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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 similar to teriyaki Chicken. 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
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 (try beef stir fry), 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).
- 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.
- 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.
- 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.
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.
- 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.
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:
- 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.
Chicken Stir Fry Recipe
Chicken Stir Fry Recipe (Easy In 30 Minutes!)
This easy chicken stir fry recipe (with sauce!) combines juicy meat with crisp-tender veggies. Done in 30 minutes and easy to customize!
Recipe VideoTap on the image below to watch the video.
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Chicken And Sauce:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Pat the chicken dry with paper towels. Cut into 1-inch pieces with a knife. Season with salt and pepper.
In a large bowl, whisk together the chicken broth, coconut aminos, and honey. Add the chicken pieces and stir to coat. Set aside to marinate for 15 minutes, or up to 24 hours.
Meanwhile, heat 2 tablespoons of oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water – it’s ready when the water sizzles away immediately.
Add the mushrooms. Stir fry for 4-6 minutes, until mushrooms are soft.
Add the broccoli, peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.
Push the vegetables to the sides, making a well in the center. (Add a little more oil if the pan is dry.) Add the minced garlic and ginger, if using. Saute without moving for about 1 minute, until fragrant, then stir into the rest of the vegetables.
Transfer the vegetables to a plate or bowl, and cover to keep warm.
Add 2 more tablespoons of oil to the pan and heat over medium-high heat, until very hot. Add the chicken pieces in a single layer, reserving any marinade left in the bowl for later. Cook for 2-3 minutes per side, until cooked through. (You may need to cook in batches – don’t crowd the pan.)
Add the vegetables back to the pan with the chicken. Pour 3 tablespoons of the remaining marinade over the chicken and veggies. Increase heat to high, bring to a boil, and simmer for 2-3 minutes, until the sauce reduces and thickens.
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Serving size: 1 1/2 cups
- Nutrition info does not include optional fresh ginger.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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