftover stir fry cool completely before storing it in an airtight container in the fridge. It keeps very well for up to 3 days, and the flavors even deepen overnight, making tomorrow’s lunch something to look forward to. Just be sure not to leave it at room temperature for too long, so everything stays fresh and safe.

Freezing

If you want to save Chicken Stir Fry for later, you can freeze it! Place in freezer-safe containers or bags, trying to remove as much air as possible. It’ll keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture—veggies may soften slightly, but the flavor remains fantastic.

Reheating

To gently revive your Chicken Stir Fry, reheat it in a skillet over medium heat until heated through, adding a splash of water if you need to loosen up the sauce. You can use the microwave too, but the pan helps preserve that fresh-from-the-wok taste. Stir occasionally so everything warms evenly.

FAQs

Can I make Chicken Stir Fry ahead of time?

Absolutely! You can prep all your ingredients and even mix the sauce a day in advance, then throw everything together when you’re ready to cook. It’s a stellar way to get a jump on busy nights without sacrificing any flavor or texture.

What vegetables work best in Chicken Stir Fry?

Bell peppers, broccoli, and snap peas are my go-to choices, but feel free to mix it up! Carrots, zucchini, mushrooms, or even baby corn all work beautifully. Just aim for a mix of textures and colors—variety makes every bite more exciting.

Can I make this gluten-free?

Yes! Just swap in gluten-free tamari for the soy sauce and be sure your oyster and hoisin sauces are gluten-free as well. With these simple swaps, Chicken Stir Fry stays every bit as delicious and inclusive for all diets.

What protein can I substitute for chicken?

You can easily use beef, shrimp, tofu, or even tempeh. Just adjust the cooking time to suit your choice—shrimp and tofu cook up faster, while beef may need a few minutes more.

Is Chicken Stir Fry spicy?

This recipe is mild as written, but you can easily add a kick with crushed red pepper flakes, a swirl of sriracha, or chopped fresh chilies. Adjust the heat to match your taste so everyone at the table is happy.

Final Thoughts

If you’re hungry for a dish that never lets you down, get ready for Chicken Stir Fry to win you over. It’s fast, flexible, and delivers big on taste every time—just the kind of meal we all need in our back pocket. Give it a try tonight, and I promise, your kitchen will smell amazing and your family will be asking for seconds!

Chicken Stir Fry Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Stir Fry recipe is a quick and flavorful dish that’s perfect for a busy weeknight. Tender chicken, crunchy vegetables, and a savory sauce come together in a delicious stir-fry that pairs well with rice or noodles.

Ingredients

Scale

Chicken Stir Fry:

1 lb boneless, skinless chicken breasts or thighs, sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas or snow peas
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

For the sauce:

1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
1/4 cup water
1 teaspoon cornstarch

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Instructions

Marinate the Chicken: In a bowl, toss chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
Prepare the Sauce: In another bowl, whisk together all sauce ingredients until smooth.
Stir-Fry Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry for 5–6 minutes until browned and cooked through. Remove and set aside.
Sauté Vegetables: Add the remaining tablespoon of oil to the pan. Stir-fry the peppers, broccoli, and snap peas for 3–4 minutes until just tender. Add garlic and ginger and cook for 30 seconds.
Combine and Serve: Return chicken to the pan, pour in the sauce, and stir to coat. Cook for 1–2 more minutes until the sauce thickens slightly. Serve hot with rice or noodles.