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Best Chicken Stir Fry Recipe

Chicken Stir Fry

iamwinfred
This Chicken Stir Fry brings together tender, golden-seared chicken, crisp colorful vegetables, and a savory-sweet umami sauce that's better than takeout. Ready in under 30 minutes, it's the ultimate weeknight dinner — customizable, nutritious, and packed with restaurant-quality flavor from the very first bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 320 kcal

Equipment

  • Wok or large skillet 12-14 inches; carbon steel recommended for best wok hei
  • Sharp chef's knife
  • Cutting board
  • Mixing bowls Various sizes
  • Measuring cups and spoons
  • Wooden spoon or wok spatula Long-handled flat-edged spatula recommended for wok cooking
  • Small whisk
  • Serving platter

Ingredients
  

For the Chicken

  • 1.5 lbs boneless, skinless chicken breast 680g; cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 0.5 tsp black pepper

For the Stir Fry Sauce

  • 0.25 cup soy sauce 60ml; use tamari for gluten-free
  • 2 tbsp oyster sauce use gluten-free oyster sauce if needed
  • 1 tbsp hoisin sauce use gluten-free hoisin if needed
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil toasted; Kadoya brand recommended
  • 0.5 cup chicken broth 120ml
  • 1 tbsp cornstarch for the sauce slurry

For the Vegetables

  • 2 cups broccoli florets about 200g; cut into uniform bite-sized pieces
  • 1 red bell pepper sliced into strips about 1/4 inch thick
  • 1 yellow bell pepper sliced into strips about 1/4 inch thick
  • 1 cup snap peas about 100g; trim ends and remove strings
  • 1 medium onion sliced into thin wedges or half-moons
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced; about a 1-inch piece

For Cooking & Garnish

  • 3 tbsp vegetable oil divided; use any neutral high-smoke-point oil
  • 2 green onions sliced; for garnish
  • 1 tbsp sesame seeds for garnish

Instructions
 

  • Pat chicken pieces completely dry with paper towels, then toss with cornstarch, salt, and pepper until evenly coated. Let sit 5–10 minutes at room temperature to help the coating adhere.
  • Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and sesame oil. In a separate cup, dissolve 1 tablespoon cornstarch into the chicken broth, then stir the slurry into the sauce and set aside.
  • Cut broccoli into uniform florets, slice bell peppers into ¼-inch strips, trim snap peas, and slice the onion into thin wedges. Mince the garlic and ginger, then arrange all vegetables near the stove.
  • Heat a wok or large skillet over high heat until smoking (2–3 minutes), then add 2 tablespoons oil. Cook chicken in a single layer for 2 minutes per side until golden and cooked through, then transfer to a plate.
  • Add the remaining tablespoon of oil to the wok. Stir fry onion for 1 minute, then add broccoli for 2 minutes, then bell peppers and snap peas for another 2 minutes — vegetables should be crisp-tender with charred edges.
  • Push vegetables to the sides, add garlic and ginger to the center, and stir fry for 30 seconds until fragrant. Toss to combine with vegetables, then return the chicken to the wok along with any accumulated juices.
  • Give the sauce a quick stir and pour over everything. Toss continuously for 1–2 minutes until the sauce thickens and coats all ingredients in a glossy glaze. Remove from heat immediately.
  • Transfer to a serving platter and top with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.

Notes

  • Mise en place is essential — have every ingredient prepped and within arm's reach before turning on the heat, as stir frying moves fast.
  • Pat the chicken completely dry before coating; moisture is the enemy of a good sear and will cause steaming instead of browning.
  • Work in batches when cooking the chicken if your pan is smaller than 12 inches — overcrowding drops the temperature and leads to soggy results.
  • Use the highest heat your stove allows for authentic wok hei (smoky, slightly charred flavor) — the wok should be visibly smoking before adding oil.
  • For a gluten-free version, substitute tamari for soy sauce and use certified gluten-free oyster and hoisin sauces.
  • Vegetables can be swapped based on what you have on hand — mushrooms, bok choy, zucchini, carrots, or baby corn all work well.
  • For spicier heat, add 1–2 tablespoons of chili garlic sauce or a teaspoon of Szechuan peppercorns to the sauce.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a hot wok with a splash of water or broth for best texture.
  • For freezing, store in portion-sized containers for up to 3 months — note that vegetables will soften slightly upon thawing.
  • Partially freeze the chicken for 15–20 minutes before slicing to make it easier to cut uniform bite-sized pieces against the grain.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 22gProtein: 38gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 890mgPotassium: 720mgFiber: 4gSugar: 10gVitamin A: 45IUVitamin C: 180mgCalcium: 6mgIron: 12mg
Keyword better than takeout, chicken stir fry, easy weeknight dinner, healthy chicken recipe, quick stir fry
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