Name: Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1/4 cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon honey; 1 teaspoon cornstarch mixed with 1 tablespoon water; 1 pound boneless, skinless chicken breasts, sliced thin; 2 tablespoons vegetable oil; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; Cooked rice for serving; Sesame seeds and green onions for garnish (optional)

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If you’re in the mood for a vibrant, speedy, and utterly satisfying weeknight dinner, it doesn’t get better than Chicken Stir Fry. Packed with tender chicken, crisp-tender veggies, and a glossy, flavorful sauce, this dish is the dependable hero of busy evenings! One pan, minimal prep, and oodles of fresh flavors mean this stir fry is sure to become one of your go-to meals when you want something both wholesome and dazzling.

Ingredients You’ll Need

You’ll be amazed by how simple these ingredients are—each plays a starring role in creating the signature taste, texture, and look of an irresistible Chicken Stir Fry. From the juicy chicken to the colorful veggies and that craveable sauce, here’s what you’ll need:

Chicken breasts: Thinly sliced for quick cooking and unbeatable tenderness in every bite.
Vegetable oil: Ideal for high-heat cooking, gives a nice sear without overpowering other flavors.
Broccoli florets: They lend crunch and vibrant green color that makes the dish pop.
Red bell pepper: Adds sweetness, color, and a subtle crunch for visual and textural appeal.
Snap peas: Offer crispness and a gentle sweet flavor—plus, they look beautiful in the mix!
Garlic: Just two cloves, but enough to infuse each bite with aromatic warmth.
Fresh ginger: Brings a lovely zing that brightens the entire stir fry.
Low-sodium soy sauce: Gives the dish its essential savory backbone—opt for low-sodium to control saltiness.
Oyster sauce: Adds depth, a hint of umami, and a glossy finish to the sauce.
Honey: Balances the salty and savory with a touch of subtle sweetness.
Cornstarch slurry: Thickens the sauce so it coats every piece with savory goodness.
Cooked rice: The classic bed to serve your Chicken Stir Fry—soaks up all that delicious sauce.
Sesame seeds and green onions: Optional, but highly recommended for garnish; they bring flavor and a final flourish.

How to Make Chicken Stir Fry

Step 1: Make the Sauce

Start by whisking together the soy sauce, oyster sauce, honey, and cornstarch slurry in a small bowl. This super simple sauce is the secret to a perfect Chicken Stir Fry—glossy, flavorful, and just thick enough to cling to every bite. Set it aside within arm’s reach; things move quickly once the heat is on!

Step 2: Sear the Chicken

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook, stirring occasionally, for 5 to 6 minutes. You’ll know they’re ready when they turn golden and cooked through. Take them out of the pan and set aside—they’ll finish their journey in just a bit.

Step 3: Sauté the Vegetables

Add the remaining tablespoon of oil to your hot pan. Toss in the broccoli florets, red bell pepper slices, and snap peas. Stir-fry these crisp-tender veggies for 4 to 5 minutes. You want them bright in color and just starting to soften—resist the urge to overcook!

Step 4: Add Garlic and Ginger

Stir in the minced garlic and fresh ginger, letting them sizzle for about 30 seconds. The moment they become fragrant, your kitchen will smell absolutely mouthwatering—don’t let them burn!

Step 5: Combine Everything and Add the Sauce

Slide the cooked chicken back into the skillet with the veggies. Pour in the sauce you made earlier and give everything a thorough stir. Cook for another 1 to 2 minutes, just until the sauce thickens and evenly coats each piece. That’s it—your Chicken Stir Fry is ready to land over a bed of fluffy rice!

How to Serve Chicken Stir Fry

Garnishes

A sprinkle of sesame seeds and sliced green onions takes your Chicken Stir Fry from home-cooked dinner to restaurant-worthy meal. Sesame seeds add a gentle nutty crunch, while green onions give a fresh pop of flavor on top.

Side Dishes

You can’t go wrong with classic steamed jasmine or brown rice, but this stir fry is also fantastic alongside quinoa or cauliflower rice for a lighter twist. A simple bowl of miso soup or a crisp Asian-style cucumber salad makes a lovely pairing too, balancing out the meal beautifully.

Creative Ways to Present

If you want to make your Chicken Stir Fry extra special, serve it in lettuce cups for a fun, crunchy experience. It’s also delicious rolled up in rice paper for fresh spring rolls, or spooned into a hollowed-out bell pepper for a colorful presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Transfer any extra Chicken Stir Fry to an airtight container as soon as it cools. It will keep happily in the refrigerator for up to 3 days—perfect for speedy lunches or another quick dinner later in the week.

Freezing

This dish freezes surprisingly well! Place cooled stir fry into freezer-safe containers, leaving a little space at the top. It’ll stay fresh in the freezer for up to 2 months. To preserve texture, undercook the veggies just slightly if you know you’ll be freezing batches.

Reheating

For the best results, reheat your Chicken Stir Fry in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. You can also microwave it in short intervals, stirring occasionally, to avoid overcooking.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring a bit more juiciness and flavor to Chicken Stir Fry. Slice them thinly just as you would breasts, and cook them thoroughly for best results.

What other vegetables work well in stir fry?

This is a great recipe to riff on—try carrots, mushrooms, zucchini, baby corn, or even spinach. Use whatever crisp, colorful veggies you have on hand to keep things interesting.

Is there a way to make this dish gluten-free?

Yes, simply swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos, and ensure your oyster sauce is also gluten-free. The rest of the ingredients are naturally gluten-free already!

Can I make the sauce in advance?

Definitely. Whisk the sauce ingredients together and store in a sealed jar in the fridge for up to 3 days. Just give it a quick shake or stir before adding to your Chicken Stir Fry for a lightning-fast meal.

How can I add more heat?

For a spicier Chicken Stir Fry, toss in a pinch of red pepper flakes or a spoonful of sriracha to the sauce. You can also top the finished dish with extra sliced chili for those who like it hot!

Final Thoughts

Chicken Stir Fry is one of those magical meals that gets dinner on the table in a flash and disappears just as quickly! If you try this recipe, I’m sure you’ll love how easy, colorful, and flavorful it is—there’s a reason it’s such a classic. Give it a spot in your weekly rotation and watch it become a cherished favorite.

Chicken Stir Fry Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Stir Fry is a quick and flavorful Asian-inspired dish that is perfect for a weeknight meal. Tender chicken, crisp vegetables, and a savory sauce come together in a delicious stir-fry that pairs perfectly with steamed rice.

Ingredients

Scale

For the Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Stir Fry:

1 pound boneless, skinless chicken breasts, sliced thin
2 tablespoons vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
Cooked rice for serving
Sesame seeds and green onions for garnish (optional)

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Instructions

Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, and the cornstarch slurry. Set aside.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
Stir-Fry the Vegetables: Add the remaining oil to the skillet, then sauté broccoli, bell pepper, and snap peas for 4-5 minutes until crisp-tender. Add the garlic and ginger and cook for 30 seconds until fragrant.
Combine and Serve: Return the chicken to the skillet, pour in the sauce, and stir to combine. Cook for another 1-2 minutes until the sauce thickens. Serve hot over rice and garnish with sesame seeds and green onions if desired.