Chicken Stir Fry

Table of Contents

This is easy Stir-fried chicken Packed with fresh vegetables, tender chicken and a richly flavored homemade sauce. Cook within 30 minutes and make a healthy meal perfect for busy weekday nights!

This blog has several different stir-fry recipes, from this stir-fry shrimp to this stir-fry to this stir-fry to the tofu, but there’s nothing like the classic chicken stir-fry recipe. I’m sharing it today.

It’s one of those meals that feels like takeaway, but in reality it’s made with simple, healthy ingredients you probably already have in your kitchen. Soft and juicy chicken, fresh vegetables, and a richly flavored homemade sauce – what do you like?

Fry at least once a week. Because it’s endlessly customizable and comes together very quickly. In the low-carb age, I love serving it over white rice or cauliflower rice.

Why do you need to make this recipe?

This chicken stir-fry is a family-friendly dish that can delight you. My kids feed it, especially the number of vegetables this recipe packs in!

It’s quick and easy – This recipe is cooked in just one bread in under 30 minutes and makes the perfect weekday dinner when the time is short.
It’s packed with flavor – Homemade stir-fry is a game changer, balanced with delicious, sweet, tangy flavors and bring the food to life.
Customizable – Swap vegetables with what you have on hand and easily customize your dishes to suit your taste and dietary needs, whether you prefer rice, cauliflower rice or noodles.
No takeout required – Skip the greasy takeaway and enjoy a healthier, equally flavorful homemade stir-fry.

If you’re looking for an easier 30 minute meal for a simple weekday dinner, I love my egg rolls in a bowl and Mediterranean salmon and orzo frying pan.

Necessary materials

To fry this delicious chicken at home, you need just a handful of simple ingredients. Perhaps you already have most of them in your kitchen!

chicken – Boneless, skinless chicken breast is cut into bite-sized chunks. I love using chicken breast as a lean option, but the chicken and thighs work for very juicy.
vegetables – A colorful mix of onions, peppers, carrots, broccoli and mushrooms adds a load of flavor, crunch and nutrients. Feel free to replace anything you have on hand!
Fry the fry sauce – Mixed with low sodium sodium soy sauce (or tamari), chicken broth, honey, rice vinegar, toasted sesame oil, garlic, ginger, corn starch (or arrowhead powder). This sauce is sweet, flavorless, slightly spicy and beautifully thick to coat chicken and vegetables. That’s what makes this stir-fry so appealing!

Find the complete ingredient list with measurements on the recipe card below.

Recipe alternatives

I love this chicken stir fry recipe as it is, but there’s plenty of room to make it yourself! Here are some ways to switch things up:

Exchange protein:Do you feel the chicken? Swap for shrimp (or try me (fry shrimp) or thinly sliced flank steak or sirloin. For plant-based options, try stir-fried tofu or tempe fried.
Uses a variety of vegetables: All stir-fries are about versatility! I’ll trade anything on hand – peas, green beans, zucchini, bokchai, or baby corn. The options are endless!
Make it gluten-free: You can just use tamari or coconut amino instead of soy sauce and it’s fine.
Adjusting the source:Want to be sweet? Add more touch. Need more spices? Increase the sriracha or add red chili flakes. For more delicious sauces, a splash of oyster or choicin sauce works well. Do you have rice vinegar? Apple cider vinegar or white wine vinegar can be used as an alternative.

How to fry chicken

Making this chicken stir-fry is easier than you think! With a few simple steps you can quickly prepare a delicious, flavorful meal. Here’s how to put this all together:

Step 1: Add all the sauce ingredients to a small bowl and whisk to mix. Please put it aside.

Step 2: Heat the oil in a large frying pan over medium heat. When it gets hot, add the chicken. Season with salt and pepper and cook until chicken is fully cooked and browned, about 8-10 minutes. Once cooked, remove the chicken and set aside.

Step 3: Add 1 tablespoon of oil to the same frying pan. Add the vegetables and saute for about 8-12 minutes, or until the vegetables are tender and bright.

Step 4: Return the cooked chicken to the pot with vegetables. Pour all the prepared sauce into everything. Stir until sauce is thick, covering chicken and vegetables for about 2 minutes. Remove from the heat and serve!

Brittany Tips for the Best Stir Fry

Prepare the ingredients in advance: Quickly stir fry the stir fry, so if you chop all the ingredients and ready, it helps everything come together smoothly.
Make sauce in advance:If you really don’t have time, prepare the sauce in advance and store in the fridge. This will save you a few minutes when the food is ready.
Use low sodium sodium soy sauce: Regular soy sauce can make the dish too salty! If you only have soy sauce on hand, start with ¼ cups instead of cups and add a splash of water or soup to balance the flavors.
Don’t overcook the vegetables: All stir-fries are about crisp tender vegetables. Keep an eye on them, remove them from the heat when they are bright, lively, yet still bitten a bit for the best texture.
Use frozen or pre-cut vegetables: If you’re in a hurry or want a faster option, you can use frozen mixed vegetables or pre-chopped vegetables. Be sure to thaw and drain before cooking.

How to serve chicken stir-fried

Stir-fried chicken is versatile and can be served in a variety of ways. Even combining rice, noodles and fresh sides, there are a few ideas to complete the meal.

On the rice: For a low-carb alternative, stir-fried chicken over white, brown rice or cauliflower rice.
Comes with noodles: Pair with rice noodles, buckwheat noodles, or any type of pasta.
As a bowl: Layer the rice fries with rice or noodles, stir-fry with stir-fries and vegetables to make a bowl of rice or noodles.
Topped with extras: To take this dish to the next level, add a sprinkle of chopped peanuts, cashews, or crunchy fried shallots. You can also drizzle it with my homemade Yum Yum sauce.

How to store and rehairt

In the fridge: Allow the stir-fry to cool completely, transfer to an airtight container and store in the fridge for up to 4 days.
Reheat: Heat the leftovers in a frying pan over medium heat and add a splash of water or soup as needed to loosen the sauce. Alternatively, you can microwave individual portions for 1-2 minutes with stirring midway.

FAQ

Can I use frozen vegetables for stir-frying?

absolutely! Frozen vegetables can be used in stir-frying, but thaw and drain before cooking to avoid excess water in the dish.

Can I fry this beforehand?

Yes, you can make stir-fry in advance and store in the fridge for up to 4 days. To reheat, simply heat it in a frying pan or microwave.

Can I use chicken thighs instead of chicken breast?

Yes, you can use chicken thighs to use juicy and flavorful stir-fry. Make sure to cook until they are completely done and tender.

How can I make this fried gluten-free?

Change the soy sauce to tamari or coconut amino to make this dish gluten-free. Make sure your chicken soup is also gluten-free or use a gluten-free alternative.