Chicken Stir Fry Recipe – I Heart Naptime


This chicken stir fry is loaded with fresh veggies and coated in a flavorful stir-fry sauce. It’s an easy 30-minute meal better than takeout and perfect for weeknights!

If you love 30-minute meals, try my honey sesame chicken and fried rice with pineapple, too!

Chicken stir fry in a bowl.

Table of Contents

Easy Chicken Stir Fry Recipe

A stir fry is one of my go-to weeknight dinners, along with kung pao chicken, Mongolian beef and Korean ground beef bowls. Everything cooks together in one skillet, and it’s super quick too. This and chow mein chicken are my kind of meals!

Just add in your favorite veggies and serve over Instant Pot rice or chow mein noodles. You could even keep it low-carb and serve it over steamed vegetables, cauliflower rice or zucchini noodles. So many ways to make this chicken stir fry recipe perfect for you!

Key Ingredients

This easy stir fry recipe is loaded with fresh vegetables, chicken, and a delicious sweet and savory sauce that adds easy flavor to this dish!

Chicken stir fry ingredients.

Find the full printable recipe with specific measurements below.

  • Olive oil: This will heat up in a pan to prevent ingredients from sticking. Use sesame oil if preferred.
  • Onion and garlic: Diced onion and minced garlic will be added to the olive oil to enhance the flavors.
  • Vegetables: Chop and slice carrots, all colors of bell peppers, and broccoli floret into bite-sized pieces. These raw vegetables bring so much color, texture, and flavor to this easy stir-fry recipe.
  • Chicken: Cube your boneless skinless chicken breasts into 1-inch pieces that are bite-size to eat easier. This will help cook your chicken evenly.
  • Yoshida’s Gourmet Sauce: There are two types of Yoshida’s Gourmet Sauce; teriyaki and original. I used the original stir fry sauce but either one will work great for this recipe!

Substitutions and Variations

This easy chicken stir fry recipe is great as is but here are some ideas to add to stir fry for flavor. From what vegetable to put in stir fry to type of protein, create the best stir fry you love!

  • Veggies. I like to use a mix of chopped bell peppers, carrots, and broccoli, however, feel free to add any extra veggies like mushrooms, onions, squash, and snow peas. Frozen chopped veggies make it easier.
  • Meat. Swap the chicken with beef or shrimp (the cooking time may vary depending on what type of meat you use). I would stay away from using chicken thighs or meat with the bone in them.
  • Sauce. Make your own homemade teriyaki sauce for the chicken and veggies or try a simple sauce with broth, low sodium soy sauce, honey and cornstarch.
  • Extras. Sometimes I’ll add in a handful of raw cashews for an added crunch or some diced pineapple for a hint of sweetness.
  • Spicy. Sprinkle some red pepper flakes or a dash of sriracha into the sauce for a little heat.

How to Make Chicken Stir Fry

This easy stir fry with chicken is a simple and delicious dinner! All you need are your favorite vegetables, cooked chicken, and a stir fry sauce.

The process of making chicken stir fry in a four step photo collage.
  • Veggies. Cook vegetables in an oiled skillet (or wok pan) until tender. You want them to be tender enough to eat but still have a crunch. This usually takes about 5 to 10 minutes on medium heat. Once cooked, transfer to a plate.
  • Chicken. Add in the diced chicken and cook until the center is no longer pink about 5 to 6 minutes. Make sure to flip the meat over about halfway through so that both sides get lightly golden.
  • Sauce. Add the cooked vegetables back into the pan with the chicken, then pour in the stir-fry sauce.
  • Simmer. Let the mixture simmer for about 5 minutes until the sauce thickens up. Then serve over rice and enjoy!

Cooking Tips

Learn all the ways to make this chicken stir fry even easier with these quick and simple tips.

  • Dice evenly. Make sure to cut the chicken and vegetables into similar-sized pieces so that they cook evenly in the skillet.
  • Cook veggies first. If you’re adding in lots of vegetables, it’s best to cook the veggies first. Then set them aside on a plate while the chicken cooks. This way the pan won’t be overcrowded. Once the chicken is done, toss the vegetables back in with the sauce.
  • Don’t overcook. You want to cook the vegetables until they’re tender, but still have a crunch. If you cook them too long, they’ll become mushy when simmering in the sauce.
  • Rice. If you’re making rice on the stove, start it prior to cooking the chicken. It takes about 20 minutes to make, so you want it to be done around the same time as the stir fry is done.
  • Topping it off. Sprinkle sesame seeds, bean sprouts, peanuts or chopped green onions on top of the stir fry chicken when you are ready to serve.
  • What to serve with stir fry. This dish tastes delicious served over coconut rice, fried rice, cooked quinoa, or cauliflower rice. Don’t forget a side of homemade egg rolls or cream cheese wontons!

5 star review

“I made this stir fry and my family loved it 💖”

-Karen
Chicken stir fry in a pan.

Recipe FAQs

What are three important steps in a good stir-fry?

Using a wok works the best and heating it at a high temperature. Make sure the chicken and vegetables have room to be cooked so that they are not overcrowded in the pan. Lastly, make sure that your chicken is not overcooked.

How to cook this easy stir fry recipe with frozen veggies?

If you are not able to use fresh vegetables, frozen vegetables work well too. You do not need to thaw the frozen vegetables before adding them to the skillet. Just add them directly to the heated skillet and begin cooking. They tend to cook quicker and maybe a little more soft compared to fresh vegetables.

Why is my chicken rubbery and chewy?

This usually means that your chicken was overcooked. The protein fibers have lost their elasticity and create a rubbery texture on the outside and inside. Using a meat thermometer does help if you are worried about overcooking or undercooking your chicken.

How to store leftovers?

Store leftovers in an airtight container in the refrigerator up to 3 days. I don’t recommend freezing leftovers as the vegetables will become mushy when thawed.

Chick stir fry in a white bowl.

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Chick stir fry in a white bowl.

Chicken Stir Fry

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This chicken stir fry is loaded with fresh veggies and coated in a flavorful stir-fry sauce. It’s an easy 30-minute meal better than takeout and perfect for weeknights!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Optional: sliced mushrooms, snap peas, bok choy or any extra veggies you want to throw in

  • If serving with rice, start cooking it prior to beginning the chicken since it will take the longest to cook. 

  • Place the olive oil in a large skillet or wok pan over medium heat. Add the onions and cook for a couple of minutes. Add the vegetables and garlic to the pan and cook until tender (5-10 minutes). Place the veggies on a plate. 

  • Add more olive oil if needed. Then add the chicken to the pan, flipping once the bottom is lightly browned. Salt and pepper to taste. Cook until the center is no longer pink, about 5-6 minutes. 

  • Once the chicken is cooked, add the vegetables and sauce to the pan. Let simmer for about 5 minutes over medium heat, or until the sauce has thickened. 

  •  Serve over rice or noodles. 

Homemade stir fry sauce: Whisk together 1/4 cup chicken broth, 1/4 cup lite soy sauce, 3 Tablespoons honey and 1 Tablespoon corn starch. Add a few red crushed red pepper flakes if desired for a little heat. 

Calories: 352kcal | Carbohydrates: 26g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 794mg | Potassium: 808mg | Fiber: 5g | Sugar: 16g | Vitamin A: 7395IU | Vitamin C: 202.6mg | Calcium: 81mg | Iron: 2.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Did you make this recipe? Don’t forget to give it a star rating below!


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