Simple and Quick Chicken Stir Fry Recipe

I remember the exact night I came up with this Simple and Quick Chicken Stir Fry. It was a Tuesday, the kind where you’re staring into the fridge at 6 PM, willing dinner to appear. If you’re looking for a low-carb alternative, you might enjoy our Keto Stir Fry.

I’d been up to my elbows in flour all day testing a sourdough. The last thing I wanted was a complicated meal. I needed something fast, healthy, and packed with flavor. That’s when my wok called my name.

As a baker, I live for slow processes and precise measurements. But stir-frying? It’s my kitchen therapy. It’s fast, forgiving, and the results are always so vibrant. This recipe is my weeknight savior, and I think it will be yours, too.

Recipe Overview

• Cuisine: Asian-Inspired
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Why This Recipe is So Special

It’s all about the sauce and the sear. Many stir fry sauces can be too sweet or too salty. I wanted a perfect balance.

My version has a little trick from my baking days: a touch of cornstarch. It thickens the sauce just enough to make it glossy and help it cling to every piece of chicken and vegetable.

Plus, we cook the chicken and veggies separately. This gives everything a chance to get a beautiful, caramelized sear instead of steaming in a crowded pan. It makes a world of difference.

The Full Ingredient List

Gathering everything before you start is key. In baking, we call it *mise en place*. In stir-frying, we call it not burning your garlic while you scramble for the soy sauce!

• For the Chicken & Marinade:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
• For the Stir Fry Sauce:
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup chicken broth or water
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes (optional)
• For the Stir Fry:
  • 2 tbsp neutral oil (like avocado or vegetable), divided
  • 1 head of broccoli, cut into florets
  • 1 bell pepper (any color), sliced
  • 2 medium carrots, thinly sliced
  • 1 small onion, sliced
• For Serving:
  • Cooked rice or noodles
  • Sesame seeds and sliced green onions

My Step-by-Step Method

Follow these steps in order, and you’ll have dinner on the table in no time. I promise it’s easier than laminating croissant dough! For a completely hands-off approach, check out our classic crockpot chicken potatoes and green beans recipe.

1. Marinate the chicken. In a medium bowl, toss the chicken pieces with the 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let it sit for 10-15 minutes while you prep the veggies.
2. Make the sauce. In a separate bowl or measuring cup, whisk together all the stir fry sauce ingredients until the cornstarch is fully dissolved. Set it aside.
3. Cook the chicken. Heat 1 tablespoon of oil in your wok or a large skillet over high heat. Add the marinated chicken in a single layer. Let it sear for 1-2 minutes before stirring. Cook until golden and cooked through, about 5-6 minutes total. Remove the chicken to a clean plate.
4. Cook the vegetables. Add the remaining 1 tbsp of oil to the hot wok. Toss in all your prepared veggies. Stir-fry for 4-5 minutes until they are bright in color and tender-crisp. I love that satisfying *sizzle*.
5. Bring it all together. Give your sauce a quick re-whisk and pour it over the vegetables. It will start to bubble and thicken almost immediately. Add the cooked chicken back into the wok and stir everything until it’s coated in that gorgeous, glossy sauce.
6. Serve immediately over hot rice or noodles. Top with sesame seeds and green onions for that final, fresh touch.

My Top Tips for Success

• Cut everything evenly. Try to make your chicken and vegetable pieces roughly the same size. This helps everything cook at the same rate.
• Get your pan screaming hot. A hot wok is non-negotiable for a good sear. You should see a slight wisp of smoke when you add the oil.
• Don’t skip the cornstarch in the marinade. This is the pro tip! It creates a light coating on the chicken that keeps it tender and helps the sauce stick.
• Have all your ingredients ready to go. Once you start cooking, it goes fast. Having your sauce mixed and veggies chopped is the best way to avoid stress.

Common Mistakes to Avoid

I’ve made these so you don’t have to! Learning from mistakes is how this self-taught baker got here.

• Overcrowding the pan. This is the biggest one. If you add too much at once, the temperature drops and your food steams instead of sears. Cook in batches if needed.
• Using bottled minced garlic and ginger. I know it’s convenient, but the fresh stuff has so much more vibrant flavor. A microplane grater makes quick work of both.
• Letting the sauce sit without whisking. The cornstarch will settle to the bottom. Always give it one last good whisk right before you pour it in.

NUTRITION INFORMATION

• Calories: ~320
• Carbohydrates: 22g
• Protein: 35g
• Fat: 10g
• Saturated Fat: 1.5g
• Sodium: ~900mg (using low-sodium soy sauce)
• Fiber: 4g
• Sugar: 12g

*Note: This is an estimate for one serving (including chicken and veggies), without rice. Values can vary based on specific ingredients used.

Recipe

Simple and Quick Chicken Stir Fry Recipe

Make Simple and Quick Chicken Stir Fry Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Chicken & Marinade: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 2 tbsp soy sauce 1 tbsp cornstarch 1 tsp sesame oil
• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• For the Stir Fry Sauce: 1/3 cup low-sodium soy sauce 1/4 cup chicken broth or water 2 tbsp honey or brown sugar 1 tbsp rice vinegar 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 tsp cornstarch 1/2 tsp red pepper flakes (optional)
• 1/3 cup low-sodium soy sauce
• 1/4 cup chicken broth or water
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes (optional)
• For the Stir Fry: 2 tbsp neutral oil (like avocado or vegetable), divided 1 head of broccoli, cut into florets 1 bell pepper (any color), sliced 2 medium carrots, thinly sliced 1 small onion, sliced
• 2 tbsp neutral oil (like avocado or vegetable), divided
• 1 head of broccoli, cut into florets
• 1 bell pepper (any color), sliced
• 2 medium carrots, thinly sliced
• 1 small onion, sliced
• For Serving: Cooked rice or noodles Sesame seeds and sliced green onions
• Cooked rice or noodles
• Sesame seeds and sliced green onions

My Step-by-Step Method

1

Marinate the chicken. In a medium bowl, toss the chicken pieces with the 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let it sit for 10-15 minutes while you prep the veggies.

2

Make the sauce. In a separate bowl or measuring cup, whisk together all the stir fry sauce ingredients until the cornstarch is fully dissolved. Set it aside.

3

Cook the chicken. Heat 1 tablespoon of oil in your wok or a large skillet over high heat. Add the marinated chicken in a single layer. Let it sear for 1-2 minutes before stirring. Cook until golden and cooked through, about 5-6 minutes total. Remove the chicken to a clean plate.

4

Cook the vegetables. Add the remaining 1 tbsp of oil to the hot wok. Toss in all your prepared veggies. Stir-fry for 4-5 minutes until they are bright in color and tender-crisp. I love that satisfying *sizzle*.

5

Bring it all together. Give your sauce a quick re-whisk and pour it over the vegetables. It will start to bubble and thicken almost immediately. Add the cooked chicken back into the wok and stir everything until it’s coated in that gorgeous, glossy sauce.

6

Serve immediately over hot rice or noodles. Top with sesame seeds and green onions for that final, fresh touch.

Notes

Enjoy your homemade Simple and Quick Chicken Stir Fry Recipe!

Nutrition Information

Calories: ~320

Carbohydrates: 22g

Protein: 35g

Fat: 10g

Saturated Fat: 1.5g

Sodium: ~900mg (using low-sodium soy sauce)

Fiber: 4g

Sugar: 12g

Did You Make This?

Leave a review and tag us on social media!

FREQUENTLY ASKED QUESTIONS

Can I use different vegetables?

Absolutely! That’s the beauty of a stir fry. Snap peas, mushrooms, zucchini, or baby corn are all fantastic. Just keep an eye on cooking times—softer veggies cook faster.

What if I don’t have a wok?

No problem at all. A large, heavy-bottomed skillet will work perfectly. The key is having a wide cooking surface so your ingredients aren’t piled on top of each other.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. To reheat, I like to use a skillet over medium heat with a tiny splash of water or broth to loosen the sauce. The microwave can make the vegetables a bit soft.

Leave a Reply! (I’d Love to Hear From You!)

There you have it—my go-to recipe for when I need a break from baking but still want something truly delicious. Did this stir fry save your busy weeknight? What vegetable combinations did you try? I read every single comment, so please tell me all about your kitchen adventure below! And if you loved it, a star rating would make my day. If you’re a fan of chicken and potatoes, you must try our decadent Garlic Parmesan Crockpot Chicken and Potatoes next.