Chicken Stir Fry Recipe (Easy In 30 Minutes!)

Name: Chicken Stir Fry Recipe (Easy In 30 Minutes!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Boneless skinless chicken breasts; 3/4 tsp Sea salt; 1/4 tsp Black pepper; 1 tbsp Chicken broth, reduced sodium ((or any broth of choice)); 1.5 tbsp Coconut aminos ((or low-sodium soy sauce or tamari)); 1/4 cup Honey; 4 tbsp Olive oil ((or sesame oil; divided)); 1 cup Mushrooms ((sliced)); 1 cup Broccoli ((cut into medium florets)); 1 cup Sugar snap peas ((or snow peas)); 1 large Bell pepper ((cut into strips; I used 1/2 red and 1/2 yellow)); 1/4 tsp Sea salt; 1/8 tsp Black pepper; 4 cloves Garlic ((minced)); 1 tbsp Fresh ginger ((optional; grated))

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This classic and easy chicken stir fry has all the perfect ingredients for a flavorful meal. Chicken stir fry recipes were some of the first easy dinners I learned how to make, because I loved the idea of a meal made in one pan that could use up any leftovers I had on hand. Who doesn’t love the convenience of that?

This one is similar to my chicken broccoli stir fry and low carb chicken stir fry, except it features a flavorful honey-infused chicken stir fry sauce for a slightly sweeter taste. Plus, this stir fry chicken recipe comes together fast with basic ingredients – making it the perfect healthy Asian inspired recipe for busy weeknights!

Why You’ll Love This Easy Chicken Stir Fry Recipe

Sweet, savory, slightly sticky sauce
Tender, golden, and juicy chicken
Crisp tender veggies
Simple, common ingredients
Takes just 30 minutes
The chicken stir fry marinade doubles as a sauce
Naturally gluten-free and healthy dinner

Easy chicken stir fry with a wooden spoon.

Ingredients & Substitutions

This section explains how to choose the best ingredients for chicken stir fry sauce and vegetables, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Chicken Stir Fry Sauce & Marinade:

Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs would also work in this recipe. Other proteins, such as thinly sliced beef, shrimp, or tofu (if you tolerate soy) would also work, but cook times may vary.
Sea Salt & Black Pepper
Chicken Broth – This recipe uses reduced sodium chicken broth, but any broth of your choice or bone broth would work.
Coconut Aminos – This is my go-to soy sauce substitute, but you could use conventional low-sodium soy sauce or tamari instead.
Honey – I usually use sugar-free honey, but any kind works. Honey thickens the sauce with no cornstarch needed. But if you want it extra thick, you can whisk 1 tablespoon cornstarch (or equivalent amount of another cornstarch substitute) into the marinade.

VARIATION: Use teriyaki sauce.

Instead of using honey and coconut aminos, substitute an equal amount of your favorite teriyaki sauce (or my sugar-free teriyaki sauce).

Vegetables:

Olive Oil – You can use sesame oil instead of olive oil, but make sure not to use toasted sesame oil as this isn’t safe for high heat. If you want to use toasted sesame oil, stir in 1-2 teaspoons at the end instead after removing from heat.
Mushrooms – I used cremini mushrooms, but you can also use portobello or shiitake mushrooms for a deeper flavor.
Broccoli – A classic vegetable for chicken stir fry recipes! You could also use romanesco instead, as it is very similar in texture and cooking time.
Sugar Snap Peas – I love snap peas, but you could also use snow peas if you can’t find them. They might take slightly less time to cook.
Bell Pepper – I used 1/2 red bell pepper and 1/2 yellow bell pepper, but any color or variety will work.
Sea Salt & Black Pepper
Garlic – Mince fresh garlic cloves for the best flavor, but you could use 2 teaspoons of jarred minced garlic as well. If you don’t have garlic, you can substitute 1/2 teaspoon of garlic powder in this chicken vegetable stir fry.
Fresh Ginger – Although fresh ginger tastes best, you can also substitute 1/4 teaspoon ground ginger.
Optional Garnishes – Amp up the flavor with crushed red pepper flakes, sliced green onions, cashews, peanuts, or sesame seeds as garnishes.

VARIATION: Use other veggies.

Use other stir fry vegetables such as onions, carrots, cauliflower, bean sprouts, bok choy, or zucchini.

How To Make Chicken Stir Fry With Vegetables

This section shows how to cook chicken stir fry, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Prep the chicken. Pat the chicken dry with paper towels. Cut into bite-size pieces, and season with salt and pepper.
Make the chicken stir fry marinade. In a large bowl, whisk together chicken broth, coconut aminos, and honey. Add chicken pieces and stir to coat. Set aside to marinate.

Diced chicken seasoned with salt and pepper.

Chicken stir fry marinade with chicken added.

Cook the mushrooms. Add oil to large, heavy-bottom wok and heat until very hot. Add mushrooms. Stir fry until soft.
Add broccoli, snap peas, and bell peppers. Season lightly with salt and pepper. Stir fry until vegetables are crisp-tender.

Vegetables in a wok stirred with a wooden spoon.

Add aromatics. Push vegetables to the sides, making a well in the center. Add minced garlic and ginger and saute until fragrant, then stir into the rest of the vegetables. Transfer vegetables to a plate or bowl and cover to keep warm.
Stir fry chicken. Add chicken pieces in a single layer, reserving any marinade left in the bowl for later. Cook until done all the way through.

Combine. Add vegetables back to the pan with chicken. Pour 3 tablespoons of the remaining marinade over the chicken and veggies. Increase heat to high, bring to a boil, and simmer this easy stir fry until the sauce reduces and thickens.

Finished chicken and vegetable stir fry.

How Long To Stir Fry Chicken?

Stir fry chicken for 4-5 minutes, depending on the size of the pieces. You’ll know it’s done when it has a nice, golden brown color and reaches an internal temperature of 165 degrees F.

Tips For The Best Chicken Stir Fry Recipe

Here are some helpful tips to ensure that your chicken and vegetable stir fry is delicious and full of flavor every time!

If you like extra sauce, double the marinade. If you like it extra saucy, you can double the marinade ingredients, but the sauce will be thinner if you don’t add cornstarch.
Make sure the wok is very hot. To test this, add a drop of water — it’s ready when the water sizzles away immediately.
Make sure each piece of chicken is touching the pan. You may need to cook in batches when cooking the chicken. Don’t crowd the pan, or it won’t brown as nicely or cook evenly.
Don’t overcook. Be careful not to overcook your chicken, as it can become tough and dry. A meat thermometer is the best way to tell for sure.

Storage Instructions

Store: Keep leftovers in the fridge for up to 5 days.
Meal prep: Prepare the marinade, chop vegetables, and dice the chicken ahead of time, then store in separate containers until ready to cook. You can also marinate the chicken up to 24 hours in advance. If you’ll be crunched for time later, you can prepare the entire dish ahead of time and reheat later.
Reheat: Warm this recipe in a skillet or wok with a drizzle of oil.
Freeze: Store in an airtight container in the freezer for 2-3 months. Thaw in the refrigerator overnight before reheating.

Bowl of chicken stir fry over cauliflower rice.

What To Serve With Chicken Stir Fry

This dish makes a perfect one-pan meal! Serve it with plain rice, fried rice, or with cauliflower rice (shown above) for a light and healthy option. You could also serve it over your favorite noodles (I like it with shirataki noodles or zucchini noodles).

More Easy Stir Fry Recipes

If you’re a fan of chicken stir fry recipes, you’ve got to try some of my other quick-cooking stir fries! Here’s a few reader favorites:

Recommended Tools

Wok – A heavy bottomed wok like this one is the best for retaining and distributing heat, which allows recipes for chicken stir fry to cook faster and more evenly without drying out.