This classic stir fry is my go-to for busy weeknights. It's quick, customizable, and uses whatever vegetables you have on hand. The secret is a flavorful sauce that coats every bite.
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With just a hot wok or skillet, you can have a delicious and healthy meal on the table in 30 minutes. The high heat keeps vegetables crisp-tender and the chicken juicy.
Whether you're a stir fry novice or a pro, this recipe is simple to follow and endlessly adaptable. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, thinly sliced
Chicken is a lean protein that cooks quickly. Substitute with beef, shrimp, or tofu for variety.
2 tablespoons (30ml) soy sauce
Soy sauce adds saltiness and umami. Use tamari for gluten-free.
1 tablespoon (15ml) cornstarch
Cornstarch helps thicken the sauce and gives the chicken a silky texture. Use potato starch as a substitute.
2 tablespoons (30ml) vegetable oil, divided
Oil with a high smoke point like peanut or canola works best for stir frying.
1 red bell pepper, sliced
Adds sweetness and crunch. Use any color bell pepper you like.
1 cup (150g) broccoli florets
Broccoli holds up well to high heat. Cut into small, uniform pieces for even cooking.
1 medium carrot, julienned
Carrots add color and a slight sweetness. Use a mandoline for even slices.
3 cloves garlic, minced
Garlic is essential for flavor. Use fresh for best results.
1 tablespoon (15ml) grated fresh ginger
Ginger adds a bright, aromatic note. Substitute with 1 teaspoon ground ginger.
For the sauce: 1/4 cup (60ml) low-sodium chicken broth
Broth adds depth to the sauce. Use vegetable broth for a vegetarian version.
For the sauce: 2 tablespoons (30ml) soy sauce
Adds saltiness and color. Use low-sodium if desired.
For the sauce: 1 tablespoon (15ml) honey
Honey balances the saltiness with sweetness. Substitute with brown sugar or maple syrup.
For the sauce: 1 teaspoon sesame oil
Sesame oil gives a nutty flavor. Use toasted sesame oil for stronger flavor.
For serving: cooked rice or noodles
Serve over steamed rice or noodles. Cauliflower rice for low-carb.
Tips & Tricks
- Prep all ingredients before you start cooking – stir frying goes fast.
- Cut vegetables into uniform sizes so they cook evenly.
- Don't overcrowd the pan – cook in batches if needed to maintain high heat.
Pro Tips
Step-by-Step Instructions
1. Marinate Chicken
In a bowl, combine sliced chicken, 2 tablespoons soy sauce, and cornstarch. Toss to coat and let marinate for 10 minutes while you prep veggies.
2. Whisk Sauce
In a small bowl, mix broth, 2 tablespoons soy sauce, honey, and sesame oil. Set aside.
3. Heat Oil
Heat 1 tablespoon oil in a large wok or skillet over high heat (about 400°F/200°C) until shimmering.
4. Cook Chicken
Add chicken in a single layer. Cook without stirring for 1-2 minutes until browned on one side, then stir-fry for 3-4 minutes until cooked through (internal temp 165°F/74°C). Remove from pan.
5. Stir-Fry Veggies
Add remaining 1 tablespoon oil to the hot pan. Add bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until crisp-tender and slightly charred.
6. Add Aromatics
Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
7. Combine and Sauce
Return chicken to the pan. Pour sauce over everything. Toss and cook for 1-2 minutes until sauce thickens and coats everything.
8. Serve Immediately
Serve hot over rice or noodles. Garnish with sesame seeds or green onions if desired.
Delicious Variations
Vegetarian
Use tofu or tempeh instead of chicken and vegetable broth.
Spicy
Add 1-2 teaspoons sriracha or red pepper flakes to the sauce.
Nutty
Add a handful of cashews or peanuts at the end for crunch.
How to Store Stir Fry
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat until hot, or microwave in 30-second bursts.
Frequently Asked Questions
Q: How do I keep stir fry from getting soggy?
To keep stir fry from getting soggy, ensure your pan is very hot and cook in small batches, avoiding overcrowding. Also, add the sauce at the end and don't over-stir.
Q: Can I use frozen vegetables?
Yes, you can use frozen vegetables, but thaw and pat them dry before cooking to avoid excess moisture. Reduce cooking time slightly.
Q: What is the best oil for stir fry?
The best oils for stir fry have a high smoke point, such as peanut, canola, or avocado oil. Avoid olive oil, which burns at high temperatures.
Q: How do I make stir fry sauce without cornstarch?
To make stir fry sauce without cornstarch, use a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water, or use arrowroot powder as a 1:1 substitute.
Q: Can I prepare stir fry ahead of time?
Yes, you can prep ingredients ahead of time and store them separately. Cook the stir fry fresh for best texture, or store cooked stir fry and reheat gently.
I hope you enjoy this quick and delicious stir fry! Don't forget to share your creations in the comments below and tag me on social media.
Stir Fry
This easy stir fry is a one-pan weeknight dinner that's ready in 30 minutes, packed with fresh veggies and a savory homemade sauce.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) cornstarch
- 2 tablespoons (30ml) vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup (150g) broccoli florets
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon (15ml) grated fresh ginger
- For the sauce: 1/4 cup (60ml) low-sodium chicken broth
- For the sauce: 2 tablespoons (30ml) soy sauce
- For the sauce: 1 tablespoon (15ml) honey
- For the sauce: 1 teaspoon sesame oil
- For serving: cooked rice or noodles
📋 Instructions
- 1Marinate Chicken — In a bowl, combine sliced chicken, 2 tablespoons soy sauce, and cornstarch. Toss to coat and let marinate for 10 minutes while you prep veggies.
- 2Whisk Sauce — In a small bowl, mix broth, 2 tablespoons soy sauce, honey, and sesame oil. Set aside.
- 3Heat Oil — Heat 1 tablespoon oil in a large wok or skillet over high heat (about 400°F/200°C) until shimmering.
- 4Cook Chicken — Add chicken in a single layer. Cook without stirring for 1-2 minutes until browned on one side, then stir-fry for 3-4 minutes until cooked through (internal temp 165°F/74°C). Remove from pan.
- 5Stir-Fry Veggies — Add remaining 1 tablespoon oil to the hot pan. Add bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until crisp-tender and slightly charred.
- 6Add Aromatics — Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- 7Combine and Sauce — Return chicken to the pan. Pour sauce over everything. Toss and cook for 1-2 minutes until sauce thickens and coats everything.
- 8Serve Immediately — Serve hot over rice or noodles. Garnish with sesame seeds or green onions if desired.
