Easy Chicken Stir Fry Recipe

This chicken stir fry is an easy dinner idea that’s fresh, flavorful and quick! Colorful vegetables and tender bites of chicken are coated in the best savory stir fry sauce.

This Chicken Stir Fry is one of our favorite dinners!

This chicken stir fry recipe helps me get a nutritious dinner on our table on busy days. It comes together in just 35 minutes, it’s loaded with colorful vegetables, and my flavorful Stir Fry Sauce brings the best savory, umami flavor to tie it all together.

The secret to making the best stir fry is to prep all of your ingredients before you start cooking. Mix up the sauce, chop your veggies and cube your chicken. Once you start adding ingredients to the hot pan, this recipe moves really quickly! We add the ingredients to the pan in batches, so that each component is perfectly cooked.

For more quick weeknight dinners, I think you’ll also love these stir fry recipes: Beef Stir Fry, Shrimp Stir Fry, Stir Fry Veggies.

Ok this is the first time I’ve ever commented or reviewed an online recipe – but this one was just so excellent, I had to! I’m a very inexperienced cook and this recipe had instructions that were clear and easy to follow (even for a newbie like me). Most importantly, the end result was so delicious! My husband and kiddos couldn’t get enough. Thanks for making me look good!

Lindsay

Ingredient Notes

• Stir Fry Sauce: For the sauce you’ll need chicken broth, soy sauce, honey, sesame oil, fresh ginger, fresh garlic and cornstarch. I recommend using low sodium chicken broth and soy sauce so that the stir fry doesn’t turn out too salty.
• Avocado Oil: A neutral flavored, high smoke point oil like avocado oil is best for stir frying.
• Chicken Breast: Cut it into equal sized 1-inch cubes so that it cooks evenly.
• Vegetables: In this stir fry I use broccoli, carrots, bell peppers and green onions. However, the beauty of making stir fry is that you can use whatever vegetables you enjoy – it’s a great clean out the fridge recipe! Try swapping in mushrooms, zucchini, red or yellow onions, sugar snap peas, snow peas, bok choy, green beans, asparagus, water chestnuts or baby corn. Some vegetables cook more quickly than others, so add them to the pan in batches, starting with the most firm veggies.

Find the full printable recipe with measurements below.

Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛

Chicken Stir Fry Recipe

This chicken stir fry is one of our favorite easy dinner ideas! It’s ready in just 35 minutes, with colorful veggies and tender bites of chicken coated in the best homemade stir fry sauce. The key to making stir fry without the stress is to prep all of the ingredients before you begin cooking. Once you start adding ingredients to the hot pan, the recipe moves very quickly!

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• Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.

  ½ cup low sodium chicken broth, ⅓ cup low sodium soy sauce, 2 tablespoons honey, 2 teaspoons sesame oil, 2 tablespoons minced fresh ginger, 3 cloves garlic, 1 tablespoon cornstarch

• Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.

  2 tablespoons avocado oil or olive oil

• When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.

  1 pound boneless skinless chicken breasts

• Add the remaining tablespoon oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.

  ¾ pound broccoli, 2 large carrots, 2 bell peppers

• Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.

• Stir in the green onions. Serve stir fry over cooked rice.

  4 green onions, cooked white or brown rice

• Spice: To make the stir fry spicy add a few pinches of crushed red pepper flakes to the stir fry sauce, to taste.
• Make Ahead: The stir fry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. You can chop the vegetables up to 2 days ahead, and the chicken up to 1 day ahead, and store them in separate airtight containers in the fridge.
• Storing Leftovers: Once cooked, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet on the stove or gently reheat in the microwave.
• Nutrition estimate does not include rice.

Serving: 1/4 recipe, Calories: 336kcal, Carbohydrates: 28g, Protein: 30g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 907mg, Potassium: 1049mg, Fiber: 5g, Sugar: 15g, Vitamin A: 8561IU, Vitamin C: 158mg, Calcium: 78mg, Iron: 2mg

Nutrition information is an estimate.

I originally shared this recipe in January 2020. Post updated July 2023 and August 2026.

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