Easy Chicken Stir Fry
This easy chicken stir fry recipe is a quick weeknight dinner made with tender chicken breast, colorful vegetables, and a savory stir fry sauce.
Ready in under 30 minutes, this is the best stir fry for clean eating or meal prep. If you want to make stir fry that’s fast, flavorful, and easy to adjust.
Easy Chicken Stir Fry
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 1 pound chicken breast sliced into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water optional
- Salt and black pepper to taste
- Cooked brown rice or quinoa for serving
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Return the chicken to the skillet. Add the soy sauce and honey and stir to combine.
- If a thicker sauce is desired, stir in the cornstarch mixture and cook for 1–2 minutes until the sauce thickens.
- Season with salt and black pepper to taste.
- Serve hot over cooked brown rice or quinoa.
Notes
Why You’ll Love This Easy Chicken Stir Fry
This easy chicken stir fry is packed with lean protein and fresh vegetables like broccoli, bell pepper, and onion. It’s a balanced meal that comes together in one pan, so cleanup is minimal and the whole meal is ready fast.
The ingredients are simple, the process is straightforward, and it works just as well for weeknight dinners as it does for meal prep.
Easy Chicken Stir Fry Swaps and Variations
One of the best things about this stir-fry is how flexible it is. Use boneless skinless chicken or swap to chicken thighs based on what you have. Vegetables like carrots, zucchini, mushrooms, or green beans all work well.
For added heat, try chili flakes or sriracha. Mix the stir fry sauce in a small bowl before adding — it makes it easier to control the flavor. To keep it gluten-free, use tamari instead of soy sauce.
You can also use low-sodium soy sauce if you’re watching salt intake, or make a homemade stir fry sauce with soy sauce, garlic, and a little sesame oil. For chicken and veggies with more substance, chicken thighs hold up better than breast during high-heat cooking.
Best Ways to Serve Chicken Stir Fry
Serve over brown rice or white rice for a complete meal. Add a drizzle of sesame oil and a sprinkle of garlic before serving for extra flavor. Cauliflower rice works well for a low-carb option.
Leftovers store well and reheat easily. You can also serve this easy chicken stir-fry over noodles if you want to skip the rice.
For a change, serve it alongside fried rice or frozen stir fry vegetables heated in the same pan. To cook chicken and vegetables together without losing texture, add the vegetables after the chicken is mostly done and stir fry everything over medium-high for 2–3 minutes. Garnish with green onion and sesame oil before serving.
Storage and Meal Prep Tips
Store leftover chicken stir fry in an airtight container in the refrigerator for up to 4 days. Reheat in a large skillet over medium-high heat with a splash of chicken broth to keep it moist.
This recipe is ideal for meal prep. Cook chicken and vegetables in batches, then portion into containers for quick lunches or dinners throughout the week. Add garlic and sesame to taste when reheating to freshen the flavor.
This is one of those easy dinners that works as a weeknight dinner recipe and a meal prep solution at the same time — make a batch once and you have lunches covered.
