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Easy chicken stir fry recipe with fresh vegetables and savory sauce

Chicken Stir Fry

A quick and flavorful chicken stir fry with fresh veggies and a delicious sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.25 pounds chicken, sliced thin Chicken breast is preferred for tenderness.
  • 4 to 6 cups mixed veggies (broccoli, bell peppers, snap peas, carrots, onions) Use a combination of your favorite vegetables.
  • 1 to 2 tablespoons oil (avocado, canola, or olive oil) For cooking the chicken and veggies.
  • 2 to 3 cloves garlic, minced Add garlic towards the end of cooking.
  • 1 to 2 teaspoons ginger, fresh or paste Add ginger towards the end of cooking.
Stir Fry Sauce
  • 1/3 cup low sodium soy sauce or tamari Use low sodium for better control over saltiness.
  • 2 tablespoons honey or brown sugar For sweetness.
  • 1 tablespoon rice vinegar or lime juice For acidity.
  • 1 tablespoon sesame oil Optional but adds good flavor.
  • 1 to 2 teaspoons cornstarch mixed with 2 tablespoons water For thickening the sauce.

Method
 

Preparation
  1. Slice the chicken thinly.
  2. Prepare the veggies by washing and chopping as needed.
  3. Whisk together all the sauce ingredients in a bowl.
Cooking
  1. Heat a large skillet or wok until hot and add oil.
  2. Add chicken in a single layer and let it sit for a minute before stirring.
  3. Cook chicken until just done, then move to a plate.
  4. Add a bit more oil if needed, then toss in the veggies starting with the longest cooking ones (carrots and broccoli).
  5. Add garlic and ginger for the last 30 seconds of cooking.
  6. Return the chicken to the pan, pour in the sauce, and toss for 1 to 2 minutes until glossy and hot.

Notes

Serve with rice or noodles. Can add toppings like green onions and sesame seeds. Leftovers last 3 to 4 days in the fridge.