Done in under 30 minutes, this Chicken Stir Fry is an easy, tasty, dinnertime recipe with fresh and flavorful ingredients.
If you have never made your own Chicken Stir Fry at home, now is the time. You won’t believe how absolutely easy it is.
Also using fresh and not frozen ingredients really elevates the flavor in this dish. Plus it’s done and on your table in under 30 minutes.
I love chicken recipes, it is one meat that we use a lot around our house and it has so many purposes.
This dinner recipe is great for the whole family, with flavors that burst off your tongue, you absolutely cannot get enough.
Also this is kid friendly, with just a little kick from the red pepper flakes, this is mild in heat and is mellowed out by all other sauce ingredients.
If you’ve been looking for a new meal to add to your menu rotation, you absolutely have to make this Chicken Stir Fry Recipe.
Some of my other favorite easy chicken recipes we have on our site include: Roasted Chicken Thighs, Chicken Broccoli Rice Casserole and Slow Cooker Buffalo Chicken Sandwiches.
WHY THIS RECIPE WORKS:
- This is a super flavorful dish that the whole family will love.
- You can get this dinner on your table in under 30 minutes.
- Serve with your favorite sides such as rice or noodles.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Cornstarch
Water
Olive oil
Chicken
Kosher salt
Black pepper
Broccoli florets
Carrot
Yellow bell pepper
Red bell pepper
White onion
Low-sodium chicken broth
Low-sodium soy sauce
Honey
Sesame seed oil
Ginger
Rice vinegar
Garlic cloves
Red pepper flakes
Rice, optional
Sesame seeds, optional
Green onion, optional
HOW TO MAKE CHICKEN STIR FRY, STEP BY STEP:
- In a bowl add the cornstarch and water. Mix until combined. Set aside.
- In a sauté pan add the olive oil over medium heat. Allow the oil to get hot, which will take 2-3 minutes.
- Add the chicken, salt, and pepper. Cook for 4-7 minutes or until the juices run clear. Transfer the chicken to a bowl. Set aside
- Add the broccoli, carrots, peppers, and onions to the sauté pan. Sauté for 4-5 minutes until heated through the vegetables are still crisp. Transfer the vegetables to a bowl. Set aside.
- To the sauté pan add the broth, soy sauce, honey, sesame seed oil, ginger, rice vinegar, garlic, and red pepper flakes. Mix until combined.
- Add the cornstarch slurry to the sauté pan. Mix until combined. Stir for 2 to 3 minutes or until the sauce is thick.
- Add the chicken and vegetables to the sauté pan. Toss until everything is coated in the sauce.
- Sprinkle with sesame seeds and green onions if desired. Serve immediately with rice, optional.
CAN I MAKE THIS STIR FRY SAUCIER?
Absolutely, I know I’m a huge sauce fan so you can just double the sauce recipe before adding your chicken and vegetables.
Toss to coat, you should have some extra on the bottom of the pan that you can drizzle over your plated dish.
WHAT CAN I SERVE WITH CHICKEN STIR FRY?
We usually serve this over rice or even noodles. The noodles that we like to use are rice, udon, lo mein, etc.
You can also opt to serve this with some quinoa or just eat it on it’s own. However you decide to serve this, it will taste great.
CAN I USE FROZEN VEGETABLES?
If you are in a pinch and do not want to chop your own fresh vegetables you can use a frozen stir fry mixture.
You will have different vegetables and possibly more so use as much as you’d like.
After cooking, make sure you drain the water out of the pan, these will have more water content than fresh vegetables.
You can also choose to defrost and then drain your frozen vegetables before cooking as well.
CAN I USE OTHER VEGETABLES?
Yes, you can swap out some vegetables or add some in addition to what we use for this recipe. Some ideas include:
- Sugar Snap Peas
- Mushrooms
- Green Beans
- Zucchini
- Water Chestnuts
- Cauliflower
The list goes on and you can really switch it up to your liking.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 5 days.
You can also freeze this recipe. Place in a freezer container where it will keep for up to 3 months.
To defrost, remove to the refrigerator until thawed. To reheat, place in the microwave or in a saute pan until heated through.
TIPS AND TRICKS:
- Switch up your vegetables, see above for some ideas.
- We like to use boneless skinless chicken breasts or chicken tenderloins for this recipe.
- Make sure you are using low sodium broth and soy sauce so it is not too salty.
- You can use frozen vegetables, see above for how to do that.
- Serve this over rice, noodles, quinoa or enjoy it plain.
- The sesame seeds and green onions are an optional topping.
- This can be frozen, see above on how to do that.
- Double the sauce to have a saucier recipe and more to drizzle over the top.
- If you like the crunch you can use frozen breaded chicken in this recipe or even bread your own chicken.
Love a good takeout meal but want to make it at home? This Chicken Stir Fry is perfect and is ready in under 30 minutes.
If you like this recipe you might also like:
If you’ve tried this CHICKEN STIR FRY or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Stir Fry
Ingredients
- 1 Tablespoon cornstarch
- 2 Tablespoon water
- 1 Tablespoon olive oil
- 1 pound chicken skinless, tenderloin or breast, 1 inch cube
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 2 cups broccoli florets
- 1 carrot sliced
- 1 cup yellow bell pepper sliced
- 1 cup red bell pepper sliced
- ⅛ cup white onions finely diced
- ¼ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 2 Tablespoon honey
- 2 teaspoons sesame seed oil
- 2 teaspoons ginger minced
- 2 teaspoon rice vinegar
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
Optional ingredients to serve:
- Cooked rice
- Sesame seeds
- Green onion sliced
Instructions
- In a bowl add the cornstarch and water. Mix until combined. Set aside.
- In a sauté pan add the olive oil over medium heat. Allow the oil to get hot, which will take 2-3 minutes.
- Add the chicken, salt, and pepper. Cook for 4-7 minutes or until the juices run clear. Transfer the chicken to a bowl. Set aside
- Add the broccoli, carrots, peppers, and onions to the sauté pan. Sauté for 4-5 minutes until heated through the vegetables are still crisp. Transfer the vegetables to a bowl. Set aside.
- To the sauté pan add the broth, soy sauce, honey, sesame seed oil, ginger, rice vinegar, garlic, and red pepper flakes. Mix until combined.
- Add the cornstarch slurry to the sauté pan. Mix until combined. Stir for 2 to 3 minutes or until the sauce is thick.
- Add the chicken and vegetables to the sauté pan. Toss until everything is coated in the sauce.
- Sprinkle with sesame seeds and green onions if desired. Serve immediately with rice, optional.
Notes
- Nutritional value does not include rice.
- Switch up your vegetables, see above for some ideas.
- We like to use boneless skinless chicken breasts or chicken tenderloins for this recipe.
- Make sure you are using low sodium broth and soy sauce so it is not too salty.
- You can use frozen vegetables, see above for how to do that.
- Serve this over rice, noodles, quinoa or enjoy it plain.
- The sesame seeds and green onions are an optional topping.
- This can be frozen, see above on how to do that.
- Double the sauce to have a saucier recipe and more to drizzle over the top.
- If you like the crunch you can use frozen breaded chicken in this recipe or even bread your own chicken.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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