Skip the take out– this Chicken Stir Fry is the real deal. It’s packed with fresh sautéed veggies, flavorful chicken, and an addictive savory sauce all ready in 30 minutes or less!
After you fall in love with this stir fry, try our other easy weeknight dinners: chicken chow mein, beef lettuce wraps, or easy asian steak bites.
The Best Weeknight Dinner
Life is busy, we’re always looking for quick and easy weeknight dinners, (hi, Salsa Chicken Crockpot), and this dish fits the bill. It’s a quick weeknight dinner that uses up leftover veggies.
Prep the veggies, chicken, and tasty sauce in advance for a meal that cooks in under 10 minutes. It’s also great for meal prep, with leftovers lasting 3-4 days.
How To Make Chicken Stir Fry
- Heat vegetable oil in a large skillet or wok.
- Sauté garlic and ginger briefly.
- Add onion and cook until it begins to soften.
- Add chicken and cook until it changes color from pink to white.
- Incorporate carrots, sugar snap peas, broccoli, and red pepper, stirring constantly.
- Pour in the prepared sauce and cook, stirring frequently, until the sauce thickens and vegetables are crisp-tender.
- Serve immediately, optionally over rice, garnished with red pepper flakes, green onions, or sesame seeds.
What To Serve With Chicken Stir Fry?
Chicken Stir Fry
Skip the take out, this Chicken Stir Fry is the real deal. Packed with fresh sautéed veggies, flavorful chicken, and an addictive savory sauce all ready in 30 minutes or less!
Ingredients
SAUCE
- 2 teaspoons corn starch
- 1 and 1/2 tablespoons lite soy sauce
- 1 tablespoon oyster sauce
- 3/4 cup chicken stock (chicken broth works)
- 1 tablespoon brown sugar lightly measured, do not pack!
- 1/2 teaspoon toasted (or plain) sesame oil
- Freshly cracked pepper
STIR FRY
- 1 and 1/2 tablespoons vegetable oil
- 2 garlic cloves finely chopped
- 1/2 tablespoon fresh ginger finely chopped
- 1 cup yellow onion thinly sliced (~1/2 medium onion)
- 1/2 pound (8 ounces) boneless skinless chicken breast cut into 3/4-inch chunks
- 3/4 cup carrot very thinly sliced on the diagonal (~1 large carrot)
- 1 cup sugar snap peas
- 1 cup broccoli florets
- 1 cup red pepper cut into strips (~1 medium pepper)
- Optional: crushed red pepper flakes, green onion, toasted sesame seeds
- Optional: serve over white or brown rice
Instructions
- SAUCE: Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
- PREP: Prepare the chicken and veggies. Cut the chicken into small chunks (about 3/4 to 1 inch). Finely chop the garlic and ginger. Slice the onion into thin strips. Peel and then very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop the broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
- COOK: Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add in the carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2-3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn't get soggy or soft -- you want some bite to them!)
- SERVE: Remove from heat and serve immediately with your preferred base (we like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.
Video
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 660mg | Potassium: 606mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5601IU | Vitamin C: 88mg | Calcium: 47mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank You So Much, Sharing A Wonderful Post
You are so welcome! Thanks for your comment! 🙂
best thing I have ever eaten!!
I am so thrilled to hear this! Thanks so much! 🙂
Recipe please
The recipe is in the post 🙂 There is a box with the full recipe listed
made this tonight using a frozen veggie pkg and chicken breast and it was very yummy. I’ll be saving this recipe!!
So glad you enjoyed it, thanks Susan!
This was soooooo good. My family went for seconds and it was a super quick dinner. I work 9-5 and so does my husband and sometimes you want to make a home cooked meal that is quick. This was it. And I am making it again tonight. 🙂
I am seriously so happy to hear this! Thanks! 🙂
I made this recipe tonight and it was absolutely delicious – even my daughter who hates veggies liked it! Thank you for the recipe. Elaine
I am so happy to hear this! Thanks Elaine! 🙂
Tried stir fry it turned out very well. Added mushrooms tasted very good thanks very simple to make and not time consuming
I’m so happy you enjoyed! Thanks Bruce! 🙂
Gonna have this tonight
I hope you enjoy! 🙂
Substitute for oyster sauce?
Used your marinade but added honey instead of sugar and paprika for heat. Added rice to cook with chicken in water after chicken was 3/4 cooked. Taste great.
Glad you enjoyed!
I have made this countless times, always a big hit! When some friends sent me an email chain for a recipe during this quarantine, I responded that I don’t do chain emails, but did send them this recipe as an “apology” for not participating. They loved it!
Haha you made my day Joanne! Thanks so much for your comment! 🙂