This easy chicken stir fry is made with tender chicken and fresh vegetables coated in a flavorful stir-fry sauce! Better than take out and my go-to recipe for a weeknight dinner.

Chicken stir fry in a bowl.

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Easy Chicken Stir Fry Recipe

This easy chicken stir fry recipe is one of my go-to weeknight dinners that can be thrown together using just about any leftover veggies in the fridge! Everything cooks together in one skillet and it’s ready in 30 minutes.

This easy dish is a family favorite along with other skillet recipes like kung pao chicken, Mongolian beef and pineapple chicken. Even picky eaters love the sweet and savory flavors!

Chicken Stir-Fry Ingredients

Chicken stir fry ingredients.

Find the full printable recipe with specific measurements below.

  • Olive oil: This will heat up in a pan to prevent ingredients from sticking. Use sesame oil if preferred.
  • Onion and garlic: Diced onion and minced garlic will be added to the olive oil to enhance the flavors.
  • Vegetables: Chop and slice carrots, all colors of bell peppers, and broccoli florets into bite-sized pieces.
  • Chicken: Cube your boneless skinless chicken breasts into 1-inch pieces that are bite-size to eat easier. You can use chicken thighs if preferred.
  • Yoshida’s Gourmet Sauce: There are two types of Yoshida’s Gourmet Sauce; teriyaki and original. I used the original stir fry sauce but either one will work great for this recipe. You can also use this homemade teriyaki sauce.

Variations

This chicken stir fry recipe is a great way to clean out the veggies in the fridge! Just about any veggie will work:

  • Cauliflower
  • Snap peas
  • Water chestnuts
  • Baby corn
  • Asparagus
  • Onion

How to Make Chicken Stir Fry

The process of making chicken stir fry in a four step photo collage.
  • Veggies. Cook vegetables in an oiled skillet (or wok pan) on until tender-crisp. You want them to be tender enough to eat but still have a crunch. This usually takes about 5 to 10 minutes on medium-high heat. Once cooked, transfer to a plate.
  • Chicken. Add in the diced chicken and cook until the center is no longer pink about 5 to 6 minutes. Make sure to flip the meat over about halfway through so that both sides get lightly golden.
  • Sauce. Add the cooked vegetables back into the pan with the chicken, then pour in the stir-fry sauce.
  • Simmer. Let the mixture simmer for about 5 minutes until the sauce thickens up. Then serve over rice and enjoy!
Chicken stir fry in a pan.

Recipe Tips

  • Dice evenly. Make sure to cut the chicken and vegetables into similar-sized pieces so that this easy chicken stir fry cooks evenly in the skillet.
  • Don’t overcook. You want to cook the vegetables until they’re tender, but still have a crunch. If you cook them too long, they’ll become mushy when simmering in the sauce.
  • Add some spice. Sprinkle some red pepper flakes or a dash of sriracha into the sauce for a little heat.
  • Serving. If you’re cooking rice on the stove, start it prior to cooking the chicken so it gets down around the same time. Chow mein noodles are also delicious.
  • Garnishes. For the best chicken stir fry, sprinkle sesame seeds, bean sprouts, peanuts, cashews, water chestnuts or chopped green onions on top before serving.

Storage

Store chicken stir fry leftovers in an airtight container in the refrigerator up to 3 days. I don’t recommend freezing leftovers as the vegetables will become mushy when thawed.

Chick stir fry in a white bowl.

More dinner recipes to try include copycat PF Chang’s lettuce wraps, ground beef broccoli recipe and fried rice with pineapple, too!

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Chick stir fry in a white bowl.

Chicken Stir Fry

4.96 from 48 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
This easy chicken stir fry is made with tender chicken and fresh vegetables coated in a flavorful stir-fry sauce! Better than take out and my go-to recipe for a weeknight dinner.
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Ingredients 

  • 1-2 Tablespoons olive oil (more if needed)
  • 1 small onion (diced)
  • 2 teaspoon minced garlic
  • 1 cup carrots (chopped)
  • 3 bell peppers (chopped, I used 1 red, 1 orange, 1 yellow)
  • 1 head broccoli (chopped)
  • 1 pound chicken (cut into 1 inch pieces)
  • ⅓ cup Yoshida’s Gourmet Sauce (more as needed)

Optional: sliced mushrooms, snap peas, bok choy or any extra veggies you want to throw in

For serving: Rice

Instructions

  • Make rice. If serving with rice, start cooking it prior to beginning the chicken since it will take the longest to cook. 
  • Stir fry vegetables. Place 2 Tablespoons olive oil in a large skillet or wok pan over medium heat. Add small onion and cook for a couple of minutes. Add 1 cup carrots, 3 chopped bell peppers, 1 head broccoli florets and 2 teaspoons garlic to the pan and cook until tender (5-10 minutes). Place the veggies on a plate. 
  • Cook chicken. Add more olive oil if needed. Then add 1 pound chicken to the pan, flipping once the bottom is lightly browned. Salt and pepper to taste. Cook until the center is no longer pink, about 5-6 minutes. 
  • Combine and simmer. Once the chicken is cooked, add the vegetables and sauce to the pan. Let simmer for about 5 minutes over medium heat, or until the sauce has thickened. 
  •  Serve. Serve over rice or noodles. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Homemade stir fry sauce: Whisk together 1/4 cup chicken broth, 1/4 cup lite soy sauce, 3 Tablespoons honey and 1 Tablespoon corn starch. Add a few red crushed red pepper flakes if desired for a little heat. 

Nutrition

Calories: 352kcal, Carbohydrates: 26g, Protein: 23g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 68mg, Sodium: 794mg, Potassium: 808mg, Fiber: 5g, Sugar: 16g, Vitamin A: 7395IU, Vitamin C: 202.6mg, Calcium: 81mg, Iron: 2.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.