I love this Easy Chicken Stir Fry because it’s a quick, healthy, and flavorful meal that comes together in just one pan. Tender chicken and crisp vegetables are cooked in a savory sauce, making it a perfect weeknight dinner.

Why You’ll Love This Recipe

What I enjoy most is how fast it cooks and how versatile it is. I can use whatever veggies I have on hand, and the simple sauce brings everything together with a perfect balance of savory, sweet, and tangy. Plus, it’s great served over rice or noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs, thinly sliced
Mixed vegetables (broccoli, bell peppers, snap peas, carrots, etc.)
Garlic cloves, minced
Ginger, minced or grated
Soy sauce
Honey or brown sugar
Rice vinegar or lime juice
Cornstarch (optional, for thickening)
Vegetable oil or sesame oil
Green onions, chopped (optional, for garnish)
Sesame seeds (optional, for garnish)

Directions

I whisk together soy sauce, honey, rice vinegar, and a little water to make the stir fry sauce. If I want a thicker sauce, I mix in cornstarch.
I heat oil in a large skillet or wok over medium-high heat.
I add the sliced chicken and cook until browned and cooked through, then remove it from the pan.
In the same pan, I stir-fry the garlic and ginger briefly until fragrant.
I add the mixed vegetables and cook until crisp-tender.
I return the chicken to the pan and pour in the sauce, tossing everything together.
I cook for a few more minutes until the sauce thickens and coats the chicken and vegetables.
I garnish with chopped green onions and sesame seeds before serving over rice or noodles.

Servings and Timing

Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicy: I add chili flakes or sriracha to the sauce for heat.
Different protein: I substitute chicken with beef, shrimp, tofu, or tempeh.
Vegetable swaps: I use whatever veggies I have—mushrooms, zucchini, or baby corn work great.
Gluten-free: I use tamari or gluten-free soy sauce.
Nutty flavor: I stir in toasted peanuts or cashews before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stir fry in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much. Microwave reheating is quick and convenient too.

FAQs

Can I use frozen vegetables?

Yes—I add frozen veggies directly to the pan and cook until heated through.

How do I prevent the chicken from sticking?

I make sure the pan is hot before adding chicken and avoid overcrowding it.

Can I meal prep this dish?

Absolutely—I cook and portion it into containers with rice or noodles for easy meals.

What can I serve with this stir fry?

I love serving it over steamed rice, quinoa, or noodles.

Can I make the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the fridge for up to a week.

Conclusion

This Easy Chicken Stir Fry is my favorite quick and healthy dinner option. It’s packed with flavor, customizable, and ready in under 30 minutes—perfect for busy nights when I want something delicious and nutritious.