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Colorful vegetable stir fry with chicken in a savory sauce served in a bowl.

Chicken Stir Fry

A quick and satisfying chicken stir fry loaded with veggies and a simple, savory sauce that makes weeknight dinners a breeze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breast or thighs, sliced thin
  • 4-5 cups mixed vegetables (broccoli, carrots, bell peppers, etc.) Use a mix of firm and softer veggies.
  • 2 tablespoons oil for cooking (avocado, canola, etc.)
  • 2 cloves garlic, minced Fresh is best.
  • 1 inch ginger, minced Fresh is best.
  • 1/3 cup low sodium soy sauce or tamari
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon sesame oil (optional)
  • 2 teaspoons cornstarch Whisk well to avoid lumps.
  • 1/3 cup water or chicken broth
  • 1-2 teaspoons sriracha or chili garlic sauce (optional)
  • optional toppings (sesame seeds, green onions, lime)

Method
 

Preparation
  1. Slice chicken thin and chop vegetables into bite-sized pieces.
  2. Mix your stir fry sauce in a small bowl and set it by the stove.
Cooking
  1. Heat a large skillet or wok until hot, then add a little oil.
  2. Add chicken in a single layer, let it brown slightly, then stir until almost cooked. Remove from pan if crowded.
  3. Add more oil if needed, then start with firm vegetables like broccoli and carrots.
  4. Add garlic and ginger and toss for about 30 seconds.
  5. Return chicken to the pan, pour in the sauce, and stir for 1-2 minutes until everything is coated.

Notes

Slicing chicken thin is crucial for quick cooking. Consider prepping veggies ahead of time to streamline dinner preparations. Avoid overcrowding the pan while cooking.