Easy 5-star Chicken Stir Fry

The chicken cooks up juicy, the veggies stay bright and tender-crisp, and the homemade sweet and tangy stir fry sauce thickens into a glossy coating over every bite (dare I say even better than takeout?!). It’s perfect for using up whatever veggies I already have on hand, and everything comes together in about 30 minutes.

And because this recipe makes a lot, I already know what’s for lunch tomorrow! #winning All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Loved it! I substituted thinly sliced zucchini in place of the broccoli and it turned out great.

The sauce was yummy as written but next time I think I’ll add some hot pepper flakes for just a little more heat. This recipe will definitely get added to my rotation.

KRISTIN

I know how easy it can be to fall into the takeout trap, especially when life gets busy.

But trust me, with a hot skillet, a quick homemade sauce, and a few basic cooking skills, you can make a chicken stir fry that tastes like it came straight from your favorite restaurant!! The sauce gets its deep, savory flavor from soy sauce and sesame oil, a little brown sugar adds a (oh-so craveable) sweetness, and sriracha brings just enough heat to keep each bite interesting. I like to cut everything before I start cooking, because once the skillet is hot, the ingredients move fast, and you want the vegetables to sear instead of steam!

That’s what gives this stir fry its fresh flavor, lightly caramelized edges, and saucy takeout-style finish. You can also easily swap out the chicken for another meat or omit it altogether for a vegetable stir fry.

I’m all about making recipes work for you, and this one is IT! Tips for Making This Recipe for the First Time! I know how it feels to make a new recipe for the first time.

But don’t worry! This recipe is super easy and the perfect dish for beginners to try.

Here are some tips to help you along the way:

• Make the stir fry sauce first. Believe me when I say stir-fries cook fast. I highly recommend mixing the sauce before you start cooking so it’s ready to pour in as soon as the chicken and vegetables are hot and sizzling.
• Use a big wok or very large skillet. A little space helps everything cook evenly and allows the chicken to develop lightly browned edges. Cook in batches if you have to! I always use a 12-inch skillet for this recipe.
• Avoid overcooking the vegetables. In my opinion, the best chicken stir fries have tender-crisp, still vibrant veggies. They should have a slight crunch, fresh color, and a little snap when you bite into them, not a soft or mushy texture. You can always cook them a little longer once the sauce is added. But hey, if they do overcook slightly, the super yummy sauce will make up for it!
• Adjust the ingredients to suit your tastes. If you know you don’t love spice or want a less sweet sauce, feel free to adjust the ingredients to make it just right for you. Use less brown sugar for a tangier flavor, extra sriracha for heat, more soy sauce for saltiness, or a small splash of water if the sauce tastes too strong. That’s the beauty of cooking at home!

Stir Fry Sauce

• ⅓ cup (80 ml) soy sauce ($0.44)
• ⅓ cup (80 ml) water ($0.00)

Stir Fry

• ¾ lb. (350 g) broccoli ($1.62)

How to Make Chicken Stir Fry step-by-step photos

Make the stir fry sauce: Combine ⅓ cup soy sauce, 3 Tbsp brown sugar, 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated fresh ginger, 1 tsp sriracha, 1½ Tbsp cornstarch, and ⅓ cup water in a small bowl until the cornstarch is mostly dissolved. Set the sauce aside.

Prep the veggies: Chop ¾ lb. of broccoli into small florets. Slice 1 red bell pepper, 1 small yellow onion, and 2 carrots into similar-sized pieces.

Slice 2 green onions. Set the vegetables aside.

Keep the vegetables separate from the chicken so they’re ready to add in stages. Slice the chicken: Cut 2 boneless, skinless chicken breasts into small ½-inch pieces.

Try to keep the pieces close in size so they cook at the same rate and stay tender instead of drying out. Cook the chicken: Heat a very large skillet or wok over medium-high heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet.

It’s important that the skillet is hot to get a nice browning on the chicken. Add the chicken in an even layer and cook until browned on all sides.

Try not to stir constantly at first so the chicken has a chance to get a little golden color. Be careful not to overcook the chicken, since it will go back into the skillet at the end. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.

Start with the firmer veggies: In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli turns a brighter green and the carrots begin to soften slightly. They should still look fresh and have plenty of bite.

Add the remaining veggies: Add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 minutes, until the onion starts to soften and the bell pepper looks slightly glossy but still vibrant. The goal is tender-crisp vegetables, not soft or mushy ones!

Finish with the sauce: Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Stir everything together as the sauce comes up to a simmer.

It’ll start to thicken quickly and turn glossy, coating the chicken and vegetables instead of pooling in the pan. Continue to cook for 1-2 more minutes or until the sauce is thickened and the vegetables are cooked to your liking. Remove it from the heat, top with green onions and sesame seeds (optional) and serve!

Make this easy chicken stir fry recipe the next time your family asks for takeout, and see just how much they love it!

What Kind of Vegetables to Use

This homemade stir fry chicken recipe will benefit from almost any veggie, so don’t stress if you don’t have exactly what I used.

Stick with vegetables that are in season, and shop the sales to keep it budget-friendly! You can also use fresh or frozen veggies.

I’d add any frozen veggies toward the end and cook until heated through to stop them from getting too mushy. Some of my favorite vegetables to use in this recipe for chicken stir fry are:

• Broccoli
• Carrots
• Bell peppers (any color)
• Onion
• Snow peas
• Mushrooms
• Sliced cabbage
• Kale
• Water chestnuts
• Bamboo shoots
• A pre-mixed bag of stir fry vegetables—I usually find these in the produce section

Serving Suggestions

I always top my chicken stir fry with green onions and sesame seeds because they add a fresh and savory crunch. It’s delicious over brown rice, white rice, or noodles, which soak up all that sweet and tangy stir fry sauce so nothing gets left behind.

I also tried it with our homemade coconut rice the other day, and the subtle sweetness was really delicious with the sriracha and sesame oil in the stir fry sauce. But if you want the full takeout experience, whip up some of our vegetable fried rice to serve on the side!

Storage & Reheating

My chicken stir fry recipe stores very well in the fridge and works great for meal prep.

You can make it on Sunday, divide it into equal portions, then store it in meal prep containers along with your rice. This dish will stay good in the refrigerator for about 3-4 days. I reheat it on the stove until the chicken is 165F throughout.

The microwave also works in a pinch! You might need to add a splash of water to loosen up the sauce if it gets too thick. You can also freeze this chicken stir fry for 2-3 months in freezer-safe containers.

I recommend freezing it in individual portions for easy thawing, but keep in mind the vegetables will soften and lose some texture once thawed. Thaw it overnight in the fridge first so everything reheats evenly.

Love Stir Fries?