This easy Chicken Stir Fry is so simple, and it’s the perfect dish for any dinner, that’s ready in under 30 minutes. This stir fry uses scrumptious vegetables and golden brown pieces of chicken, that’s smothered in a homemade sauce.
Easy Chicken Stir Fry Recipe
What can I say, I just love stir fries. They are one of the easiest and most versatile dinners out there, especially for a busy family. Once all the scrumptious meat and vegetables are prepped, it takes less than 15 minutes to cook. If there’s extra vegetables in the fridge that need to be eaten, toss them in as well.
One of the best things about this Chicken Stir Fry is that, not only is it delicious, but it’s also a healthy option, with a great balance of protein and vegetables.
Chicken Stir Fry Highlights
- Extremely Versatile
- Quick and Easy to Make
- Great for Lunches
- Delicious and Healthy
Ingredients You’ll Need
- Chicken – I use chicken breast, cut into 1″ cubes but if you prefer, boneless, skinless chicken thighs also work well.
- Vegetables – I used carrots and broccoli. Easily add or substitute other veggies that you like such as bell peppers, mushrooms, snow peas, green onions, etc.
- Garlic – Fresh is best, and minced. You could also add a bit of ginger if you like.
- Chicken Broth – I use low sodium chicken broth to control the amount of salt in my dishes.
- Soy Sauce – I always use low sodium, but use whatever you have.
- Honey – Adds a little bit of sweetness and balances out flavors.
- Cornstarch – Helps to seal in the juices of the meat, as well as to help thicken the liquid ingredients.
- Oil – I chose a peanut oil for my stir fry but sesame oil or any vegetable oil will also work.
How To Make Chicken Stir Fry
- Cook the Chicken. Add 1 tablespoon of the peanut oil and heat in a large skillet over medium heat. Add the chicken breast and cook for 3 to 4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate.
- Cook the Vegetables. Add the remaining 1 tablespoon of peanut oil to the same skillet and add the garlic and cook for 30 seconds until aromatic. Next, add the carrots, broccoli and cook for 4 minutes until the vegetables are tender.
- Make the Stir Fry Sauce and Toss. Add the chicken back to the pan and toss everything together. In a small bowl whisk together the chicken broth, honey, soy sauce and cornstarch. Pour this sauce over the chicken and vegetables. Cool for 30 seconds to 1 minute or until the sauce thickens tossing everything together well.
- Serve. Serve immediately over rice.
Can I Substitute Proteins?
Absolutely! If you prefer, use beef or pork. However, If substituting with beef, I would recommend using beef broth instead of the chicken broth.
What Is The Best Oil To Use In A Stir Fry?
Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.
How Do You Serve Chicken Stir Fry?
Basmati or jasmine rice works fantastic with any stir fry. For a nice change, try yummy noodles like egg, soba, ramen, rice or udon.
Expert Tips
- One of the most important steps for making a stir fry is to ensure the ingredients are prepped and ready to go, since a stir fry cooks very quickly.
- Additional vegetables that can be used include green, yellow, orange or red peppers, mushrooms, bean sprouts, celery, snap peas, or water chestnuts.
- A wok or cast iron pan will work best for high heat cooking.
Leftovers
Fridge
Store this chicken stir fry in an airtight container for up to 3-4 days. Reheat in the microwave or in a covered pan over medium heat.
Freezing
Store in an airtight container and place in the freezer for up to 3-4 months.
More Great Recipes To Try
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Chicken Stir Fry
Ingredients
- 2 tablespoons peanut oil divided
- 1 pound chicken breast boneless and skinless, cut into 1-inch bite size pieces
- 1 medium carrot sliced thinly on the diagonal
- 2 cups broccoli florets
- 3 cloves garlic minced
- ¼ cup chicken broth low sodium
- ¼ cup soy sauce low sodium
- 2 tablespoon honey
- 1 tablespoon cornstarch
Instructions
- Cook the Chicken. Add 1 tablespoon of the peanut oil and heat in a large skillet over medium heat. Add the chicken breast and cook for 3 to 4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate.
- Cook the Vegetables. Add the remaining 1 tablespoon of peanut oil to the same skillet and add the garlic and cook for 30 seconds until aromatic. Next, add the carrots, broccoli and cook for 4 minutes until the vegetables are tender.
- Make the Stir Fry Sauce and Toss. Add the chicken back to the pan and toss everything together. In a small bowl whisk together the chicken broth, honey, soy sauce and cornstarch. Pour this sauce over the chicken and vegetables. Cool for 30 seconds to 1 minute or until the sauce thickens tossing everything together well.
- Serve. Serve immediately over rice.
Tips & Notes:
- One of the most important steps for making a stir fry is to ensure the ingredients are prepped and ready to go, since a stir fry cooks very quickly.
- Additional vegetables that can be used include green, yellow, orange or red peppers, mushrooms, bean sprouts, celery, snap peas, or water chestnuts.
- A wok or cast iron pan will work best for high heat cooking.
- Store in an airtight container for up to 3-4 days. Reheat in the microwave or in a covered pan over medium heat.
- To freeze, store in an airtight container and place in the freezer for up to 3-4 months.
It was good but in which step am I supposed to put the garlic? Thank you for sharing!
Sorry about that, you’re supposed to add it in step 2, all fixed now.