Home > Dinner > Chicken Stir Fry Chicken Stir Fry June 15, 2019 | 56 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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. Ingredients Stir Fry Ingredients: Vegetable Oil: Used for stir-frying, provides the cooking medium. Garlic & Ginger: Enhances all the flavors in your chicken stir fry. Yellow Onion, Carrot, Sugar Snap Peas, Broccoli, Red Pepper: A mix of vegetables adding texture, color, and nutrients. Chicken Breast: The protein component, adding substance to the dish. Optional Additions (Red Pepper Flakes, Green Onion, Sesame Seeds): These add heat, freshness, and a crunchy texture. Sauce: Sauce Ingredients: Corn starch (thickener), lite soy sauce and oyster sauce (for flavor and depth), chicken stock (liquid base and flavor), brown sugar (sweetness), sesame oil (nutty flavor), and pepper (seasoning). How To Make Chicken Stir Fry Heat vegetable oil in a large skillet or wok. Sauté garlic and ginger briefly. Add onion and cook until it begins to soften. Add chicken and cook until it changes color from pink to white. Incorporate carrots, sugar snap peas, broccoli, and red pepper, stirring constantly. Pour in the prepared sauce and cook, stirring frequently, until the sauce thickens and vegetables are crisp-tender. Serve immediately, optionally over rice, garnished with red pepper flakes, green onions, or sesame seeds. Best Chicken For Stir Fry For chicken stir fry, use boneless, skinless chicken breast for a lean, quick-cooking option, or boneless chicken thigh for more flavor and tenderness. Cut into uniform, bite-sized pieces for even cooking. Read more about the differences here. QUICK TIP To cut raw chicken without the fuss, freeze boneless breasts until slightly icy but not solid. The meat will hold still and cut much more easily than when it’s at its normal slipperiness! What To Serve With Chicken Stir Fry? Asian Cucumber Salad Fried Rice Recipe Garden Salad Coconut Rice Fruit Salad Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Stir Fry 4.93 from 26 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Chicken Stir Fry 4.93 from 26 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 210kcal Author Chelsea Lords IngredientsSAUCE▢ 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 pepperSTIR 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 riceUS - Metric USMetric InstructionsSAUCE: 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 FactsCalories: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
Delicious, nutritious and easy to make meal! Still not sure how this is considered American cuisine *scratches head* but delish nonetheless. Thanks! Reply
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. Reply
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. Reply
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! Reply
I made this as a surprise for the family and my inlaws now even my mother in law loves me again Reply
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. Reply
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. Reply
So happy to hear this was a hit! 🙂 Thanks so much for the comment and review 🙂 And thanks for the compliment on the photos! Reply
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! Reply
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!!!! Reply
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. Reply
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! Reply
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! Reply
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. Reply
Tried stir fry it turned out very well. Added mushrooms tasted very good thanks very simple to make and not time consuming Reply
I made this recipe tonight and it was absolutely delicious – even my daughter who hates veggies liked it! Thank you for the recipe. Elaine Reply
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. 🙂 Reply
made this tonight using a frozen veggie pkg and chicken breast and it was very yummy. I’ll be saving this recipe!! Reply