The Best Chicken Stir Fry Recipe is a delightful concoction that brings together succulent chicken pieces, vibrant veggies, and a rich sauce that tantalizes your taste buds. With every bite, you’re met with a harmony of textures—the crispiness of fresh broccoli, the crunch of carrots, and the tender chicken all coated in a glossy sauce. It’s a dish that feels both satisfying and light, making it perfect for any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Chicken Stir Fry Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Chicken Stir Fry

I remember the first time I made a chicken stir fry; it was a busy weeknight, and I needed something quick yet flavorful. As I tossed the colorful ingredients in the skillet, the aromas filled my kitchen, instantly making my home feel warm and inviting. This recipe, my go-to for weeknight dinners, captures that same spirit. It’s not just quick and easy; it’s packed with flavor and perfect for families. I can’t wait for you to try it out!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of soy sauce, ginger, and garlic delivers a savory punch that’s downright addictive.
Eye-Catching Appeal: The vibrant colors of the fresh veggies make it visually stunning—great for impressing guests.
Flexible Serving: Perfect for lunch, dinner, or a meal prep option throughout the week.
Diet-Friendly Options: This recipe can be made gluten-free by choosing tamari instead of soy sauce.

Ingredients You’ll Need

⅓ cup soy sauce: This adds a depth of umami and saltiness to your dish. Choose low-sodium soy sauce for a healthier option.
3 tablespoons brown sugar: This balances the saltiness of the soy sauce and adds a touch of sweetness. Coconut sugar can be a great alternative.
2 teaspoons toasted sesame oil: It provides a nutty aroma that elevates your stir fry. Make sure to use the toasted variety for the best flavor.
2 cloves garlic, minced: This aromatic ingredient enhances the overall flavor profile. Fresh is always best, but pre-minced works in a pinch.
2 teaspoons grated fresh ginger: Adds spice and warmth, complementing the chicken beautifully. You can substitute ginger paste if fresh isn’t available.
1 ½ tablespoons cornstarch: Used to thicken your sauce, giving it a lovely glossy finish. Arrowroot powder can work as a substitute.
⅓ cup water: Helps thin the sauce to your desired consistency.
1 teaspoon sriracha: For a hint of heat; adjust to your spice tolerance. You can skip this if you prefer a milder flavor.
¾ lb. broccoli: Cut into small florets for easy cooking and even distribution. Cauliflower is a possible alternative.
2 carrots, sliced into thin matchsticks: They add a subtle sweetness and crunch; bell peppers can also work well for sweetness.
1 red bell pepper, sliced into strips: This ingredient not only adds color but also a fresh crunch.
1 small onion, thinly sliced: Gives a sweet depth to the flavor. You can choose yellow, white, or red onion based on your preference.
2 green onions, chopped (for garnish): They add a fresh, mild onion flavor as a finishing touch. Perfect for that extra pop of color.
2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces: The protein base of your meal; thighs can be used for more flavor.
3 tablespoons cooking oil, divided: For sautéing the chicken and vegetables; choose a high smoke point oil like vegetable or canola oil.

How to Make The Best Chicken Stir Fry Recipe

Prepare the sauce: In a small bowl, combine ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 minced garlic cloves, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoons cornstarch, and ⅓ cup water. Whisk until smooth and set this flavorful concoction aside.

Chop the veggies: Begin by cutting broccoli into small florets. After that, slice the red bell pepper into strips, the onion thinly, and the carrots into matchsticks. Set your vibrant veggies aside, ready for the pan.

Cut the chicken: Take 2 boneless skinless chicken breasts (about 1.5 lb. in total) and slice them into small, bite-sized pieces, roughly ½ inch. This ensures even cooking and makes them easy to enjoy.

Sauté the chicken: Heat a large skillet or wok on medium-high heat. Once hot, pour in 2 tablespoons of cooking oil and swirl it to coat the base. Add the chicken pieces in a single layer, cooking until browned on all sides, which should take about 5-7 minutes. Be careful not to overcook; remove and set aside once done.

Stir-fry the broccoli and carrots: In the same skillet, add the remaining 1 tablespoon of cooking oil, followed by the sliced carrots and broccoli florets. Stir-fry for about 1 minute, allowing the broccoli to turn vibrant green, indicating it’s just the right texture.

Add the bell pepper and onion: Toss in the red bell pepper and onion slices, and stir-fry everything together for another 1-2 minutes until the veggies are tender-crisp and colorful.

Combine and simmer: Before you pour the sauce, give it another good stir, then return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Gently stir everything to coat in the sauce and let it simmer together for 1-2 minutes until it thickens and becomes glossy.

Garnish and serve: Once everything is heated through, remove the skillet from heat. Top with chopped green onions and sesame seeds, if you like. Serve immediately over rice or noodles, and enjoy!

Storing & Reheating

Once cooled, store leftovers in an airtight container at room temperature for up to 2 hours or refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently in a skillet over medium heat until warmed through. Keep in mind that reheating may alter the crispness of the vegetables, but a splash of fresh water or a quick sauté can bring it back to life.

Chef’s Helpful Tips

Avoid overcrowding the pan when cooking the chicken; it ensures an even sear and prevents steaming.
Ensure your ingredients are cut into uniform sizes for even cooking.
If you prefer your veggies slightly softer, you can stir-fry them before returning the chicken to the pan.
For added depth, consider tossing in some sesame seeds during the stir-fry.
Make ahead by prepping the veggies and sauce earlier in the day, keeping them in separate containers until cooking.

There’s so much to love about this dish, from its delightful flavors to the vibrant colors on your plate. The Best Chicken Stir Fry Recipe not only satisfies but also invites creativity. Feel free to experiment with different vegetables or protein; the adaptability makes it a favorite in any household. So, grab your wok, gather your ingredients, and treat yourself or your loved ones to a delicious homemade stir fry experience. Enjoy every crunchy, flavorful bite!

Recipe FAQs

Can I make this chicken stir fry in advance?

Absolutely! You can prep the ingredients and even make the sauce a few hours ahead. Just keep them separate in the fridge until you’re ready to stir-fry. Fresh stir fry tastes best when cooked right before serving, but prepping ahead can make your evening cooking even more manageable.

What side dishes go well with chicken stir fry?

This dish pairs beautifully with steamed rice, fried rice, or even noodles. You can also serve it over quinoa or cauliflower rice for a low-carb option. A simple side salad can complement the flavors well and add freshness to your meal.

How can I make this stir fry vegetarian or vegan?

To switch up the protein, replace chicken with tofu or tempeh, both of which will absorb the delicious sauce. Use a plant-based soy sauce to keep it vegan. Add a variety of veggies like mushrooms or snow peas to enhance the texture and flavors.

What other vegetables work well in stir fry?

You can get creative with your veggie choices! Snap peas, bell peppers, zucchini, and bok choy all work beautifully. Just remember to cut everything uniformly for even cooking, and add heartier vegetables earlier in the cooking process.