This easy chicken stir fry is made with fresh veggies, chunks of chicken breast, and a delicious stir fry sauce! It’s the perfect nourishing dinner for busy nights and works great for meal prepping!
If you love easy chicken recipes, be sure to try my chicken fajitas, Greek chicken bites, and sesame chicken!
Why You’ll Love This Chicken Stir Fry
Quick and Easy – Stir fry is a great weeknight dinner because you can have it ready in about 30 minutes. Beside chopping the veggies and chicken, which you can do ahead of time, there’s minimal prep work and it cooks fast!
Meal prep – Stir fry is a great option to make if you meal prep. The leftovers hold up well for up to 4 days.
Versatile – If you don’t have the veggies on hand that this stir fry recipe calls for, you can easily swap them with veggies you do have.
Healthy dinner – Healthy dinner recipes are a favorite of mine to create and this stir fry will easily become a staple dinner in your home. It’s packed with protein, plus veggies for fiber, and when served with rice or noodles it’s a nutritious and balanced meal.
Ingredient Notes
Avocado oil – I like to use avocado oil for cooking the stir fry in because it has a high smoke point.
Chicken – Chicken breasts are great for stir fry. Keep the chunks or strips on the smaller size so they cook quickly.
Veggies – I used green onions, broccoli, red bell pepper, and carrots. They have similar cooking times so they’ll all be crisp tender. Swap them with your favorites or what you have on hand.
Chicken broth – Use low sodium chicken broth to prevent the sauce from being too salty.
I am Sauce – Use low sodium or you’ll risk the stir fry being too salty. If you’re gluten-free use low sodium tamari.
Maple syrup – The sweetener for the stir fry. You can also use an equal amount of honey.
Rice Vinegar – Sometimes called rice wine vinegar. It’s a mild and slightly sweet vinegar that’s often used in Asian cooking.
Chili paste – Also called chili garlic sauce. It’s a little spicy so use less if you’re sensitive to heat. Sriracha can also be used, but I recommend using less.
Toasted sesame oil – Be sure to use toasted sesame oil and not regular sesame oil.
Ginger – If needed you can use a 1/4 teaspoon of ground ginger.
Garlic powder – 1-2 cloves of minced garlic or grated garlic can be used as a substitute.
Cornstarch – Thickens the stir fry sauce.
Tips for Making the Best Chicken Stir Fry
- Save time and prep the veggies 1-2 days in advance. Store them in an airtight container in the fridge until you’re ready to use them.
- The stir fry sauce can also be made a day in advance.
- Be sure to prep everything before you start cooking. Stir fry cooks quickly so you need to be organized before you start.
- Use an oil with a high smoke point since you will be cooking at a high heat. Avocado oil is a good choice.
- Use vegetables with similar cooking times and cut them thin so they cook quickly.
- Don’t overcook the vegetables. You want them to be crisp tender, not mushy.
Substitutions and Variations
- Change up the vegetables. Try using sugar snap peas, snow peas, bok choy, spinach, or cauliflower.
- Add extra protein and use a 1/2 cup of shelled edamame.
- Diced pineapple is a nice addition if you like a little sweetness in your stir fry. You might also like my pineapple chicken!
- Add chopped cashews on top for crunch!
- To make this a gluten-free recipe, just make sure that you use low sodium tamari instead of soy sauce.
What to Serve with Chicken Stir Fry
Jasmine rice is my favorite to serve with chicken stir fry. Brown rice is great if you’re looking for extra fiber, keep in mind that it takes longer to cook.
If you love noodles, rice noodles, soba noodles, udon noodles, and ramen noodles are all delicious.
For a lower carb option, serve the stir fry on top of cauliflower rice or use it as a filling for lettuce wraps.
Storage
The stir fry will keep in an airtight container in the fridge for up to 4 days.
You can reheat it in the microwave or in a skillet on the stove over medium heat until it’s hot.
I don’t recommend freezing stir fry because the veggies won’t be crisp, but rather soft and mushy once it’s defrosted.
More Stir Fry Recipes
If you need a quick and easy to make weeknight dinner, stir fry is your friend! It’s super easy to swap out vegetables and works with almost any protein.
If you love beef try my beef stir fry or ground beef ramen noodles.
If poultry is your favorite, you’ll love this ground turkey stir fry and cashew chicken stir fry.
For the vegetarians, this orange tofu edamame stir fry is a great option!
Did you make this chicken stir fry? I’d love if you’d leave a recipe rating and review below.
Whisk together all of the ingredients for the stir fry sauce in a measuring glass or bowl. Set aside.
Heat a 12″ skillet over high heat. Add a tablespoon of oil to the skillet, then add in the chicken and spread it into a single layer. Cook for 3-4 minutes before flipping it over and cooking until it’s cooked through. Remove the chicken onto a plate.
Add the remaining oil to the skillet along with the green onions, bell pepper, broccoli, and carrots. Cook for 3-4 minutes or until crisp tender.
Add the chicken back into the skillet and pour in the stir fry sauce. Stir everything together until it’s coated in the sauce. Turn the heat down to medium and simmer until the sauce thickens. Taste for seasoning, then remove from the heat.
Garnish with sesame seeds, extra green onions and serve over rice or noodles.
Calories: 326kcalCarbohydrates: 21gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 91mgSodium: 777mgPotassium: 935mgFiber: 3gSugar: 12gVitamin A: 3873IUVitamin C: 83mgCalcium: 64mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
