Craving that savory, delicious flavor of your favorite Chinese takeout but want something faster, healthier, and even more delicious? You’ve found it. This easy chicken stir fry recipe is the ultimate weeknight dinner champion. It comes together in one pan in under 30 minutes, packed with tender chicken, crisp vegetables, and a lip-smacking sauce you’ll want to put on everything.
Forget waiting for delivery. This simple, customizable meal is perfect for using up veggies in the fridge and satisfying the whole family. Let’s get cooking!
Why This is the Best Chicken Stir Fry Recipe
We know “best” is a bold claim, but this recipe truly stands out. It’s designed for busy people who still want a fantastic home-cooked meal.
Incredibly Fast: From prep to plate in 30 minutes flat. It’s the perfect solution for hectic evenings.
Simple, Flavorful Sauce: No mystery ingredients here. Our 5-ingredient stir fry sauce uses pantry staples to create a perfect balance of savory, sweet, and tangy flavors.
Perfectly Tender Chicken: We’ll share the one simple trick (hint: it involves cornstarch!) that guarantees juicy, tender chicken every single time.
Customizable: Swap in your favorite vegetables or protein. This is a great “clean-out-the-fridge” recipe. If you’re looking for another classic, try this easy sesame chicken recipe (coming soon).
Key Ingredients for Success
The magic of a great stir fry is in its simplicity. You don’t need a long list of ingredients to create amazing flavor. Here’s what you’ll need.
Fresh ingredients are the key to a delicious stir fry.
For the Magic Stir Fry Sauce
This sauce is the heart of the dish. Simply whisk these ingredients together in a small bowl and set it aside.
Ingredient
Amount
Notes
Low-Sodium Soy Sauce
1/4 cup
Use tamari for a gluten-free option.
Honey
2 tbsp
Maple syrup works as a great substitute.
Toasted Sesame Oil
1 tsp
Adds a deep, nutty, and essential flavor.
Rice Vinegar
1 tbsp
Provides a bright, tangy counterpoint.
Cornstarch
1 tbsp
This will thicken the sauce beautifully at the end.
For the Chicken & Veggies
This combination provides a wonderful mix of color, flavor, and texture. Feel free to substitute based on what you have!
Chicken Breast: You’ll need about one pound of boneless, skinless chicken breast, sliced into thin, bite-sized pieces.
Cornstarch: A tablespoon to toss with the chicken for that tenderizing “velveting” effect.
Avocado Oil: Or another high-heat oil like canola or grapeseed oil.
Fresh Garlic & Ginger: Minced. These aromatics are non-negotiable for authentic flavor!
Broccoli Florets: About 2 cups, cut into bite-sized pieces.
Bell Pepper: One, any color, thinly sliced.
Carrot: One, thinly sliced on a diagonal.
Garnish: Toasted sesame seeds and sliced green onions for a fresh finish.
How to Make the Perfect Chicken Stir Fry
The key to a successful stir fry is having all your ingredients prepped and ready to go before you even turn on the heat. This is a fast-cooking process!
Step 1: Make the Magic Sauce
In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, and 1 tablespoon of cornstarch. Set this aside for later.
Step 2: Prep the Chicken and Veggies
Slice your chicken breast into thin, uniform pieces. In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch, salt, and pepper until lightly coated. Chop all your vegetables and mince the garlic and ginger. Keep everything in separate piles near your stove.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer. Cook for 2-3 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan; cook in two batches if needed. Remove the chicken from the skillet and set it aside.
Step 4: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the same skillet. Add the broccoli and carrots and stir-fry for 3-4 minutes until they begin to get tender. Add the sliced bell pepper and cook for another 2 minutes until all vegetables are crisp-tender. Stir in the minced garlic and ginger and cook for 30 seconds until fragrant.
Step 5: Combine and Thicken
Return the cooked chicken to the skillet with the vegetables. Give your sauce a quick re-whisk (the cornstarch will have settled) and pour it all over the chicken and veggies. Stir constantly for 1-2 minutes as the sauce bubbles and thickens, coating everything beautifully. Remove from heat.
The perfect one-pan meal, ready to be served.
Pro Tips for Restaurant-Quality Results
Want to take your homemade chicken stir fry recipe from good to great? Follow these simple rules.
Don’t Crowd the Pan: This is the number one rule! Overcrowding steams your food instead of searing it. If needed, cook your chicken and vegetables in batches to ensure everything gets a nice, crisp sear.
High Heat is Your Friend: A stir fry needs high heat to cook quickly, keeping the vegetables crisp and the chicken tender. Make sure your pan is hot before you add any ingredients.
Prep Everything First (Mise en Place): The cooking process is incredibly fast. Have all your vegetables chopped, your chicken sliced, and your sauce mixed before you start. There’s no time to chop once things are in the pan.
The Cornstarch Secret for Tender Chicken: Tossing the raw chicken in a bit of cornstarch is a technique called “velveting.” It creates a very thin protective layer that locks in moisture, resulting in silky, tender chicken that never gets dry or tough.
Variations and Substitutions
One of the best things about a stir fry is its versatility. Here are a few ideas to make it your own:
Protein Swaps: Not in the mood for chicken? This works great with thinly sliced beef sirloin, shrimp, or firm tofu.
Vegetable Ideas: Add or substitute with snap peas, mushrooms, baby corn, water chestnuts, or bok choy.
Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a kick of heat.
Different Sauce Profile: If you love this style of cooking, you should also check out our delicious homemade teriyaki chicken recipe (coming soon).
Serving and Storage Suggestions
Serve your beautiful chicken stir fry immediately over a bed of fluffy white rice, brown rice, quinoa, or noodles. For a low-carb option, it’s fantastic with cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or in the microwave. The vegetables will lose some of their crispness but it will still be delicious!
The Ultimate Chicken Stir Fry Recipe
FL Recipes
Chicken Stir Fry Recipe (Better Than Takeout in 30 Minutes!)
This easy and healthy chicken stir fry recipe is ready in 30 minutes! It's packed with tender chicken, crisp vegetables, and a simple homemade sauce that's better than takeout.
In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, honey, sesame oil, rice vinegar, and 1 tablespoon of cornstarch. Set aside.
In a medium bowl, toss the sliced chicken pieces with 1 tablespoon of cornstarch, salt, and pepper until lightly and evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add broccoli and carrots and stir-fry for 3-4 minutes. Add the bell pepper and cook for another 2 minutes, until vegetables are crisp-tender. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Return the chicken to the skillet. Re-whisk the sauce and pour it over everything. Stir continuously for 1-2 minutes until the sauce bubbles and thickens. Remove from heat, garnish with sesame seeds and green onions, and serve immediately.
Nutrition
Calories: 385kcalProtein: 38gFat: 14gFiber: 4g
Notes
Don't Crowd the Pan: Cook chicken and veggies in batches if necessary to ensure a good sear rather than steaming them. Prep Ahead: This recipe cooks very fast, so have all your ingredients chopped and ready to go before you start cooking. Customize It: Feel free to swap the vegetables for others you have on hand, like snap peas, mushrooms, or baby corn.
Both boneless, skinless chicken breast and chicken thighs work wonderfully. Chicken breast is leaner, while thighs are more forgiving and stay juicier. The key is to slice them thinly against the grain for maximum tenderness.
The secret is a quick toss in cornstarch before cooking! This technique, called velveting, creates a light coating that protects the chicken from the high heat, locking in moisture and ensuring it stays incredibly tender and juicy.
Yes, you can! For the best results, thaw the frozen vegetables completely and pat them very dry with a paper towel before adding them to the hot pan. This prevents them from steaming and helps them get a nice crisp-tender texture.
It’s simple to make this recipe gluten-free. Just substitute the low-sodium soy sauce with an equal amount of tamari or coconut aminos. Both are excellent gluten-free alternatives that provide a similar savory flavor.
Store leftover chicken stir fry in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat it in a skillet over medium heat until warmed through. You can also reheat it in the microwave.
More Delicious Weeknight Dinners
And there you have it—a healthy, delicious, and incredibly fast chicken stir fry recipe that truly is better than takeout. We hope this becomes a new staple in your weeknight dinner rotation. If you try it, please leave a comment below and let us know how it turned out!
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Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
