Easy Chicken Stir Fry

Chicken Stir Fry is the perfect weeknight dinner recipe ready in 20 minutes! This stir fry is loaded with juicy chicken, lots of veggies, and the most flavorful homemade honey garlic sauce.

Nothing beats a good old 20 minute, one pan meal!  Especially on those nights when you’re craving take-out, or not in the mood to cook. I feel like I hear from a lot of you this time of year that you just don’t know what to cook because we’re after all of the big cooking holidays, you want something simple to make at home, and we’re transitioning from cold to warm weather.  If that’s you, this one should hit the spot, it’s a go-to for me, just like our Sesame Garlic Beef Stir Fry and baked Chicken Thighs, you just can’t go wrong.

What Goes With Chicken Stir Fry?

If you’re wondering what to serve with this dish, we love white or brown rice for something familiar. Truly, it’s kind of a meal itself with all of the chicken, bell peppers, broccoli, mushrooms, and onions.  But I’m a carb lover so it’s always great with rice of any kind or noodles. It’s also great with this so good, so easy to make Lo Mein, or some amazing Pan Fried Noodles!  If you love lots of veggies you could even serve it up with an extra side of Roasted Green Beans or Honey Roasted Carrots!

How To Make Chicken Stir Fry

• Cook the chicken. Place the diced, seasoned chicken in the heated skillet and cook until it is golden on all sides and cooked through, about 4-6 minutes. Stir occasionally. Once cooked, set aside on a plate.
• Stir fry the veggies. Add the remaining oil to the pan along with the onions, peppers, broccoli, and mushrooms. Cook, stirring occasionally for about 5 minutes until the vegetables are crisp and tender.
• Whisk. As the veggies cook, in a medium bowl whisk together the soy sauce, cold water, and cornstarch until smooth. Whisk in the chicken broth, honey, garlic, sesame oil, and sriracha. Stir until combined.
• Pour. Reduce the heat to medium, return the chicken to the pan, and pour the sauce over the stir fry. Stir to coat. Reduce the heat to low and simmer for about 2-3 minutes until the sauce has thickened.

Storing Chicken Stir Fry

You can store leftover chicken stir fry in the fridge in an airtight container for up to 4 days. Perfect for a next day lunch! Reheat in the microwave or back on the stove until warmed through. Just be careful not to heat on too high of heat or for too long or the chicken will be come tough. Add more low sodium soy sauce or some rice vinegar if needed, to taste.

Ingredients Notes for Chicken Stir Fry

• Oil – Vegetable oil is my pick for stir fry but you could also use light olive oil, avocado oil, or even sunflower oil.
• Chicken Breasts – Boneless, skinless chicken thighs also work well. 
• Red Onion – I love the color this adds. You can swap for yellow or white if needed.
• Bell Peppers – Choose whichever ones you prefer. 2 large of any color will work. This is a great recipe for cleaning out your produce drawer! 
• Broccoli Florets – Chop them in half if the florets are too large. You can also just buy a bag of them already chopped. 
• Mushrooms – Thoroughly wash your mushrooms and then slice them in half. They can be any mushroom you like best. 
• Soy Sauce – I like to use low sodium soy sauce so I can control the amount of salt in the dish.
• Chicken Broth – You could use chicken stock or vegetable broth as well.
• Honey – This balances the salty with a sweet element that makes this sauce really stand out.
• Sesame Oil – The slightly nutty and slightly sweet flavor of this adds so much depth to the sauce.
• Sriracha – I don’t think there’s enough to make the sauce spicy, it just adds more flavor. However, you can always add more if you want some spice.

Enjoy!

~Nichole

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5 from 10 votes

Chicken Stir Fry

By Nichole

Chicken Stir Fry is the perfect weeknight dinner recipe ready in 20 minutes! This stir fry is loaded with juicy chicken, lots of veggies, and the most flavorful homemade honey garlic sauce.

Prep 10 minutes mins

Cook 10 minutes mins

Servings 4

Ingredients 

1x2x3x

• ▢ 2 Tablespoons Vegetable Oil Divided
• ▢ 1 1/2 Pounds Chicken Breasts
• ▢ Salt & Pepper To Taste
• ▢ 1 Red Onion Sliced
• ▢ 2 Large Bell Peppers Sliced
• ▢ 2 Cups Broccoli Florets
• ▢ 8 Ounces Sliced Mushrooms
• ▢ 1/4 Cup Low Sodium Soy Sauce
• ▢ 1 Tablespoon Cold Water.
• ▢ 1 Tablespoon Cornstarch
• ▢ 1/2 Cup Chicken Broth
• ▢ 1/4 Cup Honey
• ▢ 2 Cloves Garlic Minced
• ▢ 1 Tablespoon Sesame Oil
• ▢ 1 teaspoon Sriracha Optional

Instructions 

• Heat ONE TABLESPOON of the oil in a large skillet over medium-high heat.
• Place the chicken breasts on a cutting board, cut into bite sized cubes (about 1 inch pieces), and season with salt and pepper to taste.
• Place the chicken in the hot skillet and cook, stirring occasionally, until chicken is golden on all sides about 4-6 minutes. Pour the chicken onto a plate and set aside.
• Add the remaining oil to the pan along with the onions, peppers, broccoli, and mushrooms. Cook, stirring occasionally for about 5 minutes until the vegetables are crisp tender.
• Meanwhile, in a medium bowl whisk together the soy sauce, cold water, and cornstarch until smooth. Whisk in the broth, honey, garlic, sesame oil, and sriracha.
• Reduce the heat to medium and return the chicken to the pan.
• Pour the sauce over the chicken mixture and stir to coat.
• Reduce the heat to low and simmer for 2-3 minutes until thickened.
• Serve immediately with your favorite rice or noodles.
• Leftovers can be stored in the refrigerator for up to 4 days.

Video

Nutrition

Serving: 1Cup, Calories: 210kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American, Chinese

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