Name: Easy Chicken Stir Fry
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast, cut into 1‑inch cubes; Salt and 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 minced ginger; 2 garlic cloves, minced; 1 tbsp corn starch; 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 (optional)

Why You’ll Love Easy Chicken Stir Fry Recipe

It’s fast and simple — perfect when you need dinner on the table sooner rather than later.
You get protein, veggies and sauce all in one skillet.
The sauce is sweet, savory and slightly nutty thanks to honey, soy sauce and toasted sesame oil.
It’s flexible — easily adapted for the vegetables you have on hand or substitutions you prefer.
A crowd-pleaser: adults and kids both tend to enjoy the friendly sweet-savory flavour profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breast, cut into 1‑inch cubes
Salt and 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 minced ginger
2 garlic cloves, minced

Stir-Fry Sauce
1 tbsp corn starch
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 (optional)

Directions

In a medium bowl, whisk the corn starch and cold water together. Then add the chicken broth, soy sauce, honey, toasted sesame oil and red pepper flakes — whisk to combine and set aside.
Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high.
Add the cubed chicken, season with salt and pepper, and cook for 3–5 minutes (or until cooked through). Remove chicken from the skillet and set aside.
Reduce heat to medium and add the remaining tablespoon of olive oil. Add broccoli, yellow and red bell peppers and baby carrots. Cook, stirring occasionally, until the veggies are just crisp-tender.
Add the minced ginger and garlic to the vegetables, and cook for an additional minute.
Return the cooked chicken to the skillet and stir to combine with the veggies.
Whisk the prepared stir fry sauce again and pour it over the chicken and vegetables in the skillet. Stir gently to combine.
Bring the skillet mixture to a boil, stirring occasionally, and let it boil for one minute until the sauce has thickened and coats everything.
Serve right away, optionally over rice or chow mein noodles.

Servings and timing

Makes: 4 servings
Prep time: approx. 8 minutes
Cook time: approx. 10 minutes
Total time: around 18–20 minutes

Variations

Swap chicken breast for boneless chicken thighs (for a bit more richness).
Use different vegetables such as snow peas, green beans, mushrooms, sugar snap peas or green onions.
For a vegetarian version: replace chicken with firm tofu or tempeh and use vegetable broth in the sauce.
To make it spicier: increase the crushed red pepper flakes or add a dash of sriracha.
For a sweeter twist: increase honey slightly or add pineapple chunks for a teriyaki-style variation.
For a lower-sodium version: use low-sodium soy sauce (already suggested) and reduce or omit the red pepper flakes if you prefer.

Storage/Reheating

Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: While you can freeze, the texture of vegetables and sauce may change slightly — freeze only if necessary, and defrost thoroughly in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can add a splash of water or chicken broth if the sauce has thickened too much in the fridge. Alternatively, you can microwave individual portions, stirring halfway through to ensure even heating.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes — boneless, skinless chicken thighs work nicely and offer a bit more flavour and richness. Cook times remain similar if they are cut into similar-sized pieces.

2. What if I don’t have toasted sesame oil?

You can use regular sesame oil or even a mild olive oil, but toasted sesame oil gives a distinct nutty flavour that elevates the dish. If you skip it, consider adding a small pinch of sesame seeds for flavour.

3. Can I make this recipe ahead of time?

You can do the prep (chop vegetables, cut chicken, mix sauce) ahead of time and refrigerate for up to a few hours before cooking. The actual cooking works best fresh, so assemble and cook just before serving.

4. Is this recipe gluten-free?

If you use a gluten-free soy sauce (or tamari) and ensure any other ingredients are gluten-free, yes — it can easily be adapted for a gluten-free diet.

5. How can I add more vegetables?

Feel free to increase the volume of veggies or add extra types you like (such as zucchini, baby corn, snap peas). Just make sure your skillet is large enough to cook everything evenly.

6. Can I skip the honey for a less-sweet version?

Yes — you can reduce the honey or replace part of it with a neutral sweetener or omit it entirely. It may change the flavour balance slightly, but the dish will still be tasty.

7. What can I serve this with?

This stir fry goes well over steamed white or brown rice, quinoa, or noodles (e.g., chow mein or soba). You can also serve it on its own for a lower-carb option.

8. How do I ensure the chicken stays tender?

Cut the chicken into uniform-sized cubes, don’t overcrowd the skillet (cook in batches if needed), and remove once cooked through. This helps prevent steaming and keeps the texture good.

9. Can I make this in a wok or a regular skillet?

Yes — a wok works great for high-heat stir frying, but a large heavy skillet or sauté pan will also do the job just fine.

10. What about leftovers — do they taste okay the next day?

Yes — leftovers store well and can be reheated. The vegetables may soften a bit more, and the sauce may thicken in the fridge, but overall the flavour remains good.

Conclusion

This easy chicken stir fry is a smart weekday dinner solution: quick to make, packed with flavour and adaptable to what you have in the fridge. Whether you’re feeding a family or looking for a simple yet satisfying meal, this dish hits the mark. Give it a try, customise it to your preferences, and enjoy a delicious dinner with minimal fuss.

Easy Chicken Stir Fry