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If pieces of tender chicken and a colorful array of vibrant veggies cooked in a flavorful sauce sound like a delicious meal, then you must make this Chicken Stir Fry recipe! It cooks up fast which makes it a great option for busy weeknights.
If you like this recipe, you may also love my Beef Stir-Fry and Shrimp Stir Fry recipes!
This recipe is better than restaurant quality and you get to control which vegetables are used. Only a few ingredients are needed to make the savory sauce have tons of flavor.
Why I love this recipe
- Healthy meal the whole family will love… even the picky eaters
- Easy dinner idea
Ingredients needed to make chicken stir fry
The exact quantities are listed in the recipe card below, but here is a summary.
- vegetable oil
- boneless chicken thighs (can also use chicken breast)
- fresh broccoli florets
- red bell pepper
- carrots
- zucchini
- green onions
- fresh garlic
- grated fresh ginger
- red pepper flakes
- soy sauce
- fish sauce
- sesame seeds
How to make chicken stir fry
- Prep work: Ensure meat and all vegetables are cut prior to cooking.
- Sear the chicken: Heat a bit of oil in a large wok or skillet over high heat. When the oil is near its smoking point, add the chicken and arrange it in a single layer. Allow it to cook, undisturbed, for 3 to 4 minutes. It will continue cooking later, so it doesn’t need to be fully cooked at this point. You just want a nice sear on it. Transfer the chicken to a bowl.
- Sear the vegetables: Add broccoli, bell pepper, carrots, zucchini, and green onion to the center of the wok. Cook for 2 minutes, tossing and stirring only to prevent burning. Add garlic, ginger, and red pepper flakes and stir well.
- Add chicken and sauce: Add the seared chicken back into the wok with the vegetables and add the soy sauce, fish sauce, and sesame seeds. Continue to cook and stir until vegetables are tender and everything is heated through about 2-5 more minutes.
Serve hot over steamed white rice, brown rice, or noodles.
Stir fry vegetable options
The best part about this easy chicken stir fry recipe is that you can use any kind of fresh veggies you want. If you don’t have a particular vegetable listed in the ingredient or want to swap it out based on your preferences, here’s a list of other great fresh vegetables you can use.
- green beans
- snow peas
- snap peas
- yellow bell peppers
- cauliflower florets or cauliflower rice
- water chestnuts (yes, it’s actually a vegetable)
- baby corn
- bok choy
- bean sprouts
How to add more flavor to stir-fry sauce
This healthy chicken stir-fry sauce is pretty much only made with soy sauce and fish sauce. If you want to mix in some other ingredients that will boost the flavor to create an even more delicious sauce, you can!
Other stir fry sauce ingredients I’ve used that are great options include teriyaki sauce, brown sugar, dark sesame oil, a squeeze of lime juice, garlic powder, and oyster sauce.
Stir fry cooking tips
- A good quality wok works best but you can always use a large skillet.
- Always cook over very high heat.
- To get the best sear, move the food around only to prevent burning.
- Cook the meat separately from the vegetables and combine them at the end. This ensures that everything is cooked perfectly.
- Do not overcrowd the work or pan. Cook in smaller batches, if necessary.
Storage and reheating
Any leftover stir fry can be refrigerated in an airtight container. Leftovers are best consumed within 3-5 days. I don’t recommend freezing the leftovers.
To reheat, cover and heat in the microwave in one-minute increments at 50% power until heated through.
Similar Recipes
If you love quick and easy Asian inspired chicken dinner recipes, you may also want to try these favorites.
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Pin ItQuick and Easy Chicken Stir Fry
Equipment
Ingredients
- 2 Tablespoons vegetable oil or other high heat oil
- 1 pound boneless chicken thighs cut into thin strips, see note
- 2 cups broccoli fresh florets cut into bite sized pieces
- 1 red bell pepper cut into thin strips
- 2 large carrots peeled and cut into thin strips
- 1 small zucchini thinly sliced into strips
- 2 green onions thinly sliced
- 1 teaspoon garlic minced (1 teaspoon equivalent to 1-2 cloves)
- 1/2 teaspoon ginger freshly grated
- 1/2 teaspoon red pepper flakes
- 2 Tablespoons soy sauce
- 2 Tablespoons fish sauce
- 2 Tablespoons sesame seeds toasted
Instructions
- Prep work: Ensure meat and all vegetables are cut prior to cooking.
- Sear chicken: Heat vegetable oil in a large wok or skillet over high heat. When oil is near its smoking point, add chicken and arrange in a single layer. Allow it to cook, undisturbed, for 3 to 4 minutes. It will continue cooking later, so it doesn't need to be fully cooked at this point. You just want a nice sear on it. Transfer the chicken to a bowl.
- Sear vegetables: Add broccoli, bell pepper, carrots, zucchini, and green onion to the center of the wok. Cook for 2 minutes, tossing and stirring only to prevent burning. Add garlic, ginger, and red pepper flakes and stir well.
- Add chicken and sauce: Add the seared chicken back into the wok with the vegetables and add the soy sauce, fish sauce, and sesame seeds. Continue to cook and stir until vegetables are tender and everything is heated through, about 2-5 more minutes.
- Serve hot over rice or noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family absolutely loves this recipe! And I love that’s it’s healthy and quick to make.
Loved the way this stir fry turned out! So much more yummy than any take out I could buy. Will make again.