The best chicken stir fry is a delightful amalgamation of flavors and textures that come together in a stunning array of colors. Tender chicken, vibrant vegetables, and a rich, glossy sauce create a dish that satisfies both the eyes and the palate. Each bite is a celebration of savory goodness, enhanced by the subtle warmth of ginger and the distinct kick of sriracha. This meal is not just delicious; it’s also quick to prepare, making it perfect for weeknight dinners or last-minute gatherings with family and friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Chicken Stir Fry Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Chicken Stir Fry

I still remember the first time I whipped up this chicken stir fry. It was a busy Wednesday evening, and I needed something easy yet impressive. As I chopped the colorful vegetables, the kitchen filled with mouthwatering aromas that wrapped around me like a cozy blanket. From that moment, this dish became a staple in my cooking repertoire, shining bright for its simplicity and satisfying nature. Trust me, once you try this recipe, it will quickly become a go-to for your busy nights, too!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 50 minutes, making it perfect for a busy weeknight dinner.
Irresistible Flavor: The combination of soy sauce, brown sugar, and sesame oil creates a savory-sweet experience you won’t forget!
Eye-Catching Appeal: Packed with colorful veggies like bell peppers and broccoli, this dish is as beautiful as it is tasty.
Flexible Serving: Great for a casual dinner, but impressive enough for entertaining, whether it’s birthday celebrations or casual meals with friends.
Diet-Friendly Options: Easily adaptable with vegetarian proteins or specific veggies for dietary preferences.

Ingredients You’ll Need

⅓ cup soy sauce: Adds salt and umami flavor to the dish. Use low-sodium soy sauce if you prefer a lighter sodium option.
3 tablespoons brown sugar: Balances the salty flavor, creating a lovely sweet glaze. Coconut sugar can be used as an alternative for a different depth of flavor.
2 teaspoons toasted sesame oil: Adds a nutty aroma that complements the stir fry perfectly. Make sure it’s toasted for the best flavor impact.
2 cloves garlic, minced: Provides deep flavor. Fresh garlic is always the way to go, but garlic powder can substitute in a pinch.
2 teaspoons grated fresh ginger: Adds spice and warmth, elevating the overall flavor profile. You can use ground ginger as a substitute, but use less—about half the amount.
1 ½ tablespoons cornstarch: Thickens the sauce, giving it a nice texture. In a bind, arrowroot powder can work as a substitute.
⅓ cup water: Helps to achieve the desired consistency in the sauce.
1 teaspoon sriracha: For a little heat and flavor complexity—add more if you love spice, or skip it for a milder dish.
¾ lb. broccoli: Cut into small florets to ensure even cooking. Fresh broccoli is ideal, though frozen can be handy for quick prep.
2 carrots: Sliced into thin matchsticks for a sweet crunch.
1 red bell pepper: Sliced into strips for vibrant color and a slight sweetness that balances the rest of the dish.
1 small onion: Thinly sliced, providing a savory base flavor.
2 green onions: Chopped for garnishing, adding freshness and a little crunch.
2 boneless skinless chicken breasts (about 1.5 lb. total): Cut into small bite-sized pieces for even cooking and easy eating. Chicken thighs can be a juicier alternative.
3 tablespoons cooking oil (divided): For sautéing the chicken and vegetables. Use canola, vegetable, or peanut oil depending on your preference.

How to Make The Best Chicken Stir Fry Recipe

Make the sauce: Combine the ⅓ cup soy sauce, 3 tablespoons brown sugar, 2 teaspoons toasted sesame oil, 2 minced garlic cloves, 2 teaspoons grated fresh ginger, 1 teaspoon sriracha, 1 ½ tablespoons cornstarch, and ⅓ cup water in a small bowl. Stir until combined and set aside, allowing the flavors to meld.

Prepare the veggies: Chop the ¾ lb. broccoli into small florets, and slice the red bell pepper, 2 carrots into thin matchsticks, and 1 small onion into thin slices. For added freshness and garnish, chop the 2 green onions and set aside.

Cut the chicken: Take the 2 boneless skinless chicken breasts (about 1.5 lb. total) and cut them into small, bite-sized pieces, roughly ½ inch in size for even cooking.

Heat the skillet: Warm a large skillet or wok over medium-high heat. Once hot, add 2 tablespoons of cooking oil and swirl to coat the surface. This step is crucial for preventing sticking and ensuring even browning.

Cook the chicken: Add the chopped chicken to the skillet in a single layer. Cook until browned on all sides, about 5-7 minutes, being mindful not to overcook it. You’ll know it’s ready when there’s a golden brown crust on the pieces. Remove the chicken and set aside.

Stir-fry the broccoli and carrots: In the same skillet, add the remaining 1 tablespoon of cooking oil along with the sliced carrots and broccoli florets. Stir-fry for about 1 minute until the broccoli turns bright green, indicating it’s partially cooked while still retaining its crunch.

Add remaining vegetables: Toss in the sliced red bell pepper and onion to the skillet. Stir-fry for another 1-2 minutes, ensuring the vegetables are tender but still vibrant.

Combine: Stir the sauce again, then add the cooked chicken back into the skillet. Pour the stir fry sauce over the chicken and vegetables. Stir everything together, allowing the sauce to simmer for 1-2 more minutes until it thickens and turns glossy. You want the vegetables to reach your desired tenderness while capturing the goodness of the sauce.

Garnish and serve: Once done, remove from heat and garnish with chopped green onions and sesame seeds (optional). Serve warm, and enjoy the colorful goodness of your homemade stir fry!

Storing & Reheating

To store any leftovers, let the stir fry cool to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you’d like to freeze it, make sure to use a freezer-safe container and it’ll last up to 3 months. When you’re ready to enjoy again, reheat in the microwave for about 2-3 minutes or in a skillet on medium heat until warm. Just a heads up—the texture of the veggies may soften a bit after freezing, but a quick sauté can refresh them nicely.

Chef’s Helpful Tips

Avoid crowding the pan when cooking the chicken; this helps it brown evenly.
Ensure that vegetables are cut to similar sizes for even cooking, promoting a uniform texture.
If your stir fry sauce is too thick, simply add a touch more water until you reach the desired consistency while cooking.
Feel free to experiment with different veggies based on what you have on hand or in season; snap peas or zucchini are great additions!
Prepping all ingredients before starting is key to a smooth cooking process; stir frying goes quickly!

The best chicken stir fry is a standout dish that combines ease with delightful flavors, making it perfect for any occasion. With colorful veggies and tender chicken enveloped in a hearty sauce, it’s sure to impress. Don’t hesitate to put your spin on it; feel free to experiment with different vegetables or spice levels to suit your taste buds. I hope you enjoy every bite as much as I do!

Recipe FAQs

Can I use other proteins in this stir fry?

Absolutely! This recipe is quite versatile. You can easily use shrimp, beef, or even tofu for a vegetarian option. Just adjust the cooking time as necessary based on the protein you choose.

What vegetables can I substitute for this recipe?

Feel free to customize the veggies according to your preferences or what’s in your fridge. Bell peppers, snap peas, zucchini, or bok choy would all work wonderfully in this stir fry.

How can I make this recipe gluten-free?

To make a gluten-free version, simply substitute soy sauce with a gluten-free soy sauce or tamari. Ensure that you also check the cooking oil and any other ingredients for gluten content.

How can I reduce the sugar in the sauce?

If you’re looking to cut down on sugar, you can either reduce the amount of brown sugar or substitute it with a sugar alternative, like stevia or monk fruit sweetener, to maintain the sweetness without the calories.

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The Best Chicken Stir Fry

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Author: Anna
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

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Description

This Chicken Stir Fry brings together vibrant vegetables, tender chicken, and a savory sauce for a quick and satisfying meal. It’s perfect for a healthy dinner that is both easy to prepare and packed with flavor.

Ingredients

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⅓ cup soy sauce
3 tablespoon brown sugar
2 teaspoon toasted sesame oil
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 ½ tablespoon cornstarch
⅓ cup water
1 teaspoon sriracha
¾ lb. broccoli, cut into small florets
2 carrots, sliced into thin matchsticks
1 red bell pepper, sliced into strips
1 small onion, thinly sliced
2 green onions, chopped, for garnish
2 boneless skinless chicken breasts (about 1.5 lb. total), cut into small bite-sized pieces
3 tablespoon cooking oil, divided

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Instructions

Prepare the stir fry sauce by mixing soy sauce, brown sugar, sesame oil, garlic, ginger, sriracha, cornstarch, and water in a bowl. Set it aside.
Chop broccoli into small florets, slice the red bell pepper, onion, and carrots, and set aside along with sliced green onions.
Cut chicken breasts into small pieces, about ½-inch each.
Heat a large skillet or wok on medium-high heat, add 2 tablespoons of cooking oil, and cook the chicken until browned. Remove and set aside.
Add the remaining tablespoon of oil to the skillet, followed by carrots and broccoli. Stir-fry for about a minute until broccoli is bright green.
Incorporate red bell pepper and onion, stir-fry for an additional 1-2 minutes.
Stir the sauce again, return the chicken to the skillet, and pour the sauce over everything. Cook until the sauce thickens and the vegetables reach desired tenderness, about 1-2 minutes more.
Remove from heat, garnish with green onions and sesame seeds if desired, and serve.

Notes

You can add more vegetables such as snap peas or mushrooms for added variety.
Adjust the level of sriracha to suit your spice preference.
Serve over rice or noodles for a complete meal.