Chicken Stir Fry Recipe

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This Chicken Stir Fry Recipe is so much better than takeout! The chicken and vegetables are in a garlic ginger soy sauce with honey, the perfect balance of sweet and savory. It’s ready in under 30 minutes and is so versatile.

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It’s not surprising that this Chicken Stir Fry recipe has been a reader favorite for years. Quick 30-minute meals like Beef Stroganoff, Chicken Chow Mein, and Fish Taco Bowls are some of my favorites for busy weeknights, and this easy dish is a great one to make on repeat.
Easy Chicken Stir Fry RecipeHere’s why this chicken stir fry recipe will become a staple in your home as an easy go-to weeknight dinner. It’s so quick to make and you can use whatever vegetables you have on hand or whatever your family likes best. It tastes wonderful regardless of how you alter the vegetables and even the picky eaters will approve!
You’ll love the garlic-ginger stir-fry sauce since it has a touch of honey to give it the perfect blend of savory saltiness and sweetness. Serve over rice or noodles for a complete and satisfying meal.

Ingredients for Chicken Stir FryI love to use seasonal veggies in my chicken stir fry, but you can choose whatever you have on hand or a bag of stir-fried veggies from the grocery store. It’s so easy to make it truly yours!

Chicken Thighs – cut into 1″ or bite-sized pieces. This is a fattier chicken cut, so it stays juicy on the inside. You can use chicken tenders or even chicken breast, but be careful not to overcook them.

Oil and Butter – I recommend unsalted butter and a high smoke point cooking oil such as extra light olive oil or Canola.

Veggies – I use zucchini, broccoli, carrots, mushrooms, red pepper, onions, and cashews to add a little crunch to this stir fry, but feel free to try my other favorites listed below. Just be sure everything is cut into uniform pieces.

Flavorings/Spices – garlic cloves and ginger

Stir Fry Sauce ingredients – chicken broth, water, soy sauce, honey and cornstarch. For gluten free, be sure to use a gluten-free soy sauce.

VariationsYou will love how versatile this stir fry is, and you can use just about any vegetables you have on hand for this chicken stir fry. Here are some great options:

cauliflower

sweet peas

asparagus

snap peas or green beans

bean sprouts

baby corn

water chestnuts How to Make Chicken Stir FryChicken stir fry couldn’t be easier to make than this recipe. It takes 30 minutes and one pan!

Cut the chicken thighs and all the veggies into bite-sized pieces

Stir the stir-fry sauce ingredients together until no lumps remain. Set aside.

Heat a large pan or wok on medium-high heat. Add oil once hot and cook the chicken pieces in a single layer, stirring to brown all sides and cook through. Remove from the pan.

Add the rest of the oil and butter to the hot pan followed by the veggies. Stir and cook until crisp-tender.

Return the chicken to the pan and add the garlic and ginger, stirring for 1 minute.

Add the cashews and then pour the sauce over the chicken and vegetables, stirring to coat. Simmer until the sauce thickens and the ingredients are well incorporated.

Tips for Making the Best Chicken Stir FryStir fry is easy to whip up and makes a complete meal quickly with little cleanup. Here are some of my tips for making the best stir fry:

Equal-sized pieces – It helps to cut each ingredient into equal sizes so they all cook at an even rate

Timing – determine which ingredients may need extra time to cook and add those first (think broccoli or mushrooms). Then add quicker-cooking veggies (like leafy greens or bean sprouts) at the end.

Use a large skillet or wok to avoid overcrowding the pan which leads to steam cooking.

Preheat the pan – the food should sizzle when it hits the pan.Can I use Frozen Vegetables in Stir Fry?You can use frozen vegetables in a chicken stir fry, but they take a few minutes to cook. Do not thaw and add veggies directly from the freezer, and stir frequently for even cooking. Also, frozen vegetables can release more liquid, so allow it to evaporate or pat dry with a paper towel to prevent a watered-down sauce.
What to Serve with Chicken Stir FryMy chicken stir fry recipe is easy to serve by itself, but for a complete meal, serve it with your favorite starchy or carby side, like fried rice, brown rice, quinoa, white rice, or pasta.

My Chicken Stir Fry recipe comes together quickly with protein, veggies, and a savory-sweet ginger soy sauce. Cook up a pot of rice for a complete meal in under 30 minutes!
Make-AheadStir fry leftovers keep well in the fridge for an easy lunch the next day. Try these storage ideas:

To Refrigerate: Cool and store in an airtight container for 3-4 days.

Freezing: We like freezing in serving sizes. Put your grain and the cooled stir fry into a freezer-safe container and freeze for up to 3 months.

To Reheat: Thaw in the fridge and reheat in a saute pan or wok on the stove until heated through More Easy Stir Fry RecipesIf you love takeout copycat recipes, you will surely find some treasured recipes in this list. Let me know if you have any recipe requests for your favorite takeout dishes.

Beef and Broccoli Stir Fry

Kung Pao Chicken

Vegetable Stir Fry

Egg Roll in a Bowl

Chicken Vegetables and Pasta Stir Fry

Chicken Broccoli Stir Fry

Shrimp Stir Fry

Beef and Broccoli Ramen Stir Fry

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