Classic Chicken Stir Fry

Chicken stir fry is one of those dinners I make when I want something quick but don’t fancy ordering takeout. It doesn’t take long to throw together, and it’s a great way to get plenty of vegetables onto everyone’s plate.

I also love that you can use whatever you’ve got in the fridge. Broccoli, peppers, carrots, mushrooms or snap peas all work really well, so it’s handy for using up bits and pieces before they go to waste.

The homemade sauce is really simple but gives everything loads of flavor. Serve it over rice or noodles and you’ve got an easy dinner that’s filling, tasty and perfect for a busy weeknight.

Equipment

• Large skillet or wok
• Sharp knife
• Chopping board
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• Chicken breast – Cut into even-sized cubes so it cooks quickly and stays nice and juicy.
• Salt – Seasons the chicken before cooking.
• Black pepper – Adds a little warmth and balances the flavors.
• Olive oil – Used for cooking the chicken and vegetables. Vegetable or avocado oil works too.
• Broccoli florets – Add color, texture and soak up plenty of the sauce.
• Bell pepper – Any color works well. Red, yellow or orange peppers add a little extra sweetness.
• Carrot – Slice it thinly so it softens quickly in the pan.
• Ginger paste – Gives the stir fry a lovely fresh flavor without needing to peel fresh ginger.
• Garlic – Fresh garlic adds plenty of savory flavor.
• Chicken or vegetable broth – Forms the base of the sauce.
• Soy sauce – Brings that classic savory stir fry flavor.
• Sesame oil – Adds a rich, nutty flavor. A little goes a long way.
• Honey – Balances the soy sauce with a touch of sweetness.
• Cornstarch – Thickens the sauce so it coats the chicken and vegetables instead of staying watery.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add the cubed chicken to a bowl with the salt, black pepper, and 1 tablespoon of the olive oil. Toss until the chicken is evenly coated.

Step 2: In a separate bowl or measuring jug, combine the broth, soy sauce, sesame oil, and honey. Stir the cornstarch with 1–2 tablespoons of water until smooth, then whisk it into the sauce mixture.

Step 3: Heat the remaining olive oil in a large frying pan or wok over medium heat. Add the chicken and cook for 7–8 minutes, stirring occasionally, until it’s cooked through. Transfer the chicken to a plate.

Step 4: Add the sliced bell pepper and carrot to the same pan and cook for about 5 minutes, stirring now and then as they begin to soften.

Step 5: Stir in the broccoli, garlic, and ginger paste, then cook for another minute until fragrant.

Step 6: Return the cooked chicken to the pan and pour in the prepared sauce.

Step 7: Stir everything together and continue cooking for a couple of minutes, until the sauce thickens and coats the chicken and vegetables. Serve hot, topped with sliced green onions and sesame seeds if desired.

What to Serve with Classic Chicken Stir Fry

• Rice – You can’t really go wrong with a bowl of fluffy white rice. It soaks up the sauce and keeps things simple.
• Noodles – Egg noodles, rice noodles or even ramen noodles all work well if you fancy something a bit different.
• Fried rice – This is a good option if you want to make dinner feel a little more filling.
• Cauliflower rice – Handy if you want to keep things a bit lighter but still have something to catch all that sauce.
• Spring rolls – Great on the side if you want to make it feel more like a takeout-style dinner at home.
• Extra vegetables – Stir-fried greens, mushrooms or snap peas are easy sides if you want to add more veg to the plate.

Storing

If you have leftovers, let the stir fry cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, making it a great option for lunches or another quick dinner later in the week.

To reheat, warm it in a frying pan over medium heat until everything is heated through. You can also microwave it if you’re short on time. If the sauce has thickened in the fridge, just add a splash of water or chicken broth while reheating to loosen it up again.

Variations & Substitutions

• Swap the vegetables – Use whatever you have on hand. Mushrooms, sugar snap peas, baby corn, green beans, zucchini or onions all work well.
• Use chicken thighs – If you prefer darker meat, boneless, skinless chicken thighs stay really tender and add plenty of flavor.
• Make it spicy – Stir a little sriracha, chili garlic sauce or a pinch of red pepper flakes into the sauce for some extra heat.
• Try a different protein – This recipe also works well with shrimp, thinly sliced beef, pork or even tofu.
• Add some crunch – Sprinkle over chopped cashews or peanuts just before serving.
• Make it gluten-free – Swap the soy sauce for tamari or a gluten-free soy sauce.
• Skip the honey – Brown sugar or maple syrup can be used instead if that’s what you have in the pantry.

FAQs

What is the secret to a good chicken stir fry?

The key is to cook the chicken first, then remove it from the pan while you cook the vegetables. This keeps the chicken juicy and stops the vegetables from becoming overcooked. Adding the sauce at the end helps everything stay coated without turning soggy.

Can I make chicken stir fry ahead of time?

Yes! You can chop the vegetables and mix the sauce up to a day in advance. When you're ready to cook, everything comes together in just a few minutes.

Can I freeze chicken stir fry?

Yes, although the vegetables may soften a little after thawing. Let the stir fry cool completely, then freeze it in an airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating.

What vegetables can I use in chicken stir fry?

This recipe is really flexible. Broccoli, bell peppers and carrots are classic choices, but mushrooms, snap peas, zucchini, baby corn, onions and green beans all work well too.

What goes well with chicken stir fry?

Steamed rice is the most popular choice, but it's also delicious with egg fried rice, noodles or cauliflower rice. Spring rolls make a great side if you're putting together a takeout-style meal at home.

How do I stop chicken from drying out in a stir fry?

Cut the chicken into evenly sized pieces and avoid overcooking it. Once it's cooked through, remove it from the pan and add it back at the end so it stays tender.

Can I use frozen vegetables for chicken stir fry?

Yes. Frozen stir fry vegetables work well when you're short on time. There's no need to thaw them first, although you may need to cook them for an extra minute or two if they release extra moisture.