If you’re short on time but craving a flavorful, wholesome meal, this Easy Chicken Stir Fry Recipe is absolute magic. I first tried this recipe on a hectic weeknight, and I loved how fast it came together without sacrificing taste or freshness. The mix of tender chicken, crunchy veggies, and that perfect savory sauce means you get a satisfying dinner in just about 30 minutes. Stick with me, and I’ll show you all the little tips that make this recipe foolproof and downright delicious every single time.
Why You’ll Love This Recipe
- Speedy Prep & Cook: You’ll have dinner on the table in just 30 minutes, perfect for busy evenings.
- Balanced Flavors & Textures: The combination of ginger, garlic, tender chicken, and crisp veggies creates a crave-worthy bite every time.
- Customizable Ingredients: You can easily swap veggies or nuts based on what you have on hand or your preferences.
- Family-Friendly & Healthy: My whole family goes crazy for this dish, and it’s packed with protein and veggies for a nutritious meal.
Ingredients You’ll Need
The magic of this Easy Chicken Stir Fry Recipe lies in the fresh, vibrant ingredients — each one adding its own punch of flavor and texture. I always tell friends to prep everything before heating the pan, which helps everything cook perfectly fast.
- Soy Sauce: Provides that classic salty, umami flavor that ties the dish together.
- Cornstarch: Helps thicken the sauce and gives the chicken a nice silky glaze.
- Rice Wine Vinegar: Adds a subtle tang that brightens up the whole dish.
- Freshly Grated Ginger: I love this because fresh ginger packs a vibrant zing you just can’t get from powders.
- Garlic: Minced garlic creates that irresistible aroma and depth of flavor.
- Red Pepper Flakes: Just enough heat to awaken your taste buds without overpowering the dish.
- Black Pepper: Freshly cracked for a mild spicy kick throughout.
- Chicken Breast: Sliced thinly to ensure quick, even cooking and tender bites.
- Ghee or High-Heat Cooking Fat: I use ghee for its nutty flavor, but any neutral oil works fine.
- Carrot: Cut into coins for subtle sweetness and crunch.
- Red Bell Pepper: Adds juicy crunch and vibrant color.
- Snap Peas: I love how these stay crisp and fresh when cooked just right.
- Scallions: Add sharp freshness and a pop of green.
- Baby Corn: Brings a slightly sweet crunch that’s a fun texture contrast.
- Water Chestnuts: For that unbeatable crisp bite that stays crunchy even after cooking.
- Toasted Cashews or Peanuts: I recommend cashews for their buttery crunch that rounds out the dish beautifully.
- Chicken Stock or Water: Just a splash to keep everything moist and meld flavors together.
Variations
This Easy Chicken Stir Fry Recipe is a fantastic blank canvas, so I encourage you to swap in whatever veggies you prefer or have on hand. I love playing around with different nuts or even going peanut-free for sensitive eaters. It’s such a flexible dish!
- Vegetable Variations: I sometimes swap snap peas for broccoli florets or add mushrooms depending on the season — it always tastes fresh.
- Protein Swap: When I want a different twist, I use shrimp or firm tofu instead of chicken with equally delicious results.
- Spice Level: Feel free to add more red pepper flakes or a dash of Sriracha if you want it spicy — my family loves the extra kick.
- Nut-Free: Leave out cashews or replace with sesame seeds or crispy sliced almonds for crunch without nuts.
How to Make Easy Chicken Stir Fry Recipe
Step 1: Get Your Ingredients Prepped & Marinaded
Here’s the secret to success with any stir fry: prep everything before you turn on the heat. I slice the chicken thinly, mince my garlic, grate fresh ginger, and chop the veggies so they’re all ready to go. Then, mix soy sauce, cornstarch, rice wine vinegar, ginger, garlic, red pepper flakes, and black pepper in a big bowl. Toss the chicken in that marinade and let it sit for 5 minutes — this not only flavors the meat but also gives it a nice glossy coating once cooked.
Step 2: Cook the Chicken in Batches
I like using a 12-inch skillet or wok heated over medium-high so the chicken cooks quickly without steaming. Start by melting 1 tablespoon of ghee until it shimmers, then add half the chicken spread out evenly in the pan. Let it sit untouched for 30 to 60 seconds—this helps develop a beautiful golden sear. Then stir and toss for about a minute until it’s mostly cooked through but still juicy. Transfer that batch to a bowl, add another tablespoon of ghee to the pan, and repeat with the remaining chicken. Cooking in batches prevents overcrowding, so your chicken doesn’t get soggy.
Step 3: Sauté Vegetables Until Just Tender
Once the chicken is done, add the last tablespoon of ghee to the hot pan, then throw in the carrot coins, red bell pepper strips, and snap peas. Keep stirring frequently—they should soften just a little but still have a satisfying crunch. After about 3 minutes, toss in the scallions, baby corn, and water chestnuts, cooking another 2 minutes. Watching the veggies cook quickly over heat keeps their color bright and texture crisp!
Step 4: Bring It All Together
Add your chicken back into the pan along with any juices in the bowl, then toss in those toasted cashews for buttery crunch. Stir everything for about a minute, then if it feels a little dry, splash in 1/4 cup chicken stock or water. Give it one last stir and check that the chicken is cooked through completely. This final step melds all the flavors and textures into one gorgeous dish ready to enjoy!
Pro Tips for Making Easy Chicken Stir Fry Recipe
- Prep Thoroughly Before Cooking: Having every ingredient chopped and measured saves you from the chaos once the pan heats up.
- Don’t Overcrowd the Pan: Cooking chicken in batches lets it sear beautifully instead of steaming.
- Use High Heat and Quick Stirring: This keeps vegetables crisp and chicken tender without drying out.
- Taste & Adjust Seasoning: Always do a quick taste test at the end and add a splash more soy sauce or vinegar if needed to balance flavors.
How to Serve Easy Chicken Stir Fry Recipe
Garnishes
I’m a big fan of scattering freshly chopped cilantro or extra sliced scallions on top right before serving — it adds freshness and a pop of color. Sometimes a sprinkle of toasted sesame seeds brings a lovely nutty finish that I can’t resist.
Side Dishes
For a classic pairing, steamed jasmine or brown rice is my go-to; it soaks up the sauce beautifully. I’ve also served this with cauliflower rice when I wanted a low-carb option, and it worked great. If you want to add more greens, a simple cucumber salad or sautéed bok choy makes a lovely refreshing contrast.
Creative Ways to Present
Once, I served this stir fry in individual lettuce cups for a fun, interactive meal at a casual dinner party. It was a hit! Wrapping spoonfuls of the stir fry in butter lettuce leaves with a little extra cashew crunch made it feel special and fresh. Also, plating over a bed of noodles instead of rice is a tasty variation for more variety.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken stir fry in an airtight container in the fridge for up to 3 days. Before storing, I let it cool down a bit to avoid sogginess. It reheats nicely without losing too much texture.
Freezing
Freezing works if necessary! I portion the stir fry into freezer-safe containers and freeze for up to 2 months. When thawed, the veggies can lose a bit of their crispness, but the flavors stay great, especially if you reheat gently.
Reheating
For best results, I reheat leftovers in a skillet over medium heat with a splash of water or chicken stock to bring back moisture and keep everything from drying out. Stir frequently until heated through — microwave reheating works in a pinch, but the texture isn’t quite as good.
FAQs
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Can I use chicken thighs instead of chicken breasts in this stir fry?
Absolutely! Chicken thighs add extra juiciness and flavor, especially if you like dark meat. Just slice them thinly and adjust your cooking time slightly—thighs might take a minute or two longer to cook through than breasts.
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How can I make this stir fry gluten-free?
Simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free, so it’s an easy switch to make!
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What’s the best way to keep vegetables crisp in stir fry?
High heat and quick cooking are key. Prep all veg ahead and don’t overcrowd the pan so veggies steam instead of sauté. Also, cut vegetables into similar sizes so they cook evenly and retain crunch.
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Can I prepare parts of this stir fry ahead of time?
Yes! You can slice your chicken and chop all vegetables a few hours in advance. Even marinating the chicken early helps deepen the flavors. Just keep everything covered in the fridge until you’re ready to cook.
Final Thoughts
I absolutely love how this Easy Chicken Stir Fry Recipe comes together—it’s fast, packed with flavor, and hits that perfect balance between healthy and satisfying. When I first tried this, I struggled with soggy veggies and underseasoned chicken, but once I nailed the prep and high-heat cooking method, it changed everything. My family eats it up every time, and I think you’ll enjoy making it as much as eating it. Give it a go on your next busy night—you might just find your new weeknight favorite.
Print
Easy Chicken Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This vibrant Chicken Stir Fry recipe combines tender chicken breast with a colorful medley of crisp vegetables and a savory, slightly spicy sauce. Cooked quickly over high heat using ghee for a rich flavor, this dish is perfect for a flavorful and nutritious weeknight meal ready in just 30 minutes.
Ingredients
Marinade & Sauce
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Protein
- 1.5 lbs chicken breast, thinly sliced (about 3 breasts)
Vegetables
- 1 large carrot, cut into coins (3/4 cup)
- 1 small red bell pepper, cut into strips (1 cup)
- 4 ounces snap peas (1 heaping cup)
- 4 scallions, sliced (1/2 cup)
- 15 oz can baby corn (dry weight 7 oz)
- 8 oz can water chestnuts (dry weight 5 oz)
Additional Ingredients
- 3 tbsp ghee (or other high heat cooking fat), divided
- 1/2 cup toasted cashews (or peanuts)
- 1/4 cup chicken stock (or water, if needed)
Instructions
- Prepare Ingredients: Chop all vegetables, slice the chicken breast thinly, and mince the garlic. Measure out all other ingredients so they are ready to use before cooking begins, as stir frying is a fast process.
- Make Marinade: In a large bowl, combine soy sauce, cornstarch, rice wine vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Add the thinly sliced chicken and toss well to coat. Let marinate for 5 minutes.
- Cook Chicken – First Batch: Preheat a 12-inch skillet over medium-high heat and add 1 tablespoon of ghee. Once shimmering, add half the chicken in an even layer. Let it brown undisturbed for 30-60 seconds, then stir and cook for about 1 more minute until ~80% done. Remove to a bowl.
- Cook Chicken – Second Batch: Add another tablespoon of ghee to the skillet, then cook the remaining chicken following the same process. Remove chicken to the bowl with first batch.
- Cook Vegetables – First Stage: Add the final tablespoon of ghee to the hot skillet. Immediately add the carrot coins, red bell pepper strips, and snap peas. Stir frequently and cook for 3 minutes until vegetables are slightly softened but still crisp.
- Add Remaining Vegetables: Incorporate the sliced scallions, baby corn, and water chestnuts into the pan. Cook for 2 minutes, stirring regularly to combine and heat through.
- Combine All and Finish: Return the cooked chicken and its accumulated juices to the skillet. Add the toasted cashews. Toss and stir everything together for 1 minute. If the pan seems dry, pour in the chicken stock or water and stir for an additional minute. Ensure the chicken is fully cooked through before serving.
Notes
- This recipe offers a well-rounded balance of protein and vegetables with bold flavors and a touch of spice, making it excellent for a quick weeknight dinner.
- Using ghee or a high heat oil prevents burning and adds a rich flavor to the stir fry.
- Prepping all ingredients beforehand is essential due to the fast cooking time over high heat.
- Feel free to swap cashews for peanuts or omit nuts entirely for nut-free preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 5 g
- Sodium: 1054 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 129 mg
