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Chicken Stir Fry Recipe: A Quick, Healthy Homemade Dinner
This Chicken Stir Fry Recipe brings together tender chicken breast, crisp vegetables, and a garlicky-ginger sauce for an easy, healthy weeknight dinner in under 20 minutes.
Every time I pull out my 12-inch carbon steel wok—yes, the one I scored at a flea market back in ’05—I’m reminded why stir fries are a weekday lifesaver. This isn’t your average takeout knock-off: we’re talking fresh broccoli florets, sugar-snap peas, bright red bell pepper, and lean chicken breast strips all coated in a glossy homemade sauce with just the right hit of garlic and ginger. Inspired by my daughter’s softball practices (when we needed fuel fast) and Dad’s love for spicy Szechuan, this Chicken Stir Fry Recipe is simple, colorful, and seriously customizable. Plus, with a touch of toasted sesame oil and low-sodium soy sauce, it stays light—perfect for families, busy professionals, or anyone craving a healthier Asian-inspired meal at home.
Why You’ll Love This Recipe
• Ready in under 20 minutes—no marathon in the kitchen.
• One-pan dinner for minimal cleanup.
• Lean protein meets a rainbow of veggies (hello, fiber!).
• Homemade sauce beats the sugar bombs in takeout.
• Uses pantry staples like garlic, ginger, and soy sauce.
• Scalable: double it for meal prep or halve it for two.
• Gluten-free option with tamari or coconut aminos.
• Kid-approved flavor (and grown-up worthy, too!).
Ingredients
• 1½ pounds boneless, skinless chicken breast, cut into ½-inch strips (or thighs for juicier bites)
• 2 tablespoons vegetable oil (or avocado oil)
• 3 cups broccoli florets, trimmed (steam-fresh from the farmer’s market for peak crunch)
• 1 medium red bell pepper, thinly sliced
• 1 cup sugar-snap peas, strings removed
• 4 green onions, sliced on the diagonal
• 4 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon jarred paste)
• ¼ cup low-sodium soy sauce (Kikkoman is my go-to)
• 2 tablespoons oyster sauce (or hoisin for a sweeter note)
• 1 tablespoon rice vinegar (brings brightness)
• 1 teaspoon toasted sesame oil (for that nutty finish)
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water (helps sauce cling)
• Optional garnish: sesame seeds, red pepper flakes
Directions
1. Pat chicken strips dry and season lightly with salt and pepper—this helps them sear, not steam.
2. Heat wok or large skillet over medium-high heat; swirl in oil. When it shimmers, add chicken in a single layer. Let it cook undisturbed for 2 minutes, then stir until just browned (around 4–5 minutes total). Transfer to a plate.
3. In the same pan, toss in broccoli, bell pepper, and sugar-snap peas. Stir-fry 3–4 minutes until veggies are vibrant and just tender (you want that snap).
4. Push veggies to the side. Add garlic and ginger to the center—sizzle 30 seconds until fragrant (don’t let it burn!).
5. Return chicken to the wok. Pour in soy sauce, oyster sauce, and rice vinegar. Stir to combine.
6. Give your cornstarch slurry a quick whisk, then drizzle around the edge of the pan. Stir everything until sauce thickens and coats each piece—about 1 minute.
7. Finish with sesame oil and green onions; toss once more. Smell that aroma? That’s dinner calling.
8. Plate over steamed rice or quinoa. Sprinkle with sesame seeds or a pinch of red pepper flakes for extra kick.
Servings & Timing
Serves 4
Prep Time: 10 minutes (slice while you preheat the pan)
Cook Time: 10 minutes (plus 1-minute sauce thicken)
Total Time: 20 minutes
Variations
• Swap chicken for firm tofu or shrimp for a pescatarian twist.
• Add pineapple chunks and a dash of chili garlic sauce for a sweet-spicy vibe.
• Stir in baby corn and bamboo shoots for a true Asian market feel.
• Use coconut aminos instead of soy for a soy-free option.
• Toss in cashews or toasted peanuts at the end for crunch.
Storage & Reheating
Store leftover stir fry in an airtight container in the fridge for up to 3 days. For make-ahead meal prep, pack rice separately and reheat chicken stir fry in a skillet (adding a splash of water to revive the sauce) or microwave on medium power for 1–2 minutes. It also freezes well—just thaw overnight in the fridge before reheating.
Notes
• Don’t overcrowd your wok: if pieces touch, they’ll steam rather than sear. Cook in batches if needed.
• For extra punch, marinate chicken in 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of white pepper for 10 minutes.
• If you like more sauce, double the liquids and up your cornstarch slurry to 2 teaspoons.
• I learned that adding ginger at the end can mute its zing—so get it in early for full flavor.
FAQs
Q: Can I use frozen veggies?
A: Sure—just thaw and pat dry to avoid excess water, then stir-fry a minute less.
Q: What’s the best way to cut chicken for even cooking?
A: Slice against the grain into uniform strips; they’ll stay tender and cook evenly.
Q: My sauce is too thin—how can I fix it?
A: Stir in a bit more cornstarch slurry, one teaspoon at a time, until it thickens.
Q: Can I make this gluten-free?
A: Yes—use tamari or coconut aminos in place of soy sauce, and check oyster sauce labels.
Q: Is this recipe spicy?
A: Only if you add red pepper flakes or a drizzle of chili oil—by default, it’s mild and kid-friendly.
Q: What sides pair well with stir fry?
A: Steamed jasmine rice, cauliflower rice, or even lettuce wraps if you want low-carb.
Q: How do I keep veggies crisp?
A: Cook on high heat and serve immediately—you want that fresh snap, not mush.
Conclusion
This Chicken Stir Fry Recipe is the perfect blend of speed, flavor, and nutrition—no takeout required. Give it a whirl tonight, and let me know in the comments how you personalized yours (or what veggies you tossed in). And if you’re hungry for more, explore my Beef and Broccoli Stir Fry or my Shrimp Lo Mein for your next homemade Asian feast!
Chicken Stir Fry Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breast cut into ½-inch strips
- 2 tablespoons vegetable oil
- 3 cups broccoli florets trimmed
- 1 medium red bell pepper thinly sliced
- 1 cup sugar-snap peas strings removed
- 4 cloves garlic minced (about 2 teaspoons)
- 1 tablespoon fresh ginger grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar brings brightness
- 1 teaspoon toasted sesame oil for that nutty finish
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water
- Optional garnish: sesame seeds, red pepper flakes
Instructions
- Pat chicken strips dry and season lightly with salt and pepper—this helps them sear, not steam.
- Heat wok or large skillet over medium-high heat; swirl in oil. When it shimmers, add chicken in a single layer. Let it cook undisturbed for 2 minutes, then stir until just browned (around 4–5 minutes total). Transfer to a plate.
- In the same pan, toss in broccoli, bell pepper, and sugar-snap peas. Stir-fry 3–4 minutes until veggies are vibrant and just tender (you want that snap).
- Push veggies to the side. Add garlic and ginger to the center—sizzle 30 seconds until fragrant (don’t let it burn!).
- Return chicken to the wok. Pour in soy sauce, oyster sauce, and rice vinegar. Stir to combine.
- Give your cornstarch slurry a quick whisk, then drizzle around the edge of the pan. Stir everything until sauce thickens and coats each piece—about 1 minute.
- Finish with sesame oil and green onions; toss once more. Plate over steamed rice or quinoa. Sprinkle with sesame seeds or a pinch of red pepper flakes for extra kick.
