Quick Chicken Stir Fry: the weeknight dinner savior you've been searching for! Are you tired of staring into the refrigerator, wondering what to make after a long day? Do you crave a flavorful, satisfying meal without spending hours in the kitchen? Then look no further! This recipe is your answer.

Stir-fries have a rich history, originating in China centuries ago as a way to efficiently cook small pieces of food over high heat with minimal fuel. This technique quickly spread throughout Asia and eventually the world, adapting to local ingredients and tastes. Today, the stir-fry remains a beloved cooking method, celebrated for its speed, versatility, and ability to create vibrant, healthy meals.

What makes a Quick Chicken Stir Fry so irresistible? It's the perfect combination of tender chicken, crisp-tender vegetables, and a savory sauce that coats every morsel. People adore this dish because it's incredibly customizable – you can use whatever vegetables you have on hand – and it's ready in under 30 minutes. Plus, it's a fantastic way to pack in protein and nutrients, making it a guilt-free indulgence. Get ready to experience a burst of flavor and convenience with this easy-to-follow recipe!

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 large onion, sliced
2 cups broccoli florets
1 cup snow peas
1 cup sliced carrots
4 cloves garlic, minced
1 inch ginger, grated
1/4 cup soy sauce (low sodium preferred)
2 tablespoons honey
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
2 tablespoons vegetable oil (or canola oil)
Cooked rice, for serving
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)

Preparing the Chicken:

First, let's get the chicken ready. In a medium bowl, combine the chicken cubes with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. This marinade will help tenderize the chicken and give it a nice sear.
Mix everything well, ensuring that each piece of chicken is coated evenly. This is important for consistent flavor and texture.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for even better results. The longer it marinates, the more flavorful and tender the chicken will be.

Preparing the Sauce:

While the chicken is marinating, let's whip up the stir-fry sauce. In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
Make sure everything is well combined. The honey should dissolve completely into the soy sauce mixture.
Taste the sauce and adjust the sweetness or spiciness to your liking. If you prefer a sweeter sauce, add a little more honey. If you like it spicier, add a pinch more red pepper flakes.
Set the sauce aside for later. Having it ready to go will make the stir-frying process much smoother.

Stir-Frying the Chicken and Vegetables:

Now, let's get cooking! Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. It's crucial to use high heat to get that nice, slightly charred flavor that's characteristic of stir-fries.
Once the oil is shimmering and very hot, add the marinated chicken to the wok. Be careful not to overcrowd the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Stir-fry the chicken for about 3-5 minutes, or until it's cooked through and lightly browned on all sides. Make sure to keep the chicken moving to prevent it from sticking to the pan.
Remove the cooked chicken from the wok and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the wok.
Add the sliced onions and stir-fry for about 2 minutes, or until they start to soften.
Next, add the bell peppers, broccoli florets, sliced carrots, and snow peas to the wok.
Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp. You want them to be cooked through but still have a bit of a bite.
If the vegetables start to stick to the pan, add a tablespoon or two of water and continue to stir-fry.

Combining and Finishing the Stir-Fry:

Return the cooked chicken to the wok with the vegetables.
Pour the prepared stir-fry sauce over the chicken and vegetables.
Stir everything together well, ensuring that the chicken and vegetables are evenly coated with the sauce.
Cook for another 1-2 minutes, or until the sauce has thickened slightly and everything is heated through.
Give it a final stir to make sure everything is well combined.

Serving:

Serve the quick chicken stir-fry immediately over cooked rice. I prefer using jasmine rice, but any type of rice will work.
Garnish with sesame seeds and chopped green onions, if desired. These add a nice visual appeal and a bit of extra flavor.
Enjoy your delicious and healthy homemade stir-fry!

Tips and Variations:

Vegetable Variations: Feel free to substitute or add other vegetables to your stir-fry. Some great options include mushrooms, zucchini, bok choy, and water chestnuts.
Protein Variations: If you're not a fan of chicken, you can easily substitute it with shrimp, beef, pork, or tofu. Just adjust the cooking time accordingly.
Spice Level: Adjust the amount of red pepper flakes to control the spiciness of the stir-fry. You can also add a dash of sriracha for extra heat.
Sweetness Level: Adjust the amount of honey to control the sweetness of the stir-fry. You can also use maple syrup or agave nectar as a substitute.
Gluten-Free Option: To make this stir-fry gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
Make Ahead: You can prepare the chicken and sauce ahead of time and store them in the refrigerator until you're ready to cook. This will save you time on busy weeknights.
Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.
Adding Noodles: For a heartier meal, add cooked noodles to the stir-fry. Lo mein noodles, udon noodles, or rice noodles all work well.
Nut Allergy Consideration: Be mindful of nut allergies. While this recipe doesn't inherently contain nuts, ensure all ingredients are processed in nut-free facilities if serving to someone with a nut allergy.
Using Frozen Vegetables: In a pinch, frozen vegetables can be used. Just be sure to thaw them slightly and pat them dry before adding them to the wok to prevent excess moisture.

Detailed Ingredient Notes:

Chicken: I prefer using chicken breasts because they are lean and cook quickly. However, you can also use chicken thighs, which are more flavorful but take a bit longer to cook. Make sure to cut the chicken into uniform pieces so that it cooks evenly.
Bell Peppers: Using a variety of bell peppers adds color and flavor to the stir-fry. Red bell peppers are the sweetest, while green bell peppers have a slightly bitter taste.
Broccoli: Broccoli florets add a nice crunch and nutritional value to the stir-fry. Make sure to cut them into small, bite-sized pieces.
Snow Peas: Snow peas add a delicate sweetness and a crisp texture to the stir-fry.
Carrots: Sliced carrots add a touch of sweetness and a vibrant color to the stir-fry.
Garlic and Ginger: Freshly minced garlic and grated ginger are essential for adding flavor to the stir-fry. Don't use garlic powder or ginger powder, as they won't provide the same depth of flavor.
Soy Sauce: I recommend using low-sodium soy sauce to control the saltiness of the stir-fry.
Honey: Honey adds sweetness and a slightly sticky texture to the sauce. You can substitute it with maple syrup or agave nectar if you prefer.
Cornstarch: Cornstarch is used to thicken the sauce.
Rice Vinegar: Rice vinegar adds a tangy flavor to the sauce. You can substitute it with apple cider vinegar or white vinegar if you don't have rice vinegar on hand.
Sesame Oil: Sesame oil adds a nutty flavor to the stir-fry. A little goes a long way, so don't use too much.
Red Pepper Flakes: Red pepper flakes add a touch of heat to the stir-fry. Adjust the amount to your liking.
Vegetable Oil: Vegetable oil is used for stir-frying the chicken and vegetables. You can also use canola oil or peanut oil.
Rice: Cooked rice is the perfect base for the stir-

Conclusion:
This Quick Chicken Stir Fry isn't just another weeknight meal; it's a flavor explosion waiting to happen in your kitchen! From its vibrant colors to its savory aroma, every aspect of this dish is designed to tantalize your taste buds and leave you feeling satisfied. The beauty of this recipe lies in its simplicity and adaptability. It's perfect for those busy evenings when you crave something delicious but don't have hours to spend cooking. But why is this stir fry a must-try? It's all about the balance. The tender chicken, coated in a luscious sauce, is perfectly complemented by the crisp-tender vegetables. The combination of sweet, savory, and slightly spicy notes creates a symphony of flavors that will keep you coming back for more. Plus, it's a fantastic way to sneak in extra veggies, making it a healthy and wholesome meal for the whole family. And the best part? You can easily customize it to your liking! Feel free to swap out the vegetables for your favorites. Don't have broccoli on hand? No problem! Bell peppers, snap peas, or even zucchini would work beautifully. If you're feeling adventurous, try adding some water chestnuts or bamboo shoots for extra crunch. For serving suggestions, I personally love to serve this Quick Chicken Stir Fry over a bed of fluffy white rice or brown rice for a healthier option. Quinoa or even cauliflower rice are also great alternatives. If you're looking for a low-carb option, you can enjoy it on its own or serve it over a bed of steamed greens. A sprinkle of sesame seeds and a drizzle of sesame oil add a touch of elegance and enhance the nutty flavor. Want to take it to the next level? Consider adding a fried egg on top for extra protein and richness. Or, if you're a fan of spice, a dash of sriracha or chili flakes will give it a fiery kick. You could even experiment with different sauces. Instead of the classic soy sauce-based sauce, try a peanut sauce or a teriyaki sauce for a completely different flavor profile. Don't be afraid to get creative and experiment with different ingredients and flavors. That's the beauty of stir-fries – they're incredibly versatile and forgiving. The key is to have fun and enjoy the process! I truly believe that this Quick Chicken Stir Fry will become a staple in your weekly meal rotation. It's quick, easy, delicious, and endlessly customizable. So, what are you waiting for? Grab your wok or skillet, gather your ingredients, and get ready to create a culinary masterpiece! I'm so excited for you to try this recipe! Once you do, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite vegetables to use? What did you serve it with? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you'll love. Happy cooking!
Quick Chicken Stir Fry: Easy Recipe & Expert Tips
Quick and easy chicken stir-fry packed with colorful vegetables and a flavorful honey-soy sauce. Perfect for a healthy weeknight meal!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Category: Dinner
Yield: 4-6 servings
Save This Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large onion, sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 1 cup sliced carrots
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil (or canola oil)
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
1. Marinate Chicken: In a medium bowl, combine chicken cubes with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well, cover, and refrigerate for 15-30 minutes.
2. Prepare Sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Set aside.
3. Stir-Fry Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove chicken and set aside.
4. Stir-Fry Vegetables: Add remaining 1 tablespoon vegetable oil to the wok. Add sliced onions and stir-fry for 2 minutes, until softened. Add bell peppers, broccoli florets, sliced carrots, and snow peas. Stir-fry for 5-7 minutes, until tender-crisp. Add a tablespoon or two of water if vegetables start to stick.
5. Combine and Finish: Return cooked chicken to the wok with the vegetables. Pour prepared stir-fry sauce over the chicken and vegetables. Stir well to coat. Cook for 1-2 minutes, until sauce has thickened slightly and everything is heated through.
6. Serve: Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Vegetable Variations: Mushrooms, zucchini, bok choy, and water chestnuts can be added.
- Protein Variations: Shrimp, beef, pork, or tofu can be substituted for chicken.
- Spice Level: Adjust the amount of red pepper flakes to control the spiciness.
- Sweetness Level: Adjust the amount of honey to control the sweetness. Maple syrup or agave nectar can be used as a substitute.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Make Ahead: Prepare the chicken and sauce ahead of time and store them in the refrigerator.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adding Noodles: Add cooked noodles to the stir-fry.
- Nut Allergy Consideration: Ensure all ingredients are processed in nut-free facilities if serving to someone with a nut allergy.
- Using Frozen Vegetables: Thaw frozen vegetables slightly and pat them dry before adding them to the wok.
- Chicken breasts are lean and cook quickly. Chicken thighs can also be used.
- Using a variety of bell peppers adds color and flavor to the stir-fry.
- Broccoli florets add a nice crunch and nutritional value to the stir-fry.
- Snow peas add a delicate sweetness and a crisp texture to the stir-fry.
- Sliced carrots add a touch of sweetness and a vibrant color to the stir-fry.
- Freshly minced garlic and grated ginger are essential for adding flavor to the stir-fry.
- I recommend using low-sodium soy sauce to control the saltiness of the stir-fry.
- Honey adds sweetness and a slightly sticky texture to the sauce.
- Cornstarch is used to thicken the sauce.
- Rice vinegar adds a tangy flavor to the sauce.
- Sesame oil adds a nutty flavor to the stir-fry.
- Red pepper flakes add a touch of heat to the stir-fry.
- Vegetable oil is used for stir-frying the chicken and vegetables.
- Cooked rice is the perfect base for the stir-fry.

Quick Chicken Stir Fry: Easy Recipe & Expert Tips