Chicken stir fry combines crispy chicken, broccoli, red bell pepper, onion, and snow peas in a savory ginger sauce with a hint of heat. It quickly comes together and can be made in a wok or a large skillet.
My family loves stir fry. It’s so yummy and nutritious. Are you a stir-fry kind of person? It is a lot easier than you would think. If you like this recipe, try Hunan chicken, chicken and broccoli stir fry, and Mongolian chicken.
The key to a good stir fry is keeping the pan hot and working quickly. You want the meat to be slightly crispy on the outside and tender in the middle, and the vegetables should be somewhat tender yet crisp. For the best results, use oil with a high smoking point, such as canola or peanut oil.
Ingredient Notes and Substitutions
- Chicken: boneless, skinless, chicken breasts or thighs
- Soy sauce: low-sodium
- Fresh ginger: freshly grated or ginger paste. Ginger paste works just as well as fresh ginger; once opened, it lasts about one month in the fridge.
- Oil: Use an oil with a high smoking point, like canola or peanut, to prevent the oil from burning. Swirl it in the base of the wok or skillet.
- Vegetables: onions, bell peppers, broccoli, and snow peas, but endless possibilities exist. Try carrots, mushrooms, water chestnuts, and baby corn,
How to Make Chicken Stir Fry
Combine the chicken, soy sauce, ginger, and cornstarch in a large Ziploc bag. Shake to coat. Marinate for 30 minutes, turning frequently. Heat a little oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and add to the skillet in a single layer without crowding. Work in batches, removing the cooked chicken and putting it on a plate.
Pour another tablespoon of oil into the wok over high heat. Add the vegetables in batches. Hard vegetables such as carrots, broccoli, and cauliflower cook for 3-4 minutes; semi-hard vegetables such as onions, bell peppers, zucchini, and mushrooms cook for 2-3 minutes; and soft vegetables such as cabbage, spinach, tomatoes, and snow peas cook for 1-1 1/2 minutes. Stir them frequently and remove them to a plate as they cook.
Whisk the ingredients for the gravy in a medium bowl. Add to the skillet over medium-low heat and cook until thickened. Add the chicken and vegetables back to the skillet and stir to coat and warm.
Preparation Tips and Storage
- All vegetables should be dry, so they stir fry, not steam.
- Cook the chicken and vegetables in a very hot skillet or wok, so everything is stir-fried and crisp-tender.
- Don’t overcrowd the skillet or wok. Work in batches.
- Remove the chicken from the marinade with tongs to allow most of the marinade to drip off. You want your chicken to stir fry, not boil. Cook it in a single layer so it can sear against the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Serving Suggestions
Serve over white or brown rice or Chinese noodles. I love to serve this dish with homemade egg rolls, chicken lettuce wraps, cream cheese wontons, or gyoza.
More Asian Recipes
Easy Basic Chicken Stir Fry
Ingredients
- 1¼ lbs boneless skinless chicken breasts cut in thin bite size pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon fresh ginger
- 1½ tablespoon cornstarch
- 2-3 tablespoon canola oil
- 1 small onion diced
- 1 large bell pepper diced you can use any color although the red is sweeter
- ½ lb. snow peas
- 2-3 cups broccoli florets
Gravy
- 1 cup chicken broth
- 2 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- Optional: 1 tablespoon fresh ginger
- Optional: 1 tablespoon sambel oleck
Instructions
- In a large Ziploc bag, combine the chicken, soy sauce, ginger, and cornstarch. Shake to coat. Marinate for 30 minutes, turning frequently.
- Heat 1 tablespoon of oil over high heat in a large skillet or wok. Add chicken and cook for 3-4 minutes or until it is cooked through, stirring several times. Cook in small batches removing the cooked chicken to a plate.
- Heat ½ tablespoon of oil in the skillet over high heat. Add the onions and bell peppers, and cook for 4 minutes or until crisp-tender; stirring frequently. Remove them to a plate. Add the snow peas and cook for 1-1½ minutes or until crisp-tender. Remove them to a plate with the rest of the vegetables.
- If necessary, add another ½ tablespoon of oil to the skillet over medium-high heat. Add the broccoli and cook for 3-4 minutes, stirring frequently. Add 1/4 cup of water and place a lid on the skillet for the last minute of cooking. Remove the brocoli to the plate with the other vegetables.
- In a small bowl, whisk the chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch. If desired, add ginger and/or sambel oleck. Add to the skillet over medium-low heat and cook until thickened
- Add the chicken and vegetables back to the skillet and stir to coat and warm.
Video
Notes
- All vegetables should be dry, so they stir fry, not steam.
- Cook the chicken and vegetables in a very hot skillet or wok, so everything is stir-fried and crisp-tender.
- Don’t overcrowd the skillet or wok. Work in batches.
- Remove the chicken from the marinade with tongs to allow most of the marinade to drip off. You want your chicken to stir fry, not boil. Cook it in a single layer so it can sear against the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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joy
i love a good stir fry! Do you find the ginger to be very strong? Also, how do you keep your eyes from watering when chopping onions?
Beth Pierce
No I do not find the ginger to be strong. I love ginger. Try swimming googles.
Nikki
Thank you for this delicious recipe. My husband and I loved it. Homemade stir fry is so much better than takeout and this recipe proves that! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Nikki!
Lisa
This was so delicious and very easy to make. I might make it again over the weekend! Thanks for sharing the recipe!
Beth Pierce
My pleasure, Lisa!
catherine
Wow! This recipe was really good, it perfectly blends the ingredients that gives us a satisfying and delicious taste. I love making my own stir fry dishes so I can control the amount of sodium.
Kat
This chicken stir-fry recipe was so easy and delicious! It’s the perfect go-to for a quick, healthy meal. Thanks for sharing!
Beth Pierce
My pleasure, Kat!
Ben
This was delicious! I love how easy it was to make, too. I’m a big fan of cooking, but I don’t like recipes that leave me in the kitchen for hours. I’m too busy for that! LOL
Beth Pierce
Thanks, Ben! I am so glad that you enjoyed it!
Kristine
YUM! Thank you for this easy chicken stir fry. I never knew it was so easy to make!
Beth Pierce
My pleasure, Kristine!
Stacie K
I feel like I’ll be making this every single day for my meal plan. It looks so good, so healthy, and so easy to make – exactly what I need!
Beth Pierce
Thanks, Stacie! Enjoy!
Barbara
I have a non-stick wok! Will that work? Thanks!
Beth Pierce
Yes it sure will!
Dannii
This looks so vibrant and delicious. The chicken looks perfectly cooked too. YUM!
Journa
I love how simple this stir fry was prepared! And it looks restaurant quality!
rika
The sauce looks so delicious. ! I love stir fry, a quick meal solution for any weeknight dinner and lunch!
Tracy
LOVE a stir fry like this! This is so easy to make and delicious. What a great dinner!