Name: The Best Chicken Stir Fry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: ⅓ cup soy sauce; 3 tablespoon brown sugar; 2 teaspoon toasted sesame oil; 2 cloves garlic, minced; 2 teaspoon grated fresh ginger; 1 ½ tablespoon cornstarch; ⅓ cup water; 1 teaspoon sriracha; ¾ lb. broccoli, cut into small florets; 2 carrots, sliced into thin matchsticks; 1 red bell pepper, sliced into strips; 1 small onion, thinly sliced; 2 green onions, chopped, for garnish; 2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces; 3 tablespoon cooking oil, divided

Jump to Recipe · Leave a Review

The sizzle of vegetables hitting a hot skillet, the alluring aroma of garlic and ginger wafting through the air—there’s just something undeniably comforting about a chicken stir fry. With its vibrant colors and a perfect balance of savory, sweet, and spicy, this dish is not only a satisfying meal but also a celebration of Asian flavors. Picture tender bites of chicken enveloped in a rich sauce, mingling with crisp broccoli and crunchy carrots, all tossed together in one delightful bowl. This is not just any stir fry; this is the best chicken stir fry recipe you’ll ever make!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Chicken Stir Fry Recipe
Storing & Reheating
Chef’s Helpful Tips
The Best Chicken Stir Fry

When I first tackled this recipe, I knew it needed to fit into a busy lifestyle without compromising flavor. It quickly became a go-to dinner for weeknights, as it cooks up in under an hour but tastes like something you’d find in your favorite Chinese restaurant. It’s simple, budget-friendly, and sure to impress family and friends alike. The beauty of stir-fry is its versatility—you can swap in your favorite veggies or adapt it to your taste preferences with ease. I can’t wait for you to try making this; it’s a dish that’ll leave you craving more!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 15 minutes of prep and 35 minutes of cooking!
Irresistible Flavor: The combination of soy sauce, brown sugar, and toasted sesame oil creates a deliciously savory sauce.
Eye-Catching Appeal: Bright veggies make this dish a feast for the eyes as well as the palate.
Flexible Serving: Perfect for a quick weeknight dinner or to impress guests at your next gathering.
Diet-Friendly Options: Easily adaptable for gluten-free options or load it with more veggies for a lighter meal.

Ingredients You’ll Need

⅓ cup soy sauce: This adds essential salt and umami flavors to the dish. For a gluten-free version, opt for tamari.
3 tablespoons brown sugar: Balances the salty flavors and gives the sauce a touch of sweetness.
2 teaspoons toasted sesame oil: Infuses the dish with a rich, nutty aroma. A must-have for authentic flavor!
2 cloves garlic, minced: Adds depth and enhances overall flavor.
2 teaspoons grated fresh ginger: Brings warmth and spice to the stir fry. Freshly grated is best, but you can substitute with ground ginger in a pinch.
1 ½ tablespoons cornstarch: Thickens the sauce for that luscious, glossy finish.
⅓ cup water: Helps to control the sauce consistency.
1 teaspoon sriracha: Adds a delightful kick of heat. Adjust this to your spice preference!
¾ lb. broccoli: Cut into small florets for an inviting crunch. You can swap it with snap peas or bell peppers based on your preference.
2 carrots: Sliced into thin matchsticks for sweetness. These can also be replaced with zucchini for a twist.
1 red bell pepper: Sliced into strips adds color and sweetness, enhancing the dish’s visual appeal.
1 small onion: Thinly sliced to complement the other veggies.
2 green onions, chopped: For garnish; they add a fresh, zesty bite at the end.
2 boneless skinless chicken breasts (about 1.5 lb.): Cut into bite-sized pieces, providing protein and heartiness to the dish. Chicken thighs can be used for juicier results.
3 tablespoons cooking oil: Divided for sautéing; a high smoke-point oil like vegetable or canola is recommended.

How to Make The Best Chicken Stir Fry Recipe

Prepare the sauce: In a small bowl, combine the ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 cloves minced garlic, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoons cornstarch, and ⅓ cup water. Whisk everything until well blended. Set it aside; this sauce is where the magic happens.

Chop the veggies: Cut the broccoli into small florets, slice the 2 carrots into matchsticks, and prepare the 1 red bell pepper and 1 small onion by slicing them into strips. Don’t forget to chop the 2 green onions for garnish later!

Cut the chicken: Trim and slice the 2 boneless skinless chicken breasts into bite-sized pieces. Keeping them small ensures they cook evenly and quickly.

Cook the chicken: Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons of cooking oil and swirl it around to coat the surface. Once shimmering, carefully add the chicken pieces, cooking until they’re browned on all sides—about 5-7 minutes. Be sure not to overcrowd the pan! Remove the chicken and set it aside while keeping the juices in the pan.

Stir-fry the vegetables: In the same skillet, add the remaining 1 tablespoon of cooking oil, then toss in the carrots and broccoli. Stir-fry these together for about 1 minute, just until the broccoli turns bright green and vibrant.

Add more veggies: Next, introduce the red bell pepper and onion to the skillet. Stir-fry for another 1-2 minutes until they begin to soften, releasing their natural sweetness.

Combine everything: Give the sauce another good stir and return the cooked chicken to the skillet. Pour the sauce over the chicken and veggies, stirring everything together. Allow it all to simmer for another 1-2 minutes, which will thicken the sauce and give it a glossy finish.

Serve and garnish: Remove from heat and sprinkle with the chopped green onions. For extra flair, a sprinkle of sesame seeds can add a nice crunch if you like!

Storing & Reheating

To store your chicken stir fry, cool it to room temperature and transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. If you want to store it longer, freeze the stir fry in a freezer-safe container for up to 3 months. When ready to eat, simply reheat it in a skillet over medium heat for 5-7 minutes or until warmed through. Note that the veggies might lose a bit of their crispness during reheating, but a splash of water can help revive their freshness.

Chef’s Helpful Tips

Ensure your skillet is hot enough before adding the chicken; this will help achieve a lovely golden-brown crust.
Don’t overcrowd the pan when cooking chicken; doing so will steam it instead of sautéing.
For an even better flavor, consider marinating the chicken in soy sauce and ginger for 15-30 minutes before cooking.
Feel free to mix and match veggies based on what you have available—snow peas, zucchini, or even baby corn are excellent additions.
If you prefer a bit of crunch, add the softer vegetables towards the end of cooking to retain their texture.

This dish is not only delicious but truly adaptable to your tastes and pantry items. The combination of the best chicken stir fry recipe with just the right balance of flavors makes it a family favorite.

Recipe FAQs

Can I use other proteins in this stir fry?

Absolutely! This stir fry is versatile. You can swap out chicken for beef, shrimp, or even tofu for a vegetarian option. Just adjust cooking times accordingly—shrimp cooks quickly, while beef may need a bit longer depending on the cut.

How do I make it gluten-free?

To make a gluten-free version, use gluten-free soy sauce or tamari instead of regular soy sauce and check that your sriracha brand is gluten-free. Most ingredients in this recipe are naturally gluten-free, making for an easy adaptation.

Can I prepare the chicken stir fry in advance?

Yes! You can chop your vegetables and marinate the chicken ahead of time. Store them separately in the refrigerator and stir-fry just before serving. This makes weeknight dinners even faster!

What can I serve alongside this stir fry?

This chicken stir fry pairs beautifully with steamed rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it over noodles for a heartier meal that satisfies your cravings. Enjoy experimenting with your sides!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

The Best Chicken Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

Print Recipe

Description

This Chicken Stir Fry features vibrant veggies and tender chicken tossed in a savory sauce. It’s simple to prepare, bursting with flavor, and makes for an ideal quick dinner!

Ingredients

Scale

⅓ cup soy sauce
3 tablespoon brown sugar
2 teaspoon toasted sesame oil
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 ½ tablespoon cornstarch
⅓ cup water
1 teaspoon sriracha
¾ lb. broccoli, cut into small florets
2 carrots, sliced into thin matchsticks
1 red bell pepper, sliced into strips
1 small onion, thinly sliced
2 green onions, chopped, for garnish
2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces
3 tablespoon cooking oil, divided

Cook Mode Prevent your screen from going dark

Instructions

Make the stir fry sauce by mixing the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch, and water in a bowl. Set it aside.
Chop the broccoli into small florets, and slice the red bell pepper, onion, and carrots into similar-sized pieces. Slice the green onions and set aside.
Cut the chicken breasts into small ½-inch pieces.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of cooking oil, swirl to coat the surface, and add the chicken. Cook until browned on all sides, then remove and set aside.
Add the remaining 1 tablespoon of oil to the skillet, and add the carrots and broccoli. Stir-fry for about 1 minute until the broccoli turns bright green.
Add the red bell pepper and onion, and stir-fry for another 1-2 minutes.
Stir the sauce again and add the cooked chicken back to the skillet. Pour the sauce over the chicken and vegetables, stirring everything together. Allow it to simmer for 1-2 more minutes until the sauce thickens and the vegetables reach your desired tenderness.
Remove from heat, garnish with chopped green onions and sesame seeds if desired, and serve.

Notes

Feel free to substitute your favorite vegetables for the stir fry.
Adjust the spiciness by adding more or less sriracha.
Serve with rice or noodles to complete the meal.