Chicken Stir Fry

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Skip the take out– this Chicken Stir Fry is the real deal. It’s packed with fresh sautéed veggies, flavorful chicken, and an addictive savory sauce all ready in 30 minutes or less!

After you fall in love with this stir fry, try our other easy weeknight dinners: chicken chow mein, beef lettuce wraps, or easy asian steak bites.

Chicken stir fry in a skillet, brimming with vegetables and rich flavors, prepared for serving.

The Best Weeknight Dinner

Life is busy, we’re always looking for quick and easy weeknight dinners, (hi, Salsa Chicken Crockpot), and this dish fits the bill. It’s a quick weeknight dinner that uses up leftover veggies.

Prep the veggies, chicken, and tasty sauce in advance for a meal that cooks in under 10 minutes. It’s also great for meal prep, with leftovers lasting 3-4 days.

Freshly chopped vegetables prepared for the chicken stir fry recipe.

Flavor-packed stir fry chicken served in a bowl over a bed of rice, ready to be enjoyed.

What To Serve With Chicken Stir Fry?

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Chicken Stir Fry

4.93 from 26 votes
Skip the take out, this Chicken Stir Fry is the real deal. Packed with fresh sautéed veggies, flavorful chicken, and an addictive savory sauce all ready in 30 minutes or less!
Chicken stir fry in a skillet, brimming with vegetables and rich flavors, prepared for serving.
Print Recipe

Chicken Stir Fry

Chicken stir fry in a skillet, brimming with vegetables and rich flavors, prepared for serving.
4.93 from 26 votes
Skip the take out, this Chicken Stir Fry is the real deal. Packed with fresh sautéed veggies, flavorful chicken, and an addictive savory sauce all ready in 30 minutes or less!
Course Dinner, Main Course
Cuisine American, Chinese
Keyword Chicken Stir Fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Chelsea Lords
Calories 210kcal

Ingredients

SAUCE

  • 2 teaspoons corn starch
  • 1 and 1/2 tablespoons lite soy sauce
  • 1 tablespoon oyster sauce
  • 3/4 cup chicken stock (chicken broth works)
  • 1 tablespoon brown sugar lightly measured, do not pack!
  • 1/2 teaspoon toasted (or plain) sesame oil
  • Freshly cracked pepper

STIR FRY

  • 1 and 1/2 tablespoons vegetable oil
  • 2 garlic cloves finely chopped
  • 1/2 tablespoon fresh ginger finely chopped
  • 1 cup yellow onion thinly sliced (~1/2 medium onion)
  • 1/2 pound (8 ounces) boneless skinless chicken breast cut into 3/4-inch chunks
  • 3/4 cup carrot very thinly sliced on the diagonal (~1 large carrot)
  • 1 cup sugar snap peas
  • 1 cup broccoli florets
  • 1 cup red pepper cut into strips (~1 medium pepper)
  • Optional: crushed red pepper flakes, green onion, toasted sesame seeds
  • Optional: serve over white or brown rice

Instructions

  • SAUCE: Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
  • PREP: Prepare the chicken and veggies. Cut the chicken into small chunks (about 3/4 to 1 inch). Finely chop the garlic and ginger. Slice the onion into thin strips. Peel and then very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop the broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
  • COOK: Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add in the carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2-3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn't get soggy or soft -- you want some bite to them!)
  • SERVE: Remove from heat and serve immediately with your preferred base (we like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.

Video

Nutrition Facts

Calories: 210kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 660mg | Potassium: 606mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5601IU | Vitamin C: 88mg | Calcium: 47mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




56 Comments

  1. 5 stars
    This looked delish, so I doubled the recipe. Worked fine. So colorful. I added a pinch of salt and the optional crushed red pepper flakes. Perfect. Thanks Chelsea!

  2. 5 stars
    Delicious, nutritious and easy to make meal! Still not sure how this is considered American cuisine *scratches head* but delish nonetheless. Thanks!

    1. When the chinese community settled they opened a lot of this chinese restaurants. Merely for their community but other people started to like it and they americanized their dishes a little more. If you go to a Real chinese restaurant cuisine you’ll see the discrepancy.

  3. 5 stars
    PERFECT! I added zucchini. I doubled the recipe and fed 6 with a little left over. Served over medium grain white rice. Compliments all around.

  4. 5 stars
    I followed this recipe for dinner last night and it was delicious! My family really enjoyed it. Thank you for sharing your recipe! Will definitely cook again!

  5. 4 stars
    I made this recipe tonight. It was pretty easy to make and the directions were clearly written. I would make a few changes next time. I would put more cornstarch to make the sauce thicker and I would add more ginger to make the sauce a little more spicy. Otherwise it was great. Thank you for the recipe.

  6. 5 stars
    As soon as I saw your photo with all those colorful vegetables I knew I had to make this. I made it this week and my kids loved it. We all did. I added green and yellow bell peppers as well (just because we love peppers). It was so delicious, I’ll be making it again soon. Thanks for including those excellent photos of the recipe, it really helps to know what it looks like when I’m trying to decide on a new recipe.

    1. So happy to hear this was a hit! 🙂 Thanks so much for the comment and review 🙂 And thanks for the compliment on the photos!

    1. The oyster sauce adds a whole lot! I would try substituting it (maybe hoisin, fish sauce, or more soy sauce) or wait until you have it!

  7. 5 stars
    This is a VERY healthy dish. I cooked with all the ingredients, plus instant rice and added “cashews” and “red pepper”. It came out DELICIOUS!!!!

  8. Next Tuesday is Senior Day where I shop. I’m going to get the fixings for your recipe. If mine tastes half as good as your picture looks, I’ll definitely have a new favorite to add to my Copy Me That.

  9. 5 stars
    Love this recipe! It’s now my stand by stir fry recipe. I make it for my guys. I use the same recipe, minus the chicken, for me. (With tofu or cashews in it instead.) It’s delicious!!!! Thank you!!! We are all grateful!

  10. 5 stars
    I have made this countless times, always a big hit! When some friends sent me an email chain for a recipe during this quarantine, I responded that I don’t do chain emails, but did send them this recipe as an “apology” for not participating. They loved it!

  11. Used your marinade but added honey instead of sugar and paprika for heat. Added rice to cook with chicken in water after chicken was 3/4 cooked. Taste great.

  12. 5 stars
    Tried stir fry it turned out very well. Added mushrooms tasted very good thanks very simple to make and not time consuming

  13. 5 stars
    I made this recipe tonight and it was absolutely delicious – even my daughter who hates veggies liked it! Thank you for the recipe. Elaine

  14. 5 stars
    This was soooooo good. My family went for seconds and it was a super quick dinner. I work 9-5 and so does my husband and sometimes you want to make a home cooked meal that is quick. This was it. And I am making it again tonight. 🙂

  15. 5 stars
    made this tonight using a frozen veggie pkg and chicken breast and it was very yummy. I’ll be saving this recipe!!

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