This easy Chicken Stir Fry recipe is so simple and fast to make from scratch and takes only 20 minutes total time from start to finish. Packed with protein and lots of fresh vegetables, this one-skillet supper is smothered in a thick, flavorful, sweet, savory homemade sauce.
Easy Stir Fry Vegetables and Chicken
Making a chicken stir fry at home is a healthier option than ordering takeout or a stir-fried chicken and vegetables meal off the restaurant menu, especially when you can control the salt and sugar content in your ingredients. Loaded with chicken, broccoli, red and yellow pepper, and carrots, this easy stir fry recipe makes a delicious dinner the whole family will love.
The star of this chicken stir-fry supper is the homemade honey garlic sauce, made from 5 simple kitchen staple ingredients (6 if you count the water) added directly to the saucepan where it sits, thickens, and coats the contents as it cooks.
Chicken stir fry recipes are easy to customize with your favorite protein and veggie combinations, then make it a well-balanced meal with serving or rice, noodles, or another whole grain.
Why We Love Stir Fry Chicken And Vegetables Recipe
- Quick and easy to prepare in 10 minutes.
- Customize your ingredients with your favorite foods and flavors.
- Great for dinner tonight with leftovers for lunch tomorrow.
- Packed with protein and plenty of vitamins and minerals.
- Juicy chicken and tender-crisp veggies are coated in a homemade sauce.
- This recipe is easy to follow and hard to mess up.
- Perfect for a busy weeknight when you need a meal in a hurry.
Ingredients
- Olive oil
- Boneless skinless chicken breast
- Salt
- Pepper
- Garlic cloves
- Broccoli florets
- Yellow bell pepper
- Red bell pepper
- Carrots
- Cornstarch
- Water
- Chicken broth: Feel free to use a low-sodium chicken broth.
- Soy sauce: Feel free to use a low-sodium soy sauce or use a tamari sauce to make this recipe gluten-free.
- Honey
- Sesame oil
Substitutions and Additions
- Pick Your Protein: Chicken thighs, shrimp, steak, pork tenderloin, or tofu (for a vegetarian version) are other protein options that can replace the cubed chicken breast.
- Vary Your Veggies: Feel free to add your other favorite veggies to this stirfry, like sugar snap peas, snow peas, green beans, edamame, bok choy, onions, mushrooms, or cauliflower.
- Serving Suggestions: Although this stir fry dish is delicious on its own, you can serve it over rice (white, brown, or jasmine rice), noodles (Ramen, rice, Udon, or lo mein noodles), or even cauliflower fried rice or quinoa (for a lower carb option) to make it a complete meal.
- Stir Fry Sauce: Feel free add to some peanut butter to the sauce if you like a peanut-y stir fry sauce. Red pepper flakes, paprika, and ground ginger can also add great flavor.
- Tasty Toppings: Top your stir fry with a handful of chopped green onions, a sprinkling of toasted sesame seeds, or chili sauce, such as sriracha, sambal oelek or gochuchang.
How to Make 10 Minute Stir Fry
- Cook The Chicken: Cook the chicken in olive oil and sprinkle in the salt, pepper, and garlic, about 2 minutes.
- Add The Veggies: Add the broccoli to the chicken, cook for another 2 minutes, then add in the remaining veggies. Cook for another 2 minutes.
- Prepare The Sauce: Mix together the cornstarch and water until smooth. Add in the remaining sauce ingredients and mix until fully combined.
- Combine: Add the sauce to the pan and allow it to thicken before tossing. Toss to coat the chicken and veggies before removing from heat.
- Serve: Serve immediately with optional garnishes. Enjoy!
Tip From Our Recipe Developer
- I recommend cooking the chicken first and only adding the vegetables once the chicken is done. This ensures the chicken is cooked thoroughly.
- Add fresh ground ginger to the stir-fry ingredients for added flavor.
- When making the sauce, be sure to add the cornstarch and water together first or else your sauce will be lumpy.
- The flavor of this dish is definitely inside the sauce. Feel free to double the sauce ingredients to make this dish extra saucy!
How to Store Stir Fry
- To Store: Store leftovers in an airtight container in the refrigerator for 2-3 days after preparing.
- To Reheat: To reheat your stir fry, microwave in 1 minute intervals until heated thoroughly or reheat on the stove top over medium heat in a sauce pan.
Other Easy Dinner Recipes
Other Easy Asian-Inspired Recipes
- Pork Fried Rice Recipe
- Korean Chicken
- Homemade Egg Rolls
- Benihana hibachi chicken recipe
- Sheet Pan Asian Chicken
- Garlic Sesame Noodles
- Ramen Noodle Stir Fry
Chicken Stir Fry
Serves — 6
This easy Chicken Stir Fry recipe is so simple and fast to make from scratch and takes only 20 minutes total time from start to finish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
Stir Fry:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast cut into 1 inch cubes
- Salt & pepper to taste
- 2 cloves garlic minced
- 2 cups broccoli florets
- ½ yellow pepper cut into 1 inch pieces
- ½ red pepper cut into 1 inch pieces
- ¾ cup baby carrots quartered long-ways
Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
Instructions
- Heat the olive oil over medium heat in a large stovetop pan.2 tablespoons olive oil
- Add the chicken while sprinkling the salt, pepper, and garlic overtop. Cook for about 2 minutes, stirring occasionally.1 pound boneless, skinless chicken breast, Salt & pepper, 2 cloves garlic
- Add the broccoli florets and cook for another 2 minutes.2 cups broccoli florets
- Add in the remaining veggies and cook for another 2 minutes.½ yellow pepper, ½ red pepper, ¾ cup baby carrots
- While the stir fry is finishing cooking, prepare the sauce. In a small mixing bowl, mix together the cornstarch and water until smooth. It will be very thick at first.2 tablespoons cornstarch, 2 tablespoons cold water
- Add in the remaining sauce ingredients and mix well and smooth and all ingredients are fully combined.¼ cup chicken broth, 3 tablespoons soy sauce, ¼ cup honey, 1 tablespoon sesame oil
- Add the sauce to the pan and allow it to sit and thicken for about 1 minute before tossing.
- Toss well, coating the chicken and veggies evenly in the sauce before removing from heat.
- Serve and enjoy immediately with optional garnishes such as a bed of white rice, season seeds, and green onions.
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for 2-3 days after preparing.
- To Reheat: To reheat your stir fry, microwave in 1 minute intervals until heated thoroughly or reheat on the stove top over medium heat in a sauce pan.
- I recommend cooking the chicken first and only add the vegetables once the chicken is done. This ensure the chicken gets that crispy texture and is cooked thoroughly.
- Add fresh ground ginger to the stir fry ingredients for added flavor.
- When making the sauce, be sure to add the cornstarch and water together first or else your sauce will be lumpy.
- The flavor of this dish is definitely inside the sauce. Feel free to double the sauce ingredients to make this dish extra saucy!
Nutrition Info
Calories: 230kcal | Carbohydrates: 20g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 651mg | Potassium: 488mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2749IU | Vitamin C: 60mg | Calcium: 30mg | Iron: 1mg
Delicious.. I added chopped zucchini and bean sprouts, sprinkle some Sesame seeds
Would leftover pasta work as opposed to ramen noodles? Sometimes i have pasta noodles leftover.
I don’t see why not! Great way to use leftovers!
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