If you’re looking for a quick, vibrant, and incredibly satisfying dish your whole family will love, this Chicken Stir Fry Recipe hits all the right notes. It’s packed with tender chicken, crisp fresh veggies, and a savory sauce that brings everything together with just the right balance of flavor and texture. Whether you’re short on time or just craving something both healthy and delicious, this stir fry is an absolute winner that’s sure to become a staple in your kitchen rotation.
Ingredients You’ll Need
The beauty of this Chicken Stir Fry Recipe lies in its simple yet essential ingredients. Each one plays a vital role, adding layers of flavor, texture, and color that make the dish so appealing. From the tender chicken to the crunchy veggies and the rich, glossy sauce, you’ll see how these components combine to create a perfect harmony in every bite.
- 1 pound boneless skinless chicken breast, sliced thin: Ensures quick cooking and tender pieces that soak up the sauce beautifully.
- 2 tablespoons cornstarch: Creates a light coating on the chicken for a silky, slightly crisp texture.
- 3 tablespoons low sodium soy sauce: Adds deep umami and saltiness with less sodium, keeping things balanced.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and complexity to the sauce.
- 1 tablespoon sesame oil: Infuses the dish with a toasty, nutty aroma that’s signature to many Asian dishes.
- 2 tablespoons vegetable oil: Provides a neutral cooking base to keep your chicken and veggies from sticking.
- 1 red bell pepper, sliced: Adds vibrant color and a sweet crunch.
- 1 cup broccoli florets: Offers a fresh, slightly earthy bite that pairs perfectly with the tender chicken.
- 1 cup snap peas: Brings a crisp texture and a hint of natural sweetness.
- 1 medium carrot, sliced thin: Adds subtle sweetness and a bright pop of color.
- 3 cloves garlic, minced: Essential for that punch of savory aroma and flavor.
- 1 teaspoon fresh ginger, grated: Introduces warmth and a slight zing that livens up the dish.
- 2 tablespoons water: Helps create a luscious sauce that coats everything evenly.
- 1 teaspoon sugar: Balances acidity and enhances the natural sweetness of the ingredients.
- 1 teaspoon rice vinegar: Adds brightness and a mild tang to finish the sauce.
- Salt and black pepper to taste: Adjust seasoning to your preference.
How to Make Chicken Stir Fry Recipe
Step 1: Prepare the Chicken
Start by tossing your thinly sliced chicken in a bowl with the cornstarch and one tablespoon of soy sauce. This coating not only seals in moisture but also creates a velvety surface on the chicken that will soak up all the delicious sauce later. It’s a small step that makes a huge difference in texture.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and let it cook undisturbed for a couple of minutes until it turns lightly browned on one side. Flip to cook through, then remove the chicken from the pan to keep it tender and juicy while you cook your veggies.
Step 3: Sauté the Aromatics
Add the remaining vegetable oil to the pan, then toss in the minced garlic and grated ginger. Stir these around just until fragrant—it won’t take long but this step builds a flavor foundation that makes the sauce irresistible.
Step 4: Stir Fry the Vegetables
In go the red bell pepper, broccoli, snap peas, and thinly sliced carrot. Toss them around the pan over medium-high heat for 3 to 4 minutes until they are crisp-tender. This quick cooking preserves their vibrant colors and fresh crunch, keeping the dish bright and satisfying.
Step 5: Bring It All Together
Return the cooked chicken to the pan with the veggies. Add the remaining soy sauce, oyster sauce, sesame oil, water, sugar, and rice vinegar. Stir everything thoroughly so the sauce thickens slightly and clings to every piece of chicken and vegetable. Give it a taste and season with salt and black pepper as needed, then it’s ready to serve piping hot.
How to Serve Chicken Stir Fry Recipe
Garnishes
For an extra burst of freshness and texture, sprinkle chopped green onions or toasted sesame seeds over the top before serving. A little crushed red pepper flakes can add a nice kick if you enjoy some heat.
Side Dishes
This Chicken Stir Fry Recipe shines served on a bed of steamed jasmine rice or tossed with your favorite noodles. For a low-carb option, try cauliflower rice to keep things light but flavorful.
Creative Ways to Present
Try serving the stir fry in edible lettuce cups for a fun, hand-held option perfect for casual dinners. Or pack it into a warm tortilla or wrap for a delicious Asian-inspired lunch on the go.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, making for an easy next-day meal that still tastes fresh and vibrant.
Freezing
If you want to freeze your Chicken Stir Fry Recipe, portion it into freezer-safe containers. Keep in mind that some veggies may lose a bit of their crispness after thawing, but the flavors will remain delicious. It will last up to 2 months frozen.
Reheating
Reheat leftovers gently in a skillet over medium heat to help the sauce regain its glossy texture. Avoid the microwave if possible to keep the chicken tender and the veggies from getting soggy.
FAQs
Can I use other vegetables in this Chicken Stir Fry Recipe?
Absolutely! Feel free to swap in mushrooms, zucchini, baby corn, or whatever fresh vegetables you have on hand. Just adjust cooking times to keep everything crisp-tender.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce in place of regular soy sauce and check that your oyster sauce is gluten-free as well.
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work great and bring a bit more juiciness and flavor to the dish. Just slice them thinly to ensure quick cooking.
How spicy is the Chicken Stir Fry Recipe?
This recipe is mild by default but can be easily adjusted to your heat preference. Add red pepper flakes or a drizzle of chili oil if you like a little extra kick.
What do I do if the sauce is too thin?
If your sauce isn’t thickening as much as you’d like, mix a teaspoon of cornstarch with a little water and stir it into the pan. Cook for another minute or so until the sauce thickens perfectly.
Final Thoughts
Making this Chicken Stir Fry Recipe is like inviting a little bit of your favorite Asian takeout right into your kitchen, but fresher and healthier. It’s quick, colorful, and packed with texture and taste that will brighten any weeknight dinner. I can’t wait for you to try it and see how easily it becomes your new go-to meal when time is tight but you want something truly delicious.
Print
Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful Chicken Stir Fry recipe featuring tender chicken breast and crisp vegetables tossed in a savory Asian-inspired sauce. Perfect for a healthy and satisfying weeknight dinner ready in just 30 minutes.
Ingredients
Chicken & Marinade
- 1 pound boneless skinless chicken breast, sliced thin
- 2 tablespoons cornstarch
- 3 tablespoons low sodium soy sauce, divided
Sauce & Seasoning
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- Salt and black pepper to taste
Vegetables & Aromatics
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, sliced thin
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Marinate the chicken: In a bowl, toss the sliced chicken with cornstarch and 1 tablespoon of soy sauce until the chicken pieces are evenly coated, helping to create a crispy texture once cooked.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it is lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic and grated ginger until fragrant, about 30 seconds. Then add the sliced bell pepper, broccoli florets, snap peas, and carrot. Stir fry the vegetables for 3 to 4 minutes, until they are crisp-tender.
- Combine and finish cooking: Return the cooked chicken to the pan with the vegetables. Add the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, water, sugar, and rice vinegar. Stir well to combine all ingredients. Cook for another 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Season and serve: Taste the stir fry and adjust seasoning with salt and black pepper as needed. Serve the stir fry hot, optionally over steamed rice or noodles for a complete meal.
Notes
- You can substitute or add vegetables based on what you have available, such as mushrooms, zucchini, or baby corn.
- Serve this stir fry over steamed rice, rice noodles, or quinoa for a filling meal.
- For extra heat, add chili flakes or fresh chili to the garlic and ginger sauté step.
- Use low sodium soy sauce to better control the salt content.
