Easy Chicken Stir Fry (in 30 Minutes!)

Chicken stir-fry is my go-to recipe for a balanced dinner with loads of flavor. Pieces of juicy chicken breast are tossed with colorful vegetables, and the best savory-sweet stir-fry sauce. It’s fast, easy, and guaranteed to be a family favorite!

A pan with chicken stir-fry. — *Photo: Gayle McLeod*

Why You’ll Love This Chicken Stir-Fry

I’m such a fan of throw-together meals with leftover fridge ingredients, in fact, it might just be my favorite way to cook. And while this chicken stir-fry can certainly be planned ahead of time, it’s also extremely adaptable to almost any vegetable you have on hand—snow peas, zucchini, eggplant, mushrooms, you name it. When the chicken and veggies are tossed with the most flavorful sauce, it all works together beautifully! Here are a few other reasons why you’ll love this stir-fry recipe:

It’s the best 30-minute meal. Which makes it a weeknight dinner winner! The majority of the time is spent prepping the ingredients, but once that’s done, the stir-fry portion is incredibly fast.
It’s the perfect balance of protein and veggies. While some stir-fry recipes like teriyaki chicken, kung pao chicken, and Mongolian beef are meat-heavy, this chicken stir-fry is perfectly balanced with a rainbow of veggies.
The sauce is the star ingredient. The key to the best stir-fry lies in the sauce, and my version is a blend of savory, sweet, and tangy. Plus, if you serve this up over rice, and let the sauce soak into the rice, boy is it tasty!

Chicken Stir-Fry Ingredients

Chicken Breast: I’m using chicken breasts today, but both chicken breasts and chicken thighs will work in this recipe. Just make sure you use boneless and skinless.
Vegetables: I’m using a classic combination of red bell peppers, carrots, broccoli, and yellow onion. But feel free to get creative with other veggies! Also, I’ve cut the carrot into thin rounds for convenience, but you can also julienne it.
Ginger & Garlic: I do recommend using fresh ginger and garlic for the best aromatic flavor.
Green Onion & Sesame Seeds: These small additions make a big difference in flavor and texture.
Stir-Fry Sauce: You’ll need a combination of chicken broth, soy sauce, sesame oil, honey, rice vinegar, cornstarch, and dry sherry. If you have any questions about these ingredients, I have a few suggestions in the next section.

Find the printable recipe with measurements below.

Stir-Fry Sauce Substitutions

Soy Sauce: I’m using tamari soy sauce to keep this recipe gluten-free, but you could also use coconut aminos for soy-free sauce.
Rice Vinegar: If you don’t have rice vinegar, apple cider vinegar will work.
Cornstarch: For those who avoid cornstarch, arrowroot powder is a great alternative. Just be aware that it can go a little gummy when it’s overcooked.
Dry Sherry: The secret ingredient to a Chinese restaurant’s stir-fry is Shaoxing wine—but it’s not gluten-free. Instead, I’ll add a splash of dry sherry if I have it (which is a cooking wine and not sherry vinegar). You don’t need much and it isn’t required, but it really does add a delicious layer of flavor. If you don’t have dry sherry, you could also swap in mirin or sake.

How To Make Chicken Stir-Fry

Make the stir-fry sauce. Whisk together the chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and cornstarch in a small bowl.

Cook the chicken. In a large skillet or wok on medium-high heat, cook the chicken with salt, black pepper, and a little avocado oil for about 4 to 5 minutes until lightly browned. Then, remove the chicken to a plate.

Cook the vegetables separately. Add another splash of oil, then sauté the bell pepper, onion, carrot, and broccoli until tender, yet crisp.

Stir-fry everything together. Add the chicken along with the garlic, ginger, and stir-fry sauce. Toss it all together until everything is well coated in the sauce, then you’re done!

Helpful Tips

Although this recipe is pretty straightforward, there are a few things to keep in mind:

Avoid undercooked ingredients by stir-frying the chicken and vegetables separately. This ensures everything gets a proper sear and cooks evenly.
Avoid overcooking the vegetables by sautéing them until they’re slightly tender, yet still crisp (in step #3). This way, they won’t become too soft as you finish cooking them with the sauce.
Let the sauce simmer for a minute or so. It needs time to heat up and thicken properly in the pan.

More Easy Chicken Recipes

If you make this chicken stir-fry recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

This chicken stir-fry recipe is my go-to for a balanced dinner that’s easy to make in 30 minutes! Juicy chicken breast are tossed with colorful vegetables and the best savory-sweet stir-fry sauce. Watch the video below to see how I make this in my kitchen!

Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.
Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.
Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.
Garnish with green onion and sesame seeds before serving.

To store in the fridge: Let it cool completely before storing it in airtight containers. It will stay good in the fridge for 4 to 5 days.
To freeze for later: This can be frozen for up to 3 months in an airtight container, along with the rice!
I always use low-sodium tamari soy sauce, so it’s not overly salty. This is my favorite brand.

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This recipe was originally posted May 2021, but updated to include new photos and information for your benefit!