Go Back
Delicious Chicken Stir-Fry with colorful vegetables served as a featured image for the recipe.

Best Chicken Stir Fry Ever

This quick and easy chicken stir-fry recipe delivers tender chicken and crisp-tender vegetables in a flavorful savory sauce. Ready in under 30 minutes, it's a healthy and satisfying weeknight meal that's easily customizable to your liking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil or canola oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup snow peas
  • 1/4 cup sliced water chestnuts optional
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1/4 cup chicken broth
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Equipment

  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Medium bowl
  • Small bowl
  • Whisk
  • Large skillet or wok
  • Spatula

Method
 

  1. In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper.
  2. Mix well to ensure the chicken is evenly coated.
  3. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd. You might need to cook it in batches.
  6. Cook the chicken for 5-7 minutes, or until it's cooked through and lightly browned on all sides. Remove the chicken from the skillet and set aside.
  7. Add the remaining 1 tablespoon of vegetable oil to the skillet.
  8. Add the sliced onion and minced garlic. Cook for 1-2 minutes, or until the onion is softened and fragrant.
  9. Add the bell peppers, broccoli florets, and sliced carrots. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender.
  10. Add the snow peas and water chestnuts (if using). Stir-fry for another minute.
  11. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes (optional), and 1/4 cup chicken broth.
  12. Pour the sauce over the vegetables in the skillet.
  13. Bring the sauce to a simmer, stirring constantly, until it thickens slightly (about 1-2 minutes).
  14. Return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables evenly in the sauce.
  15. Simmer for another 1-2 minutes, allowing the flavors to meld together.
  16. Serve the Chicken Stir-Fry hot over rice or noodles.
  17. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and add to the sauce during simmering. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave. Customize your stir-fry by adding more red pepper flakes for heat, brown sugar for sweetness, or different vegetables like mushrooms or zucchini. You can also substitute the chicken with shrimp, beef, or tofu. For a gluten-free option, use tamari instead of soy sauce.