This vibrant Chicken Stir Fry is a perfect blend of tender chicken, crisp vegetables, and a flavorful honey-soy sauce that’s both satisfying and nutritious.
Packed with lean protein, fiber-rich veggies, and healthy fats from sesame oil, it’s a quick, low-saturated-fat meal that’s perfect for busy weeknights, meal prep, or anyone looking for a wholesome, colorful dish the whole family will enjoy.

Quick Chicken Stir Fry
Equipment
- 1 large skillet or wok
- 1 Medium bowl
- Measuring Spoons and Cups
- Knife and cutting board
- Whisk or Fork
Ingredients
For the Chicken & Veggies:
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil divided
- 2 cups broccoli florets
- ½ yellow bell pepper cut into 1-inch pieces
- ½ red bell pepper cut into 1-inch pieces
- ½ cup baby carrots sliced
- 2 tsp fresh ginger minced
- 2 garlic cloves minced
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- 2 tbsp cold water
- ¼ cup low-sodium chicken broth
- 3 tbsp low-sodium soy sauce
- ¼ cup honey
- 1 tbsp toasted sesame oil
- ½ tsp crushed red pepper flakes
Instructions
- Prepare the Stir Fry Sauce: In a medium-sized bowl, start by combining 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk them together until smooth, forming a thin slurry. Next, gradually add ¼ cup low-sodium chicken broth, 3 tablespoons of soy sauce, ¼ cup honey, 1 tablespoon toasted sesame oil, and ½ teaspoon crushed red pepper flakes. Whisk everything thoroughly until fully combined. Set this flavorful sauce aside; it will coat your chicken and vegetables beautifully later.
- Heat the Pan and Oil: Place a large skillet or wok over medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil and allow it to shimmer slightly. This ensures your chicken won’t stick and develops a nice, golden exterior. Heating the oil before adding ingredients is key to a perfect stir fry.
- Cook the Chicken: Carefully add the cubed chicken breast to the hot skillet, spreading the pieces in a single layer. Sprinkle with salt and pepper to taste. Let the chicken cook undisturbed for 2-3 minutes to achieve a light sear, then stir occasionally until all pieces are cooked through and slightly golden, about 3–5 minutes total. Once done, remove the chicken from the skillet and transfer it to a plate. This prevents overcooking while you cook the vegetables.
- Sauté the Vegetables: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Start with the broccoli florets, followed by the yellow and red bell peppers, and finally the sliced baby carrots. Stir the vegetables occasionally, cooking them just until they are crisp-tender, about 3–4 minutes. The goal is to maintain their vibrant color, natural crunch, and nutrients.
- Add Aromatics: Add 2 teaspoons of minced ginger and 2 cloves of minced garlic to the vegetables. Stir continuously for about 1 minute until the aroma fills your kitchen. Ginger and garlic add layers of flavor and freshness that elevate the dish, so don’t skip this step.
- Return the Chicken to the Skillet: Once the vegetables are tender but still crisp, return the cooked chicken pieces to the skillet. Gently toss everything together, ensuring the chicken and vegetables are evenly distributed. This step blends the flavors and prepares the dish for the sauce.
- Pour and Combine the Sauce: Give the prepared stir fry sauce a quick whisk to ensure it is well-mixed. Pour the sauce evenly over the chicken and vegetables in the skillet. Use a spatula or wooden spoon to gently stir and coat every piece. The sauce will begin to thicken as it heats, creating a glossy, flavorful coating.
- Simmer Briefly: Turn the heat slightly higher and bring the mixture to a gentle boil. Stir occasionally and allow it to bubble for about 1 minute. This helps the sauce thicken perfectly and cling to the chicken and vegetables without becoming too sticky.
- Serve and Enjoy: Remove the skillet from heat and serve your Chicken Stir Fry immediately. For a complete meal, pair it with steamed rice, brown rice, or chow mein noodles. Garnish with sesame seeds or sliced green onions if desired. The dish is vibrant, packed with protein and fiber, and ready to impress your family with its bold flavors.
Notes
- Use fresh vegetables for the best texture and flavor; frozen vegetables can be substituted but may release extra water.
- Slice chicken evenly to ensure uniform cooking.
- Stir fry sauce can be prepared in advance and stored in the fridge for up to 2 days.
- Adjust red pepper flakes according to your preferred spice level.
- Cook chicken in batches if necessary to avoid overcrowding the pan, which helps it sear instead of steam.
- Serve immediately for the best texture, as vegetables can become soggy if left too long.
Chef’s Secrets For Perfect Stir-Fry
The key to a perfect stir fry lies in preparation and timing.
Always cut vegetables and chicken into uniform pieces to ensure even cooking.
Preheating your pan and oil is essential to achieve a slight sear on the chicken while keeping it tender inside.
Avoid overcooking the vegetables—they should remain crisp and vibrant.
Whisking the sauce thoroughly before adding it helps prevent lumps, and adding it towards the end preserves the bright, fresh flavors of the vegetables while evenly coating the chicken.
Using high-quality toasted sesame oil and low-sodium soy sauce can elevate the dish with subtle depth without overwhelming the natural flavors.
Serving Suggestions To Impress Guests
This Chicken Stir Fry pairs beautifully with steamed jasmine rice, brown rice, or stir-fried noodles like chow mein.
For a low-carb option, serve it over cauliflower rice.
Garnishing with toasted sesame seeds, thinly sliced green onions, or fresh cilantro adds color and flavor.
For a heartier meal, consider pairing it with a light soup or side salad.
This dish also works well for family-style meals where everyone can assemble their own plates with rice or noodles and top with extra sauce for added flavor.
Storage Tips For Meal Prep
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days.
Allow the dish to cool to room temperature before sealing the container to preserve texture and flavor.
When reheating, use a skillet over medium heat to maintain crisp vegetables and prevent them from becoming soggy; microwaving is convenient but may soften the veggies too much.
The stir fry sauce can be stored separately in a small container for up to 2 days and added fresh when reheating to restore glossy texture and flavor.
Frequently Asked Questions
1. Can I use other meats instead of chicken?
Absolutely! This recipe works well with beef, pork, shrimp, or tofu.
Adjust cooking times accordingly: beef or pork should be sliced thinly for quick cooking, shrimp cooks in just a few minutes, and tofu can be pan-fried until golden before adding vegetables.
2. What vegetables can I substitute or add?
You can mix in snap peas, zucchini, mushrooms, baby corn, or bok choy. Just ensure vegetables are cut into similar-sized pieces to cook evenly.
Harder vegetables like carrots or broccoli may need a slightly longer cooking time.
3. Can I make this recipe spicier?
Yes! Increase the amount of crushed red pepper flakes or add a dash of chili garlic sauce to the stir fry sauce.
Fresh chili slices can also be tossed in during the sauté step for added heat and aroma.
4. How can I make it low-sodium or healthier?
Use low-sodium soy sauce, reduce honey slightly, or substitute with a natural sweetener like maple syrup.
Pairing the stir fry with brown rice or cauliflower rice also boosts fiber and lowers the glycemic load.
5. Can I freeze Chicken Stir Fry?
Freezing is possible but may slightly affect the texture of the vegetables. If you plan to freeze, store the chicken and sauce separately from the vegetables.
Reheat gently in a skillet to maintain flavor and texture, adding fresh vegetables if needed to restore crispness.