Easy Chicken Stir Fry Recipe

A Quick and Flavorful Stir Fry Packed with Fresh Veggies!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Category: Main Dish
Recipe Cuisine: Asian
Aggregate Rating: ★★★★★ (4.8/5 from 500 reviews)

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This Easy Chicken Stir Fry is the perfect quick dinner for busy weeknights. Tender chicken pieces are stir-fried with a colorful mix of fresh vegetables in a savory sauce. This dish comes together in under 30 minutes, offering a healthy, flavorful, and satisfying meal your whole family will love.

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Ingredients

For the Stir Fry:

• 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons vegetable oil (or sesame oil)
• 1 medium bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, chopped (for garnish)

For the Stir Fry Sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

Optional:

• Cooked rice (white, brown, or jasmine) for serving
• Sesame seeds for garnish

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Instructions

Step 1: Prepare the Stir Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Set aside.

Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook, stirring occasionally, for 5-6 minutes or until the chicken is no longer pink and is lightly browned. Remove the chicken from the skillet and set aside.

Step 3: Stir-Fry the Vegetables
In the same skillet, add the remaining 1 tablespoon of oil. Add the bell pepper, carrot, zucchini, and broccoli. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp. Add the garlic and ginger and cook for another 1 minute until fragrant.

Step 4: Combine Chicken and Sauce
Return the cooked chicken to the skillet with the vegetables. Pour the stir fry sauce over the chicken and vegetables and toss to coat everything evenly. Cook for 1-2 more minutes, allowing the sauce to thicken and coat the ingredients.

Step 5: Serve
Serve the stir fry hot over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.

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Pro Tips

• Customize the Veggies: Feel free to use any vegetables you have on hand, like snap peas, mushrooms, or baby corn.
• Make it Spicy: Add more crushed red pepper flakes or a dash of sriracha for an extra kick.
• Meal Prep: This stir fry is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.

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Nutrition Information (Per Serving)

• Calories: 290
• Protein: 30g
• Carbohydrates: 20g
• Fat: 12g
• Sodium: 760mg
• Fiber: 5g

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FAQs

Can I use frozen vegetables for stir fry?
Yes! Frozen veggies are a convenient option. Just be sure to thaw and drain them before using to avoid excess moisture.

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a flavorful alternative, though they may take a little longer to cook.

Can I make the sauce ahead of time?
Yes! The stir fry sauce can be made ahead and stored in the fridge for up to a week.

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Keywords

easy chicken stir fry, chicken stir fry recipe, quick stir fry, healthy stir fry, stir fry with vegetables, Asian stir fry, chicken stir fry dinner

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