I have a confession: when life gets crazy (and let’s be honest, that’s every Tuesday), this easy chicken stir fry recipe is my culinary life raft. It’s the dish I whip up when I’m short on time, craving takeout, but want to stay on the healthy-ish side.
The first time I made it, I remember thinking, Wait, that’s it? It’s this easy?! Fast forward, and now it’s basically a weekly ritual.
Let’s get something straight—this is not your sad, soggy mall food court stir fry. This is homemade chicken stir fry done right. Juicy chicken, crisp-tender veggies, and a glossy, garlicky sauce that clings to every bite. It’s fast, flavorful, and frankly, addictive.
So if you’ve ever thought stir fry was too much work, or just not worth it—prepare to be deliciously wrong. You need this in your dinner rotation, like, yesterday.
Why You’ll Love This Chicken Stir Fry
What I love most about this chicken stir fry is how fast it comes together. We’re talking 25 minutes, start to finish—which makes it perfect for those hectic nights when you’re starving and tired but still want something homemade. No marinating for hours or waiting on the oven—just slice, sizzle, and eat.
The flavor is next-level. The sauce hits all the right notes: sweet, salty, garlicky, with just a little kick if you like it spicy. Every bite is coated in this glossy, crave-worthy goodness that makes you forget all about takeout. It tastes like something you’d get at a good Asian restaurant… but better, because you made it.
It’s also packed with vibrant, crisp-tender veggies—think broccoli, peppers, snap peas—all those colors and textures make it feel fresh and nourishing. And the best part? You can totally make it your own. Swap the chicken for tofu, beef, or shrimp. Use whatever veggies you have in the fridge. It’s a no-rules, weeknight hero.
Plus, it’s healthier and way cheaper than ordering in. You control everything that goes in, so it’s lighter, cleaner, and still totally satisfying.
How to Make Easy Chicken Stir Fry (Step-by-Step)
1. Prep Everything First.
Trust me, stir fry is fast. Have all your veggies chopped, chicken sliced, and sauce whisked together before you even turn on the stove.
2. Whip Up That Sauce.
In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, honey, cornstarch, water, sesame oil, and red pepper flakes. Set it aside—it’ll thicken up like magic once it hits the heat.
3. Cook the Chicken.
Heat 1 tablespoon oil in your wok or large skillet over medium-high heat. Add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes [Tip: this gives you golden edges], then stir-fry until fully cooked. Transfer to a plate.
4. Stir Fry the Veggies.
Add the remaining tablespoon of oil, toss in the carrots, bell pepper, broccoli, and snap peas. Stir-fry for 4–5 minutes until they’re vibrant and just tender-crisp. Add garlic and ginger for the last 30 seconds—your kitchen will smell incredible.
5. Bring it All Together.
Return the chicken to the pan, pour in the sauce, and toss everything to coat. Let it bubble for a minute or two until it thickens and becomes glossy.
6. Serve and Devour.
Garnish with sesame seeds and green onions. Serve over steamed rice, noodles, or straight from the pan—I won’t judge.
Pro Tips & Variations
- Spice It Up: Add a drizzle of sriracha or a pinch of chili flakes to the sauce.
- Go Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Make It Vegetarian: Swap chicken for tofu or tempeh—just crisp it up first.
- Boost the Umami: Add a splash of fish sauce or a teaspoon of miso paste to the sauce.
- Meal Prep Friendly: Double the recipe and store in containers for lunch all week!
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months, though veggies may lose a little texture.
- Reheat: Warm in a skillet over medium heat with a splash of water or soy sauce to revive the sauce. Microwave works too, just don’t overdo it or the chicken will dry out.
Perfect Pairings for Chicken Stir Fry
- Drink: A chilled glass of white wine (like Riesling) or sparkling water with lime
- Side: Steamed jasmine rice, garlic noodles, or even lettuce cups
- Dessert: Mango sticky rice or coconut milk popsicles
Final Thoughts & Let’s Connect!
This easy chicken stir fry recipe isn’t just a quick dinner fix—it’s a back-pocket recipe you’ll return to over and over. It’s colorful, satisfying, and downright craveable.
If you give it a try, I’d love to see your creation! Drop a comment below, share your twist, or tag me on Instagram @dietwaiter. And if you’re into quick, healthy comfort food, check out my Spaghetti Aglio e Olio next—it’s another weeknight wonder!
Easy Chicken Stir Fry
Equipment
- Large skillet or wok (a wok is ideal for high-heat, fast cooking)
- Microplane grater (makes prepping fresh ginger a breeze!)
- Mixing bowl or measuring cup (for the sauce)
- Tongs or wooden spoon
Ingredients
- 1 lb boneless skinless chicken breasts (thinly sliced into strips)
- 2 tablespoons vegetable oil or avocado oil
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 cup snap peas
- 2 carrots thinly sliced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Stir Fry Sauce:
- 1/4 cup low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional, adds umami depth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/3 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes optional for heat
Optional Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Trust me, stir fry is fast. Have all your veggies chopped, chicken sliced, and sauce whisked together before you even turn on the stove.
- In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, honey, cornstarch, water, sesame oil, and red pepper flakes. Set it aside—it’ll thicken up like magic once it hits the heat.
- Heat 1 tablespoon oil in your wok or large skillet over medium-high heat. Add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes [Tip: this gives you golden edges], then stir-fry until fully cooked. Transfer to a plate.
- Add the remaining tablespoon of oil, toss in the carrots, bell pepper, broccoli, and snap peas. Stir-fry for 4–5 minutes until they’re vibrant and just tender-crisp. Add garlic and ginger for the last 30 seconds—your kitchen will smell incredible.
- Return the chicken to the pan, pour in the sauce, and toss everything to coat. Let it bubble for a minute or two until it thickens and becomes glossy.
- Garnish with sesame seeds and green onions. Serve over steamed rice, noodles, or straight from the pan—I won’t judge.
