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Easy Chicken Stir Fry

This quick and flexible chicken stir fry recipe features juicy chicken, crisp veggies, and a glossy sauce that's a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Sauce
  • 1/3 cup low sodium soy sauce (or tamari)
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar (or lime juice) use lime juice if in a pinch
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional) adds great flavor
  • 1 tablespoon cornstarch + 2 tablespoons of water (slurry)
  • 1 pinch red pepper flakes optional for heat
Chicken
  • 1 pound boneless skinless chicken breast or thighs thighs are more forgiving if overcooked
Vegetables
  • 4 cups mixed vegetables like broccoli, bell peppers, snap peas, carrots, mushrooms, zucchini, onions, baby corn, bok choy, green beans, or shredded cabbage use fresh or frozen vegetables based on availability

Method
 

Preparation
  1. Prep all ingredients before starting: slice chicken, chop vegetables, and mix the sauce.
Cooking
  1. Heat a big skillet or wok with 1 tablespoon of oil over high heat.
  2. Cook the sliced chicken for 3 to 5 minutes until cooked through, then remove from the pan.
  3. If needed, add a bit more oil and toss in the vegetables, cooking for 3 to 6 minutes.
  4. Add the chicken back to the pan.
  5. Pour in the prepared sauce and simmer for 30 to 60 seconds until glossy and slightly thickened.
  6. Serve immediately over rice or noodles.

Notes

For a saucier stir fry, double the sauce but ensure to thicken it properly with cornstarch. Finish with fresh toppings like sesame seeds or lime for added brightness.