If you’re ready to turn dinner into an explosion of color, flavor, and crunch, then you are in for a treat with this Chicken Stir Fry Recipe! Quick to make, full of vibrant veggies, and completely customizable, this dish is my weeknight lifesaver. Tender strips of chicken, crisp peppers, broccoli, and snap peas tumble together in a savory, glossy sauce that clings to every bite. Whether you’re new to stir fry or looking for an easy crowd-pleaser, this Chicken Stir Fry Recipe is guaranteed to spark joy at your table.
Ingredients You’ll Need
You might be surprised at how a few simple pantry staples and fresh vegetables come together to make a truly irresistible stir fry. Each ingredient is chosen for the flavor, texture, or color it brings to the dish—there are no extras or fillers, just perfectly balanced bites every time!
- Chicken breast: Go for boneless, skinless chicken breasts—they soak up the marinade and stay moist and tender throughout stir frying.
- Soy sauce: Brings classic savory depth; using both for marinating and in the sauce adds layers of umami flavor.
- Oyster sauce: Adds a savory-sweet punch that deepens the richness of the final stir fry.
- Hoisin sauce: This sticky, fragrant sauce sweetens and thickens everything beautifully.
- Sesame oil: Just a touch brings irresistible nutty aroma—don’t skip it!
- Cornstarch: Helps the chicken stay juicy and gives your sauce that perfect glossy finish.
- Vegetable oil: Neutral oil works best for high-heat stir frying—it keeps things light and lets the flavors shine.
- Red and yellow bell peppers: A duo for bold color, flavor, and a sweet crunch in every bite.
- Broccoli florets: These soak up sauce like sponges while adding a hearty texture.
- Snap peas: Bring crisp freshness and a subtle sweetness.
- Garlic: Freshly minced for a zippy, aromatic kick that instantly wakes up the pan.
- Ginger: Grated ginger brings bright, warming spice that lifts the whole dish.
- Chicken broth or water: Thins out the sauce so it coats every ingredient without getting too heavy.
- Green onions: Sliced for a zesty pop and a hint of fresh onion flavor at the end.
- Sesame seeds (optional): Sprinkle on top for crunch and nutty charm.
How to Make Chicken Stir Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your sliced chicken with soy sauce, sesame oil, and cornstarch. This quick marinade works wonders, locking in moisture and setting the stage for those flavorful seared edges. Just 10–15 minutes is all it takes while you prep your veggies and sauce!
Step 2: Mix Your Stir Fry Sauce
In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, and chicken broth. This combination gives you a sauce that’s rich, savory, a little sweet, and just the right consistency to cling to every piece of chicken and vegetable.
Step 3: Sear the Chicken
Heat up your wok or skillet with some vegetable oil over medium-high heat. Add the marinated chicken in a single layer and let it cook until golden and just cooked through—about 5–6 minutes. Once done, set it aside so you don’t overcook those tender morsels.
Step 4: Sauté Aromatics
In the same pan, add a bit more oil if you need. Toss in the minced garlic and grated ginger, and watch (and smell!) as they sizzle and become fragrant within seconds. This step is where you start layering the bright, unmistakable flavors of a classic Chicken Stir Fry Recipe.
Step 5: Stir Fry the Vegetables
Time for color and crunch! Add your sliced bell peppers, broccoli florets, and snap peas to the pan. Stir fry for 4–5 minutes—just long enough for them to get tender around the edges, but still keep their beautiful crunch and vibrant colors.
Step 6: Combine and Finish
Add the seared chicken back to the pan, pour in your stir fry sauce, and toss everything together. Let it cook for another 2 minutes, letting that luscious sauce bubble and cling to every bite. Finish by sprinkling with green onions and, if you like, a shower of sesame seeds.
How to Serve Chicken Stir Fry Recipe
Garnishes
Green onions and sesame seeds are my favorite go-to finishing touches—they add both a hit of freshness and a bit of crunch. For a flavor twist, you might also top with chopped fresh cilantro, a splash of lime, or roasted peanuts for extra texture.
Side Dishes
This Chicken Stir Fry Recipe shines over a heap of steamed jasmine rice, but don’t stop there! Brown rice, cauliflower rice, or even a bed of quick-cooked noodles all make fantastic partners for soaking up every drop of sauce and catching those stray veggies.
Creative Ways to Present
For a fun family-style presentation, pile everything high on a large platter and let everyone serve themselves. Or spoon the chicken stir fry over crisp lettuce leaves for a fresh, handheld twist. You can even meal-prep individual portions in meal prep containers for grab-and-go lunches all week long!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Stir Fry Recipe is a lifesaver for quick lunches or busy nights. Cool it to room temperature, then store in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight as the sauce mingles with the chicken and veggies!
Freezing
Want to make it last even longer? Go ahead and freeze this stir fry! Just portion it into freezer-safe containers (rice on the bottom, chicken and veggies on top is a winning order), seal tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring back all the fresh taste and snap, reheat your Chicken Stir Fry Recipe in a skillet over medium heat for a few minutes, adding a splash of water or chicken broth if needed to loosen the sauce. Microwave works too, but for best texture, use a pan if you can.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are just as delicious and will give you an even juicier, more flavorful result. Just adjust the cook time if needed since thighs might take a minute or two longer.
Is it possible to make this dish gluten-free?
Yes, simply use tamari in place of soy sauce and check that your hoisin and oyster sauces are labeled gluten-free. The rest of the ingredients in this Chicken Stir Fry Recipe are naturally gluten-free!
Can I prep the veggies ahead of time?
Definitely—having your vegetables washed, sliced, and ready to go means dinner flies off the stove in minutes. You can chop everything up to 24 hours in advance and keep in the fridge until showtime.
What other vegetables work well in this Chicken Stir Fry Recipe?
Mushrooms, thinly sliced carrots, baby corn, water chestnuts, or even zucchini are wonderful add-ins. Feel free to clean out the veggie drawer and make this recipe your own!
How can I make this stir fry spicier?
If you like heat, add a teaspoon of chili garlic sauce or a squirt of sriracha to the stir fry sauce, or sprinkle crushed red pepper flakes right at the end for a little fire.
Final Thoughts
There you have it—a Chicken Stir Fry Recipe so tasty, easy, and versatile that you’ll want to add it to your regular dinner rotation. Give it a try next time you’re craving a fast, fresh meal, and don’t be surprised if everyone asks for seconds!
Print
Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make Chicken Stir Fry recipe that’s perfect for a quick weeknight dinner. Tender chicken strips are stir-fried with a colorful array of vegetables and a savory sauce, served over rice or noodles.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the stir fry:
- 2 tablespoons vegetable oil (for cooking)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ¼ cup low-sodium chicken broth or water
- 2 green onions (sliced)
- Sesame seeds (optional, for garnish)
Instructions
- Marinate the chicken: Combine chicken with soy sauce, cornstarch, and sesame oil. Let it marinate.
- Prepare the sauce: Mix soy sauce, oyster sauce, hoisin sauce, and chicken broth.
- Cook the chicken: Sear marinated chicken until cooked through. Set aside.
- Stir fry: Sauté garlic and ginger, add vegetables, then return chicken and pour in sauce. Cook until thickened.
- Garnish and serve: Top with green onions and sesame seeds. Serve over rice or noodles.
Notes
- You can swap proteins like shrimp, tofu, or beef.
- Add extra vegetables like mushrooms, carrots, or baby corn.
- For spiciness, stir in chili garlic sauce or sriracha.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 6g
- Sodium: 670mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
