Chicken Stir-Fry
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This Chicken Stir-Fry is packed with nutritious veggies and coated in a flavorful stir-fry sauce. It’s easy to make and great way to use up all those veggies in the fridge. I first shared this recipe nearly 5 years ago but it’s one of those classics I don’t want you to miss out on so decided it’s worth revisiting.
Love stir-fry? Then also try my Chicken and Broccoli Stir-Fry, Teriyaki Shrimp and Asparagus Stir-Fry, and Szechuan Chicken Stir-Fry.
Chicken Stir-Fry Recipe
I think we all need one or two tasty and easy stir-fry recipes in our dinner rotation. Because not only do they taste delicious, but they’re also a great way to get a generous serving a vegetables in one meal.
This healthy chicken stir-fry is no exception! It’s packed with veggies and it’s perfectly filling and flavorful.
And this version is perfectly saucy, because isn’t that a must? Plus it’s easy to customize with your favorite vegetables or others you may have on hand.
Chicken Stir Fry Video
You can also swap out the chicken breasts for chicken thighs if that’s what you prefer.
Skip going out and enjoy this delicious take-out style dinner at home instead!
Chicken Stir-Fry Ingredients
- Low-sodium chicken broth – unsalted chicken broth will work great too. Just be sure not to use regular sodium broth or dish may end up too salty for your liking since the soy sauce and oyster sauce in the recipe have added salt.
- Soy sauce – I used to use twice the amount of low-sodium soy sauce here so that will work too if that’s what you have on hand.
- Oyster sauce – look for the green label without added MSG.
- Toasted sesame oil – you can find this in the Asian section of most grocery stores.
- Cornstarch – this is a crucial ingredient as it helps thicken up the sauce. A little goes a long way.
- Honey or brown sugar – if you want a sweeter stir fry feel free to double or even triple the amount.
- Chicken breasts – as mentioned before boneless skinless thighs will work great too.
- Vegetable oil or light olive oil – to make it healthier go the olive oil route.
- Vegetables including carrots, yellow onion, bell pepper, sugar snap peas, broccoli florets, garlic and ginger – this makes for a colorful, nutritious blend.
How to Make Easy Stir-Fry
- Make stir-fry sauce: In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
- Heat skillet and prepare chicken: Heat 1 Tbsp oil in a non-stick 12-inch skillet (that’s deep, or use a saute pan or wok) over medium-high heat. Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
- Cook chicken: Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
- Saute extra crisp vegetables: Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
- Saute remaining vegetables: Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
- Cook with sauce: Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 1 – 2 minutes.
- Return chicken: Toss in cooked chicken. Season with more soy sauce to taste if desired.
- Garnish and serve: Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
Can I Add Different Vegetables to This Stir-Fry Recipe?
Yes, you can add other vegetables you may already have on hand. These other vegetables will work well too:
- cabbage
- zucchini
- bean sprouts
- green beans
- mushrooms
- bok choy
- baby corn
- water chestnuts
Do I Have to Use Oyster Sauce?
If you don’t have oyster sauce or prefer not to add it, feel free to leave it out. I used to be nervous about cooking with oyster sauce because I don’t like the taste of oysters, but you really don’t taste it in this stir-fry.
Oyster sauce just adds a subtle umami flavor to this dish. But it will still be good without. If you’d like to boost flavor with something else try adding a little hoisin sauce.
Tips for the Best Stir-Fry
- Work to cut chicken into even size pieces so it cooks evenly. And be careful not to over-cook the chicken or it will be dry and tough.
- Make sure the sauce comes to a simmer after you add it to the chicken and vegetable stir-fry. If the sauce doesn’t get hot enough, it won’t thicken properly.
- Start low with soy sauce then add more to taste. It’s salty and you can always add more but you can’t remove once added.
- Saute vegetables until tender crisp not super soft and mushy for the best texture.
- Serve right away as the vegetables start to break down and make the sauce watery.
- Add red pepper flakes if you like it spicy.
More Asian Recipes You’ll Love:
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Chicken Stir-Fry
Ingredients
- 2 Tbsp soy sauce, or more to taste
- 4 tsp cornstarch
- 3/4 cup low-sodium chicken broth
- 1 Tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 Tbsp honey or brown sugar**
- 1 lb. boneless skinless chicken breasts*, cut into 1-inch pieces
- 2 Tbsp vegetable oil or light olive oil
- 1 1/2 cups sliced carrots (about 3 medium, cut about 1/6-inch thick)
- 1 small yellow onion, sliced (1 small)
- 2 1/2 cups broccoli florets, chopped into bite size pieces, rinsed and leave water that clings to broccoli
- 1 medium red bell pepper, seeded and sliced into 1 1/2-inch long strips
- 1 1/2 cups sugar snap peas, sliced into halves if larger
- 1 Tbsp peeled and finely minced fresh ginger
- 3 cloves garlic, minced
Instructions
- In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
- Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
- Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
- Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
- Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
- Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
- Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes.Â
- Toss in chicken. Season with more soy sauce to taste if desired.
- Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
Notes
- *Boneless skinless chicken thighs will work great too. Add a few extra minutes to cook time as needed.
- **For a sweeter stir-fry honey or brown sugar can be doubled or even tripled.
- You can use other vegetables you may have on hand in this stir-fry. Good options include mushrooms, cabbage, zucchini, green beans, bok choy, baby corn, and bean sprouts. Just remember to add crisper vegetables first with the onions and carrots.
- Recipe originally published March 10, 2015. Recipe modified to omit the marinating step to simplify the recipe, also mushrooms have been omitted to cut down on ingredients.