Description

This best chicken stir fry recipe delivers tender, juicy chicken with crisp vegetables in a savory Asian-inspired sauce, all ready in just 25 minutes. Made with simple, quality ingredients and proper high-heat technique, this easy homemade chicken stir fry tastes restaurant-quality while being healthier and more budget-friendly than takeout.

Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken breast, sliced into thin strips (about ¼-inch thick)
2 tablespoons neutral oil (vegetable or canola) for cooking chicken

For the Sauce:

½ cup chicken broth (low-sodium)
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1½ tablespoons toasted sesame oil
1½ tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)

For the Stir Fry:

1 tablespoon minced fresh ginger
3 cloves garlic, minced
2 tablespoons neutral oil for cooking vegetables
4–5 cups mixed vegetables (suggestions: 2 cups broccoli florets, 1 bell pepper sliced, 1 cup snap peas, 1 cup carrots sliced thin, ½ cup sliced onion)
¼ teaspoon red pepper flakes (optional, for heat)
2 tablespoons sliced scallions or fresh cilantro for garnish (optional)
Sesame seeds for garnish (optional)

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Instructions

Prepare all ingredients before cooking. Slice chicken breast into thin strips about ¼-inch thick (slicing against the grain creates more tender pieces). Prepare all vegetables by chopping them into bite-sized pieces, with harder vegetables (carrots) cut slightly smaller than softer ones (peppers) so everything cooks evenly. Mince ginger and garlic. Mix sauce ingredients together in a small bowl until cornstarch is fully dissolved – this prevents lumps when sauce is added to the hot wok.
Mix the sauce ingredients. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, honey, and sesame oil. In a separate small bowl, mix cornstarch with water to create a slurry (mix until cornstarch is fully dissolved – no lumps). Don’t add the cornstarch slurry to the sauce yet; you’ll add it near the end of cooking. Having the sauce prepared before cooking starts ensures you’re not scrambling when the wok is hot.
Heat wok and prepare to cook chicken. Place a wok or large skillet over high heat. Let it preheat for 1-2 minutes until very hot – it should almost smoke. This high heat is essential for proper stir frying, which creates the characteristic brown exterior and tender interior. Don’t skip the preheating step; cold pans result in steamed rather than seared chicken.
Sear the chicken. Add one tablespoon of neutral oil to the hot wok and let it heat for 30 seconds until shimmering. Working in batches to avoid overcrowding (crowded wok creates steam instead of sear), add chicken strips in a single layer. Let them cook undisturbed for 2-3 minutes until golden brown on the bottom. Stir and continue cooking until chicken is mostly cooked through (still slightly pink in the center is fine – it will finish cooking when vegetables are added).
Remove chicken and set aside. Transfer cooked chicken to a clean plate or bowl. Don’t worry if it’s not completely cooked through – it will finish cooking when returned to the wok with the vegetables. This prevents overcooking and keeps chicken tender.
Add oil and prepare to cook vegetables. Add another tablespoon of oil to the wok. Wait for it to shimmer and heat through (about 30 seconds). The wok should be very hot.
Cook aromatic vegetables first. Add minced ginger and garlic to the hot wok and cook for about 30 seconds, stirring constantly, until fragrant. Don’t let them burn or they become bitter. This quick cooking releases essential oils and aromatics that flavor the entire dish.
Add harder vegetables first. Add carrots and any other harder vegetables that take longer to cook. Stir-fry for 2-3 minutes, stirring constantly. These vegetables need more cooking time, so add them first.
Add remaining vegetables. Add broccoli, peppers, snap peas, and other vegetables. Stir-fry for another 2-3 minutes until vegetables are bright colored but still slightly crisp. Don’t overcook – you want vegetables to be tender-crisp, not soft. Constant stirring and movement is essential in stir frying.
Return chicken to wok. Add the cooked chicken back to the wok with the vegetables. Stir to combine everything.
Add sauce to wok. Pour the prepared sauce over the chicken and vegetables. Stir everything together and let the sauce come to a simmer. This takes about 30-60 seconds.
Thicken sauce with cornstarch slurry. Once the sauce is simmering, pour in the cornstarch slurry (the mixture of cornstarch and water). Stir constantly for about 1-2 minutes until the sauce thickens and becomes glossy. The sauce should coat the chicken and vegetables beautifully. Don’t skip this thickening step – it transforms thin sauce into the silky coating that defines great stir fry.
Taste and adjust seasonings. Taste the stir fry and adjust seasonings as needed. Add a pinch more salt if needed, or a splash more soy sauce for deeper flavor. Adjust heat level if desired by adding red pepper flakes.
Serve immediately. Transfer stir fry to a serving platter or individual bowls. Garnish with sliced scallions, fresh cilantro, and sesame seeds if desired. Serve immediately while hot, over steamed rice, noodles, or cauliflower rice.

Notes

Mise en place is essential – Having all ingredients prepped and sauce mixed before cooking ensures smooth, fast stir frying
High heat is crucial – Stir fry requires high heat to create the characteristic browning and tender-crisp vegetables
Don’t overcrowd the wok – Cook chicken in batches if necessary; crowding creates steam instead of browning
Constant movement – Stir continuously during cooking; this is what defines stir frying
Vegetables should be crisp-tender – Slightly undercooked is better than overcooked; they’ll soften as they sit
Cornstarch prevents lumps – Mix with water before adding to avoid lumps in the sauce
Serve immediately – Stir fry is best enjoyed hot right off the stove
Customize freely – Choose your favorite vegetables and adjust sauce to your taste preferences

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 serving (about 1½ cups)
Calories: 285
Sugar: 8g
Sodium: 720mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 38g
Cholesterol: 85mg