The secret to a perfect, restaurant-quality chicken stir fry is velveting your chicken—a simple, game-changing technique that locks in moisture and tenderness every time.
I’ve been making chicken stir fry for years, and this recipe is my go-to for a reason. It’s a total lifesaver on busy weeknights when you’re craving something delicious and healthy, but don’t have a lot of time. This recipe is packed with fresh veggies and a savory-sweet sauce that’s way better than takeout. Trust me, once you master this, you’ll never go back.
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Key Takeaways
- So Fast, So Good: From start to finish, this dish comes together in just 20 minutes, making it the perfect choice for a busy weeknight.
- Velvety Chicken, Every Time: Thanks to a simple marinating trick, your chicken will be incredibly tender and juicy.
- Endlessly Adaptable: You can easily swap out the veggies for whatever you have in your fridge—broccoli, bell peppers, carrots, you name it! It’s a great way to use up ingredients and reduce food waste.
- Better Than Takeout: This homemade version is packed with fresh flavors and wholesome ingredients, and you can control the sodium and sugar. For other easy weeknight dinners, you should definitely try my healthy turkey taco bowls.
- The Sauce is Everything: The balance of savory soy sauce, sweet brown sugar, and a hint of ginger and garlic creates a truly irresistible sauce.
Why You’ll Love This Chicken Stir Fry
- It’s an absolute flavor bomb! The savory, slightly sweet sauce coats everything perfectly, and trust me, you’ll be licking the plate clean.
- This recipe is a lifesaver on those nights when you’re tired but still want to cook something healthy and satisfying.
- The crisp-tender texture of the vegetables paired with the juicy chicken is a match made in heaven.
- It’s a great way to get a ton of veggies into your meal, and let’s be real, we can all use more of that! It’s also packed with wholesome, fiber-rich ingredients to keep you full.
- The cleanup is a breeze! You’ll only use a single skillet or a wok, so you can spend less time at the sink and more time enjoying your meal. If you’re into that sort of thing, you’ll love my recipe for a one pot chicken dinner.
- This recipe is totally customizable! Have a leftover zucchini or some snap peas in the fridge? Toss them in!
Food or Cultural Background
When I first started cooking, stir fry was one of the first things I learned to make. My dad, who was a big fan of quick and flavorful meals, taught me the basics: get your pan screaming hot, work fast, and don’t overcrowd the pan. He used to say, “Stir fry isn’t about cooking, it’s about dancing with the ingredients.” I still remember the aroma of garlic and ginger sizzling in the hot oil—it filled the whole kitchen and made my mouth water.
While stir fry has roots in Chinese cooking, it’s become a weeknight staple in so many American homes because it’s just so practical and delicious. My recipe is a nod to those classic flavors, but I’ve tweaked it over the years to make it super simple for home cooks. There’s just something so comforting about a big bowl of chicken stir fry. It feels like a hug in a bowl, and it brings back so many happy memories. If you’re looking for another comfort food recipe, you have to try my unstuffed cabbage rolls.
Ingredients for Chicken Stir Fry
| Ingredient | Notes/Substitutions |
| For the chicken & veggies | |
| Boneless, skinless chicken breasts | You can sub with boneless, skinless chicken thighs for extra flavor. |
| Soy sauce | Use low-sodium to control saltiness. Use tamari for a gluten-free option. |
| Cornstarch | Potato starch works just as well. |
| Sesame oil | Use toasted sesame oil for a nuttier flavor. |
| Garlic | Use fresh minced garlic for the best flavor. |
| Ginger | Use fresh grated ginger. Can substitute with ginger powder in a pinch. |
| Red pepper flakes | Adjust to your desired level of heat. Omit for a milder dish. |
| Broccoli florets | Can use fresh or frozen. |
| Carrots | Use julienned or thinly sliced carrots. |
| Bell peppers | I use red and green for color, but any color works! |
| Can of water chestnuts | These add a wonderful crunch! |
| For the sauce | |
| Low-sodium chicken broth | Can sub with vegetable broth. |
| Brown sugar | Honey or maple syrup works as a substitute. |
| Cornstarch | This is essential for thickening the sauce! |
Equipment Needed
- Wok or Large Skillet: A wok is traditional, but a large skillet or frying pan with high sides works perfectly.
- Cutting board and knife: For prepping the veggies and chicken.
- Small bowl: For whisking the stir fry sauce.
- Tongs or a spatula: To stir and toss everything while it cooks.
How to Make Chicken Stir Fry Step-by-Step
- Prep the Chicken and Veggies. Pat the chicken dry, then cut it into bite-sized cubes. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until each piece is coated. Chop all your veggies so they’re ready to go.
- Mix the Sauce. In a separate small bowl, whisk together the rest of the soy sauce, chicken broth, brown sugar, remaining cornstarch, garlic, ginger, and red pepper flakes. Set this aside.
- Cook the Chicken. Heat 1 tablespoon of sesame oil in your wok or skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 3-4 minutes, turning once, until golden brown and cooked through. Don’t overcrowd the pan! Cook in batches if you need to.
- Sauté the Veggies. Remove the chicken from the pan and set it aside. Add the remaining sesame oil to the hot pan and toss in the onions, carrots, and bell peppers. Stir fry for 3-5 minutes, until they’re crisp-tender. Now, for the broccoli and water chestnuts! Add them to the pan and cook for another 2-3 minutes.
- Bring It All Together! Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it over everything.
- Simmer and Thicken. Stir everything gently to coat. The sauce will thicken pretty quickly as it simmers. Once it’s nice and glossy, you’re ready to serve. If you’re looking for other easy chicken recipes, you have to try my creamy garlic chicken pasta.
Expert Tips for the Best Results
- Don’t skip the velveting step! That quick marinade of soy sauce and cornstarch is the secret to tender, juicy chicken. Trust me, this simple trick is a total game-changer and the reason this chicken stir fry is so good.
- Get your pan HOT. Stir-frying is all about high heat and quick cooking. Make sure your wok or skillet is super hot before you add any ingredients.
- Cook in batches. If you’re making a double batch, cook the chicken in two separate batches. Crowding the pan will cause the ingredients to steam instead of stir-fry, leaving you with mushy food instead of that perfect, crisp texture.
- Prep everything ahead of time. This is the number one rule of stir-frying. Once you start, it moves fast, so have all your ingredients chopped, measured, and ready to go before you even turn on the stove.
- Use fresh ginger and garlic. The flavor of fresh garlic and ginger is so much more vibrant and delicious than powdered versions.
- Taste and adjust. After adding the sauce, give it a taste. If you like it sweeter, add a pinch more brown sugar. Need more salt? A dash of soy sauce will do the trick. You can even try my creamy smothered chicken and rice for a different take on dinner!
What to Serve With Chicken Stir Fry
- Jasmine or Basmati Rice: Classic and perfect for soaking up all that delicious sauce.
- Ramen or Egg Noodles: For a noodle-based stir fry, cook the noodles separately and toss them in at the end.
- Cauliflower Rice: A great low-carb alternative.
- Spring Rolls or Dumplings: For a more complete Asian-inspired meal.
- A simple side salad: To add some fresh, crunchy contrast. If you’re looking for other healthy options, my chickpea salad is a great choice!
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, you can use a microwave, but for the best results, heat it in a skillet over medium heat with a splash of water or broth to help the sauce loosen up. This will help the chicken and veggies retain their texture.
Nutrition Facts
NUTRITION FACTS (estimated per serving)
- Calories: 344
- Total Fat: 7g
- Saturated Fat: 1.5g
- Cholesterol: 50mg
- Sodium: 680mg
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Total Sugars: 18g
- Protein: 25g
Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Chicken Stir Fry
What is the secret to good stir fry chicken?
The secret is a technique called velveting. It involves coating the chicken in a mixture of cornstarch and a liquid (like soy sauce) before cooking. This simple step creates a protective layer that locks in moisture, resulting in incredibly tender chicken stir fry that melts in your mouth.
How do I make my chicken tender for stir fry?
To make chicken tender, use the velveting technique mentioned above. Another key tip is to cut the chicken against the grain into small, uniform pieces. Also, make sure you don’t overcrowd your pan when cooking the chicken stir fry, as this will cause it to steam and become tough.
What to coat chicken in before stir frying?
Before stir-frying, you should coat chicken in a mixture of cornstarch and soy sauce. This forms a protective barrier around the meat, which helps it to stay juicy and tender.
Final Thoughts
I truly hope you love this chicken stir fry as much as my family does. It’s become a trusted recipe in my kitchen, and I can’t wait to see how it becomes a staple in yours, too. If you give it a try, please snap a photo and tag me on social media, or even better, come back and leave a review! It means the world to me.
Until next time, happy cooking! For other delicious chicken recipes, check out my creamy Italian sausage pasta.
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My Best 20-Minute Chicken Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: American, Asian
Description
This quick and easy chicken stir fry is a weeknight lifesaver! Learn my secret velveting technique for incredibly tender chicken and a savory, glossy sauce that’s way better than takeout. It’s the perfect one-pan meal packed with fresh veggies and flavor.
Ingredients
For the Chicken & Veggies:
1 lb boneless, skinless chicken breasts
3 tbsp low-sodium soy sauce, divided
2 tbsp cornstarch, divided
2 tbsp sesame oil, divided
1 head broccoli, cut into florets
2 medium carrots, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, sliced
1 (8 oz) can water chestnuts, drained
For the Sauce:
1 cup low-sodium chicken broth
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 tsp red pepper flakes (or to taste)
Instructions
Prep the Chicken and Veggies: Pat the chicken dry, then cut into bite-sized cubes. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until each piece is coated. Chop all your veggies so they’re ready to go.
Mix the Sauce: In a separate small bowl, whisk together the chicken broth, brown sugar, remaining soy sauce and cornstarch, minced garlic, grated ginger, and red pepper flakes. Set aside.
Cook the Chicken: Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, turning once, until golden brown and cooked through. Remove the chicken and set it aside.
Sauté the Veggies: Add the remaining sesame oil to the hot pan. Add the onions, carrots, and bell peppers, and stir fry for 3-5 minutes until they are crisp-tender. Add the broccoli and water chestnuts and cook for another 2-3 minutes.
Bring It All Together: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it over everything.
Simmer and Thicken: Stir everything gently to coat. The sauce will thicken quickly as it simmers. Once it’s nice and glossy, you’re ready to serve.
Notes
For the best results, make sure your wok or skillet is very hot before you start cooking. Cook the chicken in batches if needed to avoid overcrowding the pan.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 344
- Sugar: 18g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Chicken stir fry, easy stir fry, healthy stir fry, stir fry sauce, homemade stir fry, quick chicken recipe, weeknight dinner, chicken and vegetable stir fry