When I need a quick dinner that everyone will actually eat, this easy chicken stir fry is one of my go-to meals. It comes together fast, uses simple ingredients, and is packed with flavor thanks to a homemade stir fry sauce.

I also doubled the sauce in this recipe, which makes it extra saucy and perfect for serving over rice or noodles. It’s the kind of meal that works just as well on busy weeknights as it does when you want something comforting without a lot of effort.

Why You’ll Love This Chicken Stir Fry

Ready in about 30 minutes
Made with simple, everyday ingredients
Loaded with vegetables
Uses a double batch of sauce for extra flavor
Easy to customize with what you have on hand

This is a great recipe to keep in your rotation when you need dinner on the table quickly.

Easy Chicken Stir Fry

5 from 1 vote

A quick and flavorful chicken stir fry made with tender chicken, crisp vegetables, and a sweet and savory sauce. This version uses a double batch of sauce for extra flavor and sauciness.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Course: dinner

Cuisine: Asian

Ingredients Method Notes

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons olive oil divided
2 cups broccoli florets
½ yellow bell pepper cut into 1-inch pieces
½ red bell pepper cut into 1-inch pieces
½ cup baby carrots sliced
2 teaspoons minced ginger
2 garlic cloves minced
2 tablespoons cornstarch
4 tablespoons cold water
½ cup low-sodium chicken broth
6 tablespoons low-sodium soy sauce
½ cup honey
2 tablespoons toasted sesame oil
1 teaspoon crushed red pepper flakes

Method

Stir Fry Sauce

In a medium-size bowl, whisk together the cornstarch and cold water. Add the remaining sauce ingredients (chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes) and whisk to combine. Set aside.

Chicken Stir Fry

Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3–5 minutes or until cooked through. Remove from skillet and set aside.
Reduce heat to medium and add remaining tablespoon of olive oil to the skillet.
Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until crisp-tender. Add ginger and garlic and cook for 1 additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce again, then pour over chicken and vegetables. Stir gently to coat.
Bring to a boil, stirring occasionally, and let boil for 1 minute, or until sauce thickens.
Remove from heat and serve immediately.

Notes

This recipe uses a double batch of stir fry sauce for extra flavor and a saucier finish.
Adjust crushed red pepper flakes to taste.
Serve over rice, noodles, or cauliflower rice.

Ingredients You’ll Need

This recipe uses tender chicken breast, fresh vegetables like broccoli, bell peppers, and carrots, and a homemade stir fry sauce made with pantry staples like soy sauce, honey, and sesame oil.

The sauce is sweet, savory, and slightly spicy, and doubling it ensures everything gets well coated and flavorful.

How to Make Easy Chicken Stir Fry

Start by whisking together the stir fry sauce so it’s ready to go. Cooking happens quickly once you begin, so having the sauce prepared ahead of time makes things much easier.

Cook the chicken in batches until it’s golden and cooked through, then set it aside. Next, sauté the vegetables until they’re crisp-tender and fragrant. Once everything is back in the pan, pour in the sauce and let it simmer briefly until thickened.

The result is a glossy, flavorful stir fry that’s perfect for spooning over rice or noodles.

Tips for the Best Stir Fry

Prep everything before cooking. Stir fry moves fast, so having ingredients ready makes the process smooth.
Don’t overcrowd the pan. Cook the chicken in batches if needed so it browns instead of steaming.
Adjust spice to taste. Reduce or increase the crushed red pepper flakes depending on your preference.
Use low-sodium soy sauce so the sauce doesn’t become overly salty.

Frequently Asked Questions

Can I make this chicken stir fry ahead of time?

Yes. You can prep the vegetables and stir fry sauce up to a day in advance and store them separately in the refrigerator. When ready to cook, the stir fry comes together quickly. Leftovers can be stored in an airtight container for up to 3 days.

What vegetables can I substitute in this stir fry?

This recipe is very flexible. You can substitute or add vegetables like snap peas, snow peas, zucchini, mushrooms, or green beans. Use what you have on hand and adjust cooking time as needed.

How do I keep the chicken from drying out?

To keep the chicken tender, cook it over medium-high heat just until done and remove it from the pan before cooking the vegetables. Adding it back at the end prevents overcooking.

Is this chicken stir fry spicy?

This recipe has mild heat from the crushed red pepper flakes. If you prefer less spice, reduce or omit them. If you like it spicier, you can add more red pepper flakes or a drizzle of chili oil.

Storage and Reheating

Storage

Allow the chicken stir fry to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

Reheating

Reheat the stir fry in a skillet over medium heat, stirring occasionally, until warmed through. You may need to add a small splash of water or chicken broth to loosen the sauce as it reheats.

You can also reheat individual portions in the microwave in 30-second intervals, stirring between each, until heated evenly.